Interest in continuous (food) processing is growing rapidly as manufacturers seek new ways to increase throughput and product quality while keeping costs down. As a result more food producers are wondering whether a batch or continuous dough production fits their process best. In this webinar, Sobatech will objectively discuss the principles of both mixing technologies and offer a careful comparison between the two mixing techniques.
In the beginning of 2021, Sobatech organised the first edition of ‘batch vs. continuous’. The new edition ‘2.0’ is a revised version that includes the most notable and recent trends of continuous food production techniques. Register now for ‘batch vs. continuous 2.0’.
Wed, Jul 28, 2021 10:30 AM – 11:15 AM CET
Thu, Jul 29, 2021 4:30 PM – 5:15 PM CET
Link to register: Registration (gotowebinar.com)
If you have any questions, comments or feedback, please ask them below.