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Content available Production process quality and its improvement
As a rich source of substances which are necessary for proper development of body that meets energy needs, growth needs and control needs, bread represents one of basic food products of everyday diets that humans have used for many centuries. With increasing demands and expectations of customers, bakery and confectionery enterprises have to face the challenge of improving the quality of goods. This can be achieved with quality tools and methods. The use of these tools and methods allows for elimination of the identified inconsistencies in the product through determination of the causes of their occurrence and proposal of corrective activities. This study aims to indicated the most substantial quality defects in wheat challan through application of Pareto-Lorenz analysis. The Ishikawa diagram was prepared at the next stage. The diagram offers opportunities for indication of a solution that might contribute to liquidation of the quality defects found.
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