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Pitta and Naan breads can be baked in blackened tins or trays in small volume production, but normally they are baked directly on a stainless steel woven belt. Due to the high temperatures that can be achieved in a Frampton oven and also the method of cooking, the bake and finish achieved this way is equal to that produced in a traditional Tandoor clay oven. Pitta Bread has to form a pouch for subsequent filling. In order to achieve this a high element temperature is required usually between 500 and 650°C. The very high temperature seals the outside of the bread and then the water trapped inside is converted to steam, which causes the product to blow up similar to a football. On exiting the oven the steam condenses and the bread collapses. It is necessary to use a smooth base such as a woven belt to prevent the base of the bread from splitting thus preventing correct pouching. A typical time for baking Pitta bread is 40-60 seconds. Naan breads also require high temperatures. This is not necessarily to pouch the product, as some Naans are not required to pouch. The main requirement is that the Naans have the dark patches on the top, which is customary when using a Tandoor clay oven. The baking is very similar to that used for Pitta breads although the temperatures may be lower and the times longer depending on the type of Naan being baled. Please contact us for further information.
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Frampton International
Limited
Telephone: +44 (0) 1354 650569 |
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