Reading Bakery Systems innovates the cracker industry with continuous mixing

True to its mission of technology and innovation, Reading Bakery Systems (RBS) has introduced another industry first: Continuous Mixing for the snack cracker industry.

RBS is the first and only company to apply the benefits of continuous mixing to cracker production in the United States and around the world.

Traditionally snack cracker lines have used batch mixing. Recent advancements in support equipment and controls have made continuous mixing technologies viable for
cracker production.

Now this Continuous Mixing technology will help customers that specialize in cracker production to improve the quality and consistency of their finished product.

Companies will benefit from:
▪ Reduced lay time of dough.
▪ Elimination of dough troughs and the space needed to store the troughs.
▪ Improved consistency of color, texture, size and thickness.
▪ Full automation and process documentation.
▪ Savings in labor and energy.

The Continuous Mixing technology for crackers was researched, developed and rigorously tested at the RBS Science & Innovation Center, a confidential R&D center with precise testing systems open to customers.

One of the key features of the Center is state‐of‐the‐art dough measurement equipment that allows RBS to understand the science of the dough being made.

Armed with this knowledge and level of testing, RBS
and its customers can measure specific dough characteristics such as absorption, stiffness, temperature and sheetability so they can duplicate their best dough in the field.

Once customers perfect their dough on the pilot system, they can replicate the exact process to the full scale production line at their own facility. Customer Support is
extended to the customers’ sites, ensuring success.