Browsing by Subject "taara"

The literature review deals with quality management and it´s differend philosophies and quality tools. Especially reviewed quality tools which can be used to improve quality and help to find the root cause of problem. There is also described the product, ice cream, manufacturing process, Finnish regulation requirements and sensory charasteristics. The aim of experimental work was to clarify the situation of ice cream net content control on Nestlé Turenki ice cream factory and improve the process with use of quality tools. The work contains products target net weight process, how to define new product´s weight, the release of product batch, tare process. This study showed that the 1liter Chocolate brick -product has the highest standard deviation of the all products investigated. The standard deviation were even 6,5 gramms. High standard deviation leads also hig amount of overfilling and based on this study Chocolate 1liter brick weigh target should be target net weigh instead of label weight. The akkredited company verify all scales used for product release time to time. The stydy showed that the statical scales uncertainity is good and uncertainity varies beetween 0,14-0,15 g. The study showed that a few tare should be updated that overfilling can be minimized. The tare monitoring was determined to correspond the Nestlé procedures. The factory tare monitoring frequency With Eskimo strawberry -product was compared to WELMEC guidance monitoring plan. The WLMEC monitoring plan is more looser than Nestlé guidance, but the factory will follow the Nestlé rules.