Take Two Tons of Flour

This article details the implementation of a computer-controlled batching system at the Nabisco Chicago bakery in 1964. The system, utilizing a custom Foxboro 97600 central processor (functionally equivalent to a PDP-4), automates the complex sequencing and weighing of dry, liquid, and chemical ingredients for consistent dough production. It covers the technical challenges of the system, including managing pneumatic delivery systems, maintaining weight accuracy (within 0.1%), addressing dust-related potentiometer issues, and handling liquid temperature variations. At the time of publication, the system was the first major advancement in the baking industry toward computer-directed quality control, significantly reducing inconsistencies in large-scale cookie and cracker manufacturing.