Finding Optimal Sugar Cookies

MBart134

Hello,

 

I am trying to bake the best sugar cookies out there!

Currently, I have about 15 different types of sugars to choose from and I'd like to know which ones or combinations provide the best tasting results. 

I have a specific amount that I'd like to put in each time (2 cups) and the oven will remain the same throughout each batch so the only variable is what sugar or combinations affect the result.

 

What is the best approach to this without cooking a bunch of batches? 

My thought is to do an initial screening test where each sugar is tested individually at 100% but after that, what is the best way to capture synergies between combinations of sugars?

 

Thoughts would be greatly appreciated!

 

statman

Sure, I'll "bite", but it may not be the answer you're looking for.  Are you wanting to understand why cookies are best or just to create multiple tests and pick a winner?

 

The first question I have is what defines "best"?  What is the response variable?  Are there more than one response variables? Are the measurement systems capable? Are you using an ordinal scale?  How do you account for individual bias?  If you are using an ordinal scale, there are some recommendations I would have for you.

 

It seems to me that you have one factor, "sugar type" with 10 levels.  You also indicate you are keeping oven (and other factors) the "same".  This is both unrealistic and a poor strategy.  There is both within oven and between runs of the oven variation which need to be counted for.

 

I am not a "baker", but my guess would be the following factors may also have some affect on best:

• Bake temperature, 
• Bake time,
• Mix speed,
• Mix time,
• Order of ingredients,
• Amount/type of flour
• Size of cookie,
• Amount/type of butter
• Amount/type of eggs
• Amount of baking powder/soda
• Amount/type of sugar

There may also be interactions between the above ingredients and the baking process.  If we want to restrict our studies to experimentation, then I would start with a screening design.  Lots of factors at 2-levels (pick extremes).  Then iterate based on what is learned in the first experiment.

The good news is there are some excellent options to use split-plots.  Making batches based on factorials of ingredients and splitting  the batches to run factorials with baking conditions.