Optimization of the corn snack manufacturing process to reduce production costs

This work was developed in an SME that is responsible for the production and distribution of fried foods made of flour, wheat, corn and soy, through a semi-artisanal process. The company received 17 complaints during a month, of which 8 (47.06%) pertain to the variation in the color and flavor of the pigeon. 20 samples were obtained and the difference in the variation of the seasoning was approximately 44.01%; From there, 18 tests were carried out and finally the one that maintained the quality of the product and considered the best corn-seasoning relationship was chosen. Initially, an average of 165 g of seasoning was used for each kilogram of corn, this was reduced to 156 g. With the help of the test, the company's savings increased, resulting in a 14.03% reduction in what it cost to make said snack ($9,000 per month).