Sensory for Milk Candy Quality

I am currently seeking guidance with how anyone has setup their sensory for candy quality, and sensory for shelf-life.

This is for SQF Edition 9 Level 2 - I realize sensory does not apply to level 2 but i would like to implement a sensory and quality program for our candy produts.

Hi Ethan,

By setting sensory do you mean SOP for Sensory Evaluation of the product or Plan for Sensory Evaluation of the product?

Hi Ethan,

By setting sensory do you mean SOP for Sensory Evaluation of the product or Plan for Sensory Evaluation of the product?

Hi Mohammed, 

Honestly I am looking for guidance with both, I have started an SOP but I am currently stuck.

I need input from someone who is not inside our team, or has more understanding of the sensory for candy/milk product

We manufacture a milk based candy, and a caramel based candy both contain pecans.

I have done them for different products (not candy).   Sometimes just comparing them to a standard and sometimes a triangle test.   When you get into qualifying tasters and standards,  it can get quite complicated.   What exactly are you stuck with?

Hi Mohammed, 

 

Honestly I am looking for guidance with both, I have started an SOP but I am currently stuck.

I need input from someone who is not inside our team, or has more understanding of the sensory for candy/milk product

 

We manufacture a milk based candy, and a caramel based candy both contain pecans.

You can form a sensory panel of persons working in production, quality, R&D and Marketing department. Opt for Score pattern of 1-5 where 1 is Unsatisfactory 5 is excellent. Ask the panel to give score for appearance, colour, flavour, taste & mouthfeel.