KAYSERİ-Central Anteplioğu Baklava; In order to present the Gaziantep tackle to the people of Kayseri, production started in 2010 by establishing a facility where technology and hand labor meet. Anteplioğlu Baklava, which sees customer satisfaction and quality as priority, always believes that increasing the demand with its high production capacity facility and commissioning its new branches, and the secret of taste are hidden in the mastery. Another feature of Anteplioglu Baklava is the taste of Kayseri people by sweetening the Harran oven's hard wheat flour, wheat starch, Antep balm ovary's reed bone pistachio and thyme-scented Urfa plain oil and baked flour cooked in the appropriate oven with the slurry that varies according to the weather conditions.
Polecany
