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    Measure dough homogeneity

    Measure dough homogeneity

    Sobatech claims to be the specialist in producing homogeneous food products through the creation of shear force. But, how do we measure dough homogeneity?

    Liquid coloring

    Evidently, there are multiple ways to measure dough homogeneity. During trials at Sobatech’s testing facility, we sometimes simply dose a few drops of liquid coloring into the dough to see how the coloring diffuses into the product. Please see below pictures for some of the results.

    continuous dough mixer
    continuous dough mixer
    Continuous dough mixer
    Continuous dough mixer
    Visual check – oval glasses

    Another way to measure dough homogeneity is to take a small amount of product and put it in between two oval glasses. The dough is pressed in between the glasses and hold against bright day-light. This allows to closely analyze the mass, its texture and possible lumps or other inconsistencies. To show you the effectiveness of this measure – we executed a small experiment. A liquid dough consisting of water and a premix of solids was created. Thereafter, we treated the dough with three separate mechanical forces:

    1. 10 minutes on a spiral batch mixer
    2. A pass through a Sobatech continuous mixer including low shear tooling
    3. A pass through a Sobatech continuous mixer including wing-shaped tooling (high shear)

    Please see below pictures for the results.

    Picture 1: results of 10 minutes on a batch mixer
    Picture 1: result of 10 minutes in a batch mixer

    The darker spots show lumps of product and/or other inconsistencies.

    Picture 2: results of one pass through a Sobatech continuous mixer incl. low shear tooling
    Picture 2: result of one pass through a Sobatech continuous mixer incl. low shear tooling

    This picture shows less darker spots and/or inconsistencies compared to picture 1.

    Picture 3: result of one pass through a Sobatech continuous mixer incl. high shear tooling
    Picture 3: result of one pass through a Sobatech continuous mixer incl. high shear tooling

    This picture shows limited to no inconsistencies.

    Conclusion – it is all about shear force

    All in all, it can be concluded that the best blender is actually a kneader. Put differently, dough homogeneity is all about shear force. Shear is needed in order to disclose lumps (pieces of flour capsulized by liquid ingredients). For exactly that reason, Sobatech designed a new type of (extreme high shear) tooling. This tooling is called the wing-shaped tool and is all about maximizing shear force. This mixing tool design, in combination with the fact that a continuous mixer has a relatively large contact surface, results in a remarkable shear force.

    Do you want to learn more about this topic? Please visit our website or contact us on info@sobatech.com.

    Measure dough homogeneity