Description
Turkish delight production involves dissolving sugar and water to create a supersaturated solution, which is then heated and cooled to create a gel-like texture.
Technical
The process involves creating a supersaturated solution through dissolving sugar and water, then heating it to 115°C to 120°C to create a gel-like texture. Gum tragacanth is added to prevent crystallization and improve texture. The mixture is then cooled to 80°C to 90°C and poured onto a surface to set.
Science
Primary Reaction
Gelation
Sensory Profile
Aroma ()
SweetFruityFloralRosewaterCitrusHoney-like
Origin & History
Civilization
Turkish
Era