Muffins pass muster
Flavoured American muffins were put to the test by visitors to the recent Fast Food Fair in Brighton at tastings spanning two days.
Three categories of muffins were tasted by visitors to the Caterer & Hotelkeeper stand: double chocolate, blueberry and a separate section of speciality muffins. More than 70 catering buyers filled in detailed questionnaires.
The speciality muffins were not tested against each other, but were marked on individual merits.
Muffins were tasted blind and tasters were given a questionnaire to note down their comments. The muffins were assessed on five points: visual impression (a traditional muffin should have a dome-shaped, cracked top and it should be immediately clear what the flavour is); texture (it should be moist but not crumbly); mouth-feel (it should be light but not greasy); flavour; and overall impression.
Caterer & Hotelkeeper would like to make it clear that these views are a summary of the opinions of the individual tasters and not those of the magazine.
- Don't miss next week's special supplement - best of the taste tests.
