Sensory Training_BK_Global_BUNS_2021_OCT

Содержание

Слайд 2

Disclaimer

Confidential and Proprietary Information of Restaurant Brands International

IMPORTANT: THE CONTENT OF THIS

Disclaimer Confidential and Proprietary Information of Restaurant Brands International IMPORTANT: THE CONTENT
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.

Слайд 3

Confidential and Proprietary Information of Restaurant Brands International

RBI QA Sensory Program

Training Module

Confidential and Proprietary Information of Restaurant Brands International RBI QA Sensory Program
“Introduction”

i

SPEQ use basics

Program Goals

Scoring Method

Слайд 4

SPEQ use

Confidential and Proprietary Information of Restaurant Brands International

SPEQ use Confidential and Proprietary Information of Restaurant Brands International

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How to access SPEQ?

RBI SPEQ must be accessed via the following URL:

How to access SPEQ? RBI SPEQ must be accessed via the following
https://speq.compliancemetrix.com
Regional contact: QA.LAC@rbi.com / QA.EMEA@rbi.com / QA.APAC@rbi.com / QA.NA@rbi.com

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SPEQ main menu

Confidential and Proprietary Information of Restaurant Brands International

SPEQ main menu Confidential and Proprietary Information of Restaurant Brands International

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SPEQ Action Items

Confidential and Proprietary Information of Restaurant Brands International

SPEQ Action Items Confidential and Proprietary Information of Restaurant Brands International

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SPEQ specifications

Confidential and Proprietary Information of Restaurant Brands International

SPEQ specifications Confidential and Proprietary Information of Restaurant Brands International

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SPEQ Documents

Confidential and Proprietary Information of Restaurant Brands International

SPEQ Documents Confidential and Proprietary Information of Restaurant Brands International

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Goals of RBI Sensory Program

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Goal

Guest

Goals of RBI Sensory Program Confidential and Proprietary Information of Restaurant Brands International Goal Guest Centric
Centric

Слайд 11

Goals of RBI Sensory Program

Confidential and Proprietary Information of Restaurant Brands International

Goal

Guest

Goals of RBI Sensory Program Confidential and Proprietary Information of Restaurant Brands
Centric

Methodology

Слайд 12

Goals of RBI Sensory Program

Confidential and Proprietary Information of Restaurant Brands International

Goal

Guest

Goals of RBI Sensory Program Confidential and Proprietary Information of Restaurant Brands
Centric

Methodology

Calibration

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Approval
Letter

Where Sensory Evaluation fits in RBI QA Program

Confidential and Proprietary

Approval Letter Where Sensory Evaluation fits in RBI QA Program Confidential and
Information of Restaurant Brands International

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

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Supplier’s “Sensoy Expert” registered in SPEQ

Confidential and Proprietary Information of Restaurant Brands

Supplier’s “Sensoy Expert” registered in SPEQ Confidential and Proprietary Information of Restaurant
International

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

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“Sensoy Expert” registered in SPEQ

Confidential and Proprietary Information of Restaurant Brands International

Jennifer.smith@bestbeef.com

“Sensoy Expert” registered in SPEQ Confidential and Proprietary Information of Restaurant Brands International Jennifer.smith@bestbeef.com

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What do I need to perform Sensory evaluation?​

Confidential and Proprietary Information of

What do I need to perform Sensory evaluation?​ Confidential and Proprietary Information
Restaurant Brands International

SPEQ Specifications​

+​

+​

Evaluation Records​

+​

Attributes & Defects​

Visual Product Guides​

+​

Corrective Action Report​

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Sensory attributes

Confidential and Proprietary Information of Restaurant Brands International

The sensory scoring utilizes

Sensory attributes Confidential and Proprietary Information of Restaurant Brands International The sensory
a nine (9) point scoring guide when assessing samples attributes

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Severity level of defects

Confidential and Proprietary Information of Restaurant Brands International

Moderate

Slight

Extreme

According to

Severity level of defects Confidential and Proprietary Information of Restaurant Brands International
the severity level of the defect, we categorize based on the following 3 tiers (Slight, Moderate and Extreme)

Moderate

Slight

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How do we score?

Confidential and Proprietary Information of Restaurant Brands International

SPEQ Specifications

How do we score? Confidential and Proprietary Information of Restaurant Brands International
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

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What to do with the Sensory Scores?

Confidential and Proprietary Information of Restaurant

What to do with the Sensory Scores? Confidential and Proprietary Information of
Brands International

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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Confidential and Proprietary Information of Restaurant Brands International

How to perform sensory and

Confidential and Proprietary Information of Restaurant Brands International How to perform sensory
physical evaluations?

I.
Physicals

II.
Sensory

Слайд 23

Disclaimer

Confidential and Proprietary Information of Restaurant Brands International

IMPORTANT: THE CONTENT OF THIS

Disclaimer Confidential and Proprietary Information of Restaurant Brands International IMPORTANT: THE CONTENT
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 TRAINING BK BUNS

Confidential and Proprietary Information of Restaurant Brands International

Rounded

RBI QA TRAINING BK BUNS Confidential and Proprietary Information of Restaurant Brands
Seeded Buns

Specialty Bun

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Sensory sections

Training Module Rounded Seeded Buns

Confidential and Proprietary Information of Restaurant Brands

Sensory sections Training Module Rounded Seeded Buns Confidential and Proprietary Information of
International

i

Physicals sections

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Introduction

There are two Golden Buns in the System that will be explained

Introduction There are two Golden Buns in the System that will be
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.

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Introduction

Confidential and Proprietary Information of Restaurant Brands International

Usage at Restaurant Level
Storage at

Introduction Confidential and Proprietary Information of Restaurant Brands International Usage at Restaurant
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

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Introduction

Confidential and Proprietary Information of Restaurant Brands International

Critical Parameters for Functionality of

Introduction Confidential and Proprietary Information of Restaurant Brands International Critical Parameters for
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

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Physicals Samples preparation

Confidential and Proprietary Information of Restaurant Brands International

Preparation of

Physicals Samples preparation Confidential and Proprietary Information of Restaurant Brands International Preparation
samples for Physical evaluation
6 buns picked randomly from the pillow pack
Make sure all the required equipment is calibrated

Pillow pack

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Physicals Tools & Equipment

Confidential and Proprietary Information of Restaurant Brands International
Required Measuring

Physicals Tools & Equipment Confidential and Proprietary Information of Restaurant Brands International
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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Confidential and Proprietary Information of Restaurant Brands International

Physical evaluation methodology

X= (Result in

Confidential and Proprietary Information of Restaurant Brands International Physical evaluation methodology X=
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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Confidential and Proprietary Information of Restaurant Brands International

Scoring method-4’’ and 5’’

X= (Result

Confidential and Proprietary Information of Restaurant Brands International Scoring method-4’’ and 5’’
in the table*100)/60

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Physical measurements

Confidential and Proprietary Information of Restaurant Brands International

Important Note!
In the following

Physical measurements Confidential and Proprietary Information of Restaurant Brands International Important Note!
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

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Physicals – Unit Net Weight

Confidential and Proprietary Information of Restaurant Brands International

Sample

Physicals – Unit Net Weight Confidential and Proprietary Information of Restaurant Brands
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

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Physicals – Diameter

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
6 buns

Physicals – Diameter Confidential and Proprietary Information of Restaurant Brands International Sample
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

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Physicals –Height

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
6 buns

Physicals –Height Confidential and Proprietary Information of Restaurant Brands International Sample Size
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

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Physicals – Heel Height

Confidential and Proprietary Information of Restaurant Brands International

Sample

Physicals – Heel Height Confidential and Proprietary Information of Restaurant Brands International
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

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Physicals – Baking Color

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
6

Physicals – Baking Color Confidential and Proprietary Information of Restaurant Brands International
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.

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Samples preparation

Confidential and Proprietary Information of Restaurant Brands International

Preparation of samples for

Samples preparation Confidential and Proprietary Information of Restaurant Brands International Preparation of
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

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Tools & Equipment

Confidential and Proprietary Information of Restaurant Brands International

Required Measuring Tools

Tools & Equipment Confidential and Proprietary Information of Restaurant Brands International Required
and Equipment for the sensory evaluation
Plastic tray
RBI approved Toaster

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Sensory BUNS

Confidential and Proprietary Information of Restaurant Brands International

Sensory BUNS Confidential and Proprietary Information of Restaurant Brands International

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Appearance

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
One pillow pack

Criteria for

Appearance Confidential and Proprietary Information of Restaurant Brands International Sample Size One
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

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Appearance Defects

Confidential and Proprietary Information of Restaurant Brands International

Appearance Defects Confidential and Proprietary Information of Restaurant Brands International

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Shape defects

Confidential and Proprietary Information of Restaurant Brands International

Misshapen
Misshapen buns are buns

Shape defects Confidential and Proprietary Information of Restaurant Brands International Misshapen Misshapen
with bad symmetry. Buns shall not be out of round by more than 12,7 mm length to width.

MODERATE DEFECT

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Crown defects

Confidential and Proprietary Information of Restaurant Brands International

Slopped crown
The peak height

Crown defects Confidential and Proprietary Information of Restaurant Brands International Slopped crown
of the crown is not in the center of the bun

MODERATE DEFECT

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Crown defects

Confidential and Proprietary Information of Restaurant Brands International

Blisters
Darker areas of

Crown defects Confidential and Proprietary Information of Restaurant Brands International Blisters Darker
the bun, similar to bubbles, caused during fermentation (10 mm or more)

MODERATE DEFECT

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Crown defects

Confidential and Proprietary Information of Restaurant Brands International

Seeding Voids
Sesame seeds missing

Crown defects Confidential and Proprietary Information of Restaurant Brands International Seeding Voids
in some areas of the bun surface

EXTREME DEFECT

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Crown defects

Confidential and Proprietary Information of Restaurant Brands International

Wrinkles
Creased areas that can

Crown defects Confidential and Proprietary Information of Restaurant Brands International Wrinkles Creased
be on the surface of the crown

MODERATE DEFECT

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Heel defects

Confidential and Proprietary Information of Restaurant Brands International

Sanded Heel
Scraped off areas

Heel defects Confidential and Proprietary Information of Restaurant Brands International Sanded Heel
in the heel sides and bottom,

MODERATE DEFECT

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Heel defects

Confidential and Proprietary Information of Restaurant Brands International

Flour on Heel
No flour

Heel defects Confidential and Proprietary Information of Restaurant Brands International Flour on
area greater than 25-30 mm is accepted

MODERATE DEFECT

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Color

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
One pillow pack

Criteria for

Color Confidential and Proprietary Information of Restaurant Brands International Sample Size One
Scoring and Action
9 Points Scale for sensory evaluations.
slide

Method of measurement
Visual analysis

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Color defects

Confidential and Proprietary Information of Restaurant Brands International

White ring
Lighter areas on

Color defects Confidential and Proprietary Information of Restaurant Brands International White ring
the edges of the heel
No heel shall exhibit white crescent on more than 1/3 of the total circumference

MODERATE DEFECT

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Color defects

Confidential and Proprietary Information of Restaurant Brands International

White edges
White area in

Color defects Confidential and Proprietary Information of Restaurant Brands International White edges
the buns circumference that can be variable in intensity

MODERATE DEFECT

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Color defects

Confidential and Proprietary Information of Restaurant Brands International

Blotchy Appearance
White spots

Color defects Confidential and Proprietary Information of Restaurant Brands International Blotchy Appearance
and irregular color in the surface of the crown.

MODERATE DEFECT

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Toasted Appearance

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
6 buns- Randomly

Toasted Appearance Confidential and Proprietary Information of Restaurant Brands International Sample Size
picked

Criteria for Scoring and Action
9 Points Scale for sensory evaluations.
are not acceptable.

Method of measurement
Visual analysis
.

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DESIRABLE ATRIBUTES

Visual Texture

Confidential and Proprietary Information of Restaurant Brands International
POTENTIAL DEFECTS

Tight grain
Tender

DESIRABLE ATRIBUTES Visual Texture Confidential and Proprietary Information of Restaurant Brands International
Crust
Moist.

Ragged
Open Grain/Dry
Holes

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Visual Texture- potential defects

Confidential and Proprietary Information of Restaurant Brands International

Holes

Open grain/Dry

Ragged

Visual Texture- potential defects Confidential and Proprietary Information of Restaurant Brands International Holes Open grain/Dry Ragged

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DESIRABLE ATRIBUTES

Texture in mouth

Confidential and Proprietary Information of Restaurant Brands International
POTENTIAL DEFECTS

Resilient,
Moist

DESIRABLE ATRIBUTES Texture in mouth Confidential and Proprietary Information of Restaurant Brands
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

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DESIRABLE ATRIBUTES

Odor

Confidential and Proprietary Information of Restaurant Brands International
POTENTIAL DEFECTS

Clean
Fresh bread
Baked flour

DESIRABLE ATRIBUTES Odor Confidential and Proprietary Information of Restaurant Brands International POTENTIAL

Nutty notes

Stale
Chemical
Burnt
Off odors
Fermentation notes

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DESIRABLE ATRIBUTES

Flavor

Confidential and Proprietary Information of Restaurant Brands International
POTENTIAL DEFECTS

Crumb- Slightly

DESIRABLE ATRIBUTES Flavor Confidential and Proprietary Information of Restaurant Brands International POTENTIAL
sweet, fresh white bread flavor
Sesame Seeds- Mildly toasted, nutty flavor.

Stale
Chemical
Burnt
Sour
rancidity
off-flavors

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Sensory sections

Training Module 7” Specialty Bun

Confidential and Proprietary Information of Restaurant Brands

Sensory sections Training Module 7” Specialty Bun Confidential and Proprietary Information of
International

Physicals sections

i

Слайд 62

Introduction

The Golden Bun that will be explained in the following session is

Introduction The Golden Bun that will be explained in the following session
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.

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Introduction

Confidential and Proprietary Information of Restaurant Brands International

Usage at Restaurant Level
Storage at

Introduction Confidential and Proprietary Information of Restaurant Brands International Usage at Restaurant
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

Слайд 64

Introduction

Confidential and Proprietary Information of Restaurant Brands International

Critical Parameters for Functionality of

Introduction Confidential and Proprietary Information of Restaurant Brands International Critical Parameters for
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

Слайд 65

Physicals Samples preparation

Confidential and Proprietary Information of Restaurant Brands International

Preparation of

Physicals Samples preparation Confidential and Proprietary Information of Restaurant Brands International Preparation
samples for Physical evaluation
6 buns picked randomly from the pillow pack
Make sure all the required equipment is calibrated

Pillow pack

Слайд 66

Physicals Tools & Equipment

Confidential and Proprietary Information of Restaurant Brands International
Required Measuring

Physicals Tools & Equipment Confidential and Proprietary Information of Restaurant Brands International
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

Слайд 67

Physical evaluation methodology

Confidential and Proprietary Information of Restaurant Brands International

X= (Result in

Physical evaluation methodology Confidential and Proprietary Information of Restaurant Brands International X=
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

Слайд 68

Confidential and Proprietary Information of Restaurant Brands International

Scoring method-Specialty bun

X= (Result in

Confidential and Proprietary Information of Restaurant Brands International Scoring method-Specialty bun X= (Result in the table*100)/82
the table*100)/82

Слайд 69

Physical measurements

Confidential and Proprietary Information of Restaurant Brands International

Physical measurements Confidential and Proprietary Information of Restaurant Brands International

Слайд 70

Physicals – Unit Net Weight

Confidential and Proprietary Information of Restaurant Brands International

Sample

Physicals – Unit Net Weight Confidential and Proprietary Information of Restaurant Brands
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

Слайд 71

Physicals – Length

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
6 buns

Physicals – Length Confidential and Proprietary Information of Restaurant Brands International Sample
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

Слайд 72

Physicals –Height

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
6 buns

Physicals –Height Confidential and Proprietary Information of Restaurant Brands International Sample Size
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

Слайд 73

Physicals – Heel Height

Confidential and Proprietary Information of Restaurant Brands International

Sample

Physicals – Heel Height Confidential and Proprietary Information of Restaurant Brands International
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

Слайд 74

Physicals – Split Width at Widest Point

Confidential and Proprietary Information of Restaurant

Physicals – Split Width at Widest Point Confidential and Proprietary Information of
Brands International

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

Слайд 75

Physicals –Width

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
6 buns picked

Physicals –Width Confidential and Proprietary Information of Restaurant Brands International Sample Size
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

Слайд 76

Physicals – Split depth

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
6

Physicals – Split depth Confidential and Proprietary Information of Restaurant Brands International
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

Слайд 77

Physicals – Minolta

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
6 buns

Physicals – Minolta Confidential and Proprietary Information of Restaurant Brands International Sample
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.

Слайд 78

Samples preparation

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Preparation of samples for

Samples preparation Confidential and Proprietary Information of Restaurant Brands International Preparation of
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

Слайд 79

Tools & Equipment

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Required Measuring Tools

Tools & Equipment Confidential and Proprietary Information of Restaurant Brands International Required
and Equipment for the sensory evaluation
Plastic tray
RBI approved Toaster

Слайд 80

Sensory BUNS

Confidential and Proprietary Information of Restaurant Brands International

Sensory BUNS Confidential and Proprietary Information of Restaurant Brands International

Слайд 81

Appearance

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Sample Size
One pillow pack

Criteria for

Appearance Confidential and Proprietary Information of Restaurant Brands International Sample Size One
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

Слайд 82

Split Defects

Confidential and Proprietary Information of Restaurant Brands International

Off Centered Split
Split shall

Split Defects Confidential and Proprietary Information of Restaurant Brands International Off Centered
be centered and run the complete length of the crown

Extreme Defect

Moderate defect

Слайд 83

Split Defect

Confidential and Proprietary Information of Restaurant Brands International

Burnt areas
Burnt areas

Split Defect Confidential and Proprietary Information of Restaurant Brands International Burnt areas
that commonly appear in the split edges.

Slight Defect

Слайд 84

Seeding defects

Confidential and Proprietary Information of Restaurant Brands International

Seeding defects
Seeding voids: Areas

Seeding defects Confidential and Proprietary Information of Restaurant Brands International Seeding defects
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

Слайд 85

Heel Defects

Confidential and Proprietary Information of Restaurant Brands International

Sanded Heel
Scraped off areas

Heel Defects Confidential and Proprietary Information of Restaurant Brands International Sanded Heel
in the heel sides and bottom,

Moderate defect

Слайд 86

Crown defects

Confidential and Proprietary Information of Restaurant Brands International

Wrinkles
Creased areas that can

Crown defects Confidential and Proprietary Information of Restaurant Brands International Wrinkles Creased
be on the surface of the crown. The wrinkles of the Specialty bun has a characteristic appearance, which looks like a scratch.

SLIGHT DEFECT

Слайд 87

Crown defects

Confidential and Proprietary Information of Restaurant Brands International

Blisters
Darker and big areas

Crown defects Confidential and Proprietary Information of Restaurant Brands International Blisters Darker
of the bun, caused during fermentation (10 mm or more)

Moderate defect

Слайд 88

Critical defects

Confidential and Proprietary Information of Restaurant Brands International
Critical defects are not

Critical defects Confidential and Proprietary Information of Restaurant Brands International Critical defects
accepted:
Mold
Foreign material
Insects

Слайд 89

Color

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
One pillow pack

Criteria for

Color Confidential and Proprietary Information of Restaurant Brands International Sample Size One
Scoring and Action
9 Points Scale for sensory evaluations.
slide

Method of measurement
Visual analysis

Слайд 90

Toasted Appearance

Confidential and Proprietary Information of Restaurant Brands International

Sample Size
6 buns- Randomly

Toasted Appearance Confidential and Proprietary Information of Restaurant Brands International Sample Size
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

Слайд 91

Visual Texture

Confidential and Proprietary Information of Restaurant Brands International

DESIRABLE ATRIBUTES

POTENTIAL DEFECTS

Tight grain
Tender

Visual Texture Confidential and Proprietary Information of Restaurant Brands International DESIRABLE ATRIBUTES
Crust
Moist.
Resilient when moderate finger pressure is applied

Ragged texture
Open grain
Holes

Слайд 92

Visual Texture- potential defects

Confidential and Proprietary Information of Restaurant Brands International

Holes

Open grain/Dry

Ragged

Visual Texture- potential defects Confidential and Proprietary Information of Restaurant Brands International Holes Open grain/Dry Ragged

Слайд 93

Texture in mouth

Confidential and Proprietary Information of Restaurant Brands International

DESIRABLE ATRIBUTES

POTENTIAL DEFECTS

Resilient,
Moist

Texture in mouth Confidential and Proprietary Information of Restaurant Brands International DESIRABLE
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

Слайд 94

Odor

Confidential and Proprietary Information of Restaurant Brands International

DESIRABLE ATRIBUTES

POTENTIAL DEFECTS

Clean
Fresh bread
Baked flour

Odor Confidential and Proprietary Information of Restaurant Brands International DESIRABLE ATRIBUTES POTENTIAL

Nutty notes

Stale
Chemical
Burnt
Off odors

Слайд 95

Flavor

Confidential and Proprietary Information of Restaurant Brands International

DESIRABLE ATRIBUTES

POTENTIAL DEFECTS

Crumb- Slightly

Flavor Confidential and Proprietary Information of Restaurant Brands International DESIRABLE ATRIBUTES POTENTIAL
sweet, fresh white bread flavor
Sesame Seeds- Mildly toasted, nutty flavor.

Stale
Chemical
Burnt
Sour
rancidity
off-flavors

Слайд 96

Quiz Training Module “EMEA”

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Quiz Training Module “EMEA” Confidential and Proprietary Information of Restaurant Brands International

Слайд 97

Sensory Training Quiz: Burger King Buns

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Sensory Training Quiz: Burger King Buns Confidential and Proprietary Information of Restaurant
International

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!

Слайд 98

Info Links

Confidential and Proprietary Information of Restaurant Brands International

To the General Summary

Info Links Confidential and Proprietary Information of Restaurant Brands International To the
Slide

To the Section Summary Slide

To Play Audio

To Play Video

To this Info Links Slide

i

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