45-50g/PC CODE 71.8347 60 PCS/BOX


We created different categories for every hour of the day with excellent raw materials whose emergence is through proper management, both during storage as well as by viewing them in the selling points. Follow the instructions below for thawing, maintenance, and baking process where appropriate: All products, other than chocolate treats, are deep-frozen, depending on the type of product they have different handlings::
Freezer Products

  • Stored refrigerated frozen at -18°C.
  • Thaw maintenance at 0-4°C and after thawing is prohibited to refreeze it.
  • As for the goods that are offered warm – use microwave oven – like Soufflé, Apple pie, Dream cake, Chocolate cake, Walnut pies, Molten cake, Orange cake, Brownies, the regeneration is done directly
    from the freezer to the microwave for 50 to 60 seconds.
  • Sweets that needs refrigerator like individual cakes, cakes, bowls, shots, daily sweets, mini treats, battons, can be kept for 5 days at 0-4°C. Thaw small quantities depending the possibilities and
    the potential of your sales. (Note: The lifetime is varied if the temperature and humidity conditions are not the same as the above).
  • The buffet sweet, like Apple pies, Syruped walnut pies etc. are kept in a dry and cool place 5 to 15 days, depending on the product.
  • The syruped sweets that are available as uncooked after thawing, are baked as follows:

– Baklavas is baked in 150-160 Celsius in preheated oven for 90 minutes.

– Saragli, mini baklava nest are baked in 150-160°C in preheated oven for 50-60 minutes.

– Mini Katai Nest, Mini Galaktompoureko nest and Galaktompoureko are baked in preheated oven in 190-200°C for 40-50 minutes.

– After cooking the syroped products, syrup them with the corresponding syrup (in lukewarm situation 40°C).

  • Cookies are baked at 160°C in a preheated oven for 12 to 14 min of freezing, (Caution: Be soft).

Maintenance Products
Chocolate treats are exclusively maintenance products, meaning that they should be stored at 14-17°C with a relative humidity of 65%. Caution: Sudden changes in temperature cause changes in the surface of the chocolate (whitening).

The times of thawing and baking may vary depending on the type of machine that is used. For more information contact the quality control department of the company. Tel. 210 247 8615, Email:

SKU: 71.8347 Category: