Frequently asked questions (FAQ) about continuous dough mixing

Are you considering upgrading your food production line with a continuous mixing system? Over recent months, we’ve compiled the most commonly asked questions from our customers about Sobatech’s continuous dough mixing technology. Below, we provide clear and concise answers to help you better understand the capabilities, benefits, and features of our solution.

1. What is the production capacity of a continuous mixer?

Sobatech's continuous mixers are available in a wide range of capacities. Our smallest system produces approximately 100 kg of dough per hour, while our largest configuration can exceed 10,000 kg per hour. We also offer tailored solutions to match specific production requirements between these two ends.

2. How is product quality controlled in continuous mixing?

Our systems continuously monitor the Specific Mechanical Energy (SME) — the mechanical energy applied to the dough, expressed in Wh/kg. SME provides a real-time, objective indicator of dough development and quality.

For instance, if ingredient temperatures rise due to seasonal fluctuations, the dough's viscosity may decrease. A lower viscosity leads to reduced resistance, which in turn results in a lower SME value. By constantly tracking this parameter, the system ensures consistent dough quality, regardless of external influences.

3. Why choose continuous mixing over batch mixing?

Continuous mixing delivers improved dough consistency, increased throughput, and lower operational costs. Unlike batch mixing—where dough ages and characteristics vary between batches—continuous mixing ensures each dough portion is identical in age and quality when entering the next process step.

Moreover, continuous systems are fully automated, making product results independent of operator expertise.

4. What types of products can be produced with a continuous mixer?

Any product traditionally produced on a batch mixer can also be manufactured using a continuous system. Sobatech’s continuous mixing solutions support a broad range of applications. Click here to explore our application page.

5. Can I produce multiple products on one continuous mixing system?

Yes. In batch mixing, product variations are typically achieved by adjusting mixing time. In continuous mixing, this is done by modifying the RPM (shaft speed) of the mixing tools. This allows for high flexibility within a single system.

6. What does a continuous mixing system cost?

The cost of a continuous mixer is sometimes misunderstood due to improper comparisons with batch mixers. A complete continuous mixing system includes automated ingredient dosing (both solids and liquids), while batch systems are often priced without the dosing.

Although the initial investment may be higher, continuous systems offer significant long-term savings due to:

• Greater automation
• Increased consistency
• Higher yield
• Reduced labor costs
• Elimination of intermediate equipment

The result is a lower total cost of ownership and quicker return on investment. For a customized cost-benefit analysis, please contact us.

7. How is dough temperature managed during mixing?

Dough temperature is primarily controlled through the temperature of process water. For more precise requirements, Sobatech offers double-jacketed mixing chambers for heating or cooling. For extreme temperature applications, our HOT & COOL technology provides an ideal solution.

8. How do I clean a continuous mixer?

Sobatech’s mixers feature a fully automated Clean-in-Place (CIP) system, which allows for fast, efficient, and hygienic cleaning—without manual intervention. See how our CIP system works. 

9. How are recipe changeovers handled in continuous mixing?

Recipe changeovers depend on the similarity between formulations:

• Minor recipe changes can be executed instantly. One recipe pushes out the other by the push of a button.
• For major changes, a complete automated washdown is performed before the next recipe is activated. If formulations differ significantly, a separate dosing system may be required.

Read more about continuous recipe flexibility in this news item.

10.  How can I ensure my recipe is running correctly?

Sobatech systems include gravimetric dosing solutions, the most accurate feeding technology available. Our loss-in-weight feeders are engineered to deliver dosing accuracies within 1%. The system continuously monitors all ingredient streams and logs real-time data, guaranteeing recipe fidelity throughout production.

11. What does dough output from a continuous mixer look like?

The mixer produces a continuous stream of dough, eliminating the need for batch resizing equipment. This output can be fed directly into the dough make-up line, ensuring seamless integration with downstream processes.

12. How is mixing time defined in continuous systems? 

In continuous mixing, throughput is determined by the ingredient feed rate, not mixing time. Mixing intensity—traditionally managed by time in batch systems—is instead controlled by adjusting the RPM of the mixing tools.

This separation of throughput and intensity allows for more precise control. In contrast, increasing mixing time in batch systems inherently reduces throughput.

Ready to optimize your dough mixing process?

Sobatech’s continuous mixing solutions deliver consistent quality, improved process efficiency, and significant labor savings across a wide range of food applications.

Have more questions or need a tailored consultation?
Reach out to our team—we’re happy to help you explore your options.