Sunbake Pita

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Stage 1 – Mixer
	First we use the finest Canadian flour such as “Five Roses” & “Robin hood’s” which are high in protein. 100 Kg of flour, salt, sugar, yeast are dumped in our huge mixer, filtered water is then added. The mixer will kneed the dough for several minutes, the dough will then be ready.
Stage 2 – The Divider
	The kneaded dough will be dumped in a machine called “Divider” which will split dough into mini balls.
Stage 3 – Intermediate Proofer
	The dough balls will travel on conveyer belts for about 80 feet to allow proper relaxation of the dough.
Stage 4 – The Sheeter
	The dough balls will enter a machine called “The Sheeter”. The sheeter has 2 sets of double cylinders which are mounted at 90 degrees to each other. The dough balls will enter the first set of rollers which in essence form a shape of oval flat dough. The oval flat dough will enter the second set of rollers in order to ensure flat rounded pita dough.
Stage 5 – Final Proofer
	The flat pita dough will travel on a conveyer belt for about 350 feet (about 20 min). the process will provide the proper formalization of the dough.
Stage 6 – Conveyer Tunnel Oven”
	The flat pita dough now enters a tunnel oven for about 15 seconds. Its fired by 1.5 million Btu of natural gas which is equivalent to 75 combined household BBQ’s. The walls of the oven are made of high rated fire clay bricks in order to preserve the heat. The pita dough inside is exposed to intense high heat (500 – 750 degrees Celsius). The intense heat will force the moisture to expand into steam which causes the pita to have pockets. The pita dough will fully baked to perfection.
Stage 7 – “The Cooling System”
	The ready pita pockets enter a set of 60 meter conveyer chains for about 20 minutes to allow the proper cooling before packaging.
Stage 8 – Packaging
	The cooled pita bread will sorted in ½ dozen and 1 dozen sets bagged and labeled by a kwick lock machine. It will be then laid on baskets, ready to be delivered to our valued customer.