Armenian lavash is a thin wheat flatbread. The main feature is that this product doesn’t have the inside soft layer. It does not get moldy and can be stored dried for a long time. Dried lavash can be sprinkled with water, covered with a cloth, or process with steam – it will again become soft. Thin flatbreads are used as regular bread, and also used to prepare various dishes (rolls, casseroles, puff cakes, patties, dishes with filling, national dishes of oriental cuisine). The popularity of the product makes lavash production a profitable investment.
The legend connects origin of Armenian lavash with King Aram, captured by the Assyrians. Thin bread was hidden by caring citizens and secretly transferred to the sovereign in order to support him before the contest, deciding his fate. Flatbread supported the king for ten days. Perhaps, the legend slightly exaggerates the nutritional properties, nevertheless lavash is one of the most useful food products.
Armenian lavash is low-calorie and contains a rich set of vitamins and microelements. The absence of fats makes it an especially valuable component of the diet of overweight people. In 2014, it became a part of UNESCO’s intangible cultural heritage.
Traditionally, Armenian lavash is baked from wheat flour. Historically, high quality barley flour of a specific variety had also been used. The flour is sieved, adding water, salt, and also the ferment, whose role, according to tradition, was performed by a piece of past dough batch. Maturation of the dough lasts 1.5-2 hours, the temperature necessary for fermentation is 30-32 °. The finished dough is divided into pieces, the proofing of which lasts from a quarter of an hour to half an hour. Pieces are rolled to a flat state. After that flatbread is several times transferred from hand to hand in order to reduce the thickness. Then they are stretched on a special cushion, finally bread having an oblong shape is formed. The thickness of the layer should be less than 5 mm.
At home, lavash bread is baked in a special oven tonir (tandoor), glued on the inner surface of its walls. Tonir is a ceramic hemisphere that has a circular opening and is above or below the floor level. Through the hole, the wood is laid and the bread is put. The oven is warmed to the desired temperature. Walls from the inside are wiped, removing the soot, and then the surface is sprinkled with water, and formed products are attached.
The baking time is 2-3 minutes. Sometimes one of the surfaces of lavash is sprinkled with sesame seeds before baking, although the most popular is the traditional version without sprinkling. Ready flatbreads, produced for long-term storage, are dried, and then stacked, covered with a cloth or wrapped in parchment.
Attempts of lavash equipment developers to mechanize the baking process for a long time did not bring the desired result. However, using the deep knowledge of food technologies, the UkrTechnoFoods company developed and patented a complex of equipment for lavash production. Our lavash line will allow you to receive high quality products with a significant volume of production. The developed innovative line makes it possible to automate the process of lavash preparation as much as possible. It radically differs from the known analogs, allowing avoiding low-productive manual labor.
Contact our specialists and you will get the detailed information about the characteristics of modern equipment for lavash production, the price of which is reasonable even for small businesses.