Sandwich bread is a "pleasure product" in Lebanon. Lebanese bread consumers use sandwich bread filled for lunch as well as for snacking. Therefore, the texture should be soft: this is the most important criteria after the aspect and the taste of the product. The preservation of the texture and organoleptic qualities along the shelf life is fundamental to the consumer. He needs to be sure that the product he bought will stay the same!

Last year, Wooden Bakery launched the "chia sandwich bread", which had a great success because of a good balance between high fiber content and highly melt-in-the-mouth texture. The perfect combination between sensory and healthy properties!

Wooden Bakery owns a quality control department which ensures, on a daily basis, that the products of the range meet their standards.

The company also follows recognized food safety standards (Libnor, HACCP, Codex....) in order to provide irreprochable hygiene and the complete safety of its food products.

The use of sensory analysis when developing a new product enables to measure if it meets consumer expectations : by studying the most important parameters such as crust colour the open structure of the
crumb, its firmness, its smell, and of course the taste.

Darine KEHDY KAZAN, Technical Manager at Wooden Bakery SAL, Lebanon