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Sobatech - continuous technology

Sobatech’s controlled kneading intensity

Sobatech’s controlled kneading intensity 

The development of gluten structure requires the input of energy into the mix of ingredients out of which the dough consists. We register this energy in Wh/kg and we believe in the importance of this objective parameter. Sobatech’s systems are the only one in the world that constantly monitor the energy in Wh/kg that is put into the dough in order to consistently monitor the development of the dough itself.

What kneading intensity do you need for your product?

The 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. With doughs for croissant, baguette, biscuits, and tortilla’s having energy levels in between.

How does it work?

The tools in a continuous system are responsible for the energy input needed for the required development of a dough. Therefore the design of the tooling is a key factor in the correct functioning of any continuous system. Sobatech has identified over 35 variables that influence the performance of the tool. All these variables are in the mathematical model that Sobatech uses for its tool design. The required energy in Wh/kg is one of the major inputs for the tool design. Curious what this means for you? Please let us know! Continuous regards, -Team Sobatech

Sobatech - continuous technology