Frequently asked questions
What do I do if I can't find a term via free search?
Assisted search can be used to find a term similar to the one you are seeking.
What if I want to find out more about another type of product?
Look at similar products in the relevant Word for word booklet. E.g. focaccia is similar to pizza, Danish pastries are similar to croissants, etc. If the product is not listed, you can make a suggestion, we'll try to accommodate your request!
"Crusty bread": can this be validly applied to sourdough bread? Or just to baguettes?
Yes, the booklet "crusty bread" will provide you with information about baguettes and sourdough breads, if they have a crust! Otherwise, refer to "sandwich bread" booklet!
How do I create a tasting questionnaire?
Save your criteria of interest. Find them back in "my list and criteria" in main menu. Then, tick your criteria of interest, or even a full list, to "integrate into PDF questionnaire". Then click on "download questionnaire as PDF".
How do I send the site to a colleague/acquaintance ?
Contact us in the "contact" section stating your name and your e-mail address.
I don't have the same ingredients as those stated for the bottle recipes. What do I do?
We've tried to select a minimum number of standard international ingredients for formulating the bottle recipes. You can try replacing your ingredient with something similar.
What is meant by "consumer" and "expert"?
A consumer is a novice, who has no skill in tasting ; a consumer is not able to describe a product, but is able to say if he likes or not this product. An expert is a person trained to bread tastingduring 20 hours, able to describe and grade precisely the intensity of objective sensory criteria.
What is the difference between an aroma and a flavor? And taste?
Aromas released by the product in the mouth develop and travel through the back of the throat to the nose, via what the specialists call the retro-nasal route. These aromas should not be confused with what is perceived on smelling the product (smell). The simultaneous perception of savors, smells and mouth-feel experienced during tasting is globally referred to as "flavors".
What determines the product's position on the scoring scale? Why is "xxx" given a higher score and not a lower one?
The "higher" score is attributed to the marker most commonly chosen by consumers around the world.
How do I save a list?
It saves automatically.
