YouBar R&D team's organoleptic analysis of prototype bench samples from the innovation kitchen

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* Filled out by

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* Customer

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* Recipe ID

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* Bar Title (Bar Name/Flavor)

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* Date Bench Samples were produced

MM / DD / YYYY

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* Bar Weight in grams

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* Grams of Protein per bar

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* Grams of sugar per bar

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* What is the desired size/shape of this bar?

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* How Is The Firmness Of This Bar?

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* What is the Mouthfeel of this Bar?

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* What is the Texture of this Bar?

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* How Is The Stickiness Of This Bar?

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* Do you think this bar would be able to run through the extruder, and pass efficiency testing?

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* If 'no' or 'maybe' - why do you think this might not work? (ie; too hard, too soft, too sticky, etc)

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* Does this bar contain lecithin?

Lecithin helps to mitigate the potential for oil separation over time.

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* Water Activity Level

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* Organoleptic Evaluation

  Excellent Very Good Good Fair Poor
Texture
Flavor
Salt
Color
Odor
Shape

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* Image of Recipe Sheet Used

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

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* Image Of Unwrapped Bar

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

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* Optional additional notes (ie; recommendations or other)

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* Is this bar being shipped to the client?

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* Date Bench Samples will ship out

MM / DD / YYYY

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* Production Team Overall Comments

T