Quality - So Baklava (2024)

The most important element that provides the aroma formation in the baklava and the volume in the upper layers of the dough are the local special fats. Local special fats are products that contain 99% milk fat, especially obtained from sheep’s milk. While butter contains 80-82% milk fat, local special fats have a higher quality fat ratio. Local special fats from Konya are used for our baklava. With the arrival of spring, the milk of sheep fed with fresh greens in Konya is rich in aroma. Therefore, the fats obtained from these milks are carefully collected by our suppliers with whom we have been working for years, and then they are collected for us by filling them in their special facilities. Thus, we use local special fats of the same quality throughout the year as we do Pistachios.