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Food Application
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About Lavash Production and Solution
A lavash production line is designed to automate the process of making lavash, a traditional flatbread popular in many Middle Eastern and Central Asian cuisines. The production line typically consists of several stages, from mixing the dough to baking and packaging the finished product.
StaBake offers the automatic lavash production method including equipment of dough mixer; lavash shaping machine; baking; cooling and packing machine. And our engineers will provide professional solution and consulting service on production line planning, such as factory layout design, different machine combination in order to helping you build the automatic lavash production line and start up your business successfully.
In the solution below is an overview of how a typical lavash production line operates, these machines can be adjusted in model according to customers’ production capacity needs. Please contact us or fill the form to get more specification and quotation.
Production Processing
Dough Mixer – Lavash Shaping – Baking – Cooling – Stacker- Packing
Machine Details
1. Dough Mixer
The dough is kneaded to develop gluten, which gives the lavash its characteristic texture. This can be done in the same mixing machine or transferred to a dedicated kneading machine.
StaBake offers three kinds of dough mixers: vertical spiral mixer, horizontal mixer and vacuum mixer. Click the photos to learn more information of each mixer.
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Spiral Mixer | Vacuum Mixer |
2. Lavash Shaping Machine
Rolling: The dough will be rolled out into thin sheets. This can be done using automated rolling machines that ensure uniform thickness.
Shaping: The rolled dough can be cut into the desired shape (usually rectangular or oval) and size for lavash.
3. Lavash Baking Machine
Baking Oven: The shaped dough is transferred to a baking oven. Traditional lavash is often baked in a tandoor (a clay oven), but in a production line, a conveyor oven is commonly used.
Baking Process: The dough sheets are baked at high temperatures (around 400-500°F or 200-260°C) for a short period (usually 1-2 minutes). The high heat causes the dough to puff up and develop a characteristic texture and flavor.
4. Cooling
After baking, the lavash is transferred to a cooling conveyor where it cools down to room temperature. This step is crucial to prevent moisture buildup and maintain the bread's crispness.
5. Packaging
The lavash been packaged using STABAKE automated packaging machines. This can include vacuum sealing or wrapping in plastic to maintain freshness. Labels may also be applied during this stage.
A lavash production line is a highly automated process that ensures efficiency and consistency in producing this traditional flatbread. Each stage, from dough preparation to packaging, is designed to maintain the quality and authenticity of the lavash while meeting the demands of modern production.
Lavash Production Line Machine Working Video
