4 replies to this topic

[ETHAN BAUER]

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.

[MOHAMMED ZAMEERUDDIN]

Hi Ethan,

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

[ETHAN BAUER]

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.

[kingstudruler1]

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?

[MOHAMMED ZAMEERUDDIN]

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.