Abstract
The results of replicate bakings of five flours by the simple and bromate formulas in three laboratories, using both hand and machine moulding, showed that differences in the manual manipulation of doughs during moulding by experienced operators are relatively unimportant in causing variability between replicates. Mechanical moulding slightly reduced the variability between laboratories but the mean volumes for the three laboratories fell in the same order for hand and machine moulding, indicating that certain systematic factors were operating which affected the hand and machine results similarly. Machine moulding slightly reduced the differences in mean loaf volume obtained by three bakers of varying experience working in the same laboratory, while in the instance of three experienced bakers, hand moulding gave the lower variability between bakers.
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