Monday, November 2, 2026

Hello from Farhat Bakery Equipment,

This month, we look at why the thinnest flatbread is the hardest one to put on a line, from the sheeting section to cooling and stacking a large, floppy sheet. We report on FARHAT’s research collaboration with ONIRIS and USEK, presented in Nantes, on how industrial flatbread ovens really bake. And we show how Farhat Conveying Systems move product between every stage of a line, so that nameplate capacity becomes sellable output.

Lavash at Industrial Scale: Thin, Long and Hard to Automate

Lavash is not simply pita made thinner. It is rolled far thinner, bakes in a very short window at high temperature and has almost no strength while hot, so it sags, tears and folds wherever it is not supported. Our latest technical article explains why the sheeting section is where lavash is won or lost, how progressive reduction and cross sheeting keep a wide, thin sheet uniform, and why cooling and stacking a large, floppy sheet call for purpose-built handling. It also shows why the soft-or-crisp decision must be made before the line is specified.

FARHAT Bakery Equipment Strengthens Research Collaboration with ONIRIS and USEK

FARHAT Bakery Equipment took part in an academic and research exchange at ONIRIS in Nantes, France, where Dr. Yves Mansour, Assistant Professor at the Holy Spirit University of Kaslik (USEK) and Senior Industrial Consultant at FARHAT, presented “From Industrial Engineering to Scientific Research: Advancing Flatbread Baking Technology.” The partnership has already produced doctoral research and peer-reviewed publications on industrial oven thermal performance and bread-baking behavior, including the first three-dimensional numerical model of a high-temperature bread-baking oven. Read the full news for the research so far and the next phase of the collaboration.

Conveying Systems: Engineered Product Flow, from Dough to Packaging

A line can have enough nameplate capacity and still underperform if products reach the proofer unevenly, the oven is loaded inconsistently or the packaging machine cannot accept the discharge pattern. Farhat Conveying Systems treat conveying as an engineered process rather than a list of machines: modular, food-grade conveyors, from straight conveyors and 90-degree and 180-degree corners to cascade conveyors and spiral towers, that transfer, turn, elevate, space, cool and buffer product. They are designed for bakery and food production and light-duty loads, and each system is configured around your products, layout and rate.

Planning a New Line or Upgrading Your Product Handling?

Whether it is a lavash line, an oven performance question or a conveying layout, reply to this email or contact our team with your products, required output, pack format and factory layout. We will review the full process with you, from dough to bag, and define the Farhat configuration your bakery needs.

Thank you for being an integral part of the Farhat family.

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