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

WHOLEGRAİN BREAD

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

antioxidants,

VILLAGE BREADWhole-wheat flour, drinking

water, yeast, salt, sugar, enzymes, antioxidants

PONE

Corn flour, drinking water, yeast, salt, emulsifier, soy flour, anti-caking, antioxidants, enzymes

SPECIAL BREADS

BAZLAMAMade widely used, especially in

Central Anatolia.

Flat-shaped. From 20-25 cm wide.

Until 1 cm thick. The doughs cook on sheet or

tandır.

LAVAŞ (LAVASH BREAD)

Made from leavened dough. The doughs cook on the hot tandır

walls.

THE RAMADAN PITA

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

FODLAWhole wheat flour is made.

Made thin and rectangular in shape

KÖMBEThe dough shape with oil and cook

on tandır.

YUFKA1 mm thin.

Contains flour, water and salt.

WE LOVE BREAD!