Bakery products

    Bakery products

    Bakery goods are mostly flour-based products such as breads, bagels, pizza, pies, pastries, muffins and frozen doughs. Most bakery products require the development of a gluten network. The Sobatech continuous mixers develop the gluten in a controlled and precise way. The specific mechanical energy (SME) required to correctly develop a product is determined and functions as a constant control for product quality and development.

    Low to no gluten containing bakery products such as rye dough and gluten free dough generally require more blending as opposed to kneading.

    On a continuous mixing system, each piece of dough has the same age going through the process. As opposed to a batch mixer, the dough does not need to wait to be further processed. This results in a constant consistency product quality.

    The four most crucial dough handling properties are stickiness, extensibility, elasticity and resistance to deformation.

    Bakery products

    Product specification

    Specific Mechanical Energy (SME)

    The required energy input varies per dough type. A cookie dough may require only 1-1.5 Wh/kg while a toast bread dough may need 10 – 12 Wh/kg. Certain recipes might even require an energy input of up to 23 – 25 Wh/kg. Bakery products such as croissant, baguette and tortilla’s have energy levels in between.


    Time-To-Peak (TTP)

    As the Sobatech mixers apply mechanical energy in a precise and controlled way; it is able to constantly control product quality. As a result, Sobatech is able to mix gluten containing dough types to the exact time-to-peak (TTP) point. This is the point where the gluten network is the strongest. Adding more mechanical energy will transfer the dough from an elastic to a plastic phase. At TTP the mixing process is completed and the dough exits the continuous mixer.