Compare the complete process, not one number
Evaluate flour lipids, emulsifier system, dough handling and crumb targets as one connected formulation.
Baseline
Current enzyme, dose, time, energy and quality result.
Controlled change
Normalize activity and hold all unrelated variables constant.
Record the decision variables
| Variable | Record | Decision use |
|---|---|---|
| Raw material | Source, composition, solids and variability | Defines substrate load |
| Operating window | Temperature, pH, time and mixing | Defines active performance window |
| Endpoint | Yield, viscosity, texture, energy or stability | Defines trial success |