How to make Lebanese bread and what machines are required for the automatic bread making line

Lebanese bread, a culinary treasure, owes its perfection to a precise blend of ingredients and advanced machinery. Let's uncover the art of Lebanese bread-making and the essential machines that make it all possible.

Ingredients and Mixing:

The Dough Kneading and Cutting Machine expertly mixes flour, water, sugar, salt, and yeast for 7 to 10 minutes, laying the foundation for the signature flavor and texture.

Proofing and Division:

A pause in the dough-proofing troughs for 20 minutes allows the dough to develop before the Dough Dividing Machine shapes it into uniform balls.

Primary Proofer and Oxidization:

The Dough Proofing Machine ensures a 7-minute oxidization process, giving the dough elasticity - a hallmark of authentic Lebanese bread.

Flattening and Shaping:

With precision, the Dough Rolling and Flattening Machine transforms the dough into perfect circles. A 10 - 13 minute rest in the final proofer follows.

Baking:

The Dough Baking Oven, with a temperature of 500 - 560°C for 6 seconds, creates the puffiness and aroma that define Lebanese bread.

Cooling and Packaging:

The Cooling Conveyor Belt gradually cools the hot loaves to 20°C, ready for the final touch - packaging.

Conclusion:

Arabic thin pita and Lebanese bread's artistry lies not just in its ingredients but in the harmony between traditional methods and cutting-edge machines like the Dough Kneading and Cutting Machine, Dough Dividing Machine, Dough Proofing Machine, Dough Rolling and Flattening Machine, Dough Baking Oven, and Cooling Conveyor Belt. Enjoy the result – a perfect piece of Lebanese delight. Contact us now to provide you with the correct machines and free training on how to make bread and to use machines perfectly.