PITA SIRIANA

The Raziel brand has been called in to advice on shelf-life management for Syrian pita produced in its factory. It is a nicely smelling and tasting bread, of course it’s completely different from our Italian production, but Raziel’s tech guys have been able to solve the problem with excellent results. Images from the production stage: before entering the oven, coming out of the cooking oven, during cool-down.

ENTRANCE OF THE PITA IN THE COOKER

PRODUCT IN-COOKING

COMING OUT OF THE COOKER

The pita bread is a totally differently-processed product: Cooking takes place for a few seconds at a temperature exceeding 500°C.

Transformation of the dough disk which, coming into contact with the high temperature, bloats in a balloon shape.

The pita, coming out of such a high temperature, begins to release the steam formed inside, becoming flat.

COOL DOWN

FREEZING

PITA SIRIANA

In this stage the products cools down, coming back to ambient temperature, and be packaged.

Many products are frozen for a different marketing line.

Different shapes of the Syrian pita bread produced by a brand of Milan, the sole Italian producer of historically-culturally rooted products.