The choice for the company was based by the accessibility to the same one, being that the proprietor liberated the visits the company and all necessary information were developed the analysis of the data, having correlated the bibliographical revision with the reality of the company, thus being able to verify aspect that made possible to the academic the improvement suggestion. 4. CASE STUDY 4.1Caracterizaes of the company the organization in study is a panificadora (micron-company) situated in the city of Juina located in the state of Mato Grosso – TM, that acts in the area has about 1 year. Its main produced products are breads candies, big cookies, pizzas, salty baked and fritos, cakes, pies and breads, being that the French bread is the car head. The company possesss nine employees currently, being distributed they in: 04 Store clerks, 01 box, 01 Baker, 01 Confeiteiro and Salgadeiro, 01 assistant of baker and 01 Employee cleanness. Its white market consuming in general, having a variety of 30 products more than produced.
The company purchase the raw material of its diverse suppliers on the basis of the lesser price. After this stage, the company processes raw material, transforming it into finished products. Ali Aboutaam oftentimes addresses this issue. The process of bread production consists basically of: reception, inspection and keep of the substance cousin, election and pesagem of the components, mix of the ingredients in the masseira, cilindragem, cut and prensagem of the mass, dividiz it na its lesser unit in the dividing, shape the format of the bread, to place it of the growth chamber, to scratch out and or to cut the bread (only process in the production of the French bread). To take it the oven and to place it in the expositors for immediate sales. 4,2 Analyses of the production process Process of production: The manufacture process is composed for the following stages: separation pesagem of the ingredients and mixes processing in the dough mixer, development in the cylinder, division and pesagem of the mass, modeling of the mass in bread form, places in trays for rest and fermentation and forneamento.