The ways a finished product looks, feels, smells and tastes are better judge of the quality of the product. In this regard, using humans as analytical “instruments” offers an invaluable feedback on the overall quality of the product than any analytical instruments can ever do in the laboratory. This is the basis of our Sensory Evaluation program.
Batches of products made are brought into the lab for display on the counter in the sensory tasting area. Associates from operations, quality and culinary departments stop by to evaluate the products for the overall look, texture, color, aroma and taste. Findings from this evaluation is documented by individuals, using the appropriate form.
If a batch stands out on a negative attribute against product of known standards, Quality Assurance may put the batch on hold for further evaluation.
