Reading Bakery Systems  

Robesonia,  PA 
United States
http://www.readingbakery.com
  • Booth: 5521

Your trusted partner for innovative bakery and snack solutions

Reading Bakery Systems (RBS) is a world-leading manufacturer of bakery equipment, providing innovative process solutions and support for the baked snack food industry. The Reading Bakery Systems brands – Thomas L. Green, Reading Pretzel, Exact Mixing, and Reading Thermal – offer continuous mixing solutions, production lines capable of producing a wide range of snack products, and oven profiling and consulting services.

Stop by IBIE 2019 Booth 5521 to see exciting new technology from RBS. On the show floor, we will feature: 

•             MX Continuous Mixer with Hydrobond Technology®

•             GenesisPRO Series WCS Wirecut Machine

•             Emithermic Oven Zone

•             Reading Thermal Digital Humidity Sensor

•             RBS eZone Online Portal

Don’t miss this and an impressive showcase of snacks made on our systems!

Cutting-Edge Continuous Mixer Technology

Get a closer look at our Exact Mixing Systems. The MX Mixing System with Hydrobond Technology® is well suited for a wide range of products including snacks, cookies, batters, icings and pastes. Hydrobond Technology® delivers instant, even hydration of a dry ingredient stream – resulting in a smaller mixer, shorter mixing time, and energy savings!

Flexible Baked Snack Technology

Learn about our latest baking innovations and see an array of snacks produced on our systems. Recent developments include our game changing WCS Wirecut Machine and Emithermic Oven for cookies, and an updated Low Pressure Extruder for baked pretzels and snacks. Stop by to learn how we can expand your product portfolio!

RBS eZone: New Online Portal

At IBIE 2019 we will debut our new online portal – RBS eZone. The portal makes requesting parts and maintaining your equipment easier. You can view interactive 3D models of your equipment and then select the parts you need, see how to assemble/disassemble your machines, and provide proper maintenance and cleaning of your equipment. We can also view online machinery manuals, schematics, maintenance videos and more!

Brands: Thomas L. Green, Reading Thermal, Exact Mixing, Reading Pretzel


 Videos

Reading Bakery Systems Overview

 Press Releases

  • Reading Thermal has released an Online Training Program for users of the SCORPION® 2 Data Logging Measurement System.  The Online Training Program provides unlimited access to a library of eleven training modules, each complete with an audio/video component, diagrams, and visual reference handouts.  Valuable supporting documents are provided to help users through specific profiling challenges. 

    “Commercial bakers love what the SCORPION® can do for them, but they had a need for 24/7 access to training materials and instructions. They needed an efficient way to train new users and an easy way for trained users to access material in the field to refresh their SCORPION® skills,” says Richard Starke, Director of Reading Thermal.

    The training modules cover all aspects of the SCORPION® 2 hardware and software components, integrating real process examples throughout. 

    This program helps you:

    • Easily train new employees
    • Conduct training on your schedule, and refer back to training information as often as necessary
    • Focus on specific areas of interest
    • Cross-train less technical employees to collect and analyze data

    The SCORPION® 2 Profiling System is a robust tool that measures and analyzes the four key baking parameters: Temperature, Airflow, Heat Flux and Humidity providing bakers with the information they need to identify and resolve baking, drying and cooling problems.

    To learn more about the SCORPION® 2 Data Logging Measurement System and the Online Training Program call +01 610-678-5890 Ext. 2 or visit www.readingthermal.com.

    Reading Thermal is a part of Reading Bakery Systems, the world’s leading manufacturer of innovative baking and process systems for the global snack industry. RBS provides a variety of processing solutions capable of producing a wide range of snack products, such as cookies, crackers, crisps, pretzels and bread snack products. Reading Bakery Systems brands include Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal. RBS is a Markel Food Group Company. For more information concerning equipment and services provided by Reading Thermal or RBS, visit www.readingbakery.com.

  • Reading Bakery Systems (RBS), a world-leading manufacturer of innovative baking and process systems, has announced it will partner with Incomec, a Belgium-based manufacturer of popping/puffing equipment, to supply popped snack systems within the United States.

    In this partnership, Incomec will supply Pellex C+ and Cerex Processors, and RBS will supply the auxiliary equipment required, including conveyors, feeders, and seasoners. In addition to sales support, RBS will also provide installation and technical support for the systems.  Incomec offers two machines depending on final product to be produced. These machines create unique and healthy snacks:  the Pellex C+ produces light, crunchy chip products, and the Cerex creates puffed cakes, cracker or biscuit type products.

    “We are excited to be partnering with Incomec to offer customers in the U.S. specialized equipment to create popped snacks,” said Shawn Moye, Vice President of Global Sales, Reading Bakery Systems. “These healthy snacks are becoming popular in the good-for-you segment, and these systems fit nicely in our range of baked snack production options for our customers.”

    RBS recently installed a Pellex C+ Processor at the company’s Science and Innovation Center in Sinking Spring, Pennsylvania, for demonstrations and product development testing. This new capability expands the facility’s existing production lines for testing crackers, pretzels, cookies and other baked snacks. The RBS Science and Innovation Center is available for food manufacturers looking to test and develop new products and processes.

    Incomec, founded in 1986, is a Belgian company specializing in popping/puffing equipment for healthy snack production.  For more information on Incomec, visit www.incomec.be.

    Reading Bakery Systems is a world-leading manufacturer of innovative baking and process systems for the global baked snack food industry. Reading Bakery Systems provides processing solutions capable of producing a wide range of snack products. Company brands include Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal. Reading Bakery Systems is a Markel Food Group Company. For more information concerning equipment and services provided by Reading Bakery Systems, visit www.readingbakery.com.

  • Exact Mixing by Reading Bakery Systems now offers a continuous mixing system for testing and demonstrations at the AMF Tromp Innovation Center in The Netherlands.  The pilot system features a range of advanced mixing technologies, including the MX mixer with Hydrobond Technology™, HDX High Development Mixer, and LDX Multi-Stage Mixer.  These mixers produce a wide range of dough for breads and buns, snacks, cookies, baked crisps, pet treats, pizza, pretzels, crackers and more.  

    “At the Innovation Center, we are able to duplicate full-scale production conditions on our pilot system to prove we can make their dough before customers make a purchase decision,” said Joe Pocevicius, Sales Manager, Reading Bakery Systems. “The testing and dough validation step is a critical part of our customers’ decision to choose continuous mixing over batch mixing.”

    The equipment at the Innovation Center includes:

    • MX Mixer with Hydrobond Technology: The Exact Mixing MX Continuous Mixer is the industry’s most versatile mixer and is well suited for a wide range of products including snacks, pizza, pretzels, batters, icings, and pastes. Hydrobond Technology offers instant, even hydration without adding excess heat to your dough. This action speeds up the mixing process allowing for the use of a shorter mixer, which means a smaller footprint, lower equipment costs, and lower energy costs.

    • HDX Continuous Mixer: The HDX High Development Continuous Mixer is designed for high development mixing for ultra-high absorption doughs at low temperatures. This system is ideal for breads, buns, rolls, English muffins, and similar products.

    • LDX Continuous Mixer: The LDX Multi-Stage Mixer mixes dry and liquid ingredients, solid fats and particulates in a multi-stage process.  This mixer is ideal for most types of cookies or any application where ingredients are blended in stages.

    The AMF Tromp Innovation Center helps customers optimize their products and process by applying technological innovation and expertise. It features a climate-controlled environment with equipment to make sheeted breads, pastries, laminated doughs, cakes, muffins, pies, and pizzas. State-of-the-art equipment and expert consultation guarantee the most optimal production solution.

    The Innovation Center is located at Edisonweg 50, 4207 HG Gorinchem, The Netherlands. Companies wishing to utilize the Center to evaluate new processes using continuous mixing should contact: Joe Pocevicius, +31 615 510 789, joe.pocevicius@readingbakery.com.

    Over the last 35 years, Exact Mixing has earned a reputation as the world’s most innovative developer of Continuous Mixing Systems. Exact joined Reading Bakery Systems in 2008, and together continue to bring improved mixing solutions to customers worldwide. Continuous Mixing is now a proven solution in the pretzel, chip, baked snack, pastry, sweet goods, cookie, cracker, bars, pizza, tortilla, pet treat, and bread and bun industries.

    For more information concerning equipment and services provided by Exact Mixing, visit www.exactmixing.com.

  • Reading Bakery Systems (RBS) has introduced a new advanced GenesisPRO WCS Wirecut Machine that offers more control, flexibility, better safety features and easier sanitation. The WCS Wirecut Machine is ideal for producing a variety of cookies, biscuits and bar products at high throughput yields of up to 300 cuts per minute (cpm), while maintaining a high degree of accuracy and consistent piece weights.

    “This new wirecut machine has so many new features that we can say it is ‘revolutionary’,” said Sam Pallottini,  director of cookie, cracker and pet food sales at RBS. “It offers snack food producers a new level of safety, control and operational flexibility that will quickly become the industry standard for high production operations.”

    The Wirecut Machine uniformly cuts individual shapes by an adjustable wireframe assembly. The recipe-driven linear servo motors provide an infinite number of cam profiles to control wire positioning, stroke length, drop- and up-shoot. Adjustments can easily be made via the integrated touchscreen while the machine is in operation. The unit provides automatic self-timing for wire positioning to the die cup.

    Custom-designed die and wirecut assemblies are created for specific product characteristics and can include capabilities for two-dough products, co-extruded cookies, and encapsulated products. Topping dispensers can be integrated into the machine design for further production flexibility. As an option, the machine is capable of frozen dough applications.

    Designed with 50 percent less parts than standard wirecut machines, the Thomas L. Green Servo Wirecut Machine is easy to clean and maintain. The design uses common servo motors for improved maintenance and reduced critical spare parts inventory. Wash-down components like dies, filler blocks, wireframes and wirecut heads, are easily removed without tools.

    RBS SafeShield design criteria is integrated into the machine to help ensure operator safety, while also making sanitation and maintenance easier. The machine is supplied with light curtains that stop the machine immediately when the curtain is broken, providing 360 degrees of injury prevention. The light guard system also maximizes access to machine components for maintenance or wash down.

    Reading Bakery Systems is a world-leading manufacturer of innovative baking and process systems for the global baked snack food industry. Reading Bakery Systems provides processing solutions capable of producing a wide range of snack products, and offers continuous mixing solutions to industries including baked snacks, crackers, pet treats, bread and buns, sweet goods, pizza, tortillas and more. Company brands include Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal. Reading Bakery Systems is a Markel Food Group Company. For more information concerning equipment and services provided by Reading Bakery Systems, visit www.readingbakery.com.

  • Reading Bakery Systems (RBS), one of the world’s leading bakery and snack production systems manufacturers, has redesigned its Low Pressure (LP) Extruder to be safer, more efficient and easier to clean. The LP Extruder creates a wide variety of pretzel and snack products, including pretzel shapes, sticks, braids, bread snacks, filled products and more.

    “The demands on our customers for greater safety, sanitation and efficiency has led to the redesign of the LP Extruder,” said Joseph Zaleski, president of RBS. “The redesign is the result of our commitment to continuous improvement through our SafeShield Program, which is an ongoing effort to find new and better ways of enhancing the safety and sanitation of our equipment. This enables us to support our customers as they deal with the increasing challenges of modern snack food production.”

    The features of the redesigned LP Extruder include augers that deliver more product flow with less work to the product; new lightweight, seamless, single-piece hoppers that eliminate harborage areas; pre-feed rolls made of plastics that are safe for food processing; an improved cutting mechanism with a longer service life; improved guarding for increased safety; and a bandcutter cam that is positioned away from the product zone to reduce contamination and provide easier maintenance access.                                                                                                         

    The LP Extruder’s flexibility enables it to produce this range of products with a simple change of the compression head and forming dies. It delivers efficient and precise dough forming and cutting with consistent and accurate piece weights. Options include pre-feed rollers, rotating nozzle dies for braided twist production and unique co-extrusion for production of filled products.  

    Reading Bakery Systems is a world-leading manufacturer of innovative baking and process systems for the global baked snack food industry.  Reading Bakery Systems provides processing solutions capable of producing a wide range of snack products, and offers continuous mixing solutions to industries including baked snacks, crackers, pet treats, bread and buns, sweet goods, pizza, tortillas and more.  Company brands include Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal.  Reading Bakery Systems is a Markel Food Group Company.  For more information concerning equipment and services provided by Reading Bakery Systems, visit www.readingbakery.com.

  • Reading Bakery Systems introduces the new PRISM Emithermic Oven Zone.  This new design offers radiant and convective heat, and a humidity controlled product zone directly surrounding the product while baking.  This provides bakers with greater control over product development and spread, particularly when baking cookies and biscuits.

    “Our new oven design is more efficient than traditional recirculating heat and cyclothermic oven zones,” said David Kuipers, Senior Vice President of Sales & Marketing at RBS.  “SCORPION profiling of the baking process shows we have achieved a more balanced bake, better energy efficiency, and more effective use of radiant heat in the baking process.  It’s simply an easier oven to control across a variety of products.”

    The recipe-driven startup and automated controls guarantee consistent quality and make it easy to bake different products on the same line.

    The PRISM Emithermic Oven Zone also offers new exclusive Thermatec high-radiant panels for effectively delivering radiant heat energy to the product.  PRISM Ovens are shipped from RBS’ USA factory in prebuilt modules for faster installation to ensure quality and minimize bakery downtime during installation.

    Reading Bakery Systems is a world-leading manufacturer of innovative baking and process systems for the global snack food industry. Reading Bakery Systems provides processing solutions capable of producing a wide range of snack products, continuous mixing solutions for the food industry and oven profiling and consulting services. Company brands include Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal. Reading Bakery Systems is a Markel Food Group Company. For more information concerning equipment and services provided by Reading Bakery Systems, visit www.readingbakery.com.

  • Exact Mixing, a leading provider of innovative continuous mixing solutions, has introduced a new Hydrobond Technology™ that delivers instant, even hydration of a dry ingredient stream (typically flour) before it enters the continuous mixer.  This uniform hydration is accomplished without adding heat to the dough, and results in shorter mixing time, with less energy required.

    Hydrobond Technology mixes dough on a particle-to-particle basis. It is based on the principle that mixing smaller amounts of liquid and dry ingredients together at one time is easier and more efficient. Normally the hydration step is done inside the mixer, but that takes longer and the hydration isn’t as uniform. Without Hydrobond Technology, the mixer also needs to be larger, which adds to the equipment and operating costs. With Hydrobond Technology, a continuous mixer can produce significantly more dough using the same size mixer.

    When used with a continuous mixer, Hydrobond Technology speeds up the continuous process allowing for the use of a shorter mixer, which means a smaller footprint, lower equipment costs, and lower energy costs. Hydrobond Technology can also be used with a pre-hydration system to mix particles of flour, minors and water directly into a brew holding tank.

    The Exact Mixing Hydrobond Technology can be retrofitted to existing systems. 

    Exact Mixing is a part of Reading Bakery Systems (RBS), one of the world’s leading manufacturers of innovative baking and process systems for the global baked snack industry. Based in Robesonia, Pa., with manufacturing facilities in Indianapolis, Ind., RBS offers Thomas L. Green and Reading Pretzel high production processing lines capable of producing a wide range of snack products, innovative Exact Mixing continuous mixing solutions, and Reading Thermal’s SCORPION® 2 Data Logging Measurement System that ensures oven optimization and solves process problems. RBS is a member of the Markel Food Group, which also includes AMF Bakery Systems, Tromp Group and Solbern.

  • Reading Bakery Systems (RBS) now offers the Thomas L. Green Prism Oven with the Thermatec High Radiant Ceiling – a new technology that has comparable performance to traditional fire brick oven ceilings. The Thermatec Ceiling replicates the thermal emissivity and storage of fire bricks by using specially treated, anticorrosive steel backed by a high-density insulating board. The Thermatec High Radiant Ceiling radiates heat as effectively as fire bricks, is less expensive and does not need the maintenance that fire bricks require.

    “Food manufacturers today increasingly are under pressure to increase efficiency, productivity, safety and profitability,” said Joe Zaleski, President, Reading Bakery Systems.  “This means looking to alternative technologies that can decrease oven heat-up and changeover times, lower oven maintenance costs and reduce risks of product contamination. Extensive pilot and field testing confirm this technology makes Thermatec High Radiant Ceiling an excellent alternative to classic brick fired ovens.”

    The high-emissivity steel used in the Thermatec High Radiant Ceiling is combined with an increased density, mineral board insulation that functions as the conductive heat block and thermal storage mass. This creates higher surface temperatures on the oven ceiling, enabling the thermal ceiling to radiate heat comparable to that of a fire brick ceiling.   

    Studies have shown that a higher radiant component in the baking process can assist with heat transfer and color development, particularly with products requiring high firepower such as saltine and snack crackers, water crackers, lavosh and matzo products.

    The Thomas L. Green Prism Oven is now available with a choice of the traditional fire brick ceiling or the new Thermatec High Radiant Ceiling.

    For more information on the Thermatec High Radiant Ceiling, and all equipment and services provided by Reading Bakery Systems, visit www.readingbakery.com.

    Reading Bakery Systems is a world-leading manufacturer of innovative baking and process systems for the global snack food industry. Reading Bakery Systems provides processing solutions capable of producing a wide range of snack products, continuous mixing solutions for the food industry and oven profiling and consulting services. Company brands include Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal. Reading Bakery Systems is a Markel Food Group Company. For more information concerning equipment and services provided by Reading Bakery Systems, visit www.readingbakery.com.


 Products

  • GenesisPRO WCS Wirecut Machine
    The GenesisPRO WCS Wirecut Machine is ideal for producing a variety of cookies, biscuits and bar products at high throughput yields of up to 300 cuts per minute (cpm)....

  • The GenesisPRO Series WCS Wirecut Machine offers more control, flexibility, better safety features and easier sanitation. The WCS Wirecut Machine is ideal for producing a variety of cookies, biscuits and bar products at high throughput yields of up to 300 cuts per minute (cpm), while maintaining a high degree of accuracy and consistent piece weights.

    The WCS Wirecut Machine uniformly cuts individual shapes by an adjustable wireframe assembly. The recipe-driven linear servo motors provide an infinite number of cam profiles to control wire positioning, stroke length, drop- and up-shoot. Adjustments can easily be made via the integrated touchscreen while the machine is in operation. The unit provides automatic self-timing for wire positioning to the die cup.

    Custom-designed die and wirecut assemblies are created for specific product characteristics and can include capabilities for two-dough products, co-extruded cookies, and encapsulated products. Topping dispensers can be integrated into the machine design for further production flexibility. As an option, the machine is capable of frozen dough applications.

    Designed with 50 percent less parts than standard wirecut machines, the GenesisPRO WCS Wirecut Machine is easy to clean and maintain. The design uses common servo motors for improved maintenance and reduced critical spare parts inventory. Wash-down components like dies, filler blocks, wireframes and wirecut heads, are easily removed without tools.

    RBS SafeShield design criteria is integrated into the machine to help ensure operator safety, while also making sanitation and maintenance easier. The machine is supplied with light curtains that stop the machine immediately when the curtain is broken, providing 360 degrees of injury prevention. The light guard system also maximizes access to machine components for maintenance or wash down.

  • Exact Mixing MX Continuous Mixer
    The MX Continuous Mixer offers intense, efficient mixing using a cutting action for products requiring high energy mixing....

  • The Exact Mixing MX Continuous Mixer offers intense, efficient mixing using a cutting action for products requiring high energy mixing. The MX Continuous Mixer is particularly well suited for high moisture / high fat content doughs such as icings, cremes, batters, fillings and low viscosity mixtures. It is also used for products where inclusions are a large portion of the recipe. Inclusions can be added near the exit of the mixer to obtain a uniform mix with no damage.
  • Exact Mixing HDX Continuous Mixing System
    The Exact Mixing HDX Mixer is ideal for products such as buns, breads, rolls, English muffins and similar products....

  • The Exact Mixing HDX or High Development Continuous Mixer is designed to first mix all ingredients into a uniform mass with a twin screw mixer. In a separate section the dough is kneaded to the proper development level with a single screw mixer. This mixer is designed specifically to manufacture highly developed dough at low temperatures. The HDX Mixer is ideal for products such as buns, breads, rolls, English muffins and similar products.
  • Exact Mixing Hydrobond Technology
    Hydrobond Technology efficiently combines liquid and dry ingredient streams quickly and with little temperature gain....

  • The Exact Mixing Hydrobond Technology brings liquids and a dry ingredient stream (typically flour) together quickly, with little temperature gain. It can be used with a continuous mixer to make the mixing process more efficient or with a pre-hydration system to mix flour, minors and water directly into a brew holding tank. This system speeds up the continuous process allowing for the use of a shorter mixer, which means a smaller footprint lower equipment costs, and lower energy costs.
  • Thomas L. Green Emithermic Oven Zone
    The Emithermic Oven Zone provides bakers with greater control over product development and spread, particularly when baking cookies and biscuits....

  • This new design of the Emithermic Oven Zone offers radiant and convective heat, and a humidity controlled product zone directly surrounding the product while baking.  This provides bakers with greater control over product development and spread, particularly when baking cookies and biscuits.

    The recipe-driven startup and automated controls guarantee consistent quality and make it easy to bake different products on the same line.

    The PRISM Emithermic Oven Zone also offers new exclusive Thermatec high-radiant panels for effectively delivering radiant heat energy to the product.  PRISM Ovens are shipped from RBS’ USA factory in prebuilt modules for faster installation to ensure quality and minimize bakery downtime during installation.

  • SCORPION® 2 Digital Humidity Sensor
    The SCORPION® 2 Digital Humidity Sensor is designed to measure the absolute moisture content, of the thermal environment, in both heating and cooling processes....

  • The SCORPION® 2 Digital Humidity Sensor is designed to measure the absolute moisture content, of the thermal environment, in both heating and cooling processes. It is applicable to proofers, ovens, dryers and cooling tunnels.

    Mechanically the Digital Humidity Sensor is comprised of a Bulk Air (dry bulb) temperature sensor, two inputs for Product Core Temperature Measurement and a proprietary humidity sampling system to measure Dew Point Temperature, Absolute Humidity and Relative Humidity. The sampling system contains patent pending Anti-Saturation Technology™ allowing measuremenst in very high dew point environments such as steam injection.

    The Digital Humidity Sensor is engineered to be compatible with direct gas fired (DGF) ovens. Unlike oxygen sensor technology, which can be off by as much as 25% due to combustion gases in DGF ovens, the accuracy of the digital humidity sensor remains the same regardless of the oven platform. 

    The Humidity Sensor travels thorugh the process with the product, yielding a precise profile of moisture experienced by the product. 

  • Reading Thermal Food Safety System
    The food safety system simplifies the measurement of environment and product core temperatures....

  • The Reading Thermal Food Safety System simplifies the measurement of environment and product core temperatures. The profiling equipment gathers temperature data, and then the software easily calculates lethality and generates a report displaying cumulative log reduction.

    • Time/temperature data table & graph automatically generated
    • Enter microbial heat tolerance coefficients (TREFD, Z)
    • Lethality calculated and displayed as cumulative log reductions
    • Graphs display: F, cumulative F and cumulative log reduction
    • Comprehensive report generated directly from SV8 software
  • RBS eZone
    The RBS eZone is a new, online portal that makes requesting parts and maintaining your equipment easier....

  • The RBS eZone is a new, online portal that makes requesting parts and maintaining your equipment easier.  You can view interactive 3D models of your equipment and then select the parts you need, see how to assemble/disassemble your machines, and provide proper maintenance and cleaning of your equipment. You can also view online machinery manuals, schematics, maintenance videos and more!
For Technical Support with this webpage, please contact support