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* Filled Out By

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* DATE OF EFFICIENCY TEST

MM / DD / YYYY

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* Customer

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* Bar Title (Bar Name/Flavor)

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* Recipe ID

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* Previous Recipe ID if this is a revision.

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* Water Activity Level

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* Bar Weight (grams) Listed On Package

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* Bowl Size

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* Waste Level (in pounds)

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* Total Bars Produced

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* Where was this bar made?

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* Mixing Method

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* Mold Used

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* Min Speed VeMag Can Run (1-100)

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* VeMag Performance (Toughness)

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* VeMag Performance (Density)

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* VeMag Performance (Oil Separation)

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* VeMag Performance (Stickiness)

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* Batter Performance Over Time

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* Notes On Bar Performance Over Time

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* How many times can we run the product through the VeMag?

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* Forming Method

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* Type of Bar

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* Bar Length (mm)

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* Bar Width (mm)

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* Bar Height (mm)

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* Notes from VeMag Tech

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* Amount of Batter Stuck In Hopper and Cannot Be Used

This is used to ensure that we setup the buffer correctly for future runs.

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* Film Web (Web x Repeat)

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* Does This Go Through The Flow Wrapper

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* Flow Wrapping Speed (If Used)

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* Notes from PackagingTeam

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* Image of Organoleptic Evaluation Form

DOCX, DOC, JPEG, GIF, JPG, PDF, PNG file types only.
Choose File
No file chosen

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* Picture of an unwrapped bar, next to ruler.

DOCX, DOC, JPEG, GIF, JPG, PDF, PNG file types only.
Choose File
No file chosen

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* Picture of The Recipe Used

DOCX, DOC, JPEG, GIF, JPG, PDF, PNG file types only.
Choose File
No file chosen

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* Development Representative For This Test

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* Production Representative For This Test

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* QA Representative For This Test

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* Additional Representatives

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* This bar is approved by YouBar for production.

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* If the bar is not approved for production, what changes need to be made? Please also list all dissenting opinions

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* Production Team Overall Comments

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