• In the eyes of consumers around the world, the concept of French viennoiserie remains an important reference of the quality of fresh pastry products.
Well-defined layers, golden appearance and perfect taste best define the perfect croissant. We wanted to find out what the Romanian consumer's perception is about croissant-type viennoiserie products.
We enlisted the help of Sensobus - the group's mobile sensory analysis and market research laboratory - to identify not only the perception, but also the expectations of consumers in Bucharest and Cluj-Napoca regarding fresh pastry products. It didn't surprise us that more than 70% of respondents choose to eat fresh croissants in the morning, either for breakfast or as an in-between snack, especially during the week.
Following our study we were also able to identify the key criteria that consumers look for when choosing a croissant: freshly baked (over 60%), taste (41%) and ingredients in the recipe (with butter – 32%). However, it is a challenge for our baker customers to create top quality viennoiserie products in a highly competitive market.
Mimetic Primeur 10%, the new generation of non-hydrogenated fats for lamination, with the addition of butter (10%) and wheat mayo, which combines the advantages of the workability of margarine in the technological process with the texture and quality of butter in the final applications, being suitable both in direct processes, as well as in frozen processes. With Mimetic Primeur 10%, high quality finished products are obtained, appreciated by consumers alike for the delicate taste of butter, but also by bakers / pastry chefs for the ease of making premium butter pastry products.
