Small and medium-sized businesses account for 21% of Peru's Gross International Product, which in turn represents
99.5% of formal employment in Peru. The bakery sector is part of this economic pillar and has been of great
importance in recent years. However, it faces various challenges in terms of productivity optimization and high waste
due to its lack of process standardization, which affects profitability. For the purpose of this research, a bakery located
in the La Libertad region was selected because the losses represent US$ 3,212 of annual losses. The production line
for the "Type M Product" was selected, and a solution was developed based on the implementation of engineering
tools: Work Standardization and 5S, with the aim of eradicating the root causes the losses. The result was a reduction
in waste from 10% to 5% and a 16% reduction in cycle time. Economically, this project is shown to be highly viable,
with an TIR of 24% over a payback period of 2.4 years.