date:May 14, 2013
-batch after production, Besseris says. In other words, this is to give the consumer a standardized amount of the food item.
The Taguchi analysis fell short, however, when testing baking conditions for the optimal peak surface. This factor seeming not to be affected by mixing times, baking temperature or duration. The team will investigate other variables to find the optimal conditions for peak in future research, perhaps tweaking ingredient proportions. They also intend to use the same approac