The business said the new system at its site in Sinking Spring would enable it to show potential customers how such equipment could work in their own facilities.
The system can produce a variety of expanded snacks made from cereal ingredients such as corn and rice, including curls, balls, ribbons and rings.
Key components of the system include:
Dry Ingredient Ribbon Blender: This creates a blend of dry ingredients that can be run through the extrusion system. It may also be used to distribute oil or increase the moisture level of the blend.
High-Pressure Extruder: Able to operate a variable speeds, this mixes and cooks the raw ingredients to produce expanded shapes such as curls and balls. Reading Bakery Systems (RBS) said the flexible design enables quick changeover of the screws, barrels and product dies and enables a variety of formulations to produce textures and flavors in different shapes.
Tumble Dryer: This is designed to produce a gentle tumbling action and allows for variation of time and temperature to reduce the moisture of the product to the finished level, typically 1.5% to 4%.
RBS, which is part of the Markel Food Group Company, opened its Science & Innovation Center in 1996 and moved into its current 30,000 square foot site seven years ago.
“We are continually developing new shapes and formulas for this system at our Science and Innovation Center,” said Joseph Cross, RBS product line manager for mixing and extrusion technologies. “We invite potential customers to come to the Center, and work with us to create samples and help develop their business plan.”
“Our customers can now see exactly how the RBS expanded snack system will run in their facility. This removes any guesswork.”