Texture of the Turkish delight

Hello everyone, I would like to ask a few question. At first, I work in a factory that produces Turkish delight with lemon flavour (natural). Shelf life of Tur…

1. Ufuk Ayyıldız reply

   Hi, Texture is not related with flavour. Second, acid make it soft not hard because it causes inversion. Focus on whole recipe, cooking temperature, starch type etc.

2. Ufuk Ayyıldız reply

   [quote "Neslihan, post:1, topic:14042"] Second one, what does the meaning of FSC Board? Is it a certification documents or a material matter? [/quote] For this could you please cr…