Continuous food production starts at the continuous weighing of the liquid and solid ingredients. After that, the powder ingredients are injected by the liquid ingredients in a pre-defined order (phase 1 mixing: the homogenizer). Thereafter, controlled mechanical energy is applied to the blend of raw materials in order to equally distribute them over the complete mass (phase 2 mixing: the continuous mixer). Finally, Sobatech's continuous bulk fermenter allows the dough to rest and develop taste, aroma and consistency.