Improve Product Quality and Production Process with Integration of Six Sigma and Quality Management System ISO 9001: A Case Study of Bakery Shop in France

This study highlights macarons product research conducted in a bakery shop France. It is aims to optimize the quality of products via integration Six Sigma and Quality Management System, ISO 9001. To achieve objective, first identifies primary root cause defects. Besides, an alternative standard operating procedure incorporated with recommended improvements. The DMAIC approach emphasized by approach, which Define-Measure-Analyze-Improve-Control. According data, cost poor for month 34,511.40 Euro. Cracked (53.70%), hollow (16.30%), no feet (16.10%) are three major critical has level 2.50. parameters proposed this low-level mixing at 80 rpm, 12 minutes baking time, 203°c oven temperature improve using Design Experiment (DOE) Taguchi Method. When elements controlled inside processes, company's chances producing high-quality increase significantly. As result adopting System 9001 into macaron manufacturing process, defects costs rate expected be lower.