Melhoria do forneamento de biscoitos em forno à lenha com processo em batelada.

Abstract

The consumer’s satisfaction is a goal to the companies, where the standard deflecting in the product is one of the main causes of discontentment and all the conditions that increase costs become the product less competitive. The objective of the present work was the optimization of the biscuit baking in a batch process with firewood oven. At the first productions the biscuits presented too much color variation and the level of losses were around 7.2%. The meaningful problems were evaluated through a Pareto diagram and baking was identified as the main problem. The main causes were identified, evaluated and treated through QC Story method. Some corrective propositions were implemented successfully, as the standardization of the baking process, with approach in the load and the moment of supplying the fuel and the definition of the temperature to begin the bake. Other propositions were implemented to aim better distribution of heat in the oven, including the arrangement of the trays in the car, eliminate dough pieces thicker before baking, arrange dough pieces on trays and the alteration of the trays dimensions. With the standardized process the losses were reduced until values between 0.4 and 0.7% and a better baked biscuits color. Data were collected to build the real baking curve for the project, and they are different from the baking curve for continuous processes reported in literature. With the real baking curve, it is possible to foresee the necessary baking time in function of the oven temperature.