With “Le Pain in words” you can now take advantage of a comprehensive sensory glossary for crusty bread. Use it as a genuine work tool to help describe the following aspects during a tasting session:
The originality of this glossary is that it combines two types of vocabulary: the more subjective terms used by consumers and the more objective, precise vocabulary preferred by experts.
The 385 terms described therein can be used to readily identify the sensory qualities of your bread to help promote it better among your customers.
Enjoy the sensory analysis process with this glossary and pass on the pleasure to others!