page_title: Angel Bakeries
section_title: New baking technologies
hierarchical_section_title: Angel Bakeries / History / New baking technologies
caption_attribution_description: English: Angel Bakeries' overhead flour pipeline on Beit Hadfus Street in Givat Shaul, Jerusalem. Also seen: Flour silos (left) and Angel Bakeries trucks (below).
context_page_description: Angel Bakeries, also known as Angel's Bakery, is the largest commercial bakery in Israel, producing 275,000 loaves of bread and 275,000 rolls daily and controlling 30 percent of the country's bread market. With a product line of 100 different types of bread products and 250 different types of cakes and cookies, Angel sells its goods in 32 company-owned outlets nationwide and distributes to 6,000 stores and hundreds of hotels and army bases. It also exports to the United States, United Kingdom, France, Belgium and Denmark.
  Founded in 1927 in Jerusalem by Salomon Angel, Angel Bakeries introduced to the Israeli market the first sliced bread, plant-based emulsifiers, and new baking technologies. It has always been family-run, at first by Salomon with his brothers and sons, then by Salomon's grandsons, and today by Salomon's great-grandsons. The company, Salomon A. Angel Ltd., is publicly traded on the Tel Aviv Stock Exchange, with a turnover of $180 million in 2008.
context_section_description: In the 1950s Salomon's three sons, Avraham, Ovadia and Danny, assumed managerial positions; they became co-CEOs after Salomon's death in 1966. In 1958 Angel's Bakery moved to its present location in the Givat Shaul industrial zone at the corner of Beit Hadfus and Farbstein Streets. The site was chosen because it stood across the street from a flour mill. The Angel brothers built Israel's first flour silo and commissioned a Texas company to construct a 750-foot pipeline to convey flour directly from the mill to the silo to the bakery. Today this pipeline brings 120 tons of flour to the bakery daily. The invention, initially opposed by the Jerusalem municipality for being above-ground, won the Kaplan Prize for distinction in productivity and efficiency.
  Also in 1965, the brothers introduced new long ovens and kneading machines. That same year, they produced the country's first sliced bread and bread containing soy flour.
  To enter the whole wheat bread market, the bakery imported its own wheat-cleaning machine from Hungary; the machine actually had to be smuggled out since Hungary did not have diplomatic relations with Israel at the time. However, health-food consumers were wary of the first whole-wheat loaves because they were white, not brown. Working with the Health Food Association, Angel's came up with the solution of adding all-natural molasses to the bread to give it a brown color.
  Angel's developed the only production line in Israel with the capacity to produce 3,300 loaves of bread per hour. Thirteen other bread production lines in its various plants each yield over 2,000 loaves per hour. One production line in Jerusalem has the capacity to turn out 10,000 pitas in three hours. On each day of the eight-day Hanukkah festival, the Jerusalem plant also fries up 250,000 sufganiyot, the jelly-filled doughnut favored by Israelis at this season.
  The bakery's digitally controlled ovens continually adjust temperatures to accommodate the fermenting and baking processes; these ovens can also bake different types of bread at different temperatures on the top and bottom of each oven. Despite the emphasis on innovation and automation, Angel's challahs are still braided by hand.
caption: Overhead view of flour pipeline, with silos at left and Angel Bakeries trucks parked below.
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