KWIK TRIP GLAZER GRADER
OFFICIAL DONUT QA PROTOCOL // v1.0 // CHEESEHEAD-CERTIFIED
that glazer in your hand. how is it actually. let's find out scientifically.
THE GLAZER
time of day
4-7 a.m. (peak fresh)
7-10 a.m.
10 a.m.-2 p.m. (decline)
2-6 p.m. (sad)
after 6 p.m. (last one in tray, archaeology)
kwik trip location vibe
highway exit, busy
residential, well-loved
industrial park, clinical
college town, chaotic
middle-of-nowhere, mythical
glaze condition
WET. translucent. you can see your reflection. pristine.
set but glossy. ideal mid-zone.
matte. crackled. has been sitting.
flaking off when you pick it up
where IS the glaze. it's powdered sugar now.
dough condition
pillowy. springs back. yeasty in the good way.
soft, slight chew
firmed up but acceptable
edges crispy (sin)
hockey puck. could deadlift it.
temperature
warm. they restocked literally as you walked up.
room temp, fresh
room temp
cool, been there a while
cold (refrigerated case incident)
quantity bought
1 (a sample)
2 (the standard)
4 (sharing maybe)
6 (heekee mode)
12 (the box. for the whole job site.)
paired beverage
kwik trip glazer + kwik trip coffee. canon.
their coffee, with creamer
fountain mountain dew
monster zero ultra
chocolate milk (debatable but legal)
hamm's (it's 6:30 a.m. heekee)
GRADE THIS GLAZER
š©
insert glazer to begin
this is satire // kwik trip glazers are objectively perfect, no grading needed