DUKA WORLDFiruze Baklava or Mussel Baklava
Two lines from our range, side by side: what separates them and which one belongs in your listing.
What separates them
Firuze Baklava
Firuze
Long, slim fingers of ridged phyllo laid shoulder to shoulder across the tray, pistachio running the full length of each. The tight parallel cut gives a disciplined, architectural surface and an easy, elegant two-bite portion.
Slim enough to be a two-bite portion, so it works where a full square of baklava would be too much.
Mussel Baklava
Midye
Midye — the mussel. Phyllo gathered by hand into a ribbed teardrop shell that holds a pistachio heart, baked until the ridges go crisp and dark-gold. One of the hardest shapes in the workshop and one of the most recognisable on a mixed platter.
The ridged shell is the point - lay them in one direction on the platter so the light catches every rib.
Specification
| Firuze Baklava | Mussel Baklava | |
|---|---|---|
| Filling | Antep pistachio | Antep pistachio |
| Net weight | 3.1 kg | 3.4 kg |
| Chilled | 4 days at 0-4 C | 4 days at 0-4 C |
| Frozen | 12 months at -18 C | 12 months at -18 C |
| Export carton | 5 trays | 5 trays |
| Domestic carton | 10 trays | 10 trays |
| Packaging | Sealed tray in a printed carton | Sealed tray in a printed carton |
| Allergens | pistachio or walnut (tree nuts), wheat (gluten), milk | pistachio or walnut (tree nuts), wheat (gluten), milk |
| Private label | one pallet per SKU | one pallet per SKU |
Which to choose
Send us the lines you are interested in and where they are going, and we will come back with pricing, lead time and a sample plan.