Reducción de costos en el proceso de fabricación de "Tostada tipo Jalisco a nivel industrial"

Abstract

The work was carried out at the new development plant of the consortium "Pasión Mexicana S.A. DE C.V.", where deficiencies were identified in the production processes. To improve these processes, a detailed analysis was proposed, focusing on implementing mechanical improvements in the tostada production and storage areas, with recommendations aimed at optimizing machinery and training personnel. Additionally, a plan was suggested to reduce production costs. During the 7 months of work, it was observed that some processes could be enhanced through better adherence to Good Manufacturing Practices (GMP) and more adequate staff training. The incorporation of advanced technologies, such as automation and efficient machinery, would contribute to process improvements, reduce production times, minimize waste, and increase both quality and productivity, while adapting to the specific requirements of tostada production. As a result, test 3 was selected as the final formulation because it met the required quality specifications. Its ingredients included 20 kg of Maize Flour Base 10, 22 lt of water, 2.5 kg of salt, 3.5 kg of lime, 10 kg of starch, mixed for 15 minutes, pH 11.5, 19 g of textal, and 24 hours of resting, with a batch loss of 2-3 kg, a dough moisture content between 10%-12%, and a production cost of $2.00 per tostada. In conclusion, the combination of an appropriate formulation with technological improvements allowed the desired tostada characteristics to be achieved, maintaining a balance between cost, quality, and production volume.