Making the Korban

Preparing the dough:

The three major ingredients (flour, yeast and water) can be blended and mixed in a planetary or spiral mixers. The mixing time should be controlled to produce an elastic dough that has enough resistant to extension to retain the gas produced by the yeast and in the same time has enough extensibility to expand under the gas pressure produced by yeast without any rupture to the dough. To get the maximum benefit of the yeast and controlled fermentation, the dough temperature should be out of the mixer at 80 +/- 2 F

We can control the dough temperature by the following equation:
The desired temperature (80) X3 = Water temperature + flour temperature + mixer friction.
We run an experimental batch to determine the friction temperature produced by the mixing action and this temperature will be constant for the same mixer. Then by knowing the flour temperature and the friction temperature, we can control the final dough temperature by adjusting the water temperature.

Forming the dough pieces:

There are two major methods of preparing the Korban dough:

1) The first method is using a dough sheeter (many options for machinery available) to sheet the dough to a specified thickness.  After accomplishing this, the next step would be to form the final shape of the korban by using the newly invented rotary cutter (Patent Pending).

Benefit of using the multiple Rotary cutter:

•     Simple, easy and safe to use.
•     Combining, cutting, imprinting and piercing the dough pieces in one step.
•     It can be used manually or automatically by attaching the R. C. to an automatic sheeter.
•     No need for extra space.
•     Fast and the speed of forming the dough pieces depend on the number of cups . And at least 15X faster than the current manual procedure.

2) The second major method is dividing the dough bulk to individual round pieces by semi-automatic dough divider and rounder then stamp and pierce the individual pieces of dough with a single stamper that stamp and pierce in the same time.

Benefits of using the multiple vertical press:

  • Very simple, small and safe to use.
  • Combining, imprinting and piercing the dough pieces in one step.
  • Fast and efficient and produce more uniform finished Orban
  • No extra space is needed.
  • No scrape dough to waist
  • Has a heat element to heat the surface of the dough to keep the embossing and the print from fading during fermentation.
  • Has buttons to control the temperature and time.
  • Has a simple mechanism to control the height of the upper plate and the amount of pressure applied.
  • The upper plate is changeable, to make Feteer el malak, flat bread, Tortilla and pancake without contaminating the orban dough, as we use different plates for each product if desired.

With all the above options, you need of course a proofer, and oven. There are many brands, capacities, and features and can be discussed individually or wait to the next edition of this website.