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.
| 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. |