Ankara Public Bread Factory Started to Produce Four Different Types of Bread

Ankara Public Bread Factory started to produce four different kinds of bread from traditional sourdough. While rye-oat, einkorn flour, olive-thyme and Mediterranean bread baked in ovens called Matadors were offered for sale in 400 and 500 grams, the breads soon gained great appreciation from the Capitalists.

Ankara Metropolitan Municipality Public Bread Factory, which provides services for the citizens of the capital to reach healthy, hygienic and affordable food, continues to break new grounds.

Ankara Public Bread Factory produced four different types of sourdough bread for the 'first time' in its 41-year history and offered it for sale.

BREAD TYPE INCREASED TO 17

Developing its product range day by day with the cooperation of its R&D unit and experienced craftsmen, Halk Bread Factory added 25 types of bread to its product range: rye-oat, einkorn flour, olive-thyme and Mediterranean bread, which it produces from 4-year-old traditional sourdough and baked in a matador oven.

With the new sourdough breads, the variety of bread has increased from 13 to 17. The breads, which were offered for sale in 400 and 500 grams, quickly won the appreciation of the people of the Capital.

“WE WILL INCREASE THE NUMBER OF BUFFETS THAT WE DISTRIBUTE SOUR YEAST BREAD”

Sourdough; Providing information on the production of rye-oat, einkorn flour, olive-thyme breads and Mediterranean bread, Tamer Eski, General Manager of Halk Bread Factory, said:

“As Ankara Public Bread Factory, we continue to enrich its product range. We started to produce 25 types of sourdough bread with our 4-year-old traditional Anatolian yeast. We started to bring these breads to the people of Ankara in Başkent Markets, Factory Outlets and 423 of 62 Public Bread Buffets. Our people liked the sourdough bread very much. In line with the demands received in the coming days, we will increase the number of kiosks where we distribute our sourdough breads.”