Competitor Benchmark Bread Evaluation Form

• Site conducted

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• Conducted on

  Date

• Prepared by

• What GF Product are you evaluating?

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• What Competitor Product are you evaluating?

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Purpose: Assess the quality of packaging and bread tags for both our product and the competitor's product.

• Packaging Evaluation Parameters

  

• GF Packaging Score

• Competitor Packaging Score

• Shape Evaluation Parameters

  

Purpose: Evaluate the overall shape and appearance of the bread loaves

• GF Shape Score

• Competitor Shape Score

Purpose: Determine the consistency and appropriateness of bread volume.

• Volume Evaluation Parameters

  

• GF Volume Score

• Competitor Volume Score

Purpose: Assess the quality and consistency of bread slices.

• Slicing Evaluation Parameters

  

• GF Slicing Score

• Competitor Slicing Score

Purpose: Evaluate the color and texture of the crust on both bread products.

• Colour and Nature of Crust Evaluation Parameters

  

• GF Colour/Crust Score

• Competitor Colour/Crust Score

Purpose: Evaluate the distribution and adherence of any toppings on the bread (if no topping score 5)

• Topping Evaluation Parameters

  

• GF Topping Score

• Competitor Topping Score

• Internal Texture Evaluation Parameters

  

Purpose: Assess the texture and consistency of the bread crumb.

• GF Internal Texture Score

• Competitor Internal Texture Score

• Softness Evaluation Parameters

  

Purpose: Evaluate the softness and springiness of the bread.

• GF Softness Score

• Competitor Softness Score

Purpose: Evaluate the color consistency and appropriateness of the bread crumb.

• Crumb Colour Evaluation Parameters

  

• GF Crumb Colour Score

• Competitor Crumb Colour Score

Purpose: Assess the presence of any foreign matter in both bread products.

• Foreign Matter Evaluation Parameters

  

• GF Foreign Matter Score

• Competitor Foreign Matter Score