Description
This procedure describes the main steps in the protocol of sensory evaluation of bread and the various methods that can be used. The procedure provides vocabulary for describing the sensory properties of bread and also points out typical sensory properties of bread in the Nordic and Baltic countries.
This NMKL procedure can be used as a general guideline for bakeries and for the education of staff involved in bread making.
NMKL procedure 31 Ed. 1 was published 15 December 2015.
NMKL procedure 31 Ed. 2 was published 29 June 2023 and contains an update of standards included in this procedure and minor technical corrections. The procedure has been aligned with the new NMKL procedure template.