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Sobatech - Innovation is Our Business Case Studies

Sobatech - Innovation is Our Business

The Case for Continuous Continuous dough production is gaining traction but many bakeries are still not fully aware of its potential and the savings it can bring. Furthermore, there are many 'ghosts of the past' that still seem alive while continuous technology has moved to become a fully functional technology. Although it requires it different look at producing dough, the fundamentals are the same: dosing the right quantity of ingredients, mixing & kneading these into a homogeneous dough with the correct gluten development. And as a bonus: always the same dough all the time.
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Continuity Works When Belgian frozen pastry producer Gourmand found demand exceeding production capacity, the company decided on Sobatech’s continuous dosing, mixing and kneading system to solve the problem.
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Getting the Mix Right The need for speed is all part of the industrial baking process, with the aim being to get the loaves to the customer as quickly as possible – without any quality problems. And this is where the mixing process is so crucial.
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