Mussel Baklava
AYNI GÜN TESLİMAT
İstanbul(Avrupa Yakası) 16.00’a kadar olan siparişlerde
İstanbul(Avrupa Yakası) 16.00’a kadar olan siparişlerde
ÜCRETSİZ KARGO
Tüm siparişlerinizde kargo ücreti bizden
Tüm siparişlerinizde kargo ücreti bizden
AYNI GÜN KARGO
Hafta içi 17:00’a kadar yapılan alışverişlerde
Hafta içi 17:00’a kadar yapılan alışverişlerde
YURTDIŞINA GÖNDERİM
DHL ile yurtdışına gönderim hizmeti
DHL ile yurtdışına gönderim hizmeti
Teslimat Seçenekleri:
Cargo, Home delivery, Takeaway
Product Code: 2200965
Mussel Baklava, one of Güllüoğlu Kübban’s new tastes, contains semolina cream and a high amount of pistachios. Unlike other baklava varieties with pistachio and walnut, Mussel Baklava stays in the oven for a shorter time. The product is baked at 175 oC.
Beet sugar was used in this product. It does not contain any natural preservatives or additives. Our products are made daily.
Number of pieces: Approximately 22-23 Pieces in 1 Kg
Content: Contains granulated sugar, drinking water, wheat flour, plain butter, pistachio, sterilized milk, semolina, wheat starch, egg, table salt.
The shelf life is 5 days if stored in a cool, dry place. Do not expose to direct sunlight.
Allergen warning: This product contains pistachio. Contains wheat gluten.
Beet sugar was used in this product. It does not contain any natural preservatives or additives. Our products are made daily.
Number of pieces: Approximately 22-23 Pieces in 1 Kg
Content: Contains granulated sugar, drinking water, wheat flour, plain butter, pistachio, sterilized milk, semolina, wheat starch, egg, table salt.
The shelf life is 5 days if stored in a cool, dry place. Do not expose to direct sunlight.
Allergen warning: This product contains pistachio. Contains wheat gluten.
IMPORTANT CARGO INFORMATION:
- Orders placed until 20.00 in Istanbul are delivered on the same day.
- Orders placed before 17.00 on weekdays outside of Istanbul are shipped 1 day later, and orders placed on weekends are shipped on Monday to ensure that our products arrive fresh and delivered on Tuesday.
