Answers to the most common questions about our kataifi dough, orders and delivery.

What is kataifi dough?

Kataifi (kadayif) is a shredded phyllo dough made of thin strands. It is used for baklava, kunafa, Dubai-style chocolate, nests, cakes and many modern desserts.

Which types of kataifi do you produce?

Raw kataifi dough (chilled or frozen), roasted kataifi and gluten-free kataifi.

What is the minimum order?

From 1 kg. For private label production the minimum order is 1 tonne.

Can you produce kataifi under our brand (private label)?

Yes. We produce under the buyer’s brand from 1 tonne. See wholesale and private label terms.

How should kataifi be stored and how long does it keep?

Chilled raw kataifi: 1 month at 0…+3 °C. Frozen raw kataifi: 12 months at −18 °C. Roasted kataifi: 24 months at +5…+25 °C, away from direct sunlight. Gluten-free kataifi: 12 months in a cool, dry place. Exact data for each product is in its specification sheet.

Is your gluten-free kataifi really gluten-free?

Yes. It is made on a separate gluten-free line, and we can share laboratory test results and declarations on request.

Do you have BRC, Kosher or Halal certificates?

The factory is currently going through BRC, Kosher and Halal certification audits. Contact us for the current status.

How much can you produce?

Up to 100 tonnes of kataifi dough per month.

Where is the factory and do you deliver to my country?

The factory is in Oborniki Śląskie, Poland. We deliver across Europe; inside the EU there is no customs clearance. See shipping and delivery.

Can I get a sample?

Yes. Contact us with your company details and we will send the specification and a sample.

Didn’t find your answer? Contact us.