DMAIC methodology application in bakery for French bread-quality standardization purposes

Abstract

French bread is one of the most consumed foods in Brazil, in addition to being the flasgship of Brazilian bakeries. With a growing demand, it is vital that bakeries adopt strategies to speed up the production of the “favorite” of Brazilians without losing the characteristic flavor and quality. The present work was carried out in a traditional bakery in Araraquara, São Paulo, with the aim of reducing non-conformities in the production of french bread. The main methodology used was the DMAIC cycle, where other tools used were data collection and analysis, brainstorming and Pareto charts, 5W1H and risk mapping. It was figured out that more than 50% of the production wasn’t in agreement and the causes were identified: labor, raw material and non-standard processes. Finally, an action plan was prepared with proposals for intervention for the bakery evidencing the need for standardization of chemical yeast, training of employees and standardization of times in each production stage.