Cost savings with continuous mixing

Continuous mixers produce a more consistent product quality and eliminate undesirable batch to batch dough variations. The so called head and tail of a batch mixer refers to the age differences between each batch being produced. A difference in age means a different level of product proofing. As a result of the interactions of different ingredients (proofing), product density and temperature change. This inconsistency will be present throughout the entire production process. Trying to manage quality while chasing these variables will add to the already higher and ongoing labor costs of batch mixing.  As a result, weighing can be done less accurately, resulting in more waste and less yield. In a continuous mixing process, every piece of dough has had the same mechanical treatment and proofing. This is what we call constant consistency.

Each piece of dough gets the same (mechanical) treatment. This means the dough temperature is kept constant at all times. Sobatech’s continuous mixers have a relatively little amount of dough in the mixing chamber, with a relatively high volume of mixing tooling (low product-tooling ratio). This results in efficient cooling or heating. In case there is a need for extreme high or low product temperature, Sobatech uses their patented HOT&COOL technology. This innovation allows to heat up or cool down at the exact point of friction.