Innovative baking technologies

Reading Bakery Systems (RBS) is one of the world’s leading manufacturers of baking and process systems, especially in advanced high production cookie, cracker, biscuit, snack (baked chips, pretzels, expanded snacks, and bread snacks) and pet food systems.

Reading Bakery Systems brands include: Thomas L. Green, Reading Pretzel, Exact Mixing, and Reading Thermal. Reading Bakery Systems is also part of the Markel Food Group Company.

At iba they will be featuring several new baking technologies and innovative snack systems including a new Exact Mixing HDX continuous mixing system for buns on the show floor as well as and feature the new Thomas L. Green Servo Wirecut Machine, new Emithermic cookie oven and Reading Thermal oven profiling solutions.

Exact Mixing by Reading Bakery Systems

At iba, Exact Mixing will display an HDX (High Development) Continuous Mixing System for buns. The mixer is designed for manufacturing highly developed dough at low temperature like buns, breads, rolls, English muffins and other ultra-high absorption doughs. This two-stage system is designed to mix all ingredients in a uniform mass with a twin-screw mixer in the first stage. In the second stage, the dough is kneaded to the proper development level with a single screw mixer. The HDX mixer is shown to create more consistent color and height in buns and rolls, while reduce energy consumption compared to batch mixing. This continuous system helps eliminate batch to batch variations. In addition to consistent product, food safety is optimized since dough is not exposed to environment during mixing. All of this and can handle dough production rates from 1,500 to 10,000 kg/hour.

Exact will also highlight other models available for a wide range of snacks and other bakery products including the new MX Mixer with Hydrobond Technology. The new Hydrobond Technology ensures instant, even hydration of a dry ingredient stream prior to entering the continuous mixer. Without adding heat to the dough, a uniform hydration is accomplished and results in shorter mixing time, therefore requires less energy. The MX Mixer is the most versatile mixer that Reading Bakery Systems offers and is suited for a wide range of products including: snacks, cookies, batters and pastes. According to Reading the MX Mixer is also an ideal first-stage mixer for processes that require creme up and pre-blended stages.

Reading Thermal Oven Profiling Solutions

Reading Thermal will be featuring the Thermal SCORPION® developed for bread and bun bakers. The SCORPION® 2 System provides measurement system to capture the 4 key baking parameters: temperature, air velocity, heat flux, and humidity. In addition to tracking these parameters, it also simplifies the baking process kill step validation as it allows bakers to collect 5 product core temperature measurements and automatically generates a kill step validation lethality report.

The SCORPION ® 2 System includes the Pan+Dough Probe and the Temp+Airflow Sensor Array. To help bakers achieve consistent bake cycle S-curves, the Pan+Dough probe is a fixed position dough interface/core temperature measuring device to provide accurate and repeatable data. The Temp+Airflow Sensor Array is used to both profile temperature while also profile airflow across the width of large tray and grid conveyor ovens. The information gathered from this system are useful in adjusting a process to maximize product consistency and quality while reducing waste and improving baking efficiency.

Snack Products

Reading Bakery Systems will also feature several innovative baking technologies at iba used for cookies and other snack products including:

+ Servo Wirecut Machine- This new machine offers more control and flexibility as well as better safety features and easier sanitation. With up to 300 cuts per minute (cpm) it is designed for cookies, biscuits. Even with the speed it maintains high degree of accuracy and consistent piece weights. Adjustments are made easy with an integrated touchscreen. Sanitation and maintenance improved with 50% less parts than standard wire cut machines. Wash down parts can be removed without tools. RBS SafeShield® Program is integrated to prevent injury including with light curtains that stop machine when curtain is broken.

+ PRISM Emithermic Oven Zone- This newly designed oven offers radiant and convective heat, with a humidity controlled product zone directly surrounding the product while baking. Particularly for cookies and biscuits, this provides better control over product development and spread and is more efficient than traditional recirculating heat and cyclothermic zones.

+ Low Pressure Extruder- This has been redesigned to improve safety, efficiency and ease of cleaning that is optimized efficiency and flexibility for pretzels and various shaped snacks. It features efficient and precise dough forming and piece weights. +++