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The taste of bread requires specific terminology and it is important to adapt those terms to the audience. Thank you for following the chapters of this first book Bread in words « Crusty bread ».Retrieve this sensory lexicon in its entirety by clicking here. 

 

The taste of bread is a major factor in the act of purchase, especially a renewed purchase. Our taste buds allow us to evaluate whether we appreciate the bread and define its aromatic character. Follow the chapter 6 of “Bread in words” by clicking here 

 

Perceived initially by the sense of touch, then in the mouth, the texture of a bread is an essential factor.The taster must take into account the crust’s texture: is it resistant? Not forgetting the texture of the crumb: is the bread moist/fresh, melt-in-the-mouth or sticky? Follow the chapter 5 of...

 

Crispy and crunchy to varying degrees, the sound bread makes is a very important factor that tells us about the bread’s freshness. Follow the chapter 4 of “Bread in words” by clicking here 

 

The smell and taste of bread are often buried deep in our memories. The smell is a very important sense, which, together with appearance, forms part of the product “promise”. The smell of the loaf will dictate to a greater or lesser extent whether we want to eat it! Follow the chapter 3 of “Bread...

 

The first factor to be assessed when tasting bread is its appearance. The assessment takes place in 3 stages: the appearance of the whole loaf, then that of the crust, concluding with an examination of the crumb of the sliced loaf. Follow the chapter 2 of "Bread in words" by clicking...

 

The bread in words - CHAPTER 1: The sensory analysis, the new science of sense!

 

Claude CASADO, the French team's Artistic Piece candidate, a bronze medal winner at the 2016 Coupe du Monde de la Boulangerie, has a project for you. As the Christmas festivities draw closer, you can create a mini artistic piece in 4hrs, which will be perfect to decorate seasonal windows. "No...

 

Designed to echo the theme of her team’s artistic piece, Deborah OTT has created a new leavened flaky pastry product. Far from a classic croissant, pain au chocolat or apple chausson, Deborah has been able to find the correct process to ensure the gear spokes remain stable after cooking and keep th...