Simulation study of a dough production process in a bakery

• Main Author: Figueirêdo, Pedro Ramalho
• Publication Date: 2021
• Other Authors: Lacerda, Lucas Portes, Silva, Jaqueline Maria da, Brito, Alexandre Faissal
• Format: Article
• Language: por
• Source: Research, Society and Development
• Download full: https://rsdjournal.org/index.php/rsd/article/view/21850
• topic: Modelagem Computacional; Otimização; Padaria.; Modelado computacional; Mejoramiento; Panadería.; Computer Simulation; Optimization; Bakery.

Computer simulation is a tool with the potential to generate a large cost reduction for companies, since it is possible to model a process in a controllable environment, test modifications and analyze the results, without the necessity of changing the real production process. Small and medium-sized companies are looking for new development paths focusing on new sources of competitive advantage, and simulation may be one of them. In this work, we sought to identify the processes involved in the production of a bakery in the city of Itambacuri / MG (Brazil), to choose one of these processes and with the use of computer simulation with software Arena, propose improvements and optimizations for the production maximization. The product chosen for the study was the braided bread dough.  Data was collected for each process of all products generated by the dough. For each stochastic process, its operating times are obtained with the use of a stopwatch during visit in loco.  The simulation model built was verified and validated with success in comparison with real data. Through the results of the simulation, it was possible to identify bottlenecks in the system and to propose alternatives for the optimization of the production process.