Dough stretching

by Anthony Long

Submitted : Fall 2017

The goal of this project is to find the most efficient way to stretch dough, and to do so in advance of busy times, while at the same time being able to use the dough all day. To determine the most efficient way to stretch dough for the owner of the company in terms of employee time and material usage, I ran several tests. First, I stretched the dough and left it uncovered next to the oven where it is normally kept, to see how long the dough would last before becoming unusable. I then stretched dough with different airflows and in different temperatures, to see how it would affect the rate at which it rose. Treating the first dough stretched as the constant, and all other stretches as experimental groups for comparison, the most efficient way to roll out the dough was found. I then used the most efficient method of stretching out dough over the course of a week, and determined the number of stretched rollouts in a week and the number of wasted rollouts in a week. Finally, I took the total useable rollouts and divided it by the total stretched rollouts to determine the efficiency. The difference in efficiency between the control group and the experimental group is the improvement in efficiency.

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