What are our continuous solutions?


    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.