Sweet goods, including cakes, doughnuts, croissants, cookies, and biscuits, are just as important in a bakery&#;s assortment as bread. Cake production starts with dough or batter production in a vertical batch mixer which is then pressed into pans with a filling machine. The cake is baked in a tunnel oven, cooled, and transported to the packaging machines. For doughnut production, the wet yeast slurry is mixed separately, added to the flour-water mixture, and mixed by a large dough hook.
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Once mixed well, it simulates the human kneading process to homogenize the ingredients. The rested dough is forced into a hopper and transferred to an extruder to form the doughnut shapes. Unlike other pastries, doughnuts are fried in an open fryer and finally glazed. The main difference in croissants production is that the main ingredient along with flour is butter, which plays a key role in the process of lamination that gives it the signature flaky texture.
The dough is rested and proofed several times and treated with egg wash before baking at 200°C. The cookies and biscuits-making process starts with dough production, followed by dough feed and molding. While soft biscuit dough contains more fat and is molded in mold cavities of the biscuit line, hard biscuits are sheeted into layers and pressed through rolls. Cookie batter, on the other hand, is extruded via pumps. The shaped dough is transported into baking chambers.
Looking for state-of-the-art equipment used in the bakery industry? Look no further than Reading Bakery Systems, Our mixing, dough handling, dough forming, and baking equipment will help you efficiently and cost-effectively meet your unique production demands.
With more than 120 years of commercial baking experience, Reading Bakery Systems designs and manufactures the world&#;s most advanced equipment and turnkey systems for the production of crackers, biscuits, cookies, pretzels, bread snacks, fried potato rings, stackable potato chips, baked crisps, pet treats and more.
Continuous Mixers: Continuous mixing offers customers a number of advantages over batch mixing depending upon their products, processes, recipes, and other factors. The biggest advantage in all applications is the ability to produce more consistent dough and, therefore, a more consistent finished product. Exact Mixing Continuous Mixers come in all sizes, from 50 to 10,000 kg/hour, and are available based primarily on dough moisture levels or dough mixing stages.
Sheeters: Thomas L. Green has been a trusted partner to the biscuit, cracker and snack crisps industries for over 125 years, supplying innovative, reliable, and cost-effective sheeting equipment. Our 2-Roll, 3-Roll and 4-Roll Sheeters produce hole-free sheets of uniform density to ready the dough for forming, lamination or further reduction. Consistent sheet thickness is controlled by the distance between the rolls that compress the dough (which is adjustable).
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Extruders: The Reading Pretzel Low Pressure (LP) Extruder enables customers to create a variety of structural, flat and filled extruded and co-extruded shapes and sticks.It was recently redesigned with augers that deliver more product flow with less work. Our Filled Stick Extrusion System creates sticks filled with soft fillings, such as chocolate, peanut butter or cheese, and the Fried Snack Extruder creates fried snacks such as potato rings, potato sticks, and ethnic noodles.
Rotary Moulder: The Thomas L. Green Rotary Moulder efficiently produces high definition, three dimensional shapes by pressing dough into a die roll. Operator controls are intuitive and allow for complete automation of the moulding process.
Ovens: The Thomas L. Green PRISM OVEN has been trusted in the biscuit, cookie and cracker industry for more than a century. A flexible single-pass baking platform, it is designed to enhance product consistency. The Reading Pretzel SPECTRUM OVEN® offers the same flexibility as the PRISM OVEN for baking pretzels, bread snacks, baked crisps and potato snacks.
Our Pretzel & Snack System incorporates the Reading Pretzel Low Pressure (LP) Extruder and enables you to create a variety of pretzel shapes, sticks, braids, filled sticks and bread snacks on one production line.Product changeover is as simple as exchanging one compression head and die for another one with a different shape.
The Wirecut Cookie System provides for efficient, reliable production of a wide range of cookies, biscuits and bars. A major component, the Thomas L. Green Independence Wirecut Machine, provides piece-weight accuracy and reliability, and uniformly cuts individual shapes at up to 300 cuts per minute, depending on product type.
The extrusion-based Fried Potato Ring System is ideal for the flexible, efficient, high volume production of extruded fried snacks, such as the popular fried potato ring product, and is capable of producing from 200- kg/hr of finished product.
Reading Bakery Systems offers the world&#;s most advanced equipment used in the bakery industry that can help you produce the tasty snacks that today&#;s consumers demand. Get in touch with us today at (01) 610-693- or contact us online to learn more.
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