The quote from Einstein may seem like a statement of the obvious, but after

many years of experience in the baking industry, I have seen that the obvious
is constantly overlooked when it comes to trying to solve problems or
develop new products and processes. Indeed, there is relatively little difference
between solving a problem and creating a new product, in both cases,
you are required to use different thinking to that you would normally use for
established products and processes. In essence, both scenarios are vindications
of Einstein�s view.
Problems that show as unexpected variations in bakery product quality
do occur from time to time. Often considerable time, effort and money
are required to identify the causes and solutions concerned. Unexpected
quality variations are not the exclusive province of any particular size of
manufacturing unit: they can occur in both large and small bakeries. Nor are
they exclusive to the production bakery: Even the best-controlled test bakery
or laboratory can experience unexpected fluctuations in intermediates or final
product quality. Because the outcome of a baking operation depends on complex
interactions between the raw materials, recipe and process used, it is
often the case that it is only when the final product leaves the oven
that quality defects are detected. There are relatively fewer occasions when
intermediate products (e.g., dough, batter, paste) exhibit quality defects
which require an immediate change to be made.
Many bakery operations still have artisan or craft (small-scale) roots. Even
with the arrival of industrial-scale baking many years ago, the manufacturing
principles still rely on understanding heuristic rules and relatively limited data
analysis.