How to make production efficient briefly. Secrets of a Profitable Bakery

The question of whether and effective worries almost all entrepreneurs. In fact, the prosperity and life of any production company directly depends on quality However, it is not necessary to consider problems with production separately from other processes in the enterprise. Since the business must always function as a whole, otherwise measures taken in only one sector may not bring the expected results.

The main problems of manufacturing enterprises

Virtually all organizations face similar challenges. In most cases, they are easy enough to identify, especially since many employees are well aware of them.

Considering that many enterprises suffer from such problems, it can be concluded that the cause of such phenomena is quite difficult to identify. Unfortunately, there are very rare cases when the solution to the problem lies in plain sight, or this solution is simple enough to quickly get rid of all negative manifestations.

Most of the time you have to do enough hard work, analyze and check all stages production cycle. Moreover, the analysis cannot be done in isolation from other processes of the company. So, the supply, sales, and accounting should be subjected to detailed study. To identify the weak link of any company, not only manufacturing, it is necessary to consider the entire path of the order under a magnifying glass: from the receipt of the application to the manager until the moment the goods are shipped to the client.

In fact, identifying the root cause that negatively affects the enterprise is the most important goal. And when deciding how to make production efficient, first of all, it is necessary to identify the root cause in order to focus efforts on it.

Causes of inefficient production

Very often, the identification of the main problems is complicated by the wrong formulation of the question. On the one hand, it is reasonable to reduce costs. The main expenses of any enterprise on which you can save:

• Save on rent.
• Save on raw materials.
• Save on wages.
• Save on material values.

However, these cost-cutting methods can lead to very negative consequences.

In turn, measures such as increasing staff or purchasing new machines can also have little effect on production efficiency. Its essence lies not in general or revenue. It is much more correct to calculate this parameter based on each person working in the enterprise.

This approach allows you to immediately see many weak points of production. In fact, the main problem of low profitability of any business quite often lies in the poor organization and coherence of all processes, as well as their opacity for the participants themselves.

What is needed for the success of production

The natural goal of every business owner is to maximize profits while minimal cost. Moreover, this issue is relevant for any sphere of production. Basic Methods achievements high profitability work in almost all industries. For example, how to make grain production efficient? Or how to increase the profitability of making school desks? When answering these questions, it is necessary to take into account similar performance indicators, as well as to carry out common basic optimization measures. Further work on improving production will come first to the specifics of the enterprise.

Considering that there is a reasonable limit to saving money, after which cost reduction can seriously harm the enterprise, the logical question arises: "How to make production efficient using other methods?"

Enhancement Methods

The most important method is to evaluate the effectiveness of each individual process and employee. It is possible to identify several necessary conditions, the implementation of which allows you to understand how to make production efficient:

• Each employee performs his duties. That is, you should not keep universal people who are responsible for many areas of work and eventually begin to make mistakes.
• Testing of all processes. This must be done in order to identify the most best options work.
• Remove repetitive actions. For example, when at the stage of working with a client, each person working with him enters data about him into his database. Usually this is a manager, then accounting, lawyers, etc.
• Transparency of all processes for employees. For example, the manager who accepted the application from the client must know whether he paid for it or not, at what stage the order is being fulfilled, etc. At the same time, the shop manager must also know what orders will arrive in the near future, whether there are any delays with raw materials.

Conclusion

Thus, the personal productivity of each employee comes to the fore, which allows you to get a truly efficient production. Russia has passed small way in terms of business development. Often, the lack of information forces the implementation of methods copied from foreign companies in manufacturing enterprises.

However, this approach can have negative consequences, since many methods are simply not adapted to our realities.

In an attempt to figure out how to make baking production more efficient, the owners and top managers of bakery and confectionery enterprises seek advice, experiment with business processes, and attend seminars. In fact, the answer lies on the surface. High-quality bakery peripherals solve several production problems at once. The main thing is to be able to choose correctly.

Not a single bread production can do without a baking periphery. These are auxiliary equipment: baking sheets, baking and proofing forms, oven, transport carts and carts for shock freezing, oven planters and much more. Although these things are called secondary in production, any baker will tell you how important they are.

First, the trays and molds are in constant contact with the baked goods. This means that the quality final product directly depends on the quality this equipment. Secondly, production employees use baking peripherals every minute, and in order not to wear out quickly, they must be reliable. Finally, thirdly, from functionality and quality auxiliary equipment depends on whether the baking process will be convenient, fast and, most importantly, economical. Therefore, well-chosen peripherals for bakeries are half the success of production.

And the main point in her choice is a reliable supplier. In Russia, equipment from the Russian Meal is suitable for this role. The company's line includes all auxiliary tools for bakeries.

Trays from "Russian Meal" - easily and reliably

Smooth and perforated pans are available with or without a non-stick coating. The key role is played by the material that is used in the manufacture of the baking sheet.

"On Russian market standard baking sheets made of simple carbon steel are very common, - says Denis Skidanov, RT specialist in peripheral equipment. “But they have a number of significant drawbacks: fragility, high weight, low thermal conductivity, deformation.”

"Russian Trapeza" makes baking sheets from high-quality aluminum alloys Almg3 and AlFe (aluminized steel). These alloys retain all the properties of food-grade aluminum (thermal conductivity, mass), and at the same time they are more resistant to temperature and mechanical stress, and are also less susceptible to oxidation and microcracking.

“As a result, the service life of baking trays increases many times over, because it is not for nothing that these materials are used in aircraft and shipbuilding,” notes Denis. “In addition, aluminum alloy trays have many times better thermal conductivity, which means that energy and time costs for baking are reduced.”

For trays that are used in the manufacture of hot dogs, hamburgers, as well as in automatic lines, aluminized steel is best. It is much stronger, therefore it is used where the periphery is subject to high loads.

Another important advantage of aluminum alloy pans is their lightness. Most often, women work with baking in production, and it is simply difficult for them to rearrange massive baking sheets made of carbon steel. Added to this problem is the increased risk of injury to such periphery.

“My mother used to work at a bakery and constantly walked around with bandaged fingers,” continues Denis. “We have foreseen this moment too: our trays are light and without sharp corners.”

Separately, it is worth mentioning baguette baking sheets. Usually the manufacturer makes them with a perforation of 3 mm. "Russian Meal" performs microperforation of 1.8 mm. For an ordinary person, this difference is almost imperceptible, but for production, every millimeter is essential.

“When proofing at a baking sheet with a perforation of 3 mm, the dough passes into the holes, because of this the product burns. When finished product removed, it simply sticks to the surface and must be literally torn off from it. As a result, the baking sheet is clogged and its thermal conductivity is significantly reduced, - says the technologist. large-scale production Sergey M. - The product loses its attractiveness appearance and we are losing money. But with the equipment from "Russian Trapeza" the problem is solved: the dough does not leak, as a result, the products are baked evenly and "lagging behind" well.

Let's add that baking sheets of standardized sizes are always in stock at the Russian Meal warehouse. At the same time, the company can manufacture equipment to order, taking into account all technical specifications required by a particular customer.

Which bread pans save money

Bread forms seem like a simple product, but there are many technical aspects and nuances, each of which must be taken into account and qualitatively worked out. As in the case of baking trays, the material from which the periphery is made plays an extremely important role. Forms of "Russian Meal" are made from AlFe alloy (aluminized steel).

“The wall thickness of our molds is only 0.8mm. Thanks to this, the molds quickly warm up and transfer heat to the product, unlike cast molds with a wall thickness of 5 mm, commonly used in Russian bakeries. You save both energy and time,” notes Denis Skidanov.

A number of Russian companies have already appreciated the advantages of baking peripherals made of aluminized steel. According to Denis, one of largest factories, after switching to the Russian Meal forms, he noticed that energy efficiency indicators improved by 24%. If this is imperceptible for small bakeries, then for large manufacturers the use of such molds is an effective tool to save a lot.

Aluminized steel works well with non-stick coating, and this is reflected in the service life of the product and the quality of the final product.

“In practice, the Teflon non-stick coating shows itself well,” says Denis. - It is more expensive, but the need to use oil disappears. And this saves time and labor, as well as hygiene at the enterprise.”

The fact is that during baking, the oil evaporates and settles on ovens and molds. The equipment is covered with a thick layer of sticky grease, which is difficult to get rid of. The plant is forced to hire a cleaning company, spend money on cleaning. With Teflon coating, these problems are gone forever.

Forms for proofing: important points

Proofing is a necessary step in baking bread and other flour products. At this stage, the dough at a temperature of 25-40 degrees "rests" for 30-40 minutes, so that the product turns out to be airy, soft and tasty. For any bread production, it is important to choose convenient and high-quality forms for proofing so that this process does not go down the drain.

"Russian Trapeza" offers proofing molds made of natural materials (vine, rattan) and plastic. Note that proofing molds are not used for baking: the dough is placed in a mold, proofed, and then carefully transferred to a baking sheet or under the oven.

Each of the materials has its own merits. For example, a vine or rattan allows the dough to "breathe", the crust is obtained with an interesting spiral pattern, and the bread itself is fragrant and soft. But molds made of plastic are cheaper and last longer than those made of natural wood. At the same time, the product turns out to be of no less quality.

“I like that RT uniforms can be ordered in any size and any model. For example, I ordered with the logo of my bakery in order to cook our branded bread in it,” Konstantin L., the owner of the bakery, shares his experience.

According to Denis Skidanov, the client can really request a proofing form that he needs specifically. Production will quickly produce it according to the sketches of the customer.

Proper carts and planters

Another type of peripheral equipment in the bakery industry is planters and carts. Factories are often faced with awkward and frequently broken carts. "Russian Trapeza" offers a solution - stove and transport carts made of high-quality stainless steel.

To make the equipment last for a long time, the wheels are made of wear-resistant and temperature-resistant material. “The most convenient thing is that we make carts in a prefabricated form,” explains Denis. “And the prices for them are low, because due to the prefabricated structure, we optimize the cost of delivery to the client.”

It should be noted that carts can be made of a special design, which will allow them to take up much less space in the enterprise, while fully preserving their functionality.

RT manufactures planters and carts in standard shapes and sizes, as well as on individual orders.

“With the purchase of carts and planters from Russian Trapeza, productivity increased by 7%,” says Tatiana, a bakery production technologist. - The speed has increased, the equipment does not break down in principle, while with equipment from previous partners this happened almost every week. We are very pleased."

Cleanliness is the key to profitability

For any serious food production, it is obvious that keeping the equipment absolutely clean is one of the most important tasks, because the quality of the product directly depends on it. "Russian Trapeza" has prepared special solutions for its customers here too. The company's range includes cleaning machines for bakery peripherals, which will allow production to stop thinking about cleaning equipment as torture.

“Before offering solutions for cleaning machines, we carefully clarify at the enterprises such issues as: the design of trays and forms, their dimensions, material, degree and types of contamination, how and where they are stored, and in what quantity they are used at the enterprise, etc. ., - explains Denis. “Only based on this information and taking into account all the features of production, we present a solution for a particular enterprise.”

“The cleanliness of the bakery periphery should be in the first place,” says baker Anton Krapivin. - I will not work on equipment that is covered with a thick layer of grease. It's good that there are solutions like RT. The guys and I at the production site are now cleaning and ordering many times faster.”

Individual approach

Summing up, let's say that "Russian Trapeza" in our conditions can be called an ideal supplier of bakery peripherals:

• firstly, it can supply the entire range of auxiliary equipment necessary for the bakery production;
• and secondly, it will be able to offer each production exactly the solution that will be suitable specifically for it.

It doesn't matter if it's a small bakery or a large one. automated enterprise, there is a solution for everyone.

The company has been operating in the market of equipment for food production for many years. 20 thousand enterprises of Russia, far and near abroad have trusted "Russian Trapeza". And it is this vast experience that allows RT to offer customers a variety of integrated solutions for the bakery periphery.

Natalia Vershinina, especially for the site

RUSSIAN TRAPEZA LLC
199178, St. Petersburg, Maly Prospekt V. O., house 57, bldg. 3
Email: [email protected]
https://r-t.ru

An efficient production (and indeed an enterprise) satisfies four simple requirements:

• Produces what the market needs
• Produces it well
• Produces it quickly and on time
• Produces it at minimal cost

I will focus on two of the four requirements here:

• how to produce quickly and on time
• how to produce at minimum cost

Both of these questions are brilliantly answered by Goldratt's Theory of Constraints, the study and implementation of algorithms of which I have devoted the last few years. This is such an enterprise management system. Primarily a manufacturing company. The effectiveness of which is noted even by such "gurus" production management like Toyota.

It is impossible to put all such a system in one post, but I will talk about the principles. And if someone considers it necessary to study it more deeply, he will read the books of both Goldratt himself (“the same goal”) and the same Schragenheim (“production at an incredible speed”). I am sure that reading these books will give you an answer to the seemingly rhetorical question "How to make production efficient."

Why does it happen that the “clean” production time of a product and the actual production time differ by tens or even hundreds of times? Obviously, because there is a waste of time. They are of three types:

• waiting for a resource
• waiting for components (assemblies)
• loss in logistics

Imagine some kind of production site. For example, a painting area. Some blanks that need to be painted constantly come to the site. The key question to be answered is: “what to paint now and what later” ?

If this is not understood, then the workpiece that needs to be painted right now will, as luck would have it, lie at the very bottom and will be remembered already when the customer is hysterical because his product has already been overdue for a week.

And it will be the same in every area.

This is the wait for the resource. The workpiece is waiting for the resource until it becomes free. But…he is constantly busy with something else.

A system that clearly defines the sequence of tasks should be literally at every production site. It should unambiguously determine which task should be performed first, which should be done second, and so on.
The sequence of tasks is determined by the complexity of the task and the date of release of the final product from production. As the release date approaches, the importance of a task grows and it moves up in priority.

Here you have a product. It consists of three nodes (which also consist of something): U1, U2, U3. I will not draw, the artist from me is so-so. Moreover, in the video I still depicted him on the board. The product must be manufactured on February 10, 2013. It takes an hour to complete its assembly. This means that 08-09.02.2013. (the exact date is determined by the combination of labor intensity and production ratios) all three nodes must be in the final assembly area.

The presence of the U3 assembly at the final assembly site a month before is a completely undesirable phenomenon. It's even worse than being late. Because, firstly, it will not affect the deadline in any way. finished product(there are no other two nodes), and secondly, this means that:

• used up components that could be spent on something really needed.
• place is occupied.
• you have wasted money (on the production of this node). They should have been spent much later.
• resources were vainly occupied (for the production of this node), and some NECESSARY node was waiting.

The ingenious Theory of Constraints not only talks about what SHOULD be done at every moment, but also about what DOES NOT do.

The production of the U3 assembly must be linked to the deadline for its delivery. That is, from 08.02.2013. Depending on the complexity of this node, a date is set before which this node cannot be produced. And starting from this date, the node changes its color as the date X approaches. First it is green, then yellow, then red. If 02/08/2012 has already arrived, but it has not yet been made, then it will be black.

On each section, all tasks must be performed in reverse order. First black, then red, then yellow, then green. White tasks are not worth doing at all.

Waiting for components is an even more unpleasant situation that can completely disrupt all deadlines.
Let's take our notorious knots. Morning 08.02.2013 Collector in place. U1 and U2 too. W3 is not. Where he got stuck - no one knows. Trial begins. It turns out that he is somewhere in the initial stage ... For the reason described above. This is how the production master will run, plugging such holes.

But waiting for nodes is not so scary. Much worse waiting for purchased components. Because, as a rule, the purchase takes much longer than the actual production.

I will not delve into procurement management, because in this regard. The main thing in procurement is to strictly observe the principles of priorities laid down in the Theory of Constraints. Always buy what you need and THEN when you need it. Saving, thereby precious working capital.

I mentioned losses in logistics in the video, and I regularly describe such things in my LiveJournal. In order to avoid these losses, the brilliant Henry Ford, for example, invented the conveyor. A hundred years ago. To avoid losses in logistics, it is necessary to minimize the loss of time when transferring products from site to site.

There is one more nuance. The production management system should be simple and sustainable. Resistant to external changes, first of all. I once wrote about such changes. Simplicity (external, of course) of the Theory of Constraints lies in the fact that you must always perform the top task, that is, the highest priority. If you can't do the top one, do the second one from the top. All.

The efficiency of production is the main condition of its activity and the purpose of its organization. It can only be achieved through effective management. The effectiveness of management, as well as of production itself, must ensure quality standards, this the most important criterion, by which one can judge not only the current state of affairs in this production, but also the prospects for its development, the viability and competitiveness of the enterprise.

Instruction

Include senior management in the process of managing the enterprise. It is in his hands that the possibilities of developing quality standards for this enterprise and the levers that will motivate employees for their strict implementation are in their hands. These may be measures of a repressive nature, but they should be used only along with incentive measures.

Staff and employees should also be included in the management process production and take part in production meetings on issues of improving the quality of products or services provided.

Participate in management really efficient production consumers should too. Ultimately, it is they who determine the need for a given product and evaluate its quality. Adjust feedback with the consumer, and you will always be one step ahead of your competitors.

Ensure quality control of the services, goods or products provided at each production stage. Conduct training for middle managers and managers, create a system internal audit.

Analyze the factors that may affect the quality of your products. They are uncontrollable and those that can be controlled. The latter include the normal functioning of the equipment, the quality of raw materials, and the qualifications of personnel. Your task is to ensure a decent level of these factors and minimize the impact of uncontrollable ones.