… big impact. The manager could also have spotted the problem and engineered a complicated solution. Because the baker was working close to the problem, he was able to find a simple and pragmatic solution. His manager helped him in making it a standardized one. This type of solution is called an andon in Lean, and here it takes the form of a simple quality check.
…ause the bread had to have a specific size to be put in the fermentation room aka the fermentadora. Eventually one of the bakers got fed up with the defect. « At first the baker used a cardboard that he cut as a guide to check the size of the baguette. The manager said it’s a good idea and they made a metal one. Now it’s even used for other things as the bread », Leo told me.