Answer:
At Puratos, the sensorial analysis of freshness in cakes, including tactile and gustatory evaluations are conducted by expert sensory judges. They are highly trained people who are able to objectively measure the freshness properties of a cake.
Softness can be evaluated by touching the product. For the moistness, the sensory judges first touch the product to feel if it is dry or not and to feel the levels of humidity, then they also taste and evaluate it in the mouth. To measure cohesiveness, the sensory judges touch and eat few bites of the cake to see how much the product crumbles or not.
Explanation:
We measure freshness when developing long shelf life cakes to ensure that they keep their freshness characteristics along shelf-life. Sometimes, customers may have some specific requirements about cake texture. In that case, the goal might be to reach a certain level of moistness,reduce the crumbliness or increase the short bite. Measuring the freshness helps us see how close we are to meeting these goals which can also be a future guide for our product development.
