In search of the right bite

Its flexible selection of ingredients ensures a crispy crust that will satisfy international consumers, it claims, after carrying out tests with a sensory panel.

“Regional preferences differ on crispiness, with consumers having varying expectations of the bite quality, chewing time and texture, for example, when they eat bakery products,”​ says Stine Moeller, senior scientist and sensory lab manager at DuPont Nutrition and Health.

‘Most successful bakers’​

“The most successful bakers are those who are best able to satisfy these preferences.”​

DuPont’s range enables manufacturers to optimise the crispiness and the shelf-life of frozen, par-baked baguettes and rolls after the final baking, Moeller adds.

Fine-tuning​

Much of the product’s fine-tuning arose from detailed sensory testing with a series of specialist panellists, which is an essential measuring tool that takes over where laboratory analyses leave off, claims Moeller.

“Despite everything that modern technology can offer, human senses are still indispensable to making a meaningful evaluation of the appearance, taste, smell, feel and sound of a food sample,”​ according to Moeller.