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Flour 44 kg

Water 35 kg

Fresh Yeast 1,1 kg

Salt 0,615 kg

Fine Wheat Bran 1,7 kg

Flour, salt, yeast and water are added to the SP80 Mixer and kneaded for 4 minutes at low speed and 12 minutes at high speed until the dough reaches a homogeneous consistency.
The kneaded doughs are transferred to Kumkaya DM2000 Volumetric Dough Divider machine and cut into 500 gram pieces.
The cut doughs are shaped round with Kumkaya CM3000 Conic Rounder machine.
The round shaped doughs are fermented in the Fermentation Compartment for 100 minutes.
The fermented doughs are shaped into pita bread by sprinkling fine wheat bran by hand and the shaped doughs are left to rest at room temperature for 20-25 minutes.
Fermented doughs are baked in the Kumkaya Oven of your choice at 240 degrees for 20 minutes. (Preferably in a stone-based model)
The cooked pitas are ready for sale after resting in a place at room temperature