DUKA WORLD
Baklava manufacturing for hotels
We are a contract and private-label baklava manufacturer in Kahramanmaras. Here is what that means for hotels.
What we manufacture for you
Hotels buy in trays and portion themselves, so what matters is a cut that portions cleanly, a piece that holds its crust on a warm buffet, and a carton that fits the freezer. Cream-filled lines in the closed form hold longest on open display.
Lines that work here
Royal Sobiyet
Tombul Şöbiyet Cream Filled
Carrot Slice Baklava
Havuç Dilimi Baklava
Mosaic Baklava
Mozaik Baklava
Mussel Baklava
Midye Signature ShapesMinimums and terms
| Private label | one pallet per SKU |
|---|---|
| Lead time | ten to fourteen days from confirmed order to loaded container |
| Frozen | 12 months at -18 C |
| Chilled | 4 days at 0-4 C |
| Export carton | 5 trays |
| Domestic carton | 10 trays |
| Certification | Halal — GIMDES |
| Terms | FOB Mersin or Iskenderun · EXW Kahramanmaras |
| Allergens | pistachio or walnut (tree nuts), wheat (gluten), milk |
Why producers work with us
Antep pistachio, first gradeWhole kernels milled in-house on the day of production. No pre-ground stock and no blending down.
Hand-rolled phylloForty layers per tray, laminated with clarified butter — never margarine, never palm fat.
Twelve months frozenBlast-frozen within hours of baking and held at -18 C, so a full year of commercial life arrives with it.
Private label from one palletYour brand on the sleeve, the carton and the tray, with low minimums while a listing proves itself.
Documents that clear customsHealth certificate, certificate of origin, halal certificate and analysis reports, prepared per destination.
Thirty-one lines, one floorA mixed container ships on one invoice, one certificate set and one lead time.
Frequently asked
What is Closed Sobiyet with Pistachio?
The sealed version: cream and pistachio fully enclosed in a domed phyllo parcel, baked to a burnished gold. Closing the pastry protects the filling, which makes this the most robust cream line for long-haul freight and the best keeper on a chilled counter. The sealed parcel keeps its shape on a warm counter longer than any other cream line - the one to specify for open display.
How long does Closed Sobiyet with Pistachio keep?
12 months at -18 C, or 4 days at 0-4 C. It is blast-frozen within hours of baking, so it arrives with the texture of the day it was made.
What is the net weight of a tray?
3.4 kg per tray. Net weights are nominal and confirmed on the pro-forma invoice.
How many trays are in a carton?
5 trays for export and 10 trays for the domestic market.
Is Closed Sobiyet with Pistachio available under private label?
Yes. Sleeve, lid, tray insert and shipper are printed to your artwork, from one pallet per SKU.
Related
Baklava manufacturing for private-label brandsBaklava manufacturing for exporters and tradersBaklava manufacturing for importers and distributorsBaklava manufacturing for supermarkets and retailBaklava manufacturing for restaurantsBaklava manufacturing for patisseries and bakeriesBaklava manufacturing for caterers and event companiesBaklava manufacturing for coffee shops and cafésBaklava for the hotel buffetCream Filled for the hotel buffetSignature Shapes for the hotel buffet
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