Approved Product Recipe Data Collection Form

Approved Product Recipe Data Collection Form
Employee Name*

First NameLast Name
Email*
example@example.com
Product Name*
I have conducted:*

A small batch test (less than 10 kg)A medium batch test (greater than 10 kg, less than 50 kg)A large batch test (greater than 50 kg)
This is the final phase before this product begins an official product launch process. It is imperative that you adhere to the following guidelines:
- Do not use volumetric measurements in any form.
- If you have not filled out the New Product Proposal Form or the New Product Initial Batch Test Form, do not proceed with this form. You will not be able to fill out most questions.
- Be sure to take an abundance of photos in every part of the process for documentation and marketing purposes.
- Keep the test environment controlled.
  - Do not operate outside of room temperature.
  - Do not operate in overly humid or dry conditions.
  - Do not use nonfunctional scales or other equipment
- It is highly recommended that you conduct all three batch tests (small, medium, and large) to ensure that your recipe and technique works even when scaled up or on different equipment. You can skip the large batch test if the recipe is not intended to be scaled up.
- All batch tests conducted must be successful to be entered in this form. Do not record failed batches into this form.
- Your recipe is not likely to be approved if you fail to meet the expectations listed above.
By signing below, I acknowledge and accept responsibility for any damages incurred by the company as a result of my actions due to inaccuracies in provided information or shortcomings in the testing process. I understand that failure to meet the expectations outlined above will result in disciplinary action.*

Powered by Jotform SignClear

Basic Recipe Information
Recipe Components*
Product Yield of Recipe Above*
Division Weight (cutout weight of dough from mix)
This number may be the same as the primary component weight if it is not placed in a bin or tray before shaping.
Primary Component Weight (quantity of dough in one product)
This number may be the same as the primary component weight if it is not placed in a bin or tray before shaping.
Subrecipe (Prep) Components
Product Yield of Subecipe Above
If you already have a document outlining the production process, you can attach it below.

Cancelof
Type out the production process to as much detail as you can provide.
Describe product quality standards (size, shape, color).*

Small Batch Test Results

For batches under 10 kg.
Batch Test Conducted On:

MonthDayYear
Date
Upload images of the production process from this batch.

Cancelof
Upload images of the finished products from this batch.

Cancelof
Product Feedback from Staff or Customers

Medium Batch Test Results

For batches greater than 10 kg but less than 50 kg.
Batch Test Conducted On:

MonthDayYear
Date
Upload images of the production process from this batch.

Cancelof
Upload images of the finished products from this batch.

Cancelof
Product Feedback from Staff or Customers

Large Batch Test Results

For batches greater than 50 kg.
Batch Test Conducted On:

MonthDayYear
Date
Upload images of the production process from this batch.

Cancelof
Upload images of the finished products from this batch.

Cancelof
Product Feedback from Staff or Customers
Should be Empty:

Approved Product Recipe Data Collection Form

Basic Recipe Information

Small Batch Test Results

Medium Batch Test Results

Large Batch Test Results