WHEA

FLOU POWDE
T
R R
R&D BAKERY - 2022
CONTEN
T
1. B A G U E T T E
2. B U R G E R B U N
3. F R E N C H T O A S
T
4. M A N T O U
5. P A S T R Y

KATANA PEACOCK
PAO EMAS
BAGUETTE
1. Golden Crown
A. Color = 6.7
B. Taste = 6.7
C. Aroma = 6.5
D. Texture = 6.7
BAGUETTE
2. Segitiga Biru
A. Color = 6.3
B. Taste = 6.3
C. Aroma = 6.5
D. Texture = 6.5
BAGUETTE
3. Peacock Emas
A. Color = 6.5
B. Taste = 6.5
C. Aroma = 6.5
D. Texture = 6.5
TOAST
1. Peacock Biru
A. Color = 5.2
B. Taste = 5.2
C. Aroma = 3.4
D. Texture = 4.2
TOAST
2. Segitiga Biru
A. Color = 5.0
B. Taste = 5.6
C. Aroma = 6.0
D. Texture = 5.8
BURGER BUN
1. Peacock Biru
A. Color = 5.3
B. Taste = 4.9
C. Aroma = 5.2
D. Texture = 4.8
BURGER BUN
2. Segitiga Biru
A. Color = 4.9
B. Taste = 4.4
C. Aroma = 5.1
D. Texture = 4.5
MAN TAO
1. Cakra Kembar Emas Pao & Mantao
A. Color = 6.0
B. Taste = 6.2
C. Aroma = 6.0
D. Texture = 6.0
MAN TAO
2. Katana Pao
A. Color = 7.0
B. Taste = 6.8
C. Aroma = 6.8
D. Texture = 6.8
PA S T R Y
1. Segitiga Biru
A. Color = 6.3
B. Taste = 6.3
C. Aroma = 6.5
D. Texture = 6.5
PA S T R Y
2. Golden Crown
A. Color = 6.7
B. Taste = 6.5
C. Aroma = 6.5
D. Texture = 6.7
CONCLUSI
ON
CAN BE CONCLUDED, IN TERMS of COLOR, TASTE, AROMA, and TEXTURE, PANELIST PREFER
1. B A G U E T T E SAMPLE GOLDEN CROWN (PT. BUNGASARI FLOUR MILLS)

CAN BE CONCLUDED, IN TERMS of COLOR, TASTE, AROMA, and TEXTURE, PANELIST PREFER
2. B U R G E R B U N SAMPLE PEACOCK BIRU (PT. PUNDI KENCANA)

3. F R E N C H T O A S CAN BE CONCLUDED, IN TERMS of COLOR, TASTE, AROMA, and TEXTURE, PANELIST PREFER
T SAMPLE SEGITIGA BIRU (PT. BOGASARI FLOUR MILLS)

CAN BE CONCLUDED, IN TERMS of COLOR, TASTE, AROMA, and TEXTURE, PANELIST PREFER
4. M A N T O U SAMPLE KATANA PAO (PT. BUNGASARI FLOUR MILLS)

CAN BE CONCLUDED, IN TERMS of COLOR, TASTE, AROMA, and TEXTURE, PANELIST PREFER
5. P A S T R Y SAMPLE GOLDEN CROWN (PT. BUNGASARI FLOUR MILLS)
THANK YOU

R&D BAKERY - 2022