One of the advantages over a traditional production process is what Sobatech calls ‘constant consistency’. Sobatech’s continuous dough mixing systems help food producers to eliminate all variations in: (1) temperature, (2) development and (3) homogeneity. Put differently, Sobatech’s continuous mixers constantly ensure a consistent dough quality. Every split second. This automated and continuous kneading process results in:
LESS PRODUCT WASTE
In a continuous dough mixer there is no head and no tail – meaning every piece of dough has had the same (mechanical) treatment and fermentation process. In a batch-wise production process, the yeast keeps working and creates alternations that force operators to intervene manually. In a continuous production process there are no variations in homogeneity. This allows weighing to be done more accurately. This results in less product waste and a higher yield.
Each piece of dough gets the same (mechanical) treatment. This means the dough temperature is kept consistent at all times. Besides that, Sobatech continuous mixers have a large contact surface with a relatively small amount of dough inside the mixing chamber. This results in efficient cooling or heating. Lastly, in case there is a need for extreme high or low product temperature, Sobatech developed their patented HOT&COOL technology. This innovation allows to heat up or cool down the dough at the exact point of friction.
Sobatech constantly measures the energy put into the dough per kilogram (wh/kg). This is an essential objective parameter that Sobatech uses to design their continuous mixing tools. During trials at the testing facility of Sobatech, it is determined whether the product needs low- medium- or high shear to be correctly developed. This, in combination with the customer’s recipe, form the base for the continuous mixing tool design.
CONSTANT DOUGH DEVELOPMENT
Every piece of dough going through the Sobatech continuous mixer has had the same mechanical treatment. Each piece of dough must pass through the entire mixing chamber before it is discharged. Besides that, the mixing chamber has a relatively large contact surface. This results in a constant (gluten) development of the dough.
MAXIMUM WATER ABSORPTION (due to a.o. Sobatech’s homogenizer)
The homogenizer phase (phase 1 mixing) guarantees a high level of water absorption and therefore more moisture in the final dough. In this phase the ingredients are not mixed mechanically, resulting in a homogeneous and consistent flow of dough. The excellent mixing characteristics of this first stage ensures, via a medium pressurized water injection system, a perfect hydration of the flour and a very substantial and homogeneous distribution of the active substances. The seperate ingredients first pass through the homogenizer phase before they enter the actual mixing chamber (mechanical kneading phase).
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