FLAT BREAD

Applications

Mastering the Art of versatile Flatbreads

Characterized by its thin, flat shape and its compact and dense structure

Everywhere & quickly baked !

Characterized by its thin, flat shape and its compact and dense structure, flat bread is the most widely eaten bread type in the world, regardless of the continent. It can be found in the form of pita bread, polar bread, naan, tortillas and, in the last few years, wraps

Characteristics

Incredibly versatile

Flat bread serving various roles such as : receptacle (tortilla, wrap, pita bread in the case of chawarma) or as a utensil (naan)
Mechanical properties

Flatbreads can handle the physical demands of both manufacturing and consumption, maintaining their quality and functionality throughout their lifecycle.

Challenges

1

Dough handling and shaping

The dough can be challenging to work with during shaping: after mixing and gluten network development, the dough must remain workable without tearing, whatever the mechanical process used.
2

Poorly Controlled Fermentation

With this type of bread, poorly controlled fermentation does not allow bakers to effectively influence the taste or rheological properties of the dough. Volume is not a key factor for flatbread, unlike other leavened bread types.
3

Flexibility

Flatbread should maintain its flexibility when used as a receptacle or utensil, without tearing or losing its shape. To retain this flexibility, the product often requires a high level of water, which makes it particularly sensitive to mold growth when packaged.