choccake | R Documentation |
An experiment was conducted to determine the effect of recipe and baking temperature on chocolate cake quality. 15 batches of cake mix for each recipe were prepared. Each batch was sufficient for six cakes. Each of the six cakes was baked at a different temperature which was randomly assigned. Several measures of cake quality were recorded of which breaking angle was just one.
A data frame with 270 observations on the following 4 variables.
Chocolate for recipe 1 was added at 40C, Chocolate for recipe 2 was added at 60C and recipe 3 had extra sugar
batch number from 1 to 15
temperature at which cake was baked: 175C
185C
195C
205C
215C
225C
the breaking angle of the cake
Cochran W. and Cox G. (1992) Experimental Designs, 2nd Edition Wiley
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