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    CONTINUOUS DOUGH PRODUCTION..

    Continuous dough production starts at the dosing of the raw materials. ¬†After that, controlled mechanical energy is applied to the mix of ingredients in order to equally distribute them over the complete mass (continuous mixing). ¬†Finally, Sobatech’s continuous bulk fermenter allows the dough to rest and develop taste, aroma and consistency (Continuous bulk fermentation).

    CONTINUOUS DOSING INGREDIENTS

    Correct continuous weighing of ingredients is essential for reaching the required product quality. If the various ingredients are not dosed in the correct quantities to begin with, it will never be possible to produce a correct product. For that reason, Sobatech dedicated years of time and effort in developing the most accurate weighing technology available.

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    CONTINUOUS DOUGH MIXING

    A continuous mixing system by Sobatech uses a two phase process for mixing the ingredients into a consistent and homogeneous mass. First, all ingredients are evenly and accurately distributed over the complete mass (phase 1 mixing: the homogenizer). Then, the development takes place (phase 2 mixing: the continuous mixer). This is done in a controlled and extremely precise way during kneading. The production volumes range from 50 kg/hour to over 10,000 kg/hour. This can be accomplished in an employee free operational environment resulting in significant (labor) cost savings.

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    CONTINUOUS BULK FERMENTATION

    The Sobatech continuous bulk fermentation process allows the dough to rest for the development of taste, consistency and aroma. Time is a key factor within this continuous bulk fermentation process. Besides time, also ensuring each part of the mass is exposed to the same environmental conditions is of great importance in end-product quality and consistency.

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