Frozen Kataifi Pastry – Shredded Phyllo Dough 1000kg

One tonne of frozen kataifi pastry (about two pallets) is the volume for industrial bakeries and food distributors who plan their kunafa and baklava production months ahead. The raw strands are deep-frozen and keep for 12 months at −18 °C. Our own factory in Oborniki Śląskie near Wrocław, Poland, produces up to 100 tonnes of dough per month, and private label is available from 1 t.

Product Overview

This is our raw shredded phyllo dough – fine, uncooked strands – deep-frozen to keep their softness and flexibility. Thaw the dough in the fridge before use, then work with it just like fresh raw kataifi: shape, fill or layer it and bake with butter or ghee. It is made for kunafa (künefe), kadayif desserts, baklava nests and burma, and for “Dubai Chocolate” style fillings after baking.

Raw or frozen — which to choose?

• Raw (chilled): 0…+3 °C, shelf life about 1 month. Choose it if you will process the dough within about two weeks. In winter raw dough can travel without a reefer, which saves on delivery.
• Frozen: −18 °C, shelf life 12 months. Choose it if you need to keep stock longer, plan production ahead, or ship far or in the warm season. Frozen dough travels only by refrigerated (reefer) transport, so delivery costs a bit more than for raw dough.

Specifications

Made in: Poland
Storage: frozen at −18 °C
Shelf life: 12 months from the production date
Packaging: industrial packs on pallets (1 pallet ≈ 500 kg); exact packaging confirmed with our manager
Price: per pack, EXW factory, net; delivery calculated separately

Allergen Information

Contains: gluten (wheat).
May contain traces of milk, other tree nuts, and egg due to shared production lines.

Nutritional values per 100g of product:

Energy value – 1373kJ/323 kcal
Fats – 0,8 g
including saturated fatty acids – 0,17 g
Carbohydrates – 72 g
including sugars – 2,3 g
Fibre – 0,1 g
Protein – 7,3 g
Salt – 0,03 g
Ash – 0,61%
Sodium – 0,01 g

Please note: For delivery dates and reefer transport cost, please contact our manager by phone or email.