and vitamin-fortified breads, and certified organic products. In 2002, it introduced parbaked pita, challah, rolls, ciabatta, "artisan" breads, and pizza bases, which are flash frozen and sold to customers or stores that complete the baking process themselves for a fresher product. In keeping with government regulations, Angel Bakeries also produces several varieties of price-controlled bread (, lechem achid) for the low-income sector. In the late 1990s, the company opened a chain of cafe/bakeshops in four Jerusalem shopping districts. Besides selling the company's bakery-fresh goods, the Angel Cafe serves salads, sandwiches, pasta dishes, desserts, coffees, teas, and soft drinks. Distribution Angel Bakeries owns a fleet of 200 trucks that transport its products to 32 company-owned outlets, 6,000 stores, and hundreds of hotels and army bases throughout Israel. The distribution schedule is fully computerized and designed to operate on a "just in time" basis: All the bread that needs to be delivered to a specific location is programmed to come off the production line right before it is loaded onto a truck and sent off, guaranteeing maximum freshness. Angel Bakeries is an approved supplier to the Domino's Pizza chain in Israel, and the sole supplier of hamburger buns to McDonald's restaurants in Israel. It also exports to the United States, United Kingdom, France, Belgium and Denmark. In terms of input, the company uses over 5,000 tons of flour per month. Compliance with Jewish law In the interests of keeping the bread kosher (Angel Bakeries carries the hechsher of both the Edah HaChareidis and the Orthodox Union), Angel's son Ovadia, a trained chemist, collaborated with others at the Angel's-owned Adumim Chemicals plant to develop a new formula for the emulsifiers that bind water and oil in the bread-making process. In those early days, emulsifiers were made with animal-based fats which were not kosher. Ovadia Angel and his team produced emulsifiers from hydrogenated fats, a vegetable-based source, and later sold this new knowledge to other companies. Another kashrut challenge which the bakery overcame in the early 1950s concerned the ability to produce fresh bread for sale on Sunday mornings after the plant had been closed for Shabbat in accordance with Jewish law. Normally dough takes four to six hours to rise, but the bakery acquired a mixer made by Tweedy of Burnley, England, which could produce dough in only two hours, thus allowing the bakery to bake bread on Saturday night in time for