Dough Scorecard

Questions? Refer to the Azzip Way!

Store *

Manager On Duty *

Grader *

Grader's Email *

Date Of Grading

Shifts Observed *OpenLunchPost-Lunch/Pre-DinnerDinnerCloseCheck All That Apply

Is dough being made appropriately? night and day, correct water content, during appropriate time, etc. *YesNo

Comments

Are rolling procedures being followed? Exactly two times through bottom roller, roller settings appropriate *YesNo

Comments

Is the dough size correct for Big Zips, Little Zips, and Kid's Meals? *YesNo

Comments

Is tandem rolling being utilized to ensure we are limiting the amount of time spent on the roller? *YesNo

Comments

Is dough rolled and docked and the station cleaned up before 10:55am and 5pm? *YesNo

Comments

Are dough optimization processes being followed including labeling the dough to ensure all dough is being baked within 6.5 hours of rolling? *YesNo

Comments

Is the cooked dough crispy? *YesNo

Comments

Is the cooked dough golden? *YesNo

Comments

Is the cooked dough airy and flaky? *YesNo

Comments

Was portioning finished at an appropriate time? *YesNo

Comments

Was the first bake finished prior to open? *YesNo

Comments

Was time used appropriately between portioning and first bake? *YesNo

Comments

Were the procedures and recipes followed? Check portioning weight, cheese weight, docking procedure., etc. *YesNo

Comments

When the cheese is put on prior to the first bake, is it spread all the way to the edges to ensure a crispy edge? *YesNo

Comments

Was the first bake finished after the dough had completely proofed (.75")? Were any over proofed and sticking to the lid? *YesNo

Comments

Did the team make the appropriate amount of Square Zips? *YesNo

Comments

Score out of 16

General Comments

Anyone else that should receive this?