Lesaffre, in collaboration with Hubert Chiron of the AIPF, has developed a booklet devoted to the organoleptic properties of the croissant, and by extension to other products based on leavened, flaky dough (Danish pastries, flaky brioches, filled croissants, etc…).
Relying on their sensory and baking skills, Lesaffre and the AIPF were keen to develop a reference glossary in book form, containing assessment protocols and terms gleaned from the consumer’s vocabulary. Bridor has also actively participated in the drafting of this booklet dedicated to consumers.
Most of the parameters mentioned in this booklet may be directly transposed to other categories of flaky leavened goods, with of course a reference framework that can be adapted depending on the type of product in question. “Thus over 200 consumer terms are cross-referenced with more than 70 terms coined by the Lesaffre sensory analysis laboratory, according to the announcement.
Featuring an introduction to good tasting practices, this booklet is structured around five sensory aspects. In order to describe appearance, texture and sound, expert terms are used in combination with explanatory photos and assessment guidelines. In the case of taste and smell, each descriptor is illustrated by a very easy-to-use recipe. This booklet, including lively testimonials and inspiring recipes, is aimed at the entire wheat-flour-bread sector.
The French are still greatly attached to their simple croissant, but this product can take on very different forms on other markets.
This booklet is an accurate guide to the polysensorial adaptations of the croissant to local consumption habits and cultural diversities.
The booklet is available online on Lesaffre’s website: https://whitepapers-lesaffre.com/en/sensory-glossary-for-croissant/