The greatest variety of baked goods in the world exists in Europe. From bread via morning goods to confectionery baked goods, a large and diverse range unfolds. In addition to the diversity, the quality of the baked goods is also of a high level. Here, during production, many factors, such as the dough temperature, bulk fermentation times, processing and optimum fermentation maturity, have to be coordinated to constantly fulfil the demands on quality. The challenge lies in the individual adjustment of all the factors to guarantee the high level of baked goods quality every day or even to increase this.
Here, bakers and confectioners continuously pay attention that the enjoyment value of the baked goods is maintained for their customers. One possibility of checking constant quality is the sensory check. For this, the baked goods are looked at individually to undertake relevant measures immediately to raise the quality once again when deviations occur.