A commercial bakery is in the process of purchasing a machine that extrudes dough in to the proper sized blobs (Blobs are then baked). Operators dial in the desired blob size (the target). However, there is often variation from blob to blob under real world conditions, due to factors like changes dough temperature and changes in dough thickness during a production run, as well as mechanical dynamics within the extruder itself during a run. Some machines seem to develop slight clogs during a run, and this to can cause variation in blob size throughout the run. Different machine manufacturer's equipment differs in how much it is affected by these factors. You are considering an extruder from Bakemaster. You run a batch of tortilla dough using the Bakemaster extruder. You weigh each blob that is extruded. You compute the standard deviation, which is 655 mg. You need the extruder to be able to hold a tolerance of +/-2,000 mg. For example, if the specification target is 30,000 mg then a blob has to be between 28,000 mg and 32,000 mg to be within specifications. The bakery thinks that the process capability (Cp) should be between 1.1 and 1.3 for this equipment