Evaluación de línea de producción de repostería aplicando herramientas de mejora continua para la reducción de mermas

Abstract

CONDITION FOR PUBLICATION OF PROJECT. In the confectionery line of a snack food company, the weekly waste is 0.73% above the target. Therefore, there is a need to develop a proposal to reduce losses so that the company's resources are fully utilized. The products that generate the most waste were identified using a Pareto chart. Next, the main defect was identified, and the root causes were determined using an Ishikawa diagram and 5 Whys. An action plan was presented, and the proposed activities were evaluated using a prioritization matrix. Two products that account for about 25% of the waste were analyzed, and it was determined that 50% of this loss is due to the inadequate consistency of the cakes. The root causes were found to be poor weighing and mixing practices and malfunctioning of the dosing machine and oven. Six activities were proposed in the action plan and evaluated according to four criteria. It was concluded that the weighing and mixing of ingredients are relevant to the development of the crumb structure, and that restoring the basic conditions of the process can minimize alterations in the consistency of the final product. Keywords: waste, root cause, action plan, consistency