Sobatech helps your organization to eliminate all variations in temperature, development and homogeneousness.
We constantly ensure consistent quality, all day every day.
This results in dough with:
- no head-tail effect: constant dough quality at every step in the process, no variations in dough on make-up line
- a constant specific weight
- a constant (controlled) temperature
- a controlled energy input
- a constant development of the dough and gluten structure
- maximum water absorption by the flour (due to a.o. Sobatech’s homogenizer)