The new Rousselot Delights are presented in small cubes and dusted with icing sugar. They are comparable to the famous Turkish Delights while providing some additional and true advantages. They are very pleasant and easy to eat, thanks to their slightly grained, ultra soft texture, gently finished with a thin sugar crust.
Turkish Delights are traditionally made with starch but some recipes include gelatine. In this case the addition of citric acid gives them some elastic feature. The new Delights 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 (pistachios, chopped dates, walnuts, etc.) can also be used. With no e-number for gelatine, the new candy receives clean labeling when produced with natural flavors and colors.
At Gulfood 2013, Rousselot will showcase four types of Rousselot Delights flavored with rosewater, cinnamon, orange blossom, and pistachio.
Compared to a traditional gummy, the Rousselot Delights also offer better heat resistance and can be easily stored in warm environments up to 40°C-45°C.
Halal certification is possible
Rousselot Delights can be produced with a Halal certified bovine gelatine.
Rousselot is ready to support its customers in the development and production of this new candy on a major scale.
