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    Controlled dough development

    Energy input – objective parameter

    The development of gluten structure requires the input of energy into the mix of ingredients of which the dough consists. Sobatech registers this energy in Wh/kg and believes in the importance of this objective parameter. Sobatech’s continuous mixers are the only one in the world that constantly monitor the energy in Wh/kg that is put into the dough. The parameter allows Sobatech to audit and control dough development.

    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. Dough types like croissant, baguette, biscuits, and tortilla’s have energy levels in between.

    How does it work?

    The tools in Sobatech’s continuous mixers are responsible for the energy input needed to reach the required dough development. Therefore, the design of the tooling is a key factor in the correct functioning of any continuous mixer. Sobatech has identified over 35 variables in the mixer tool design that influence the final product quality. 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 designing Sobatech’s continuous mixers. Curious what this means for you? Please let us know!

    Continuous regards,

    -Team Sobatech

    continuous dough mixing
    continuous dough mixing