konya science and art center
DESCRIPTION
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. - PowerPoint PPT PresentationTRANSCRIPT
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KONYA SCIENCE
AND ART CENTER
FROM TURKEY
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KINDS OF BREAD
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STANDARD BREAD
Wheat flour, potable water, yeast, salt, bread improver agent,
enzyme, antioxidant
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ORGANIC WHOLE WHEAT
BREAD
Organic Whole Wheat Flour, drinking water,
natural sour dough yeast, natural salt
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WHOLEGRAİN BREAD
Wheat flour, drinking water, bran, yeast, salt, enzymes,
antioxidants,
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VILLAGE BREADWhole-wheat flour, drinking
water, yeast, salt, sugar, enzymes, antioxidants
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PONE
Corn flour, drinking water, yeast, salt, emulsifier, soy flour, anti-caking, antioxidants, enzymes
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SPECIAL BREADS
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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.
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LAVAŞ (LAVASH BREAD)
Made from leavened dough. The doughs cook on the hot tandır
walls.
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THE RAMADAN PITA
Egg and milk are added to the dough. Cooked in the month of Ramadan.
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FODLAWhole wheat flour is made.
Made thin and rectangular in shape
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KÖMBEThe dough shape with oil and cook
on tandır.
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YUFKA1 mm thin.
Contains flour, water and salt.
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WE LOVE BREAD!