Innovative Technologies at Reading Bakery Systems

 Innovative Technologies at Reading Bakery Systems IBIE Booth #6440 Continuous Mixing for Buns, Breads and Rolls Optimize roll and bun baking with the experts in Continuous Mixing Batch processing can be inefficient and lead to variations in dough, which can impact consistency in bun and rolls. Continuous Mixing solves these problems by providing a consistent, uniform dough stream to your production line at the same rate that it is being used. Reading Bakery Systems offers the most advanced continuous mixing technologies available today. The thorough mixing action of our systems quickly develops strong bonds in gluten strands. Peak development and consistent delivery of dough at the optimum temperature is achieved through a precise combination of speeds in the mixing and developing sections of the system. Together with our Markel Bakery Group partner, AMF Bakery Systems, we provide complete systems, testing and installation supervision for both straight dough and liquid ferment systems. At IBIE, Reading Bakery Systems will display the new Exact Mixing HDX Continuous Mixer for buns, breads and rolls in the AMF Booth #6119. This Mixer is specifically designed for low temperature dough requiring two stage mixing and high development, and is capable of production rates from 2000‐6000 kg/hour. Contact: Jim Warren – jim.warren@readingbakery.com or 901‐378‐8037 ……………………………………………………………………………………………………………………………………………………………………. Oven Advancements and Technology Reading Bakery Systems manufactures a range of ovens to produce a variety of food and snack products. We offer two primary oven design platforms the PRISM and SPECTRUM. These baking platforms include direct gas fired, radiant tube, convection, recirculation and hybrid oven zones which combine these technologies together into each baking zone. For many bakers a common concern is oven flexibility and having the ability to create multiple products on one oven. At Reading Bakery Systems, we understand the different types of thermal characteristics that can be applied to create a wide range of products on the same oven. Of course another concern is energy consumption and we are also always working to make our ovens more efficient. These are some of the ways we are working to help you save money and energy. • • • • • • Use of Heat Exchangers that use pre‐heated exhaust air in convection baking zones. Use of convection air where appropriate in the baking process. Use of fuel flow meters to record fuel usage to identify opportunities for improvement. Use oven belts with lower mass densities. Minimizing the exposed oven belt outside of the oven baking chamber. Applying downtime software during idle oven periods where no product is being processed. Stop by IBIE booth #6440 to learn about these and other oven advancements from Reading Bakery Systems to help improve your product and process! Contact: Shawn Moye – shawn.moye@readingbakery.com or 770‐664‐4290 ……………………………………………………………………………………………………………………………………………………………………. Multi‐Crisp Baked Snack System A flexible system to create snack crisps from potato, wheat or corn masa flour doughs. The new RBS Multi‐Crisp Baked Snack System is a production system capable of creating potato, wheat or corn masa flour crisps on one flexible production line. This modular system can produce between 250 – 1000 kg/hr. of finished product. The production volume is dependent on the number of oven zones after the dough sheeting equipment; throughput capacity increases as oven zones are added. On the show floor, we will display the Multi‐Crisp equipment including FX Continuous Mixer, 2‐Roll Sheeter and Rotary Cutting Station, as well as the innovative snacks produced on this system. Contact: Shawn Moye – shawn.moye@readingbakery.com or 770‐664‐4290 ……………………………………………………………………………………………………………………………………………………………………. Reading Thermal SCORPION ® 2 LITE Temperature Data Logger Reading Thermal will be unveiling a number of new products including the SCORPION® 2 LITE Temperature Data Logger. SCORPION® 2 LITE Data Logger is the newest addition to the SCORPION® 2 line of oven profiling equipment. Designed as a low‐cost alternative to the SCORPION® 2 Data Logger it is intended for the customer who wants to measure temperature only. SCORPION® 2 LITE is compatible with a number of temperature measurement devices including the Temperature Interface and Magnetic Temperature Sensor Array. Contact: Richard Starke – richard.starke@readingthermal.com or 610.678.5890 ……………………………………………………………………………………………………………………………………………………………………. 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. At RBS, we understand the dynamic nature of the global baked snack food industry, and work side‐
by‐side with our customers to meet their process and product challenges with innovative thinking and high quality systems and components. Our experienced people apply decades of expertise to help customers create successful baked snack products. Reading Bakery Systems is part of the Markel Bakery Group. The Markel Bakery Group is comprised of three industry‐leading manufacturers – AMF Bakery Systems, Reading Bakery Systems and Tromp Bakery Equipment. With these combined resources, the Group can offer a growing portfolio of high quality solutions for snacks, breads and buns, pizza, pies, pastries, and other food products.