Beyond Baking Tests: Turning Sensory Evaluation into Quantifiable Metrics
Consistency starts with measurement. However, most baking operations still rely heavily on subjective baking tests to make crucial quality decisions.
Baking tests are indeed an important quality control measure, but they only show the final product, leaving the baker to “guess” why the test result may not have met quality expectations.
Some baking brands have begun using flour & dough analysis technologies, like the Mixolab Universal Flour & Dough Characterizer, to help apply “numbers” to what the bakers are seeing about their baking tests. Not only can these tools help make baking tests more objective, but they can also go a long way in helping streamline baking tests by giving the test baker deeper insight to only analyze flours that need their attention.
Download this white paper to learn how laboratory tools can help you “Stop Guessing” and “Start Measuring” more about your baking tests.
📩 Download this white paper by completing the form on this page.
