Defects & conformity
Tasters verify the absence of defects (such as fermentation, smoke, or chemical taints) and conformity to botanical origin standards by comparing to memorized references.
26 protocols · One standard
Sensory Quality System™
Bread & Flours
Breads, rusks and flours — crust, crumb structure, fermentation aromas and taste.
Bread & Flours Sensory Quality System™
What sensory evaluation techniques are necessary to identify and measure bread & flours excellence?
To identify the excellence of Bread & Flours through sensory analysis, structured evaluation encompasses appearance, aroma, flavor, texture, and overall acceptability using protocols from international standards and trained sensory panels.
Some of the sensory attributes evaluated
Appearance
Crumb and crust color, uniformity, shape, surface patterns.
Texture
Crumb softness, moisture, springiness, crust crispness, firmness, chewiness.
Aroma
Bready, yeasty, nutty, grainy, sour or off-notes.
Taste
Sweetness, saltiness, acidity, bitterness, aftertaste, overall flavor balance.
Flour Appearance
Color, shine/dullness, uniformity. Smooth or coarse.
Flour Aroma
Fresh, clean, grainy, sour, rancid, or off-notes.
Implementation
Panels typically consist of at least 4–6 trained tasters.
These methods and criteria allow for a comprehensive sensory identification and grading of Bread & Flours excellence, supporting effective product evaluation and differentiation.
2027 Registration Period is OPEN
Submit your bread & flours for the annual Excellent Taste Awards
Please complete the application and submit your products for the annual Excellent Taste Awards.