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Premium Exhibitor

Reading Bakery Systems

380 Old West Penn Avenue, 19551 Robesonia, PA
USA
Telephone +1 610 693-816
Fax +1 610 693-512
info@readingbakery.com

This company is main exhibitor of

Hall map

interpack 2020 hall map (Hall 1): stand B70

Fairground map

interpack 2020 fairground map: Hall 1

Contact

Joe Pocevicius

Sales Manager, Europe

Shawn Moye

Vice President, Sales

Our range of products

Product categories

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01  Complete lines for manufacturing bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01.04  Complete lines for manufacturing bakery products, snacks and cereals / Production of crakers

Complete lines for manufacturing bakery products, snacks and cereals / Production of crakers

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01  Complete lines for manufacturing bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01.05  Complete lines for manufacturing bakery products, snacks and cereals / Production of crisp bread

Complete lines for manufacturing bakery products, snacks and cereals / Production of crisp bread

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01  Complete lines for manufacturing bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01.09  Complete lines for manufacturing bakery products, snacks and cereals / Production of extruded flat bread

Complete lines for manufacturing bakery products, snacks and cereals / Production of extruded flat bread

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01  Complete lines for manufacturing bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01.10  Complete lines for manufacturing bakery products, snacks and cereals / Production of extruded snacks

Complete lines for manufacturing bakery products, snacks and cereals / Production of extruded snacks

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01  Complete lines for manufacturing bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01.18  Complete lines for manufacturing bakery products, snacks and cereals / Production of spritz biscuits

Complete lines for manufacturing bakery products, snacks and cereals / Production of spritz biscuits

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01  Complete lines for manufacturing bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.01.19  Complete lines for manufacturing bakery products, snacks and cereals / Production of sticks

Complete lines for manufacturing bakery products, snacks and cereals / Production of sticks

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.06  Single machines / equipment for the production of bakery products, snacks and cerials / Cooking extruders

Single machines / equipment for the production of bakery products, snacks and cerials / Cooking extruders

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.07  Single machines / equipment for the production of bakery products, snacks and cerials / Cooling equipment

Single machines / equipment for the production of bakery products, snacks and cerials / Cooling equipment

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.09  Single machines / equipment for the production of bakery products, snacks and cerials / Cutting machines

Single machines / equipment for the production of bakery products, snacks and cerials / Cutting machines

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.11  Single machines / equipment for the production of bakery products, snacks and cerials / Depositing machines

Single machines / equipment for the production of bakery products, snacks and cerials / Depositing machines

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.16  Single machines / equipment for the production of bakery products, snacks and cerials / Drying equipment

Single machines / equipment for the production of bakery products, snacks and cerials / Drying equipment

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.18  Single machines / equipment for the production of bakery products, snacks and cerials / Extruders

Single machines / equipment for the production of bakery products, snacks and cerials / Extruders

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.21  Single machines / equipment for the production of bakery products, snacks and cerials / Forming machines

Single machines / equipment for the production of bakery products, snacks and cerials / Forming machines

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.22  Single machines / equipment for the production of bakery products, snacks and cerials / Cutting machines

Single machines / equipment for the production of bakery products, snacks and cerials / Cutting machines

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.23  Single machines / equipment for the production of bakery products, snacks and cerials / Guillotines

Single machines / equipment for the production of bakery products, snacks and cerials / Guillotines

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.24  Single machines / equipment for the production of bakery products, snacks and cerials / Dryers

Single machines / equipment for the production of bakery products, snacks and cerials / Dryers

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.27  Single machines / equipment for the production of bakery products, snacks and cerials / Kneader

Single machines / equipment for the production of bakery products, snacks and cerials / Kneader

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.28  Single machines / equipment for the production of bakery products, snacks and cerials / Laminators

Single machines / equipment for the production of bakery products, snacks and cerials / Laminators

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.29  Single machines / equipment for the production of bakery products, snacks and cerials / Mixers

Single machines / equipment for the production of bakery products, snacks and cerials / Mixers

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.30  Single machines / equipment for the production of bakery products, snacks and cerials / Mixing and kneading equipment

Single machines / equipment for the production of bakery products, snacks and cerials / Mixing and kneading equipment

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.32  Single machines / equipment for the production of bakery products, snacks and cerials / Moulding rollers, engraved

Single machines / equipment for the production of bakery products, snacks and cerials / Moulding rollers, engraved

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.34  Single machines / equipment for the production of bakery products, snacks and cerials / Puffing equipment

Single machines / equipment for the production of bakery products, snacks and cerials / Puffing equipment

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.37  Single machines / equipment for the production of bakery products, snacks and cerials / Sheeters

Single machines / equipment for the production of bakery products, snacks and cerials / Sheeters

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.41  Single machines / equipment for the production of bakery products, snacks and cerials / Tunnel ovens

Single machines / equipment for the production of bakery products, snacks and cerials / Tunnel ovens

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.02  Single machines / equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.02.45  Single machines / equipment for the production of bakery products, snacks and cerials / Wire-cut and roll-out biscuit machines

Single machines / equipment for the production of bakery products, snacks and cerials / Wire-cut and roll-out biscuit machines

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.03  Operating and auxiliary equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.03.05  Operating and auxiliary equipment for the production of bakery products, snacks and cerials / Laboratory equipment

Operating and auxiliary equipment for the production of bakery products, snacks and cerials / Laboratory equipment

  • 04  Machines and equipment for the production of bakery products, snacks and cereals (including biscuits, waffles, etc.)
  • 04.03  Operating and auxiliary equipment for the production of bakery products, snacks and cerials (including biscuits, waffles, etc.)
  • 04.03.16  Operating and auxiliary equipment for the production of bakery products, snacks and cerials / Heat exchangers

Operating and auxiliary equipment for the production of bakery products, snacks and cerials / Heat exchangers

Our products

Product category: Single machines / equipment for the production of bakery products, snacks and cerials / Wire-cut and roll-out biscuit machines

GenesisPRO WCS Wirecut Machine

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.

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Product category: Single machines / equipment for the production of bakery products, snacks and cerials / Mixers

MX Continuous Mixer

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.

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Product category: Single machines / equipment for the production of bakery products, snacks and cerials / Mixers

Exact Mixing HDX Continuous Mixing System

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.

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Product category: Single machines / equipment for the production of bakery products, snacks and cerials / Mixing and kneading equipment

Exact Mixing Hydrobond Technology

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.

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Product category: Single machines / equipment for the production of bakery products, snacks and cerials / Tunnel ovens

Thomas L. Green Emithermic Oven Zone

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.

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Company news

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Dec 6, 2019

RBS Servo Wirecut Machine Offers More Flexibility, Improved Safety and Easier Sanitation

Reading Bakery Systems (RBS) has introduced a new advanced Thomas L. Green Servo Wirecut Machine that offers more control, flexibility, better safety features and easier sanitation. The new 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 and pet treat 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 Servo 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.

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Dec 5, 2019

RBS introduces the Emithermic Oven Zone for more efficient baking of cookies and biscuits

Commercial bakers now have greater flexibility and control when baking biscuits and cookies.

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.

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Dec 4, 2019

Exact Mixing Introduces New Hydrobond Technology

Exact Mixing, a leading provider of innovative continuous mixing solutions, has introduced Hydrobond Technology,™ a new solution 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.

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Dec 3, 2019

Reading Thermal Develops A Better Way to Measure Humidity in Baking Processes

Reading Thermal has developed a new Digital Humidity Sensor that uses proprietary Anti-Saturation TechnologyTM to increase accuracy in measuring humidity in ovens, proofers, dryers and cooling tunnels.

Commercial bakers work to maintain the delicate balance of moisture in the environment needed to achieve consistent finished product quality. The new Digital Humidity Sensor allows greater control to:

  • Improve product consistency and quality control
  • Increase product throughput
  • Prevent product cracking and blistering
  • Increase product shelf life
  • Support Food Safety
The new generation Digital Humidity Sensor produces data that is unaffected by combustion gases as it measures Dew Point Temperatures, Absolute Humidity and Relative Humidity. The improved design now precisely records measurements in very high dew point environments such as the steam injection used in bread ovens. The new capabilities maintain tight tolerances regardless of the oven platform. Additionally, the new humidity sensor now provides users the benefit of no preheating, increased dwell time and two product probe inputs.

To learn more about the Digital Humidity Sensor and the full SCORPION® 2 Data Logging Measurement System, call +01 610-678-5890 Ext. 2 or visit www.readingthermal.com.

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Dec 2, 2019

RBS Redesigns Low Pressure Extruder to Improve Safety, Efficiency and Ease of Cleaning

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 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,” said Joseph Zaleski, President of RBS.

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.

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Nov 29, 2019

Thermatec High Radiant Ceiling Now Offered by RBS for Thomas L. Green Prism Ovens

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
“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.

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Nov 28, 2019

Exact Mixing Offers Continuous Mixing Demonstrations and Testing in The Netherlands

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.

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Nov 27, 2019

Reading Thermal Offers Online Training for the SCORPION® 2 Data Logging Measurement System

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.

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Nov 25, 2019

RBS launches Online Portal for Improved Parts & Service Support

Reading Bakery Systems (RBS), a leading manufacturer of industrial baking systems for the production of baked snacks, launched the RBS eZone, an online portal for improved parts & service support.

The RBS eZone offers customers an easier way to request parts and maintain their equipment. The system gives you access to 3D models of your equipment to easily find parts and see how to disassemble and service the machines. This makes maintenance easier and parts ordering much more accurate.

The RBS eZone also gives customers access to digital copies of equipment manuals, schematics and maintenance videos.

“We are excited to offer our customers around the globe an easier and more accurate way to request parts, and access to critical information to maintain their equipment,” said Mark Priar, director of parts and service sales, RBS. “It was important for us to provide 24/7 online access so customers have information immediately when they need it.”

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Nov 22, 2019

Former Reading Bakery Systems President Named to Circle of Honor

SNAC International kicked off SNAXPO, held March 31 - April 1 in Orlando, by announcing the recipient of the organization’s Circle of Honor Award, the highest recognition SNAC International bestows.

Terry Groff, former owner and president of Robesonia, Pa.-based Reading Bakery Systems (RBS), received the award for his outstanding contributions to the association and the snack food industry.

Mr. Groff joined Reading Pretzel Machinery in 1974 when his father purchased the company and asked him to leave his post as a banking officer in New York to assist in running the business. “When your dad calls,” Mr. Groff recalled, “you go.” Following his father’s failing health, Mr. Groff became the company president at age 33.

At that time, most commercially produced pretzels were being made on some form of equipment manufactured by RBS, known at that time as Reading Pretzel Machinery. Mr. Groff recognized that as a barrier to growth and began plans to expand the company’s capabilities.

“I would go to conventions for biscuits, cookies and crackers, and no one would talk to me because I was ‘the pretzel guy,’” he said.

He decided to change the name to Reading Bakery Systems. This was the beginning of the company’s evolution.

“After that, everything changed,” he said.

“Over the years, we have evolved into a systems supplier, where people come to us with their products not just interested in details of the machinery but also the process,” said Joe Zaleski, RBS president.

Mr. Groff’s passion for the industry and dedication to his company, customers and their products solidified RBS’ place in the industry.

“Terry understood process and what made a good product,” said John Eshelman, director of pretzel and snack sales. “And he wasn’t afraid to tell someone, ‘You’re not doing a great job making that pretzel, but let me tell you why.’”

To better help customers’ processes, Mr. Groff felt it was important to build reference installations “to prove that you could do what you said you could do,” Mr. Groff said.

A former pilot in the U.S. Army, Mr. Groff would often fly the company plane to visit customers so that sales reps and engineers could provide personal service regardless of a customer’s location.

“Terry has always been the guy with the big ideas,” Mr. Zaleski said.

The son of an inventor, Mr. Groff credited his father for his ability to make disruptive changes for the good of RBS and the industry.

“My father was always trying to improve something or find better ways to do things, and I tried to follow that,” Mr. Groff said. “We had to reinvent the company to move from pretzels to bakery because things changed. I think that disruption while it’s unsettling as a leader – is also an opportunity.”

Mr. Groff’s leadership impacted not only the industry but also RBS employees.

“Terry has been an influence for not only me but also the snack food industry,” said Shawn Moye, RBS vice-president, sales. “He constantly challenged our team on new and progressive ideas. His leadership and vision are still at the very core of what RBS does every day: collaborate, innovate and create.”

This dedication came to fruition with the opening of RBS’ state-of-the-art innovation center, located at the company’s headquarters.

“It’s important to remember that the contributions he’s made to the industry over the years – and bringing his staff up along behind him – is critically important,” Mr. Eshelman said. “I can’t think of anyone in the industry more deserving of this award.”

Mr. Groff accepted the recognition with his wife, children and grandchildren present, along with more than 30 RBS employees.

He thanked SNAC International for the access and opportunity it provides its members various programs, including SNAXPO.

 Terry has been an influence for not only me but also the snack food industry. 
“SNAC International provides a forum for industry leaders to get together, trade ideas and talk about their approaches,” he said. “That in and of itself is incredibly helpful. You might have the smartest designs, but if no one else knows about it, you’re going to starve in that same position.”

He advised attendees to use wisely the opportunities SNAC provides at SNAXPO for networking and education.

SNAC began the Circle of Honor in 1994 to recognize outstanding achievements of snack industry executives to their company, the association and the industry. For more information on its recipients, visit www.snacintl.com.

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About us

Company details

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. At RBS, we understand the dynamic nature of the global baked snack food industry, and we work side-by-side with our customers to meet their process and product challenges with innovative thinking and high quality systems and components.

 At Interpack 2020 Hall 1|B70 stop by to see exciting new technology from RBS. On the show floor, we will feature: 
·        MX Continuous Mixer with Hydrobond Technology®
·        WCS Wirecut Machine
·        Emithermic Oven Zone
·        Reading Thermal Digital Humidity Sensor
·        RBS eZone: Online Parts & Service 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, 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 that are 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
At Interpack 2020 come see learn about the new RBS eZone. The eZone 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!

Reading Thermal Digital Humidity Sensor
Reading Thermal has developed a new Digital Humidity Sensor that uses proprietary Anti-Saturation Technology to increase accuracy in measuring humidity in ovens, proofers, dryers and cooling tunnels. The new Digital Humidity Sensor allows commercial bakers to maintain the delicate balance of moisture in the environment needed to achieve consistent finished product quality. The Digital Humidity Sensor allows greater control to:
·        Improve product consistency and quality control
·        Increase product throughput
·        Prevent product cracking and blistering
·        Increase product shelf life
·        Support Food Safety

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Company data

Target groups
  • Food
  • Bakery products