date:May 15, 2019
lf. Making ready-to-eat tahini sauce also can be tricky due to this characteristic and the stiffness of its texture when water is added to raw tahini. Our technology enables us to add more water and change the ratio between the raw tahini and water, making it more affordable for our customers, explains Metalya Sivan, Marketing Vice President of Rushdi.
It took two years to develop the tahini, Sivan tells. The natural separation of oil and the sesame paste is the biggest problem that our custome