The future is
continuous...

Sobatech is a passionate family business that believes the future of Industrial food production is continuous. With its focus on three parts of the entire food production chain, Sobatech became a worldwide specialist in designing, manufacturing and commissioning equipment for (1) continuous dosing of raw materials, (2) continuous mixing/kneading, and (3) continuous bulk fermenting of (food) products.

NEW WEBINAR: 'the rise of continuous' - WHY? How to constantly ensure a consistent quality on a large scale dough production? Register for Sobatech's new webinar on 'the rise of continuous' and learn more about the flexibility of a continuous mixing system. Sobatech’s continuous mixing experts will discuss the principles of continuous mixing and offer a careful comparision between batch- and continuous mixing. The primary topics of the webinar are: The principles of continuous dough mixing Careful comparison (batch vs. continuous) The flexibility of a continuous mixer Continuous questions WHEN? 🗓 Wed, Feb 24, 2021 10:30 AM - 11:30 AM CET 🗓 Wed, Mar 3, 2021 4:30 PM - 5:30 PM CET WHERE? Link to register: Registration (gotowebinar.com) If you have any questions, comments or feedback, please send it to info@sobatech.com [caption id="attachment_2318" align="alignnone" width="1024"] webinar on continuous dough mixing[/caption]

Dough homogeneity - Sobatech proclaims to be the specialist in creating homogeneous food products, but what is dough homogeneity and how do we measure it? Liquid coloring & oval glasses An homogeneous food product is a product in which the seperate ingredients are evenly distributed over the complete mass. During tests at our continuous testing facility, Sobatech generally use two practical ways of measuring dough homogeneity. The first one is by simply adding a few drops of liquid coloring into the continuous mixing system. The second one is by taking a piece of dough and put it in between two oval glasses. These glasses are hold against bright daylight which allows to easily analyze the mass on lumps and other inconsistencies. Please see the latest video on our Youtube channel or read the corresponding news item. Shear force In short, Sobatech believes the best blender is actually a kneader. Put differently, shear force is needed in order to homogenize dough types and disclose lumps. Lumps can be flour particles that are capsulized by the liquid ingredients like oil. For that reason, Sobatech designed a new type of mixer tooling. We call this: the wing-shaped mixing tool. This mixer tool is especially suitable for food products in need of high dough development and homogeneity. https://www.youtube.com/watch?v=_78HWBnkmIw

Ready for shipment: continuous dough mixer - The Sobatech team is proud to present the latest continuous dough mixer ready for shipment. The continuous mixer is capable of doing around 4.000 kg of peanut mass per hour. The model is called the CMK (continuous mixer kneader) 2550. The design of the mixer is based on the guidelines of the European Hygienic Engineering & Design Group (EHEDG). The continuous mixing system is a complete stainless steel execution with an hygienic frame structure and round stainless steel profiles. These features guarantee a short and optimized cleaning process and a reduction of deposits. Surfaces are hygienically optimized to prevent microbial and particulate contamination of the baked product. Besides that, the continuous dough mixer includes an automatic cleaning in place. Finally, at the mixer outlet there is a conveyor belt that brings the mass to the make-up line. [caption id="attachment_2206" align="alignnone" width="2449"] Continuous dough kneader[/caption] [caption id="attachment_2208" align="alignnone" width="2449"] Continuous dough kneader[/caption]

KVK Innovatie TOP 100 - Sobatech Maastricht is met haar HOT&COOL technologie genomineerd voor de KVK Innovatie Top 100. Sobatech is gespecialiseerd in procestechnologie en koelt en verwarmt deeg al decennialang. Met deze nieuwe innovatie tilt Sobatech het koelen en verwarmen van deeg naar een geheel nieuw niveau. Met de kneedgereedschappen, die uit één massief deel zijn gefreesd, kan inline worden gekookt. Doordat ze hol zijn, is het mogelijk er water of een ander (koel)medium in te laten stromen. Met deze geautomatiseerde technologie kan de klant eenvoudig, met een druk op de knop, de gewenste product temperatuur controleren en regelen. Extreme temperaturen binnen enkele minuten Temperatuur is van kritische invloed op de ontwikkeling van deeg. Soms is snel koelen of verhitten noodzakelijk, bijvoorbeeld bij het concheren van chocolade of bij de productie van bepaalde koude degen. Tot nu gebeurde dat met een extra stap, zoals een meelkoeler of CO2; maar dat is niet meer nodig. Met de HOT&COOL-technologie van Sobatech, kan de deegtemperatuur ‘inline’ worden geregeld. Voedingsproducenten kunnen daarmee binnen enkele minuten degen met extreme temperaturen realiseren. Geen CO2 noch extra proces stap nodig Het feit dat Sobatech zo ook de deegtemperatuur kan regelen en controleren, betekent dat klanten binnen enkele minuten producten met extreme temperaturen kunnen realiseren. Dit gebeurt in één en dezelfde proces stap; er is geen extra koeling of verwarming van de separate ingrediënten nodig alvorens het deeg samen te stellen. Doordat voor het koelen van het deeg geen CO2 meer nodig is, is de uitstoot ook substantieel minder. Daardoor verbeteren de arbeidsomstandigheden in lokale productiefaciliteiten. Stemmen! Stem het Limburgse familiebedrijf naar de top 10 door te stemmen op www.stemvoorinnovatie.nl [caption id="attachment_2130" align="alignnone" width="1024"] deeg koelen Sobatech[/caption]

New collaboration for large-scale production of fibrous meat substitutes - Changing Consumer Behavior People are getting more and more conscious in a way that extensive meat consumption may have a negative impact on their personal health and on the environment. Also, impact on animal welfare plays a significant role in this changing consumer behavior. This results in a growing demand for (fibrous)meat replacers. This explains the importance of increasing the global production of meat substitutes. To support those entrepreneurs active in the production of tasty and cost-efficient meat substitutes TOP and Sobatech are entering into a partnership. As partners they will be developing the technology and the machines to produce, in a continuous process and on a large scale, fibrous meat substitutes (muscle meat). Unique Meat-Like Structures The new innovative technology for the production of a new generation of meat-like structures offers an alternative to structuring methods such as the well-known High-Moisture Extrusion (HME) and the shear-cell technology. This new technology will be easier to scale up at low operating costs (!). Sobatech's knowledge and experience in the field of structuring protein and fiber-rich ingredients perfectly complements TOP's knowledge of developing meat-like structures. Therefore, we are proud to announce a new collaboration for the large-scale production of a fibrous meat substitutes between TOP BV and Sobatech. If you would like to know more about the new possibilities for large-scale production of meat-substitutes, please contact us at info@sobatech.com [caption id="attachment_2101" align="alignnone" width="1024"] TOP BV[/caption]