Rize’s geographically marked local flavor, cane bread, has the feature of not getting stale for up to 10 days after leaving the ovens.
Cane bread, the geographically marked local flavor of Rize, has the feature of not getting stale for up to 10 days after leaving the ovens. Due to the humid climate of Rize, people living in the region have started to produce a bread that stales more slowly than normal breads.
Cane bread, produced in accordance with the humid climate of Rize, stales more slowly than normal breads. The dough is kneaded in the dough bowl for 45 minutes, rolled into thin and long rolls by the masters and fermented for 2 hours. Then it is put into the oven in threes or fours and baked for about 2 hours. Thanks to this special process, cane bread can maintain its freshness between 1 week and 10 days. Rize cane bread is recognized as a local product with its geographical sign registration and is preferred by local people.
