Industrial Flatbread Production Line

Overview

How it works

The line begins with dough that has been mixed and rested. A sheeting system turns the dough into a continuous sheet, which is gently reduced to the thickness needed by the product. Forming tools then cut or press the sheet into rounds, ovals, squares or other shapes. The pieces pass through the oven, are cooled, and go to counting, stacking and packaging. Changing tools allows the same line to produce different products.

Why dough handling matters

Flatbreads are sensitive to how the dough is handled. Too much stress makes the bread tough and shrink; too little control gives uneven thickness. Sheeting that works the dough gently keeps its structure and gives consistent weight and shape. This is the core of the line, and we select the sheeting stages for your dough and product.

Capacity

Product family lines can handle up to 12,000 kg of dough per hour. That figure is the upper end of the family and not the rating of a specific project. Your actual capacity depends on the product, dough, width of the line, oven and packing speed.

Where it is used

Customers include large flatbread bakeries, tortilla and wrap plants and manufacturers that supply supermarkets and food service. Single-product lines are chosen for high volume of one item; multi-product lines for variety.

Choosing a configuration

• Products, sizes, thickness and weight
• Dough recipe and hydration
• Output in kg per hour or pieces per minute
• Oven type and heating energy
• Cooling, stacking and packaging
• Changeover method and expected product variety

Installation and site

We design the layout around your plant, build and test the machines, and ship them. Our engineers support installation and commissioning.

How this line differs from the bench-top press and the cookie machine

This is a continuous industrial line, so it sits at the top of our flatbread range. Our bench-top tortilla press with griddle suits a single bakery counter and one operator. This line starts with the dough itself, so it needs a floor plan, a gas or thermal-oil supply, an exhaust hood and a cooling and counting section.

Compared with our biscuit and cookie lines, the key difference is the dough. Flatbread dough is wet and elastic, so it needs a rest period and a forming method that does not tear it. Biscuit dough is drier and is laminated or cut.

Choose this line when you need consistent output across many hours and want to change between tortilla, lavash or pita by swapping forming tooling. Choose a smaller press or griddle when output is a few hundred pieces per hour. We size the oven length and belt width from your product thickness and target kg per hour.