“The croissant in words” : A new book dedicated to the sensory universe of the croissant and flaky leavened dough products
The technical specificity of the croissant makes it an extremely rich product, organoleptically speaking. For this reason, Lesaffre, in collaboration with Hubert Chiron of the AIPF, has developed a booklet devoted to these sensory properties, and by extension to other products based on leavened, flaky dough (Danish pastries, flaky brioches, filled croissants, etc…).
‘Le Croissant in words’: a glossary for common use
Relying on their sensory and baking skills, Lesaffre and the AIPF were keen to bring out a reference glossary in bookform 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.
A genuine working tool for croissant tasting
Featuring an introduction to good tasting practices, this booklet is structured around 5 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 croissant: a product firmly rooted in local cultures
The French are still greatly attached to their simple croissant, but this product can take on very different forms on other markets. Eaten alone or with a filling, the croissant can be found in all manner of shapes, colours and flavours in all four corners of the globe.
This booklet is an accurate guide to the polysensorial adaptations of the croissant to local consumption habits and cultural diversities.
To download the booklet ‘Le croissant in words’ or to receive your copy by post, please log onto: https://whitepapers-lesaffre.com/en/sensory-glossary-for-croissant/
A presentation will be given at the 4th Bakery Technology Conference scheduled to be held at
Campden BRI, Chipping Campden, Gloucestershire GL55
6LD, UK on 23 and 24 May 2018.