Controlled kneading intensity in continuous dough mixing

Kneading intensity: a measurable parameter for dough development

In dough production, the development of gluten structure is directly influenced by the energy input during the mixing process. At Sobatech, this input is precisely quantified in watt-hours per kilogram (Wh/kg)—a highly objective and repeatable quality parameter.

Sobatech’s continuous mixing systems are uniquely equipped to continuously monitor and control the energy input (Wh/kg) during production. This capability allows for precise regulation of kneading intensity, ensuring consistent dough structure and product quality.

Determining the Right Kneading Intensity for Your Dough

Different dough types require varying levels of energy input to achieve optimal texture and elasticity. Examples include:

• Cookie dough: 1 – 1.5 Wh/kg
• Toast bread dough: 10 – 12 Wh/kg
• High-intensity doughs: up to 23 – 25 Wh/kg
• Other dough types (e.g., croissants, baguettes, biscuits, tortillas): fall within this range

By precisely controlling the energy input, Sobatech ensures that each dough type receives the exact kneading intensity it requires for ideal development.

Engineered Tooling for Targeted Dough Development

The mixing tools inside Sobatech’s continuous mixers are meticulously engineered to deliver the required energy input for each specific dough type. Tool design plays a critical role in achieving the desired kneading intensity and ensuring repeatable, high-quality results.

Sobatech has identified over 35 design variables that influence dough quality. These factors are integrated into a proprietary mathematical model used to tailor each mixer. The required energy input (Wh/kg) is a foundational parameter in this design process, ensuring the mixer is optimized for the product it will produce.

Why Energy Input Matters

Controlling kneading intensity through measured energy input provides a number of critical benefits:

• Consistent dough quality – independent of operator or shift
• Optimized gluten development – tailored to each formulation
• Reliable, data-driven process control
• Repeatable results – scalable across large production volumes

By using Wh/kg as a key control parameter, Sobatech ensures that dough is neither under-developed nor overworked—delivering consistent quality and performance in industrial bakery applications.
 

Interested in Sobatech continuous mixers?

Sobatech’s continuous mixing systems offer unmatched control, precision, and flexibility by using energy input as a measurable parameter. Whether you produce soft cookies, crisp baguettes, or high-volume toast bread, Sobatech can design a system optimized for your exact product needs.

Want to know what this means for your production line? Contact us.