Daily Taste Evaluation

Production Date :_________ Code:______ Evaluation Date:________________

Shift :_________ No.of C.Box :________________

Sr.no Packing Parameter A B C D E F

1 BOPP tapping
2 C-Box Stamping
3 C-slip stamping
4 Polybag sealing
5 Packet sealing
6 Off-centered
7 Gusseting
Total (A)

Sr.no Quality Parameter A B C D E F

1 Polybag weight
2 Wt of 10 biscuits
3 Stack height of 10 biscuit
4 Colour
5 Design Impression
6 Dimension
7 Baking texture
8 Flavour
9 Appearance
10 Taste
11 Bite
12 Tailing
13 Foreign Matter
Total (B)

Grand Total ( A + B)

Chemical Parameter Day shift Night shift

Moisture(Avg)
Acidity of extracted fat
Acid insoluble ash

Remarks:___________________________________________________________________
Sr.n Evaluator Name Sign Sr.n Evaluator Name Sign
o o
1 6
2 7
3 8
4 9
5 10