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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Wheat flour, potable water, yeast, salt, bread improver agent, enzyme,antioxidant
Organic Whole Wheat Flour,
natural sour dough yeast,
Wheat flour, drinking water, bran, yeast, salt, enzymes, antioxidants,
Whole-wheat flour, drinking water, yeast, salt, sugar, enzymes, antioxidants
Cornflour, drinkingwater, yeast, salt, emulsifier, soy flour, anti-caking, antioxidants, enzymes
Made widely used, especially in Central Anatolia.Flat-shaped.
From 20-25 cm wide.
Until 1 cm thick.
Thedoughscook onsheet or tandır.
Made from leavened dough.
Thedoughscookon the hot tandır walls.
Egg and milk are added to the dough. Cooked in the month of Ramadan.
Whole wheat flour is made. Made thin and rectangular in shape
Thedoughshapewithoilandcook on tandır.
1 mm thin.
Containsflour, waterand salt.