Sobatech Introduction Movie

By focusing on solely three parts of the entire (food) production process, Sobatech became a worldwide specialist in designing continuous food production machinery. The Sobatech continuous dough mixing systems are characterized by constantly delivering a consistent product quality. It has the ability to apply exceptional high shear forces during the continuous kneading. These points of differentiation are vital to many industries where energy has to be applied to raw materials in order to get a consistent product quality. The continuous production process starts at the dosing of the separate ingredients (continuous dosing). After that, energy is applied to the ingredients in order to equally distribute them over the complete mass (continuous mixing). Finally, Sobatech’s continuous bulk fermenter allows the dough to rest and develop taste, aroma and consistency (continuous bulk fermentation).
In a continuous mixing system there are no undesirable batch to batch dough variations. Every piece of dough has had the same (mechanical) treatment and fermentation process. In a batch-wise production process, the yeast keeps working and creates alternations that force operators to intervene manually. In a continuous production process there are no variations in homogeneity; allowing weighing to be done more accurately. This results in less product waste and a higher yield. Also, food safety is optimized by ensuring dough is never exposed to the environment.