Hands in the Dough

Sometimes it is difficult to maintain the characteristics of the product defined during the production of cookies. Logically, starting from the fact that they were defined correctly.

Normally we find that the product changed or cannot work under normal conditions. And we proceed to adjust the process and / or the recipe changing different parameters to return in the shortest possible time to the standard condition. This results in quality problems and losses that are sometimes assumed to be normal.

But how can we anticipate so that this does not happen to us, or to reduce the time until its definitive correction?

Here also comes into play, the expertise of the people who make decisions in the process. That is why the use of Artificial Intelligence for the control of the process, takes more and more preponderance when it comes to the resolution, reduction and prevention of the problems that usually appear during the production of cookies.

But, apart from the use of technology, the basis for reducing process variability and consequently reducing product variability should be taken into account the following.

Focus should be placed on 3 main aspects: 

1. Raw Materials 

2. Equipment 

3. People

 

1. Raw Materials 

• Define critical raw materials and main variables to control. 

• Analysis of the different raw materials 
• Reduce variability of different critical variables 
• Measure Supplier Compliance Management Indicators. 

2. Equipment 

• Record the main failures and quantify them. 
• Define critical equipment 
• Analysis of variability of critical equipment 
• Establish an action plan to minimize and/or reduce equipment unavailability and variability critical. 
• Determine a preventive maintenance plan. 
• Establish a stock of spare parts according to the established Preventive maintenance.

3. People 

• Structure analysis. 
• Definition of plant structure. 
• Definition of roles and responsibilities - job profiles. 
• Technical training for different levels (operators, supervisors and managers). Verify the acquired learning.