The range of food products encompassed by the terms 'Baked' or 'Bakery Products' is wide. The terms cover as diverse products as bread, rolls, buns, crackers, pastries, cookies, biscuits, sponges and cakes. Each product group is characterised by its own special qualities of size, shape, structure, texture and flavour, and the equipment necessary for their production. While each bakery product group appears to be different, there are common themes which link them together. The most obvious of these is that they are mostly based on wheat flour and the special properties of the proteins and starch from the grain. While existing technical books may recognise some of the common links they tend to concentrate on in-depth discussions of specific areas of baking science and technology, e.g. Bread making, Cake making, Biscuit making. Other works try to capture and discuss product ranges under more generic headings, e.g. Baking Technology, and as such provide (at best) a superficial introduction to the complex world of the manufacture of baked products. It can be argued that existing bakery product groups, as currently defined, are merely points on a multi-dimensional spectrum which represents the total baked product world. A comparion can be made with the three-dimensional colour solid used in science where combinations of lightness, chroma and hue define a given colour. The passage from one point to an adjacent point is seamless but even very small differences can be detected by human eye or suitable instrumentation. The same may be argued for the differentiation between sponge and Madeira cakes where differences in shape, texture and flavour may be compared the measurement of colour.