Pistachio Midye Baklava (First Class, Baked Frozen)
Making up a mixed baklava box is a matter of composition. It is not enough for the box to be full; the ratio of forms to one another, the distribution of colour and how many pieces of each variety go in determine the box's perceived value.
Closed forms take a particular role in that composition. Cut baklava sets a flat ground of similar pieces, while closed forms break that ground and give the box depth. An experienced patisserie places these distinct items first when building a box and fills the gaps with cut varieties — reverse the order and the box looks uniform.
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?
- In a mixed box the ratio of forms and the count of each variety determine perceived value.
- Cut baklava sets a flat ground of similar pieces.
- Closed forms break that ground and give the box depth.
- Distinct items are placed first and the gaps filled with cut varieties.
Where To Use It
- Mixed baklava boxes
- Gift and box presentation
- Holiday and special-occasion catering
- Café and patisserie displays
- Corporate catering
- Catering and event service
Wholesale Ordering & Storage
Businesses selling mixed boxes need every variety as a separate stock line; keeping the composition constant requires all of them to be in stock at once. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
How many varieties should a mixed box hold?
Balance matters more than number; carrying closed and cut forms together gives the box depth.
How should the box be built?
Place the distinct forms first and fill the gaps with cut varieties. Reversed, the box looks uniform.
What does it require in stock terms?
Every variety as a separate stock line, all available at once so the composition stays constant.
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