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Konya scIence and art center. FROM TURKEY. KINDS OF BREAD. STANDARD BREAD. Wheat flour, potable water, yeast, salt, bread improver agent, enzyme , antioxidant. ORGANIC WHOLE WHEAT BREAD. Organic Whole Wheat Flour, drinking water, natural sour dough yeast, natural salt.

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Presentation Transcript
standard bread

STANDARD BREAD

Wheat flour, potable water, yeast, salt, bread improver agent, enzyme,antioxidant

organic whole wheat bread

ORGANIC WHOLE WHEAT BREAD

Organic Whole Wheat Flour,

drinking water,

natural sour dough yeast,

natural salt

wholegrain bread

wholegrainbread

Wheat flour, drinking water, bran, yeast, salt, enzymes, antioxidants,

village bread

VILLAGE BREAD

Whole-wheat flour, drinking water, yeast, salt, sugar, enzymes, antioxidants

slide7

PONE

Cornflour, drinkingwater, yeast, salt, emulsifier, soy flour, anti-caking, antioxidants, enzymes

bazlama

BAZLAMA

Made widely used, especially in Central Anatolia.Flat-shaped.

From 20-25 cm wide.

Until 1 cm thick.

Thedoughscook onsheet or tandır.

lava lavash bread

LavaŞ(Lavash Bread)

Made from leavened dough.

Thedoughscookon the hot tandır walls.

the ramadan pita

THE RAMADAN PITA

Egg and milk are added to the dough. Cooked in the month of Ramadan.

fodla

FODLA

Whole wheat flour is made. Made thin and rectangular in shape

k mbe

KÖMBE

Thedoughshapewithoilandcook on tandır.

yufka

Yufka

1 mm thin.

Containsflour, waterand salt.