The future is
continuous...

Sobatech is a family-owned business specialized in continuous dosing, continuous mixing, and continuous fermenting of food products. Sobatech replaces batch processes worldwide with the very best in continuous technology. Benefit from the technologically advanced & fully automated equipment of Sobatech and constantly deliver a consistent product quality to your end-consumer.

The largest continuous mixer in the world - -Sobatech sold the largest continuous mixer in the world, producing 10.000 kg of dough per hour (24/7)- [caption id="attachment_842" align="alignleft" width="769"] Largest continuous mixer tool by Sobatech[/caption] A star is born... We just started manufacturing the tools of this beauty (see the process in the picture above). In week 14 and 15 we plan to have our star ready. Will you visit us to set eyes on this exceptional piece of equipment? We are proud to show you around and tell you all about it. Did you know? The tools of our 10ton mixer are milled out of one piece, making them unbelievably strong. The tools are about 4.5 metres long and weigh 1500 kg each. Say what...?! Invitation Please let us know if you will visit us in week 14 or 15 to set eyes on the largest continuous mixer in the world. Send an email to genevieve.lekner@sobatech.com to reserve a date. We are looking forward to welcome you!

Sobatech's controlled kneading intensity - Sobatech’s controlled kneading intensity The development of gluten structure requires the input of energy into the mix of ingredients out of which the dough consists. We register this energy in Wh/kg and we believe in the importance of this objective parameter. Sobatech's systems are the only one in the world that constantly monitor the energy in Wh/kg that is put into the dough in order to consistently monitor the development of the dough itself.What kneading intensity do you need for your product?The energy input varies per dough type. A cookie dough may require only 1-1.5 Wh/kg while a toast bread dough may need 10 – 12 Wh/kg. Certain recipes might even require an energy input of up to 23 – 25 Wh/kg. With doughs for croissant, baguette, biscuits, and tortilla’s having energy levels in between.How does it work?The tools in a continuous system are responsible for the energy input needed for the required development of a dough. Therefore the design of the tooling is a key factor in the correct functioning of any continuous system. Sobatech has identified over 35 variables that influence the performance of the tool. All these variables are in the mathematical model that Sobatech uses for its tool design. The required energy in Wh/kg is one of the major inputs for the tool design. Curious what this means for you? Please let us know!Continuous regards,-Team Sobatech

Dutch bakery innovation for China - In November 2018, the Dutch bakery consortium BakeryTechChina will visit Hangzhou, Xiamen, Guangzhou and Hong Kong region to share their expertise in the industrial baking industry. Chinese media as Tencent Media, Eastday, Sohu News, and Ifeng news wrote an article about their story. Dutch bakery innovation The BakeryTechChina consortium brings together the Netherlands’ outstanding expertise in the baking industry, especially in modern industrial baking, covering everything from raw materials to spraying systems, dough preparation, dough handling, filling & depositing, drying, baking, freezing and integration of whole baking systems. chain. The alliance visited Hangzhou, Shanghai, Jinan and Beijing in November last year, and discussed the potential of cooperation with major players in China’s industrial baking industry, such as Want Want Group, 85 Degrees and Paris Baguette. November 2018, BakeryTechChina will continue their journey to meet Chinese industrial bakery companies in the Southeast of China. Impact tour For their 4rd impact tour the ten companies are full of expectations, hope to show the world’s leading Dutch industrial baking production technology, safety standards and quality levels to China’s baking peers, and look forward to build new partnerships. The consortium will be traveling from 18-24 November in the Hangzhou, Xiamen, Guangzhou and Hong Kong Region. Go to the WeChat account or sent an email to Ivy Cao (ica@asiabaselaw.com) to meet the group in person. Written by Larive International

HOT & COOL - temperature control - Dear reader,As specialists in continuous dosing, mixing, and fermenting of foods we know better than anyone else the critical impact of temperature on the fermentation and development of dough. Even though we have been cooling and heating doughs inline for over decades, our latest innovation takes cooling and heating to a whole new dimension.With Sobatech’s patented tools we can nowadays cook (!!!) inline.Also, frozen doughs have become our specialty over the years as we cool down at the exact point of friction; cooling precisely there where we heat up. Our fully automated technology allows you to easily (with the push of a button) control and manage the dough temperature of your preference. See here an example of Sobatech's temperature controlled high shear tools. Is temperature control for you as important as it is for many of our customers?Please contact us and we are happy to talk you through our latest developments with regards to temperature control.Continuous regards,Geneviève Lekner

Thank you for your visit! - Dear reader, We hope you are doing well and that you had a safe trip back home from Munich. We would like to thank everyone who visited out booth during the iba 2018. We were pleased about the huge interest in our scope of service as specialists in the continuous dosing and kneading of food products. As promised we will follow up all our agreements by the end of next week. Enjoy your weekend. All the best. -Team Sobatech