The quality test consists of a sensory test and spot checks with chemical, microbiological or physical examinations.

In addition to the appearance and the surface and crust properties, bread is also examined for instance for its structure and elasticity. Each product is rated by a panel consisting of at least three experts on the basis of a defined test schedule. The experts base their assessment standard on a careful selection of raw materials and optimal processing and preparation.

Depending on the number of scores achieved, the bread and fine bakery products are awarded DLG Medals in Bronze, Silver or Gold.