date:May 14, 2013
uration, temperature. The analysis using a variation on Taguchi methods allowed the team to glean an optimal set of baking conditions for a standard large-scale cake product.
Mixing time and baking duration were the two most important factors affecting cake weight, the team reports. Tweaking the baking duration allowed them to get close to the perfect sponge weight. It is important that the weight be around what we call a specification value such that there is not much fluctuation from batch-to