With quality, with its components, with its formation, with its manufacture, with its taste, it becomes wonderful when this diversity is present, and it is necessary for us to tell the full story of the taste
Al-Raed Al-Arabi Factory began its industrial career in the year 2012 by establishing an entity abundant in technology and studying its optimal taste, a growth wheel that unveils an industrial capacity that in turn charted the path towards excellence and the search for new things in providing multiple varieties of baked goods of various sizes, measurements and tastes.
In the beginning, the desire to search for the most important sources of raw materials cannot be ignored. Here, the best ingredient for it is selected from flour, sugar, eggs and other flavors.
The formation started in the Al-Raed Al-Arabi factory. The dough is mixed in a giant bowl. This takes half an hour for each section separately. At this stage, a cohesive layer is formed until it reaches the required consistency. Yeast is added after that to play its role. After the kneading stage is completed, it goes to the production line, here. As a machine consisting of four connected technical stages awaiting its arrival
Here, the laminating stage begins automatically according to a production line that molds the dough pieces and spreads them out with similar measurements and weights, and adds flour to the surfaces automatically, which gives them an additional layer that prevents them from sticking to a body during the transition stages.
Al-Raed Al-Arabi Factory began its industrial career in the year 2012 by establishing an entity abundant in technology and studying its optimal taste, a growth wheel that unveils an industrial capacity that in turn charted the path towards excellence and the search for new things in providing multiple varieties of baked goods of various sizes, measurements and tastes.
In the beginning, the desire to search for the most important sources of raw materials cannot be ignored. Here, the best ingredient for it is selected from flour, sugar, eggs and other flavors.
The formation started in the Al-Raed Al-Arabi factory. The dough is mixed in a giant bowl. This takes half an hour for each section separately. At this stage, a cohesive layer is formed until it reaches the required consistency. Yeast is added after that to play its role. After the kneading stage is completed, it goes to the production line, here. As a machine consisting of four connected technical stages awaiting its arrival
Here, the laminating stage begins automatically according to a production line that molds the dough pieces and spreads them out with similar measurements and weights, and adds flour to the surfaces automatically, which gives them an additional layer that prevents them from sticking to a body during the transition stages.
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