Kashar Cheese Pogaca 85 g (Baked Frozen)
When a new outlet opens, no one knows which product will sell and how much; the purpose of the first weeks is to gather data. Starting with a wide range is risky in that period — items misjudged sit in stock and tie up cash.
The right approach is to start with the most familiar taste and widen the range from the data. Kashar poğaça suits that start; it is among the best-known flavours in Turkish baked goods and finds a response in almost every customer group. The baked frozen format also makes it possible to begin selling without waiting for an oven to be installed.
Shelf life and storage conditions
- Shelf Life
- 180 days
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Among the best-known flavours in Turkish baked goods, with a response in almost every customer group.
- As the first line to stock at a new outlet it carries low risk.
- The baked frozen format allows selling to begin without waiting for an oven installation.
- 60 pieces per case, a size suited to an opening stock.
Where To Use It
- Newly opened cafés and kiosks
- Office and meeting catering
- Hotel floor service
- School and institutional canteens
- Petrol stations and roadside outlets
- Event stands
Wholesale Ordering & Storage
At new outlets, keeping the range narrow and widening it from data lowers the risk of dead stock; the most familiar flavours are the starting lines of that strategy. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 180 days.
Frequently Asked Questions
Why start a new outlet with this product?
It is among the best-known flavours and finds a response in almost every customer group, so the risk of misjudging demand is low.
Can selling start before an oven is installed?
Yes. The product arrives baked frozen, so heating capacity alone is enough.
When should the range be widened?
Once the first weeks' sales data exists. Starting narrow and widening from data lowers the risk of dead stock.
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