range of optimal viscoelastic consistency value for most flour since all flour have its own gluten content and other factors that influence the optimal viscoelastic consistency it is novel to record that in real time and keep that as an intelligent knowledge value to use for given flour when the resistance is encountered the very first time no other dough kneading equipment has this automated feature for making single dough for any flour fig2 shows the kneading container 204 enclosing the blade assembly 110 the bottom opening 210 is not covered and the handle 206 enables the kneading container 208 to be dislodged from the machine and be washed properly there is a lock mechanism 202 to secure the kneading container to the locking mechanism 114 the extra space inside the container 208 allows the dough ball to rotate without hindrance the whole kneading container may be made up of transparent material and may be coated with food grade coating so it is not easily contaminated preferably kneading container 204 has a bore at its top surface and blade assembly 102 extends through the bore into kneading container 101 fig3 shows the kneading base 306 this kneading base has a unique feature because it has a specially designed surface the base stand 304 enables the user to hold it and get it out so it can be washed the square surface 304 gives the stability for the round surface to move inside the container without resistance the square part 304 also enables the food making machine to raise the base up and down the kneading container the distance between the blade and the kneading base is controlled by the software residing in the processor the surface.