Pistachio Baklava (First Class, Baked Frozen)
Most of the cost in baklava comes from the filling; pastry and syrup are relatively cheap. That is why the pastry is not the only thing that changes as the grade rises — the proportion of filling within the piece rises too.
It is directly visible in the section. In an upper-grade piece the pistachio forms a thicker band and its ratio to the pastry layers is higher. The difference is felt in the bite as well: the density of the pistachio comes ahead of the pastry and the taste gathers at the centre. Most of the price difference originates in that ratio.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Most of the cost in baklava comes from the filling; pastry and syrup are relatively cheap.
- As the grade rises, the proportion of filling within the piece rises too.
- In an upper-grade piece the pistachio forms a thicker band.
- In the bite the density of the pistachio comes ahead of the pastry.
Where To Use It
- Gift and box presentation
- Café and patisserie displays
- Holiday and special-occasion catering
- Restaurant dessert menus
- Corporate catering
- Catering and event service
Wholesale Ordering & Storage
A higher filling ratio raises cost per kilo; adjusting the portion size accordingly keeps plate cost under control. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
Where does the price difference come from?
Largely from the filling ratio, since the filling accounts for most of the cost in baklava.
Is the difference visible in section?
Yes. In an upper-grade piece the pistachio forms a thicker band.
Should the portion size change?
With a higher filling ratio, adjusting the portion keeps plate cost under control.
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