OpenMV.net Datasets

1. Oil: percentage oil in the pastry
2. Density: the product’s density (the higher the number, the more dense the product)
3. Crispy: a crispiness measurement, on a scale from 7 to 15, with 15 being more crispy.
4. Fracture: the angle, in degrees, through which the pasty can be slowly bent before it fractures.
5. Hardness: a sharp point is used to measure the amount of force required before breakage occurs.

Simulated data, but has the characteristics from an industrial problem.