Sekerpare (Baked Frozen)
Making a syrup dessert requires two separate skills: baking correctly and preparing the syrup correctly. In the syrup, the sugar-to-water ratio, the boiling time and the temperature difference all change the outcome; badly made syrup either crushes the dessert or never penetrates it.
Baked frozen şekerpare removes both steps. The product arrives already syruped, and the only task on site is thawing and serving. That brings a traditional Turkish dessert onto the menus of cafés, offices and event points with no oven and no syrup pan.
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?
- Making a syrup dessert requires two skills: correct baking and correct syrup preparation.
- The product arrives already syruped, removing both steps.
- The only task on site is thawing and serving.
- It brings a traditional Turkish dessert onto menus at outlets with no oven.
Where To Use It
- Café and snack bar menus
- Office and meeting catering
- Hotel room service
- Event and fair stands
- Institutional canteens
- Household use
Wholesale Ordering & Storage
With ready-syruped desserts the portion is counted by piece; since the syrup level is fixed in production, the taste is identical at every service. Store at -18 °C. Once thawed, do not refreeze.
Frequently Asked Questions
Does syrup need to be prepared?
No. The product arrives already syruped, and the only task on site is thawing and serving.
How does it differ from the raw frozen version?
In the raw frozen product baking and syruping happen on site; here both steps are complete.
Is the taste the same at every service?
Yes. The syrup level is fixed in production, so consistency is preserved.
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