Pita White flow diagram

1-Recieving and
storage of raw materials
at 16-20°C

2-Water of temp 2-3°C 3-Wheat flour 4-Sugar 5-Salt 6-Yeast 7-Sunflower Oil

8-Slow mixing for 8 min

9-Fast mixing for about 4 min

10-Rest the dough from15-20 min

11-Transfer the dough to the divider .

Weighing a
piece of dough.
12- First roll out

13-First Proofing for 8 min

14-Second roll out .

15-Second proofing for 8 min.

Any defect in the proofed
dough before entering the
baking section
16-Baking for few seconds on flat stainless steel

17-Cooling the loaves at 25°C on moving line

any defect in the

baked loaf
18-Packaging every 6 loaves in a nylon bag.

19-a-Showroom 19-b-Wholesale
Tannour Flow Diagram 1-Recieving and
storage of raw
materials at 16-20°C

2-Wheat 5-Wheat 7-Whole

3-Salt 4-Yeast 6-Oat Flour 8-Herbs 9-Water
Flour Bran wheat flour

10-Slow
mixing for 20
min

11-Rest the
dough for 15
min

12-Dough is transfered
to the Divider

Weighing a
piece of
dough

13-Roll out

14-Proofing The flour leftover is moved

for about 6 to the sifter then reused in
the divider and rolling out..
min

15-Roll out 5
times

16-Baking on a roll
stainless steel

17-Cooling
the loaves at
25°C

18-Packaging

18-a-Sealing 19-a-Sealing by
Machine hand

19-c-Kept in the packing 19-c-Wholesale:Kept in a

19-a-Showroom room then to the showroom refrigerated room of 18-
when needed. 20°C
Flow Diagram of Markouk.

1-Recieving and
Storage of raw
materials

2-Wheat
Flour 3-Salt 4-Water

5-Mixing for
20 mins

6-Rest the dough for

30 min in the mixer.

7-Divide the dough by

hand into even pieces
in a fine bran tray

8-Rest the
dough for 20
min

Move to the baking

section

9-First roll out by

hand in a fine bran
tray

10-Second roll out

by using round pillow

11-The pillow is
flipped over the
baking pan for 20
sec

12-Arrange each
7,cover it with a
nylon sheet for 24
hrs

edges are
13-Using a cutter the
disposed to
markouk edges are
specific use
removed .

14-Packaging

14-b-Hand
14-a-Sealing
Sealing.
Machine

15-Every 25 bags are

packed together and
stored in a cool room of
temp 20°C