Sensory Training_BK_Global_BUNS_2021_OCT

Disclaimer
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IMPORTANT: THE CONTENT OF THIS DOCUMENT IS MATERIAL, NON-PUBLIC INFORMATION OF RESTAURANT BRANDS INTERNATIONAL INC. (“RBI”), RESTAURANT BRANDS INTERNATIONAL LIMITED PARTNERSHIP (“RBILP”) AND THEIR SUBSIDIARIES AND AFFILIATES. YOU ARE REMINDED OF YOUR OBLIGATIONS TO KEEP ALL INFORMATION PROVIDED HEREIN CONFIDENTIAL. THEREFORE, YOU SHOULD NOT DISCLOSE THE CONTENTS OF THIS DOCUMENT TO ANYONE WITHOUT RBI WRITTEN APPROVAL.
In case of any discrepancy between parameters, data or any other standard or information between this document and the Approved specifications in SPEQ, the Approved specifications in SPEQ must always prevail.

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RBI QA Sensory Program
Training Module “Introduction”
i
SPEQ use basics
Program Goals
Scoring Method

SPEQ use
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How to access SPEQ?
RBI SPEQ must be accessed via the following URL: https://speq.compliancemetrix.com
Regional contact:
[email protected]
/
[email protected]
/
[email protected]
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[email protected]

SPEQ main menu
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SPEQ Action Items
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SPEQ specifications
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SPEQ Documents
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Goals of RBI Sensory Program
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Goal
Guest Centric

Goals of RBI Sensory Program
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Goal
Guest Centric
Methodology

Goals of RBI Sensory Program
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Goal
Guest Centric
Methodology
Calibration

Approval
Letter
Where Sensory Evaluation fits in RBI QA Program
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Start
Facility
Certification
Specification
Finalization
Commodity
Approval
Legal Approval (MTC)*
NDA
Agreement*
Approval
Initiation
QAP Product
Endorsement
Export
Loop
QAP Launch Monitoring Program
SPEQ Product Certification
QAP Lifecycle Test & Sensory

Supplier’s “Sensoy Expert” registered in SPEQ
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Each Commodity in SPEQ will have at least a Supplier’s “Sensory Expert” registered as calibrated who will be responsible to follow the below 3 main actions

“Sensoy Expert” registered in SPEQ
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[email protected]

What do I need to perform Sensory evaluation?​
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SPEQ Specifications​
+​
+​
Evaluation Records​
+​
Attributes & Defects​
Visual Product Guides​
+​
Corrective Action Report​

Sensory attributes
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The sensory scoring utilizes a nine (9) point scoring guide when assessing samples attributes

Severity level of defects
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Moderate
Slight
Extreme
According to the severity level of the defect, we categorize based on the following 3 tiers (Slight, Moderate and Extreme)
Moderate
Slight

How do we score?
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SPEQ Specifications Required Attributes & Defects
Sensory Score for each Sensory section and Overall Score
1 to 9
1 to 9
1 to 9
1 to 9
1 to 9
1 to 9
1 to 9

What to do with the Sensory Scores?
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Depending on the Overall Score the required actions will follow the following 3 tiers
But an individual Sensory parameter is scored “Yellow”. Need to investigate
and improve the attribute for the next Production run
Need to investigate and improve the attribute for the next Production run
Reject production batch, intensified testing in next Product run

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How to perform sensory and physical evaluations?
I.
Physicals
II.
Sensory

BK BUNS

Disclaimer
Confidential and Proprietary Information of Restaurant Brands International
IMPORTANT: THE CONTENT OF THIS DOCUMENT IS MATERIAL, NON-PUBLIC INFORMATION OF RESTAURANT BRANDS INTERNATIONAL INC. (“RBI”), RESTAURANT BRANDS INTERNATIONAL LIMITED PARTNERSHIP (“RBILP”) AND THEIR SUBSIDIARIES AND AFFILIATES. YOU ARE REMINDED OF YOUR OBLIGATIONS TO KEEP ALL INFORMATION PROVIDED HEREIN CONFIDENTIAL. THEREFORE, YOU SHOULD NOT DISCLOSE THE CONTENTS OF THIS DOCUMENT TO ANYONE WITHOUT RBI WRITTEN APPROVAL.
In case of any discrepancy between parameters, data or any other standard or information between this document and the Approved specifications in SPEQ, the Approved specifications in SPEQ must always prevail.

RBI QA TRAINING BK BUNS
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Rounded Seeded Buns
Specialty Bun

Sensory sections
Training Module Rounded Seeded Buns
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i
Physicals sections

Introduction
There are two Golden Buns in the System that will be explained in the following session:
BUN-5" SEEDED, BK Frozen and fresh
BUN-4" SEEDED, BK Frozen and fresh
The main difference between them is the size, so the physical dimensions are different, but the physical potential defects and sensory assessment is the same for both buns.

Introduction
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Usage at Restaurant Level
Storage at ambient temperature 10 to 32°C (If the bun is Frozen, Thaw the product following the specifications)
Avoid direct sunlight and high humidity places
Store away from air flows
Toast the bun before serving
Ensure the pillow pack is properly closed once is opened.
Holding and Service
Fresh: Shelf life: 5 days - ambient temperature 10 to 32°C
Frozen:
Shelf life at frozen conditions: 90 Days (-18ºC)
Thawing time: 12h
Shelf life after thawing: 60 hours
Bun 5” SEEDED
Bun 4” SEEDED

Introduction
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Critical Parameters for Functionality of the Commodity
Ensure the temperature (during the whole supply chain and storage is between 10-32°C ) of the room is between 10-32°C
For frozen buns ensure the temperature of the freezer is -18ºC
Shelf life must be followed as defined in the specification
Minimum cookout temperature is 60ºC.
Ensure the Toaster is ready to use and with the correct settings and is an RBI approved model:
Round UP -2D
Prince Castle -3C

Physicals Samples preparation
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Preparation of samples for Physical evaluation
6 buns picked randomly from the pillow pack
Make sure all the required equipment is calibrated
Pillow pack

Physicals Tools & Equipment
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Required Measuring Tools and Equipment for the physical evaluation
Weight: Calibrated Digital scale
Diameter, total height and heel height: Digital caliper
Baking Color Measurement: Minolta BC-10 Color Meter

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Physical evaluation methodology
X= (Result in the table*100)/60
Each parameter can have a maximum score of 10 points
Points will be deducted on each parameter based on out of specifications (OOS)
Final score is reported based on a total of 100 points

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Scoring method-4’’ and 5’’
X= (Result in the table*100)/60

Physical measurements
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Important Note!
In the following section we will explain the methodology for the Physical measurements for the 4” and 5” Seeded buns.
However, the dimension limits are different for each commodity, so please check in SPEQ the specification before starting the evaluation

Physicals – Unit Net Weight
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Sample Size
6 buns picked randomly from the pillow pack
BUN 4” SEEDED
BUN 5” SEEDED
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
Method of measurement
Weight 6 units and calculate the average
Target: 89 g
Min: 87 g
Max: 91 g
Target: 54 g
Min: 52 g
Max: 58 g

Physicals – Diameter
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Sample Size
6 buns picked randomly from the pillow pack
BUN 4”SEEDED:
BUN 5” SEEDED:
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
Method of measurement
Use a digital caliper and take the bun on the widest part
Target:127mm
Min:116,5mm
Max:130mm
Target:102mm
Min:95mm
Max:105mm

Physicals –Height
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Sample Size
6 buns picked randomly from the pillow pack
BUN 4” SEEDED
BUN 5” SEEDED
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
Method of measurement
Using the depth measuring blade of the digital caliper measure the Height of the bun. Introduce the blade in the center of the bun
Min:44mm
Max:52mm
Target:47mm
Min:44mm
Max:52mm
Target:48mm

Physicals – Heel Height
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Sample Size
6 buns picked randomly from the pillow pack
BUN 4” SEEDED
BUN 5” SEEDED
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
Method of measurement
Using the depth measuring blade of the digital caliper measure the heel Height in the center of the heel
Target: 18mm
Min: 16mm
Max: 20mm
Target: 8 mm
Min: 6mm
Max: 10 mm

Physicals – Baking Color
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Sample Size
6 buns picked randomly from the pillow pack.
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
Method of measurement
Minolta BC-10 Color Meter (BCU Value- Baking Contrast Units)
2 Readings per Bun. Crown and Heel.

Samples preparation
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Preparation of samples for sensory evaluation:
Select One pillow pack picked randomly
Put the buns in a plastic tray to start the sensory assessment
Use 6 buns to evaluate the organoleptic properties of the sample
Toast 6 of the buns randomly selected from the pillow pack to evaluate the appearance after toasting

Tools & Equipment
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Required Measuring Tools and Equipment for the sensory evaluation
Plastic tray
RBI approved Toaster

Sensory BUNS
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Appearance
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Sample Size
One pillow pack
Criteria for Scoring and Action
9 Points Scale for sensory evaluations.
Method of measurement
Visual analysis
The product must be as the specification with the minimum defects

Appearance Defects
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Shape defects
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Misshapen
Misshapen buns are buns with bad symmetry. Buns shall not be out of round by more than 12,7 mm length to width.
MODERATE DEFECT

Crown defects
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Slopped crown
The peak height of the crown is not in the center of the bun
MODERATE DEFECT

Crown defects
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Blisters
Darker areas of the bun, similar to bubbles, caused during fermentation (10 mm or more)
MODERATE DEFECT

Crown defects
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Seeding Voids
Sesame seeds missing in some areas of the bun surface
EXTREME DEFECT

Crown defects
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Wrinkles
Creased areas that can be on the surface of the crown
MODERATE DEFECT

Heel defects
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Sanded Heel
Scraped off areas in the heel sides and bottom,
MODERATE DEFECT

Heel defects
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Flour on Heel
No flour area greater than 25-30 mm is accepted
MODERATE DEFECT

Color
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Sample Size
One pillow pack
Criteria for Scoring and Action
9 Points Scale for sensory evaluations.
slide
Method of measurement
Visual analysis

Color defects
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White ring
Lighter areas on the edges of the heel
No heel shall exhibit white crescent on more than 1/3 of the total circumference
MODERATE DEFECT

Color defects
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White edges
White area in the buns circumference that can be variable in intensity
MODERATE DEFECT

Color defects
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Blotchy Appearance
White spots and irregular color in the surface of the crown.
MODERATE DEFECT

Toasted Appearance
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Sample Size
6 buns- Randomly picked
Criteria for Scoring and Action
9 Points Scale for sensory evaluations.
are not acceptable.
Method of measurement
Visual analysis
.

DESIRABLE ATRIBUTES
Visual Texture
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POTENTIAL DEFECTS
Tight grain
Tender Crust
Moist.
Ragged
Open Grain/Dry
Holes

Visual Texture- potential defects
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Holes
Open grain/Dry
Ragged

DESIRABLE ATRIBUTES
Texture in mouth
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POTENTIAL DEFECTS
Resilient,
Moist and tender with good body.
Slightly chewy and slightly tough with a firm bite.
Too Soft (tooth pack)
Brittle
Dry/Drumbling
Too tough, too chewy, or doughy or gummy

DESIRABLE ATRIBUTES
Odor
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POTENTIAL DEFECTS
Clean
Fresh bread
Baked flour
Nutty notes
Stale
Chemical
Burnt
Off odors
Fermentation notes

DESIRABLE ATRIBUTES
Flavor
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POTENTIAL DEFECTS
Crumb- Slightly sweet, fresh white bread flavor
Sesame Seeds- Mildly toasted, nutty flavor.
Stale
Chemical
Burnt
Sour
rancidity
off-flavors

Sensory sections
Training Module 7” Specialty Bun
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Physicals sections
i

Introduction
The Golden Bun that will be explained in the following session is the following one:
BUN-SPECIALTY, BK Frozen and fresh
The Specialty Bun consist in an oblong bun with a single split centered down the length of the bun.

Introduction
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Usage at Restaurant Level
Storage at ambient temperature 10 to 32°C (If the bun is Frozen, Thaw the product following the specifications)
Avoid direct sunlight and high humidity places
Store away from air flows
Toast the bun before serving
Ensure the pillow pack is properly closed once is opened.
Holding and Service
Fresh: Shelf life: 5 days - ambient temperature 10 to 32°C
Frozen:
Shelf life at frozen conditions: 90 Days (-18ºC)
Thaw duration time: 12h
Shelf life after thawing: 60 hours
Long Chicken

Introduction
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Critical Parameters for Functionality of the Commodity
Ensure the temperature (during the whole supply chain and storage is between 10-32°C ) of the room is between 10-32°C
For frozen buns ensure the temperature of the freezer is -18ºC
Shelf life must be followed as defined in the specification
Minimum cookout temperature is 60ºC.
Ensure the Toaster is ready to use and with the correct settings and is an RBI approved model:
Round UP 2D
Prince Castle 3C

Physicals Samples preparation
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Preparation of samples for Physical evaluation
6 buns picked randomly from the pillow pack
Make sure all the required equipment is calibrated
Pillow pack

Physicals Tools & Equipment
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Required Measuring Tools and Equipment for the physical evaluation
Weight: Calibrated Digital scale
Diameter, total height and heel height and Split (width + depth): Digital caliper
Baking Color Measurement: Minolta BC-10 Color Meter

Physical evaluation methodology
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X= (Result in the table*100)/82
Each parameter can have a maximum score of 10 points except the split, which maximum score is a 12.
Points will be deducted on each parameter based on out of specifications (OOS)
Final score is reported based on a total of 100 points

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Scoring method-Specialty bun
X= (Result in the table*100)/82

Physical measurements
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Physicals – Unit Net Weight
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Sample Size
6 buns picked randomly from the pillow pack
Criteria for Scoring and Action
PASSED: ≥60 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
FAILED: ≤ 60 points taking account all the physical parameters, Refer to the scoring criteria slide for more information
Method of measurement
Weight 6 units and calculate the average
Target: 78,4 g
Min: 76,9 g
Max: 79 g

Physicals – Length
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Sample Size
6 buns picked randomly from the pillow pack
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
Method of measurement
Use a digital caliper and take the bun on the widest part
Target:165,8 mm
Min:158,8 mm
Max:171,5 mm

Physicals –Height
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Sample Size
6 buns picked randomly from the pillow pack
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
Method of measurement
Using the depth measuring blade of the digital caliper measure the Height of the bun. Introduce the blade in the center of the bun
Min: 44mm
Max: 52mm
Target: 48mm

Physicals – Heel Height
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Sample Size
6 buns picked randomly from the pillow pack
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
Method of measurement
Using the depth measuring blade of the digital caliper measure the heel Height in the center of the heel
Target: 18mm
Min: 16mm
Max: 20mm

Physicals – Split Width at Widest Point
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Sample Size
6 buns picked randomly from the pillow pack
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
Method of measurement
Use a digital caliper and take the bun on the widest part of the split
Target: 25,4 mm
Min: 19 mm
Max: 31,7mm

Physicals –Width
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Sample Size
6 buns picked randomly from the pillow pack
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
Method of measurement
Use a digital caliper and take the bun on the widest part of the bun
Target: 63,5 mm
Min: 55,7 mm
Max: 69,8mm

Physicals – Split depth
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Sample Size
6 buns picked randomly from the pillow pack
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
Method of measurement
Using the depth measuring blade of the digital caliper measure the difference between the Height of the crown and the height of the split.
Target: 1,1-6,9mm
Min: 1 mm
Max: 7 mm

Physicals – Minolta
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Sample Size
6 buns picked randomly from the pillow pack.
Criteria for Scoring and Action
PASSED: ≥45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
FAILED: ≤ 45 points taking account all the physical parameters, Refer to the slide 16 for more information about the scoring criteria
Method of measurement
Minolta BC-10 Color Meter (BCU Value- Baking Contrast Units)
2 Readings per Bun. Crown and Heel.

Samples preparation
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Preparation of samples for sensory evaluation:
Select One pillow pack picked randomly
Toast 6 of the buns randomly selected from the pillow pack.
Put the buns in a plastic tray to start the sensory assessment

Tools & Equipment
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Required Measuring Tools and Equipment for the sensory evaluation
Plastic tray
RBI approved Toaster

Sensory BUNS
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Appearance
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Sample Size
One pillow pack
Criteria for Scoring and Action
9 Points Scale for sensory evaluations.
Method of measurement
Visual analysis
The product must be as the specification with the minimum defects

Split Defects
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Off Centered Split
Split shall be centered and run the complete length of the crown
Extreme Defect
Moderate defect

Split Defect
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Burnt areas
Burnt areas that commonly appear in the split edges.
Slight Defect

Seeding defects
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Seeding defects
Seeding voids: Areas of 19 mm or more without sesame seeds- Moderate
Seeds on Heel: The sesame seeds should be only in the crown surface of the bun - Slight
Moderate defect
Slight defect

Heel Defects
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Sanded Heel
Scraped off areas in the heel sides and bottom,
Moderate defect

Crown defects
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Wrinkles
Creased areas that can be on the surface of the crown. The wrinkles of the Specialty bun has a characteristic appearance, which looks like a scratch.
SLIGHT DEFECT

Crown defects
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Blisters
Darker and big areas of the bun, caused during fermentation (10 mm or more)
Moderate defect

Critical defects
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Critical defects are not accepted:
Mold
Foreign material
Insects

Color
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Sample Size
One pillow pack
Criteria for Scoring and Action
9 Points Scale for sensory evaluations.
slide
Method of measurement
Visual analysis

Toasted Appearance
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Sample Size
6 buns- Randomly picked
Criteria for Scoring and Action
9 Points Scale for sensory evaluations.
are not acceptable.
Method of measurement
Visual analysis
.
Moderate defect
Dark toasting
Untoasted Areas
Target
Slight Defect

Visual Texture
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DESIRABLE ATRIBUTES
POTENTIAL DEFECTS
Tight grain
Tender Crust
Moist.
Resilient when moderate finger pressure is applied
Ragged texture
Open grain
Holes

Visual Texture- potential defects
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Holes
Open grain/Dry
Ragged

Texture in mouth
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DESIRABLE ATRIBUTES
POTENTIAL DEFECTS
Resilient,
Moist and tender with good body.
Slightly chewy and slightly tough with a firm bite.
Too Soft (tooth pack)
Brittle
Dry/Drumbling
Too tough, too chewy, or doughy or gummy

Odor
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DESIRABLE ATRIBUTES
POTENTIAL DEFECTS
Clean
Fresh bread
Baked flour
Nutty notes
Stale
Chemical
Burnt
Off odors

Flavor
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DESIRABLE ATRIBUTES
POTENTIAL DEFECTS
Crumb- Slightly sweet, fresh white bread flavor
Sesame Seeds- Mildly toasted, nutty flavor.
Stale
Chemical
Burnt
Sour
rancidity
off-flavors

Quiz Training Module “EMEA”
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Sensory Training Quiz: Burger King Buns
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In case the Quiz didnt work in the previous slide, please open it using the below QR code or the below URL
Click Here to complete the Buns Quiz!

Info Links
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