A redução de desperdícios industriais em padarias artesanais de fermentação natural

Abstract

Bread and its production methodologies evolved over the years fromunitary andartisanalproduction to industrial large-scale production. This evolution promoted the loss of assortedoriginal aspects of the bread related to flavor, texture and nutritional characteristics, providingspace to a product that could be quickly produced in large-scale, packed and availableforalong time in the supermarkets. Tendencies in the food industry indicate a current searchbytheend consumer for a nutritionally richer food, with flavor and value added to the bread. Thus,new achievements in the sector intend at advanced ways of manufacturing bread, whichfocuses on a long lead time of production based on the typical long time of fermentationtothis product, but being able to ignore waste of time related to operations that do not addvalueto the product. In this way, lean manufacturing helps the analysis and reductionof thesepossible waste in the system, increasing the chain productivity and enabling the reductionofoperational costs. Therefore, the aim of this research was to identify howindustrial wasteinfluences artisan bakeries, where the products are benefited with longer lead times thanthoseseen in traditional bakeries. For that, it was developed and applied a procedure that aimstoimplement analysis waste tools, aiding to identify them quantitatively, subsequentlydefiningimproving tools to the current scenario. Finally, the present work demonstrates afuturescenario to the enterprise where the procedure was applied, illustrating a 30%reductioninthetotal working time of the evaluated employee and a 50% reduction in the travel time, alsoconsiderably impacting the cost of paid overtime work by the enterprise to the employee.