Nan Bread

I started my journey with nan by Canan brand to contribute to the formation of HEALTHY NUTRITION AWARENESS.

Our bread, which was an indispensable part of our traditional nutrition culture and our tables, was among the food items that were forbidden to be eaten.
For this reason, I first worked with the FLOUR + WATER + SALT formula on Sourdough Bread for 5 years.

GLUTEN-FREE diet was recommended during the treatment of diseases that occur primarily with digestive system problems in recent years. Although the rate of GLUTEN was minimized during the production of Sourdough bread, it did not reset. There were also Celiac Patients who had trace amounts of GLUTEN which was very harmful to them. GLUTEN INTOLERANCE, GLUTEN SENSITIVITY became common concepts.

I thought of KARABUĞDAY, which is a GLUTEN FREE product, and when I researched it, I saw that because it does not contain gluten, the formula of FLOUR + WATER + SALT is not applied in bread making with Buckwheat Flour.

With the sensitivity that my Chemical Engineering profession gave me, I succeeded in producing Buckwheat's own Sour Yeast. Therefore, it started to be shared with you as the first product of the brand by Canan, which is '' SOUR BREED BREAD BREAD '' which is GLUTEN-free but nutritious.

And I decided to produce only with Buckwheat Flour in my Production Plant. My aim was that Celiac Patients could easily consume our Bread, and so it happened. I think we are the only brand that produces in this way.

Then, our gluten-free but nutritious Buckwheat Flour products were added.
As the Nan by Canan brand, we are at a place where our doctors recommend our products.

In order to create a HEALTHY NUTRITION AWARENESS