Continuous dosing and mixing project for breadcrumb dough

Sobatech is proud to present its latest project: a high-capacity continuous dosing and mixing system for breadcrumb dough, capable of processing 1,500 kg per hour. The system doses four liquid- and two solid ingredients and features a two-phase mixing setup using Sobatech’s homogenizer (phase 1) and continuous mixing chamber  (phase 2), delivering exact kneading intensity as validated in pre-trials.

Phase 1: Dosing & pre-mixing (homogenizer)

Liquid ingredients

The four liquid ingredients are stored in a seperate 150-liter storage tank and displaced to the homogenizer using a positive displacement system. Sobatech applies Coriolis flow measurement, which detects changes in tube vibration caused by the mass flow momentum. This method ensures precise dosing without needing corrections for temperature, viscosity, or pressure conditions of the liquid. 

Solid ingredients

Two solid ingredients (flour and premix) are dosed using a gravimetric weighing belt measuring the weight reduction per time unit. The solid ingredients meet the liquid ingredients inside the homogenizer. In this phase the solid ingredients are being injected by the liquids (in a pre-defined order) via medium pressure.

Phase 2: Continuous mixing

After the liquid and solid ingredients are blended in a non-mechanical way in the homogenizer, the mix enters the continuous mixing chamber. Sobatech's patented mixing tools apply the required mechanical shear force to achieve ideal dough texture and consistency. This method ensures consistent product quality each time. 

Visual showcase of the continuou mixing and dosing system

Explore the gallery below to see detailed images of Sobatech’s continuous dosing and mixing design for breadcrumb dough.