Machines for the food processing industry
Düsseldorf   .  Deutschland



Sensorial Schema for French Fries   (Karlsruhe Schema, revised)

Properties

Consistency
Quality
Class		 Quality
Level		 Mark
 Colour
 Taste
 Internal
 Crust
I excellent
 9
 unifomly golden yellow
 characteristic of species, fully pleasant pleasant, mealy-moist
 uniformly crisp
very good
 8
 unifomly golden yellow
 characteristic of species, fully pleasant pleasant, mealy-moist
 uniformly crisp
good
 7
 light-yellow/yellow-brown
 somewhat flat, but clean
 a little too mealy-moist
 slightly too firm, less uniform
II satisfactory 6 a little unequal flattened, slightly acrid light, dry or wet little crisp
medium 5 too light or too dark slightly raw or earthy light, dry or wet a bit too soft or too hard
pass only 4 streaky, slightly waxy slightly dull, bitter or sweet dry,wet little crust or slightly tough
III
 poor
 3
 waxy, partly dark-brown
 offensively strange, bitter or sweet very dry, very wet
 no crust, very soft or tough
bad
 2
 grey - darkspotted
 offensively strange, bitter or sweet very dry, very wet
 no crust, very soft or tough
very bad
 1
 repellent shades, black-grey old or musty, mouldy
 spongily sticky or hard
 leathery



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Q134 E2

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