FRENCH BREAD PRODUCTION: A CASE STUDY IN A SMALL COMPANY

Abstract

French bread, for many years, has been one of the essential foods on the table of citizens. In bakeries it is the main product, which makes it even more important to develop its production process. Thus, the objective of the present study was to analyze the production process of French bread in a small bakery located in a municipality in the midwest of Minas Gerais and to verify possible bottlenecks throughout the process. The study was carried out through a qualitative research, of descriptive character, which used the case study method, and the data collection was done through on-site observation. It was possible to detail the entire production process of French bread, its distribution and logistics, also analyzing the compliance with the specific legislation of the product by the bakery. In the end, bottlenecks were found that allowed us to suggest improvements to make the production process of French bread more effective in the bakery in question.