"Çölbak Baklava produced for the special diets of the
celiac patients and for the gluten-free diets."
•Celiac is a long-term disease that primarily affects the small intestines. This allergic reactions cause a life time tenderness inside the small intestines
against the protein called gluten available in cereals such as wheat, barley and rye.
•Studies have been conducted with the Society of Living with Celiac and sampling was performed by the patients.
•The amount of gluten is not more than 20mg/kg based on measured dry substance.
•Other ingredients used in Çölbak except flour are same as taste quality of our other Baklavas.
•Adding even only two spoons of gluten into a ton of gluten free product may cause dangerous results for the patients. Therefore it is very important that the gluten free products should not be contaminated with any amount of gluten.
•First of all we have organized a special production site and a separate warehouse in our firm in order to prevent the food under risk of containing glutens from being in the same location with the gluten free food stuff.
•Çölbak was baked in a separate oven from the other products. Furthermore, the required training was given to our personnel regarding the celiac disease.
•Çölbak is offered to our customers using a separate division and equipment in our showroom.
•Ingredients: Rice flour, egg, corn flour, walnut, butter, sugar, salt.
•Allergens: This product includes pistachio, walnut, milk and eggs. Gluten amount does not exceed 20mg/kg based on dry substance.
•Consumption under doctor control is recommended.
•Our products are regulary analyzed.
•It is calculated based on the daily 2000 calories. This product is produced in
accordance with the gluten-free product notification with the permission no.
34-00053/29.01.2002 granted by the Ministry of Agriculture an Rural Affairs.
Shelf life is 15 days, please keep in cool and dry place.
We recommend you warm up your baklava before you consume it.