Prosphora is the holy church bread used in Orthodoxy for the sacrament of the Eucharist. Prosphora is translated from Greek as "offering." It is made from leavened dough (prepared using various leavening agents) consisting of wheat flour, water, boiling water, and salt. Images of the cross with a symbolic abbreviation are placed on the prosphora.
Although the recipe for preparing prosphora may vary slightly, the basic technological requirements remain the same. Prosphora should be firm, stand up straight, cut easily, and have no bubbles.
The technological process of preparation consists of several stages.
First, you need to sift the flour. For small quantities, a regular
sieve can be used. However, for bakeries with higher-than-average throughput, we recommend a special flour
sifter .
Next, prepare the dough according to the recipe. The dough should be stiff, like play dough. It is mixed using
a dough mixer . When working with stiff dough with a moisture content of less than 40%, Food Service specialists recommend using horizontal
paddle mixers for stiff dough .
The finished dough needs to be rolled out. Form a flat cake of dough on a table and roll it out in several stages using
a dough sheeter . This is a specialized machine that allows you to roll out dough to a specific thickness and width. Since preparing prosphora involves working with stiff dough of a specific thickness, Food-Service Company specialists collaborated with church bakeries to develop a special
electric dough sheeter for prosphora . Thanks to its design and adjustable distance between the rolling rollers from 0 to 30 mm,
the DRM-403P prosphora dough sheeter has become an indispensable tool in any church bakery. Using this type of equipment guarantees standard dough sizes and high quality of the finished product.
Using a die, circles are formed into the desired size. A prosphora consists of two such circles. Typically, the bottom circle is thicker, the top one is thinner. A cross with a symbolic abbreviation is imprinted on the top circle using a baker's stamp.
Prosphora are baked in
deck ovens ,
ovens , and compact
convection ovens . The choice depends on the required production capacity, the size of the bakery, and the power rating of the equipment used.
Food-Service specialists are always happy to help you select the right equipment for your church bakery to meet your production requirements. On the company's website,
www.food-service.com.ua , you'll always find equipment suitable for both small and large bakeries. Below are the most popular equipment sets for making church communion bread.
To select equipment for preparing prosphora for your business, please contact the sales department:
Tel. (097) 141-50-50
Tel. (099) 141-50-50
E-mail: info@food-service.com.ua
<The product block will be here>
