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Konya scIence and art center

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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Konya scIence and art center

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  1. Konya scIenceandart center FROM TURKEY

  2. KINDS OF BREAD

  3. STANDARD BREAD Wheat flour, potable water, yeast, salt, bread improver agent, enzyme,antioxidant

  4. ORGANIC WHOLE WHEAT BREAD Organic Whole Wheat Flour, drinking water, natural sour dough yeast, natural salt

  5. wholegrainbread Wheat flour, drinking water, bran, yeast, salt, enzymes, antioxidants,

  6. VILLAGE BREAD Whole-wheat flour, drinking water, yeast, salt, sugar, enzymes, antioxidants

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

  8. SPECIAL BREADS

  9. BAZLAMA Made widely used, especially in Central Anatolia.Flat-shaped. From 20-25 cm wide. Until 1 cm thick. Thedoughscook onsheet or tandır.

  10. LavaŞ(Lavash Bread) Made from leavened dough. Thedoughscookon the hot tandır walls.

  11. THE RAMADAN PITA Egg and milk are added to the dough. Cooked in the month of Ramadan.

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

  13. KÖMBE Thedoughshapewithoilandcook on tandır.

  14. Yufka 1 mm thin. Containsflour, waterand salt.

  15. Welovebread!

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