Nabisco solves yield mystery with statistics; bakery team uses SPS/SPC methodologies to identify 17.94% dough moisture loss in proofing cycle and ... Computers): An article from: Food Processing
Book Details
Author(s)John Colford
PublisherPutman Media, Inc.
ISBN / ASINB00091WYWC
ISBN-13978B00091WYW4
MarketplaceFrance 🇫🇷
Description
This digital document is an article from Food Processing, published by Putman Media, Inc. on March 1, 1992. The length of the article is 592 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
From the supplier: Nabisco Biscuit Co was able to solve a problem of lost yield in the baking process through statistical problem solving (SPS) teams. A team went into a bakery where yields were unsatisfactory and studied such elements as raw material weights, precision of scales used, weighing procedures and environmental influences. The SPS group was able to pinpoint a 17.94 moisture loss in the flour used in the dough mixture. By adding this information to the yield formula, the theoretical yield is now actual.
Citation Details
Title: Nabisco solves yield mystery with statistics; bakery team uses SPS/SPC methodologies to identify 17.94% dough moisture loss in proofing cycle and close gap between theoretical and actual yield. (statistical problem solving/statistical process control) (Spotlight: FPI Software & Computers)
Author: John Colford
Publication:Food Processing (Magazine/Journal)
Date: March 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n3 Page: p45(3)
Distributed by Thomson Gale
From the supplier: Nabisco Biscuit Co was able to solve a problem of lost yield in the baking process through statistical problem solving (SPS) teams. A team went into a bakery where yields were unsatisfactory and studied such elements as raw material weights, precision of scales used, weighing procedures and environmental influences. The SPS group was able to pinpoint a 17.94 moisture loss in the flour used in the dough mixture. By adding this information to the yield formula, the theoretical yield is now actual.
Citation Details
Title: Nabisco solves yield mystery with statistics; bakery team uses SPS/SPC methodologies to identify 17.94% dough moisture loss in proofing cycle and close gap between theoretical and actual yield. (statistical problem solving/statistical process control) (Spotlight: FPI Software & Computers)
Author: John Colford
Publication:Food Processing (Magazine/Journal)
Date: March 1, 1992
Publisher: Putman Media, Inc.
Volume: v53 Issue: n3 Page: p45(3)
Distributed by Thomson Gale
