date:May 14, 2013
hould be possible to make a higher quality product more consistently and reduce the percentage of defective cakes coming off the production line.
The team has applied a three-tier approach to the statistical analysis using Taguchi methods and focused on two particularly important factors when it comes to any bake-off: cake weight and surface peak. The team took into account the different variables that arise in production of a loaf cake: the rates of mixing and blending of ingredients, baking d