- Practical Guide -
Page 31 of 153
ANNEX III TO SECTION 2 OF CHAPTER I
GUIDELINES FOR SENSORY TESTING AT OVENS CONDITIONS
Warning: This annex is added just for information and does not represent necessarily
Commission guidelines. This appendix was not discussed with Member
Sensory testing of baking papers and boards is carried out with a neutral sponge mixture,
which is spread on the baking tray as suggested by the producer and covered with the
The standardised mixture contains:
200 g wheat flour
150 g margarine
2 tablespoons of water
and has to be cooled for at least 1 hour at 4-8 °C.
After cooling, the mixture is rolled out on the baking paper or board covered by the testing
material, over an area of about 12 dm² and about 0.5 cm thick. For smaller testing areas,
correspondingly less dough is used.
The baking conditions are chosen corresponding to the instructions of the producer or
selected from the following possibilities:
180 °C / 30 min,
200 °C / 25 min or
220 °C / 20 min.
For the reference sample, the mixture is baked on aluminium foil covered by testing material,
applying the same conditions.
After baking, the "cakes" are allowed to cool to about 40 °C on the testing material. Then the
testing material is tasted against the reference sample.
Alternatively the test is carried out according to DIN 10955 (Sensory testing of packaging
materials and packages for food products).
If the testing material is evaluated with the mark 2.5 (remarkable deviation from the
reference sample), it is assumed that also a real food is reduced in its odour and/or taste
quality, which means an offence against Article 2 of Directive 89/109/EEC.