Round-Flat Baked Bread

Category

• Has highest water absorption capacity and gives more product.
• Is produced from high quality hard and red wheat.
• Has the characteristic of active and nospreading of the dough after kneading and fermentation.

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Round-Flat Baked Bread

• Has highest water absorption capacity and gives more product. • Is produced from high quality hard and red wheat. • Has the characteristic of active and nospreading of the dough after kneading and fermentation. • Has short fermentation time. • After baking the round flat bread in the bread oven, the round flat • bread with yellowish, thick and shiny crust, and thin regular pores is obtained. • Remains fresh and keeps softness of the round flat bread if it is kept • under convenient conditions.

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