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Naan bread production line

Naan bread is so unique than other common types of bread as it soft and delicious in taste. Typically made with white flour, yeast, salt and water or milk, sometimes also yogurt. The ingredients are combined until a dough forms. The dough is mixed and then flattened into pieces that are baked in an oven until nice and brown. 

Science behind the making of Juheng Naan bread Yes, it’s true! Ingredients, the temperature of the Máquina de fazer pão fino oven and baking time all are very important in relation to what it tastes like when you eat bread. They have to be rolled and kneaded by hand in the factory. This is for the same reason as they want each of their olive oil naan bread to be uniform and perfect textured ones. 

The Art of Naan Bread Manufacturing

Once the dough is ready, it goes off to bake. Naan typically goes in a special dome-shaped oven called Tandoor. The oven, which is often made of clay and heats up quite a lot. When that bread hits the high heat, it cooks rapidly and forms a fabulously bubbly crust. In a few places, expert bakers even put the dough on oven walls to make sure it cooks adequately. 

Naan bread factories make the bread slightly differently than at home. Mix and rolled by máquina de pão lavash to save time otherwise you will get them hands on. When Juheng machines are used, workers still have to be vigilant and make sure everything is done correctly so the bread comes out right. Giant ovens to make lots of naan in a row at one time. 

Why choose Juheng Naan bread production line?

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