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.
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