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 Turkish Delight is nearly 6 month and we add %0.06 flavour Although, we use a very small amount of flavour, the product is obtained hard and dry. How can we prevent this situation?

Does the acidity of lemon flavour affect the texture of the Turkish Delight?

Second one, what does the meaning of FSC Board? Is it a certification documents or a material matter?

Thank you

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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.

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For this could you please create a new topic :slight_smile:

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