A lean six sigma project to reduce waste and variability in a confectionery manufacturing

Candy industry is facing challenges in production waste. Because of the strict regulations and specifications that assure food safety, production needs to meet high standard requirements to deliver final product to the customers. One of the principal problems industry has now a day is throwing to the rubbish food that can be eaten, but that does not completely satisfy specifications. Candy manufacturers need to focus daily in these requirements so waste can be reduced. This same problem is happening in the company where the authors made this project. Specifications where not accomplished, and machinery malfunctions impacted directly in the quality of the final product. Turning it out into waste. The purpose of this work was to reduce 10% of the waste in a lollipop production line in a Confectionery Company in Mexico. Supporting the project in Lean Six Sigma methodology, taking as support DMAIC tool. Throughout this work efforts realized in an international to decrease variation in the cooking process of the candy will be described, to understand how 270 kilograms of candy waste per day were reduced in a 36.51%. This investigation may be relevant for professionals involved in food, confectionery and candy industry. But also for engineers looking for a classic Lean Six Sigma Project and its development.