After cooling for 1 hour, bagels are double bagged and held at room temperature until further testing. Products are generally tested on days 1, 3 and 7 after baking. On each testing date, approximately 5 bagels of each variable are sliced (using the above template to ensure that the bagels are 1" thick). Three to 5 measurements can be obtained per bagel, resulting in 15-25 peaks per variable per test day.