SANSO V2.0 is a complete game changer for the bakery industry. By installing SANSO V2.0 in their production lines, our end users will be able to produce top quality dough while cutting their solid ingredients requirements (up to a 4.2%) and energy expenses (up to a 22.5%), resulting in savings of around 12 € per each tonne of dough they produce (equivalent to €500,000 per year when working at full capacity). Moreover, SANSO V2.0 is a continuous, versatile and mobile solution suitable for the production of multiple end products that allows quick changeovers (less than 15 minutes), enabling our end users to easily adapt their production to the market demands at any given moment.
By implementing SANSO V2.0 the European bakery industry could save up to €570 million in solid ingredients (4.2% solid ingredients savings). Moreover SANSO V2.0 reduces the energy consumption of current mixing technologies in a 22.5% resulting in additional savings of 5kWh per tonne of dough (around 1€ per tonne at current energy prices), and also reduces labour costs in approximately 1€ per tonne of dough. Total energy and labour savings for the European bakery industry would reach over €80 million.
By reducing ingredients consumption in a 4.2%, SANSO V2.0 will have a significant impact along the supply chain: less ingredients mean less land use, less fertilisers and less energy invested in previous processes and transportation. In addition, by reducing the energy consumption of the mixing process in a 22.5%, industrial bakeries will substantially decrease their carbon footprint. Moreover, unlike other mixers, SANSO V2.0 does not generate food waste, eliminating the need to landfill or incinerate food waste and therefore preventing GHG emissions, land use, and air, water and soil pollution derived from these operations.
We expect HAPAB’s profit from SANSO V2.0 to be over €24 million by 2024 while the total turnover by that year is estimated to be more than €40 million.
