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Natural Ingredients

Natural Ingredients

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Exclusive cakes

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According to historian Nuri Dzhanli, the first mention of sweetness is dated to the 15th century: "The tradition of preparing delicate dough for Pakhlava came from the Assyrians. In the cookbook of the Museum of the Ottoman Sultans in the Topkapi Palace the record of the times of Sultan Fatih was preserved, according to which the first Pakhlava was prepared in the palace in August 1453. They assure that the Sultan liked the invention of the cook so much that he ordered to perpetuate his recipe.

Pakhlava is an integral part of those sweets that are prepared in Azerbaijan for Novruz holidays, but it can not be said that it is baked only on holidays. Thin layers of dough, between which a walnut filling. In the range there is Pahlava with almond, as well as with walnut. The layers in our Pakhlava are as many as 12.

COMPOSITION
Biscuit: German premium flour, eggs, New Zealand butter, milk, sour cream, yeast.
Filling: walnuts, sugar, cardamon.

ALLERGENS
Flour, eggs, milk and milk products, walnuts, cardamon.

STORAGE CONDITIONS
Storage conditions, humidity up to 75%: from +15°C to +25°C at dry and clean place.
Shelf life: 168 hours.

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