Emet Bread

Emet Bread is a type of bread produced in the Emet district of Kütahya Province, using bread wheat flour, water, salt, and sourdough, and baked in a stone oven with wood fire. Its exterior has a hard crust, while the interior is soft and porous.

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Emet Bread is a traditional product within the culinary culture of the Emet district. This bread has been produced in the region for a long time and is characterized by the use of sourdough and baking in a stone oven with wood fire. Following an application by the Emet Municipality, it was registered as a geographical indication by the Turkish Patent and Trademark Office on 26 July 2023. This registration ensures the protection of its production methods and characteristics linked to its geographical origin.

Emet Bread is presented with the label “Emet Bread” and the geographical indication emblem on the product or packaging. In cases where this is not feasible, the label and emblem must be visibly displayed within the production facility. This practice is carried out in accordance with the registration conditions.

• 75 kg bread wheat flour
• 8.8 kg sourdough
• 1.1 kg salt (the salt content in the final product must not exceed 1.5% of dry matter.)
• 51 litres of warm water
• 110 g chickpeas (used in preparing the sourdough.)

The sourdough is prepared by placing warm water and chickpeas in a glass jar and leaving it for two days in a dark environment. Then, bread wheat flour and salt are added, and the mixture is left to rest for another day. The dough is made by mixing flour and warm water, followed by the addition of sourdough to achieve a homogeneous consistency. The kneaded dough is covered and fermented for 2–3 hours. It is then divided into equal portions, shaped, placed on floured trays, and allowed to rest for approximately one hour for secondary fermentation. The dough loaves are baked in a stone oven using wood fire. After baking, the bread is covered and left to rest for one hour, then stored in a cool, dry environment. For longer storage, refrigeration conditions may be applied.

Emet Bread has an average weight of 1,500 grams and a diameter of approximately 26 centimetres. Its exterior has a hard crust, while the interior is soft and porous. The baking process is carried out in a stone oven using wood fire. The baked bread can be stored for up to 15 days in a cool, dry environment, or approximately one month in a refrigerator. All production and processing activities take place within the boundaries of the Emet district in Kütahya Province.

The registered geographical indication for Emet Bread covers all production, processing, and packaging activities carried out within the boundaries of the Emet district. The product or its packaging bears the label “Emet Bread” and the geographical indication emblem; in cases where this is not possible, the label and emblem must be visibly displayed at the production facility. This scope ensures the preservation of Emet Bread’s distinctive qualities and the application of its production processes exclusively within the defined geographical boundaries.