This was an adaptive controller in which a mathematical approach was taken to analyse the process' parameters in real time, then apply an adaptive correction to the dough's water content.  The controller monitored the results of its corrections and “learned” from experience how to calculate the required correction - in effect a form of "artificial intelligence".

To build this controller, I was introduced to the operation and management of a modern bakery.  As a result of implementing this system and the printed graphical reports it produced, the client (Quality Bakers) and I discovered the original cause of their consistency problems was due to seasonal and batch blending variations in the quality of flour delivered to the bakeries.