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Consistency is key

The Sobatech equipment is characterized by continuously delivering a remarkably constant and homogenous end product and the ability to apply high sheer forces during kneading. These points of differentiation are vital to many industries where energy (sometimes a lot of it) has to be applied to raw materials in order to get a consistent mass.

Sobatech equipment
Hygienic design

 

Continuous dosing

Sobatech understands that dosing is essential for reaching the required product quality. We truly believe that if the various raw materials are not dispensed in the correct quantities to begin with, it will never be possible to produce a correct product.

For this reason, Sobatech has devoted great time and effort in developing and optimizing the dosing of all sorts of ingredients.

We believe in the benefits of gravimetric dosing which is based on the loss-in-weight principle. Sobatech developed its own tailor made open source software to control the feeder-pumps and other hardware involved in the dosing of ingredients.

Dry ingredients

Our dosing software measures the flow of dry ingredients 5 times (!!) per second meaning that the adjustments to the flow are made instant and extremely accurate. A Sobatech continuous system is unique in allowing dry ingredients to enter the complete mixing and kneading process at a very late stage and blending it extremely well into the mass with a remarkably even distribution. This again enhances consistency and quality of the end-product.

Liquid ingredients

The same passion for accuracy that characterizes the Sobatech approach for dry ingredients dosing is applied to the dosing of liquid ingredients. State of the art measurement equipment, such as magnetic and Coriolis flow meters are used to regulate the correct quantity of liquid ingredients entering the system.

Continuous kneading

A Sobatech continuous system uses a 2-phase process for mixing the ingredients into a consistent and homogenous mass. As soon as all ingredients are evenly and accurately distributed over the complete mass, the development takes place. This is done in a controlled and extremely precise way during kneading. Both phase 1 (the homogenizer) and phase 2 (the kneading) are first-in / first-out.

The homogenizer phase guarantees a high level of water absorption and therefore more moisture in the end-product. In this phase the ingredients are not mixed mechanically, resulting in a 100% homogenous and consistent flow of mass.

The innovative tools of the kneader, in phase 2, are responsible for the controlled flow of mass throughout the machine. The combination of a relative small amount of mass in the kneader housing with a relatively high volume of tooling, result in a remarkable high energy efficiency: a large part of the energy developed by the tooling is put into the mass.

Due to the combination of a gentle mass treatment and excellent mass development Sobatech has proven that the same or better end-product quality can be reached with for instance lower grade flour, less yeast and less improvers.

This makes the Sobatech continuous kneader extremely gentle for your wallet!

Continuous fermentation

The preparation of many foods require a resting time for the development of taste, consistency, aroma etc. Time is a key factor within this fermentation process. Yet, besides time also ensuring each part of the mass is exposed to the same environmental conditions is of great importance in end-product quality and consistency.

Combining time with an equal and controlled exposure to the right fermentation conditions is the vital feature of the Sobatech continuous fermenter.