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The future of dough preparation is in continuous
systems for dosing, mixing & kneading. All industrial bakeries want a
constant and consistent flow of dough. Any industrial bakery interested in
minimizing the cost in preparing the required dough quality cannot ignore the
benefits a Sobatech continuous system brings:
- A
constant and consistent flow of dough with always the same dough temperature:
no head-tail effect = a predictable production process.
- A
constant and consistent dough quality: less re-adjustment of up-stream
equipment = less waste.
- A
high energy efficiency: serious lower energy consumption = serious lower energy
costs (not to mention a seriously lower carbon foot-print)
- Minimal
increase in dough temperature: no need to additional cooling measures = lower
costs.
- Maintaining
dough quality with lower grade flour: the same (or even better) bread quality
with cheaper flour = earning money.
- Reduction
in yeast and improver consumption: the same (or even better) bread quality with
less ingredients = earning money again.
- Increased
water absorption: the same quantity of flour absorbs more water = longer
shelf-life.
- Fully
automated system: constant and consistent dough quality no matter who operates
the line = less headache related to labour.
Apart of these benefits there are plenty of more reasons to introduce
Sobatech continuous technology in your bakery. They can be found further on in
our web-site. We also invite you to investigate what Sobatech can bring your
bakery operation by contacting us.
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