There is nothing average about these flatbread heroes: lavash and pita each bring powerful personalities to diverse culinary creations. Wraps alone offer a world of eating experiences, and consumers are eagerly taking note. Under such promising circumstances, only one question remains: how to optimize production with consistent, quality results?
Flatbreads contribute significantly to the sustainability of food systems. They can be made from various cereals, pseudocereals, or pulses, promoting the use of local produce from marginal lands. Their short baking times, which can even eliminate the need for an oven, reduce energy consumption. Additionally, their ability to wrap around food or serve as utensils lessens the need for tableware and saves water.
Bread, a staple of the daily diet, has a history intricately linked to human civilization. Among its myriad forms, ‘flat’ breads stand out due to their distinctive thinness, ranging from mere millimeters to a few centimeters in thickness.
Pizza and flatbreads. Naan and wraps. Pitas and handheld snacks. This is a generous and exciting product range, with ample space for new innovations. AMF Bakery Systems (AMF) designs complete systems that support all of them, with results matching artisan craft.
