Difference of purple baklava from classical baklava; The ingredients and materials used in it are more colorful than baklava.

Purple  The color of Baklava consists of the natural color pigments of active life in red vegetables and fruits. These fruits and vegetables contain a high source of Anthocyanins and Flavonoids.

Anthocyanins are water-soluble vacuole pigments that can appear red, purple, blue or black depending on their pH.

Flavonoids are pigments that act as bright preservatives to compounds such as yellow, orange, red, and antioxidant fighters in the human body.

We obtain purple pigments from extracts of blueberry, sour cherry, sour mulberry, pomegranate, eggplant and blackberry.

Since we purify these extracts using high technology, there is no change in registered taste and smell.

These products are products with a low glycemic index. They contain antioxidants, anthocioanins and flavonoids that provide cell regeneration and reciprocal effects on body metabolism.

Number of Slices:

Average 20-22 pieces for 1 Kg
Average 62 pieces for 1 tray