Dough Density Record

Responsibility:
Quality Control of co-manufacturer producing the product.

Frequency:
One sample taken from final dough of each mix

Equipment:
1. Highkey provided sample cup + lid (12.2 g, 0.12 L)
2. Scale (0.01g readability)

Procedure:
1. Collect Highkey provided sample cups + lids.
2. Scoop a sample of dough from the processing line into the container filling evenly. Gently tap down to minimize any
large airspace between the dough. Repeat until the cup is filled to the top, scrape the excess dough off of the rim and
tighten the lid.
3. Weigh sample cup and record weight.(A)
4. Repeat Step 1-3 for each mix from each lot.
5. Subtract cup+lid weight (B), average out the sample weight (C), and calculate the average dough bulk density (D).

Product:______________________ Lot#______________ Date:______________ Name:__________________

A - Recorded Weight (g) B - Sample Weight (g)

Sample+Cup+Lid= A - 12.2 g=

Batch 1
Batch 2
Batch 3
Batch 4
Batch 5
Batch 6
Batch 7
Batch 8
Batch 9

C- Average Sample Weight (g)

(Add all B-sample weights)/(Batch #s
made)=

D- Average Dough Bulk Density (g/L)

C / 0.12L=

Ideation 1
1500 Marietta Boulevard NW, Atlanta, GA, 30318.
SQF Version 9.0
QF-053
Issued: 6.29.21/12.8.22
Version: B