Paratha production process

Automatic lacha/layered paratha production line is one of the products of our factory. It not only has good performance, but also has good stability, simple structure, easy to use, advanced and mature technical level, excellent quality, technical requirements in functional design, performance, structure, manufacturing, experiment, installation and quality assurance, and various regulations, specifications and standards involved in equipment design and manufacturing. Moreover, the current new version Specifications and standards follow with international standard. ISO9001

How to make lacha/layered from our Automatic paratha production line?

Prepare for recipe → dough mixing (mixing at high speed for 4 minutes and low speed for 4 minutes below 25 ° C) → leave the dough for proofing for a while → feed dough on hopper of dough aligment sheeter → shaping hexagon (producing a strip with a thickness of about 20 mm) → sheeting (continuous thinning to about 1.5 mm thickness through four groups of dough sheeter) → stretching (stretching horizontally to translucent dough with thickness of about 0.4 mm) → Hot oil brushing up and down, sprinkle green onion, fold into rope → relaxing conveyor → vertical cutting → automatically roll the dough ball → fill on tray and wait for dough ball proofing → pressing dough ball and filming → quick freezing (- 30 ° C for about 2 hours) → freezing (- 18 ° C, more than 24 hours) → packaging.

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