Pretzel color data

Quality engineers want to improve a process that produces pretzels. The engineers use a definitive screening design to determine which potential factors affect the color of the pretzels. Color is a key quality characteristic. For the experiment, inspectors quickly sort small batches of pretzels into conforming and non-conforming categories.

You can use this data to demonstrate Analyze Binary Response for Definitive Screening Design.

You can use the data with the model to demonstrate the following screening commands:

Predict
Factorial Plots
Contour Plot
Surface Plot
Overlaid Contour Plot
Response Optimizer

Worksheet column	Description
StdOrder	The order of the runs in standard order (also called Yates order).
RunOrder	The order of the runs in random order.
PtType	The point type.
Blocks	The blocks. This design has 2 blocks.
Flour Protein	The percentage of protein in the flour.
Water	The percentage of water in the pretzel dough.
Mix Time	The amount of time that machines mix the dough before the dough rests.
Rest Time	The amount of time that the dough rests before machines shape and cook the dough.
Bake Time	The total amount of time that the dough is in the oven at Bake Temperature 2 and Bake Temperature 3.
Dry Time	The amount of time that the dough is in the kiln after the dough comes out of the oven.
Bake Temperature 1	The temperature of the oven while machines apply a caustic solution.
Bake Temperature 2	The temperature of the oven after machines apply the caustic solution but before the temperature changes to Bake Temperature 3.
Bake Temperature 3	The temperature of the oven for the final bake.
Kiln Temperature	The temperature of the kiln where the pretzels dry following the bake.
Caustic Concentration	The concentration of the caustic solution machines apply to the dough.
Passable Color	The number of pretzels with acceptable color in the batch.
Trials	The number of pretzels in the batch.

Download PretzelColor.MTW