SoBaTech Services BV

World leader in continuous dough preparation systems The future of dough preparation lies in continuous systems for dosing, mixing and kneading. All industrial bakeries want a constant and consistent flow of dough. Any industrial bakery interested in minimizing the cost of producing the required dough quality cannot ignore the advantages of a continuous system from Sobatech: Constant and consistent dough flow at always the same dough temperature: no head tail effect = a predictable production process. Constant and consistent dough quality: less readjustment of upstream equipment = less waste. High energy efficiency: Significantly lower energy consumption = significantly lower energy costs (not to mention a significantly lower CO2 footprint). Minimal dough temperature increase: no additional cooling measures required = lower costs. Maintenance of dough quality with inferior flour: same (or even better) bread quality with cheaper flour = make money. Reduction of yeast and improver consumption: same (or even better) bread quality with fewer ingredients = make money again. Increased water absorption: the same amount of flour absorbs more water = longer shelf life. Fully automated system: constant and consistent dough quality, regardless of who is operating the equipment = less headaches at work. In addition to these advantages, there are many other reasons to introduce Sobatech continuous flow technology in your bakery. They can be found further down on our website. We also invite you to explore what Sobatech can bring to your bakery business by contacting us.