date:Feb 26, 2013
hts developed by Rousselot avoid the traditional usage of starch and citric acid and are innovatively firm and non-chewy.
The texture can also be easily modified by adjusting the pH and syrup qualities, thus satisfying all possible tastes.
The process involves gelatine only (no starch) and the process is 2-3 times shorter than the Turkish delight's.
The possibilities of natural or artificial flavorings are almost unlimited with the Rousselot Delights and a large number of inclusions (pista