Passionate about continuous mixing for over 20 years..

    Sobatech is the International leader in designing, manufacturing & commissioning Continuous Mixing Systems for the food industry. Sobatech’s expertise & equipment helps food producers to simplify their mixing process, reduce labor, cut costs and improve quality consistency.

    BATCH OR CONTINUOUS MIXING - When the first Industrial bakeries came into being, batch mixers could satisfy the bakers needs and wants. However, as food demand grew so did the size of the food production factories and conclusively production output. As a result, newer technologies can produce larger quantities of dough (up to 12.000 kg/hr) in one and the same system. These continuous mixing systems are fully automated and require almost no manpower, have an accurate recipe control and a consistent product quality. YOU MUST BE THINKING: 'WHY DIDN'T WE HEAR OF THIS TECHNOLOGY SOONER'? The answer is that until around 20 years ago, the ingredient handling and weighing technologies were not advanced enough to feed the mixer at rates high enough to meet the demand of the continuous mixing process. The past two decades, this technology has advanced immensely enabling an extremely accurate dosing of seperate ingredients into the continuous mixing system. Consequently, more and more bakeries question whether to choose batch or a continuous mixer. CAREFUL COMPARISON Batch mixing is seen as the most established and traditional way of blending raw materials – simply because these mixers were available when continuous did not exist yet. The development of improved mixing, controlling and metering resulted in continuous mixing systems that are reliable, easy-to-use and able to provide a consistent product quality.  PRICING There are still quite some misconceptions in regards to how pricing on a continuous mixer compares to the pricing on a batch mixer. The rootcause of this misunderstanding lies in the fact that the cost of a continuous mixing system is often compared to the cost of a batch mixer. A continuous mixer supplier generally offers a complete system which includes weighing of the ingredients and the actual mixing of the product. Often the price of such system is compared to the price of solely a batch mixer (without the dosing).  Dosing directly at the mixer (in case of a continuous mixing proces) results in greater automation and accuracy. Therefore, it is concluded that on the short term this might results in an higher initial investment but on the long term, due to improved consistency and a higher automation grade, in a lower cost of ownership. PRODUCT QUALITY While continuous mixing of dough is readily credited with operational and cost advantages, many food producers also select continuous mixing based on the promise of increased product consistency and quality. Creating dough in discrete batches will always introduce slight variations from batch to batch. While these seem manageable they will always lead to inconsistency over time. Trying to manage quality while chasing these variables will add to the already higher and ongoing labor cost of batch mixing. On top of the inherent variation introduced by the mixing process itself, batch mixing implies that the batch of dough will spend some amount of time waiting to be processed after being mixed. Dough is a living entity where chemical and physical changes take place from the time water is added to the dry ingredient until the product is finished baking.  The dough will change over that period of time due to aging, environmental conditions and the interactions of the seperate ingredients. These batch-to-batch dough variations result in varying piece weights which create inconsistencies during packaging. On a continuous mixing process there is a continuous stream of dough meaning every piece of dough has had the same fermentation process and age. This constant consistency is one of the largest benefits to continuous dough mixing and strongly contributes to the growing popularity. DOSING INGREDIENTS In case of batch mixing, the weighing of the ingredients can be done manually; saving significant costs on the short term. In case of continuous mixing, the dosing of raw materials is done automatically at the mixer and requires greater automation and accuracy. As a result, the product quality is independent of the skills of the operators. Even though, the initial investment of the automated ingredient weighing might be higher on a continuous mixing system; on the long term the improved weighing technology will represent significant cost savings.  DOUGH DISCHARGE Batches of dough typically come in an unpractical form, meaning that additional equipment is required to resize the batches. This additional process step creates unnecessary shear and exposure of the dough. A continuous mixer creates continuous streams of dough that can be cut in-line. Generally on a continuous mixing process, there is no need for additional equipment to resize the batches. TESTING FACILITY Sobatech understands that organizing your production process in a new innovative way can be exciting. Therefore, Sobatech has its own testing facility allowing you to overcome possible perceived risks of changing to a different type of mixing. [caption id="attachment_3227" align="alignnone" width="1024"] Continuous mixing process[/caption] MORE INFORMATION? CONTACT US! [contact-form-7 id="2619" title="More information? Contact us!"]
    CONTROLLING DOUGH TEMPERATURE - Dough temperature is one of the key performance indicators used by bakeries to evaluate the quality of their dough. No matter if the dough temperature needs to be low (around 15 to 17° C) or high (in the range of 30-35° C); fluctuations in dough temperature have an immediate effect on the dough make-up and end-product. Therefore, controlling dough temperature is an essential part of Sobatech's continuous dough mixing systems. PROCESS WATER On a continuous mixing system, each piece of dough gets the same mechanical treatment. Therefore, dough temperature is kept constant at all times. Generally, dough temperature is controlled by means of cooling or heating the process water. This is done through mixing the water that is part of the recipe from 3 temperature sources: Cold = 4-5° C Ambient = 12-15° C Warm = 20-22° C DOUBLE JACKETS Also, the continuous mixer can be equipped with double jackets providing additional cooling (or heating) if required. The continuous mixing system creates a relatively large contact surface to the mixing chamber making this an effective way of controlling dough temperature. Sobatech's temperature calculator that is available upon request is able to determine the need of double jackets and/or Sobatech's HOT & COOL technology. HOT & COOL For extreme low or high dough temperatures, Sobatech invented its so called 'HOT & COOL' technology. This technology allows for Sobatech milled mixing tools to be made hollow. Making the mixing tools hollow allow to heat up or cool down at the exact point of friction. In other words, Sobatech's continous dough mixers can cool precisely there where it heats up. As a result, Sobatech can now cook inline but can also handle frozen doughs in a very gentle way. [caption id="attachment_3274" align="alignnone" width="300"] Controlling Dough Temperature[/caption]
    [NEW WEBINAR]: 'Flexibility on a continuous mixing system' - WHAT? Often, the fundamentals for success in business life lie in the ability to adapt to a constantly changing marketplace. As a result, Industrial food producers often produce a large variety of SKU’s (stock keeping units). Not long ago, continuous mixers were perceived to not be suited for such production environments. To open the discussion on flexibility on a continuous mixing system, we divide continuous flexibility in (1) the required variety to run a variety of different product types and (2) the required variety of throughput that one and the same continuous mixer needs to hold. This new webinar explains more about the operational flexibility of a continuous mixer and will answers questions like: Can I produce different product types on one and the same continuous mixer? What is the variety in throughput that can be reached on one and same continuous mixer? How can the flexibility of a batch mixing system can be compared to the flexibility on a continuous mixing system? How can a continuous mixer be cleaned in between two recipe changeovers? WHEN? Wed, Dec 15, 2021 4:30 PM – 5:00 PM CET Thu, Dec 16, 2021 09:00 AM – 09:30 AM CET WHERE? Please register for [WEBINAR]: 'Flexibility on a continuous mixing system' at: After registering, you will receive a confirmation email containing information about joining the webinar. Brought to you by GoToWebinar® Webinars Made Easy®

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