Lian Huat Machinery Sdn Bhd

22/07/2026

Every weld
tells a story.

Precision.
Strength.
Commitment.

Built with precision. Built to last.

25/06/2026

🥐 Is More Layers Always Better?

When people think of a perfect paratha or layered flatbread, they usually imagine one thing:

The more layers, the flakier it must be.

Surprisingly, that's not always true.

Drawing on Lian Huat's decade of experience in manufacturing paratha machinery, together with the expertise of bakers from several partner companies, we've learned that too many layers can actually make a paratha feel like it has no layers at all.

Why?

Because consumers don't experience the number of layers—they experience how well those layers separate during cooking.

Achieving that perfect flaky texture isn't just about adding more folds. It depends on a delicate balance of:

✔ Flour protein selection
✔ Mixing process
✔ Temperature control
✔ Lamination process
✔ Dough relaxation

Even a small change in one of these factors can dramatically affect the final product.

In our latest blog, we explore the food science behind flaky flatbreads and explain why producing consistent, high-quality parathas at industrial scale requires much more than a good recipe.

👉 Read the full article here:
https://lianhuat.com/blogs/the-secret-behind-perfect-flaky-flatbread-the-science-of-crispy-layered-dough

The Secret Behind Flaky Paratha: Unveiling the Science of Perfect Layer FormationWhether it is Paratha popular across the Middle East, Malaysia’s Roti Canai, or Chinese Scallion Pancakes, consumers of...

01/04/2026

In large-scale bakery production, mixing is not just about combining ingredients — it is about process control, dough temperature stability, and production consistency.

Many industrial bakeries are now moving towards horizontal mixers due to their ability to handle large batch sizes, control dough temperature through double jacketed design, and integrate with automated flour silo systems for consistent, high-volume production.

If you are planning to upgrade your production line or understand how industrial bakeries improve consistency and efficiency, this article explains the engineering logic behind horizontal mixers and why they are widely used in large-scale bread and bun production.

Read the full article here:

Why Horizontal Mixers Are the Best Fit for the Large-Scale Bakery IndustryIn large-scale industrial bakeries, mixer selection is not only about mixing flour and water, but about process control, dough...

19/03/2026

🧪 Yeast vs. Baking Powder: They Both Make Dough Rise, But That's Where the Similarities End.

Have you ever stared at a recipe and wondered if you could just swap one for the other? 🤔

You are not alone. Whether you are a home baker or running a commercial kitchen, understanding the difference between biological fermentation and chemical reactions is the secret to perfect texture and flavor.

In our latest blog post, we break down:
✅ The science behind how each one works
✅ Why yeast creates complex flavors (and baking powder doesn't)
✅ The one situation where you can use them interchangeably
✅ Why your bread will fail if you make the wrong choice

👉 Read the full article here: https://lianhuat.com/blogs/exploring-the-secrets-of-baking-a-comprehensive-comparison-of-baking-powder-and-yeast-and-the-possibility-of-substitution

Exploring the Secrets of Baking: A Comprehensive Comparison of Baking Powder and Yeast and the Possibility of SubstitutionIn the world of baking, leavening agents are the key to giving soul...

05/02/2026

26/12/2025

Shortening, Margarine, or Refined Oil — Which One Is Right for Your Bread?
The choice of fat plays a bigger role in bread quality than many bakers realize. From dough handling and texture to flavor and production consistency, each option behaves differently—especially in automated or high-volume bakeries.
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👉 Discover how to choose the right fat for your product and production goals in our latest blog.
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🔗 https://lianhuat.com/blogs/shortening-vs-margarine-vs-refined-oil-what-bakers-need-to-know
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In bread and bakery production, the choice of fat— Shortening, Margarine, or Refined Oil— significantly influences dough handling, texture, flavor, and overall product quality. Understanding the diffe...