Aplicação do Método DMAIC em uma Empresa de Panificação

Abstract

The search for competitiveness through continuous improvement becomes a crucial process for ensuring the survival of companies. This study applies the DMAIC methodology in a bakery company located in Itacoatiara-AM, with the goal of eliminating waste-generating activities (MUDA). Through interviews, direct observation, and data collection, a case study was conducted. Tools like Project Charter, Flowchart, Ishikawa Diagram, GUT Matrix, 5W2H Action Plan, and Control Plan supported each step of the DMAIC. The method’s implementation identified significant waste in French bread manufacturing and proposed corrections that considerably reduced waste, enhancing the company’s efficiency and savings.