These differences are due to the in

These differences are due to the initial formulation of the candy and its manufacturing procedure that was slightly different according to the gelling agent and that allows to obtain final products with textural properties similar to the conventional reference commercial product

ผลลัพธ์ (แอฟริกา) 1:

Hierdie verskille is te danke aan die aanvanklike formulering van die lekkergoed en sy produksie prosedure wat effens anders was volgens die jel agent en wat dit moontlik maak om die finale produkte met tekstuur eienskappe soortgelyk aan die konvensionele verwysing kommersiële produk te bekom.