Monday, October 5, 2026

Hello from Farhat Bakery Equipment,

This month, we follow the line from the oven to the bag. Our new technical article explains how counting, stacking and bagging decide how much of your output is actually sellable. We also look at why the Multi-Bread Production Line runs two tunnel ovens from one make-up line, and introduce the Farhat Naan Bread Line, engineered for soft, blistered naan at industrial consistency.

Counting, Stacking, Bagging: Designing the End of a Flatbread Line

A line that bakes 20,000 pieces an hour but bags only 12,000 produces 12,000. Our latest technical article shows why the last ten metres of a flatbread line set the net sellable output of the whole plant. It explains how to size counting, stacking and bagging to the oven's sustained rate, why the pack format changes line capacity as much as the machine does, and how change-over time becomes capacity you either keep or lose. It ends with a practical checklist of what to specify for the downstream section.

Multi-Bread Production Line: Why One Line Carries Two Ovens

A pocket pita and a docked pita bun come from the same dough family but need opposite bakes: a very short, very hot profile for the pocket, and a longer, gentler one for colour and crumb. The Farhat Multi-Bread Production Line solves this with one shared make-up and proofing section feeding two tunnel ovens: an Infrared with Ribbon Burners oven for pocket breads and a Ribbon Burners oven for thicker, docked products. The same line produces pocket pita, Lebanese and Arabic bread, Greek pita, naan, pizza bases and round or square pita buns. Every line is custom-built around your products, required output and floor space.

Naan Bread Line: Soft, Blistered Naan at Industrial Consistency

Naan is no longer a specialty item. The question for a bakery is no longer whether it can make naan, but whether it can make the same naan every minute of every shift. The new Farhat Naan Bread Line is built around what defines the product: gentle, progressive sheeting for soft, enriched dough, a cascade proofer for volume and crumb, high top-heat tunnel baking for the blistered, lightly charred surface, and a cooling circuit that keeps the bread flexible before counting and bagging. It produces naan and mini naan, and every line is configured around your recipe, output and floor space.

Planning a New Line or Upgrading Your End of Line?

Reply to this email or contact our team with your products, pieces per pack, pack format, required output 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.

Got questions or feedback? Reach out to us anytime – we're here to help!