Reading 5 min. Published on 08.11.2019

The competition in the field of chocolate production is so high that it is time for a novice entrepreneur to think about how to attract the attention of buyers. The originality and exclusivity of chocolates can be of great help in this matter. Yes, and for a natural product, without additives and impurities, consumers are willing to pay more. If you choose the right direction for business development, then it will soon become profitable and promising.

Chocolate home business: where to start?

The chocolate business, like any other, requires official registration with the tax office. If it is supposed to produce chocolate or chocolates, selling products through a network of outlets or your own store, then. Wholesale customers and suppliers prefer cooperation with legal entities.
However, the matter does not end with registration with the tax office.

The entrepreneur will need to visit:

1. In SES and fire inspection in order to obtain a conclusion on the compliance of the working premises with the standards provided for the declared activity. It must be equipped with engineering communications, ventilation, fire-fighting system. In the production of food products, it is better to entrust the solution of this issue to experienced lawyers.
2. In Rospotrebnadzor , where you should submit the recipe for manufactured goods and receive a certificate of their compliance with existing standards.

Note: To work with the product group, you need a medical book.

If you plan to open a store to sell your own products, then you should also obtain permission for it. In general, the costs of registering an enterprise and taxes will cost around 19,000 rubles.

How to organize the process of production of chocolates at home?

An important condition for the production of delicious chocolates is strict adherence to the technological process. The recipe for their manufacture is easy to find on the Internet, but let a specialist do it. Complex recipes, selected chocolates - for exquisite sweets. The standard technology for making chocolate at home does not require special efforts and costs.

Required Ingredients:

• Flour - 1 teaspoon.
• Cocoa - 5 tbsp. spoons.
• Milk - 150 ml.
• Butter - 50 g.
• Sugar - 5-7 tbsp. spoons.
• Forms for pouring the finished product.

Milk, cocoa and sugar are mixed in a small saucepan or bowl, the resulting mixture is brought to a boil for small fire. Oil and flour are gradually added to it, with continuous stirring. When it turns out homogeneous mass- the chocolate is ready. It remains only to pour the filling into it (chopped peanuts, walnuts, raisins, waffle crumbs) and pour into molds.

If, according to technology, you need to put whole nuts in chocolate, then the mold is filled halfway, the filling is poured into it, which is poured with chocolate on top. After a few hours, the sweets harden and you can eat them.

With the correct organization of the production process, the following conditions must be observed:

1. Maintaining the temperature regime during storage of finished products within 15-180C. The split system and refrigerators do an excellent job with this.
2. Compliance with the terms of product implementation - no more than 2-6 months. So that chocolate does not lose its taste and presentation, it should be stored refrigerated.
3. Transportation of chocolate is carried out in specially equipped vehicles.
4. Use for business premises with an area of ​​at least 60 sq.m. It allocates 2 premises for a warehouse for storing raw materials and finished products, a place for a production workshop, and a sink.

Advice. Very important when self-cooking chocolate, buy good equipment, since the taste of sweets depends on it.

True, in 99% of cases, small businesses do not produce their own chocolate, but buy a ready-made product, process it and produce delicious sweets.

Assortment of handmade chocolate products

To attract as many customers as possible, it is desirable to diversify the assortment of chocolates.

Current offers include:

• Gift Baskets.
• Chocolate figurines, postcards, portraits, sculptures.
• Truffles.
• Praline.
• Milk, black, white chocolate.
• Chocolate fountains.
• Diet chocolate and more.

Recently, one of the fashion trends among culinary specialists is a non-standard mixture of tastes and aromas. So, for example, the taste of chili peppers, olives, ginger and other spices is increasingly manifested in chocolate. Confectioners offer chocolate-covered bacon, sweets with dried tomatoes, candied fruit, thyme. Sweets filled with fragrant aromas of coffee, roasted sesame and grated nuts activate the senses. The original packaging further enhances the pleasure of refined taste candy.

In this case, the size of one candy should not be too large. To enhance the taste, it must be completely in the mouth. For example, the most common weight of truffles, loved by many, does not exceed 3-7 g.

Where to sell homemade chocolate products: chocolate candy market

There will be no problems with the sale of manufactured products if you agree in advance with retail outlets, cafes and restaurants on the supply of chocolate. True, given the fact that sweets home cooking have a short shelf life, it is better to produce them under the order.

Offer chocolate treats you can or organizing holidays. If things go well, then opening your own store will only increase turnover.

How much will it cost a beginner to organize a chocolate business: an approximate business plan for the production of chocolates at home

We offer an approximate business plan for the production of chocolate at home with the opening of your own store.

Start-up costs

If the entrepreneur does not understand the intricacies of chocolate production, then a specialist will have to be sent to the chocolatier courses, and these are additional expenses of 15,300 rubles.

Summing up, the calculation is given for the production of dark chocolate bars:

1. The cost of chocolate is 76.7 rubles. for 1 kg.
2. Taking into account production costs, the cost of chocolate mass is up to 500 rubles. for 1 kg.
3. 1 kg makes 10 standard chocolate bars. The cost of 1 tile is 50 rubles.
4. The retail price of chocolate is from 100 rubles. for 1 tile. Income is 50 rubles. from sale.

The monthly profit of the chocolate production shop is approximately 300,000 rubles. Within two years of productive work and subject to established sales, the initial costs of the business pay off.

Sweets are one of the most common and favorite confectionery products for children and adults in the world. sugar-based. They can have a different composition, taste, shape and design, they are made from one or several candy masses at once. The assortment of candy is several hundred items. Experts number about 500 types of these delicacies.

The production of sweets is carried out at specialized and universal confectionery factories, in large and small confectionery shops. There are several classifications of sweets: according to the design and availability of packaging (wrapped, not wrapped, in cores made of polymer and other materials, in fillets, in capsules, in foil, etc.), according to consistency (soft and hard), depending on method of preparation and finishing (non-glazed, glazed, chocolate with fillings and embossed patterns on the surface, in powdered sugar, in wafer crumbs, with colored powder, etc.).

That main part of the candy, which is under the icing, experts call the body. Candy cases are made from various candy masses. Finely ground chocolate mass is made from sugar and cocoa products with the addition of milk, fat, nut crumbs, vanillin and other flavoring and aromatic additives. The roasted base is a solid amorphous mass, which is made from sugar, various semi-finished products (berries, fruits, nuts) and other flavoring and aromatic components. The liqueur mass, as a rule, has a liquid or syrupy, partially crystallized consistency. It is prepared on the basis of sugar with the addition alcoholic beverages or without them (if we are talking about sweets for children), fruit and berry convenience foods and other additives.

Plastic and viscous marzipan mass is made from sugar and unroasted nuts with the addition of various aromatic components. Fondant mass has a fine-crystalline structure and is prepared from sugar and molasses. For improvement palatability various components are added to it (semi-finished products from berries and fruits, nuts, milk, etc.).

The milk mass may be partially or completely crystallized. It is made on the basis of milk, as the name implies, and sugar with the addition of butter, fruit and berry fillers and other additives.

The fruit mass is viscous in consistency and looks like jelly. It is made from sugar and fruit and berry semi-finished products. The creamy mass, oily and knocked down in consistency, is made from sugar, fat, chocolate with various additives. Praline finely ground mass is made from roasted nuts, sugar and fat with the addition of cocoa products, milk powder and other components. Whipped foamy mass is prepared from a foaming agent, sugar, gelling agent and various additives (milk, cocoa powder, berry puree etc.).

The jelly-fruit mass is similar in consistency to jelly and is made from sugar, jelly-forming agent, molasses and semi-finished fruit and berry products. The jelly mass has the same composition, with the exception of fruit and berry additives.

Candy bodies can be made from one or more candy masses. If there are several layers, then they are usually separated by wafers. They also cover the body of the product. In addition, nuts, berries and fruits, cookie crumbs, etc. are often used as fillers.

Confectionery production, in general, refers to a highly mechanized and automated industry. Food Industry. Most of the sweets are produced in a flow-mechanized way, except for expensive hand-made chocolates. A wide range of equipment is on sale for the manufacture of all types of confectionery products - from caramel to chocolate. The flow-mechanized line allows the production and packaging of casting glazed sweets with fondant, fondant-milk, jelly, milk and other cases. The maximum productivity of such a line is up to 10,000 products per minute.

Consider the process of production of sweets on the example of products from fondant and fondant-candy masses. The procedure for making this type of sweets consists of several main stages: cooking, boiling sugar-molasses-milk syrup, filtering it, churning fondant, dosing and mixing semi-finished products, tempering the candy mass, molding sweets and packaging them.

Fondant mass, depending on the components, is ordinary, dairy and creme brulee. The basis of any such mass is sugar, molasses and water. Only in milk fondant most of the water is replaced by milk, and in the mass of creme brulee there is baked milk. In addition to the main ingredients, the recipe also includes cocoa powder, red dye and vanillin.

There are several technologies for making fondant. For example, according to one of them, previously sifted and purified from impurities, sugar is loaded using a dispenser into a mixer, where molasses flows from a tank through a plunger dispenser, and water enters through another dispenser. All these components, getting into the mixer, form a mixture of granulated sugar and a solution of sugar in a water-treacle solvent. With the help of a plunger pump, the supply of which can be regulated, this mixture enters the apparatus, which is heated by steam. During its journey, the mixture gradually heats up, the sugar dissolves and forms a concentrated solution, which, in turn, is filtered and collected in a collector. The resulting semi-finished product is still too liquid, therefore, for further work with it, it is fed into the cooking apparatus.

All the released steam is separated in the steam separator, where the boiled solution enters. Then the syrup is filtered again and flows into the funnel of the fondant maker. It is supplied gradually, which helps to cool the liquid. The cooled solution is mixed in a fondant maker, which leads to sugar crystallization. The resulting lipstick is transferred to a heated collector equipped with a special stirrer. Heating is needed so that the fondant does not freeze ahead of time. At this stage, flavoring and flavoring substances, as well as dyes, are added to it. The resulting mass is brought to the desired temperature, molded and wrapped in a wrapper.

Molding refers to the process of giving candy a certain shape and appearance, including various finishes. Molding, depending on the type of sweets, is carried out in two main ways: with obtaining a candy layer or a tourniquet, followed by cutting it into separate portions, or by producing individual products at once. The candy layer is formed in two ways - spreading and rolling. In the second case, molding is carried out by casting or jigging.

Casting is carried out in molds that are stamped in rice or corn starch. The first method is somewhat more complicated and consists of several procedures: preparing the candy mass, forming the mass into a layer, curing the layers and cutting them into separate products or cases, if we are talking about the production of whipped and creamy candy masses.

When using the extrusion method, the mass is extruded in the form of a bundle through a hole in the dies. Then the tows are cooled and cut into separate pieces. This method is commonly used in the production of fondant and praline candies. One of the varieties of this method is jigging. In this case, the mass is extruded in a vertical plane. Cream, whipped, nut and fondant masses are formed in this way.

After molding, according to the recipe, candies can be glazed. This is done to protect the internal part of the product from the effects of the external environment, increase nutritional value, giving it a more attractive appearance and better taste. The sweet mass that covers the candy shells is called icing. The icing can be chocolate (it costs more and tastes better) or fat.

The procedure for coating the candy body with icing is carried out using special equipment. The tempered glaze is fed into a container, from which it flows onto the candy. And the lower side of the product, where the glaze does not fall from above, is glazed with the help of rollers. Then the candy is blown with air, which removes excess glaze, and cooled in a cooling cabinet at a temperature of 6-10 degrees Celsius for five minutes.

The finished candy is wrapped in a wrapper, packed in cardboard boxes or placed in boxes. Most of the products are wrapped or in plastic packaging. With the help of packaging equipment, sweets are wrapped on machines in a label or foil and in a label with waxed paper and foil lining. Ready-made sweets are poured into packs or boxes made of corrugated cardboard or plywood boxes, in which they go to stores.

There are other technologies for the production of fondant sweets with the addition of molasses (at least 3% by weight of sugar), which acts as an anti-crystallizer. When the mixture enters the fondant machine, it cools down, which allows you to maintain any crystallization mode. The degree of readiness of the syrup is determined by its moisture content. To obtain a fondant mass, flavors, flavoring substances and dyes are introduced into it.

Thus, the composition of the line required for the production of sweets from fondant includes the following equipment: a digester, a filter, a fondant maker, a tempering and jigging machine and a steam generator. Equipment in this configuration will cost 900 thousand rubles. Its payback period, according to suppliers, is less than six months. To service such a line, four workers are enough for one shift.

Production caramel products, which make up over 20% of the total production of confectionery products in our country, has some differences. As raw materials for their production, molasses, sugar and various semi-finished fruit and berry products, as well as all kinds of confectionery masses (milk, whipped, nut-chocolate, etc.) are used.

Technological processes include the preparation of caramel mass, its cooling, tempering, dosing, mixing with additives, rolling and molding caramel, cooling, separating the layer into separate products, feeding products to packaging.

First, sugar-treacle is made caramel syrup with a moisture content of about 15%, which is boiled into a caramel mass with a moisture content of 1.5-2.5%. The resulting mass is molded and cooled to a temperature of 45 degrees Celsius, wrapped in a wrapper, packed in packs and packed in boxes. For the production of caramel, a digester with a stirrer, an intermediate tank, a temperature table, forming rollers, a conveyor-type cooling machine, a vibrating tray, and tables for packing ready-made sweets are required. Such a line with a capacity of 150 kg of products per hour is also served by 3-4 workers. Its cost is about 1.2 million rubles.

A similar amount will cost equipment for the production of truffle sweets, which include cocoa in various forms (grated, powder, butter), toffee essence, coconut oil. Truffles are made in several stages, which include the preparation of the candy mass, tempering (one of the important stages in the production of chocolates in the first place), shaping the bodies, cooling, dusting with cocoa powder, finishing and packing the candies.

The production line includes a digester, tempering machines, churning, jigging, cooling and conveying equipment, icing machines, a steam generator, a conveyor belt for feeding candies to the stack. A line with a capacity of 150 kg of sweets per hour will cost 1-1.5 million rubles. Its payback period is, according to manufacturers, more than six months.

The cheapest line is for the production of dragees - small round candies in a glossy shell or in a polished sugar shell. Dragee consists of a body and an outer coating, which is rolled onto the body in special rotating kettles installed at an angle. First, the base of the dragee is prepared, then this mass is coated, glossy. Ready sweets are packaged and packed in boxes. Perhaps this is one of the easiest confectionery products to make.

A line with a capacity of 100 kg of dragee per hour, consisting of a micromill, a digester, a coating drum, a sugar sifter and a packaging machine, will cost 200-250 thousand rubles. To install this equipment, an area of ​​​​30 square meters is sufficient. m, and three people are enough to serve it.

Regardless of what kind of sweets you are going to produce, you will also need a specially equipped warehouse for their storage with a constant temperature of about 18-20 degrees Celsius and a relative humidity of no higher than 75%.

Entrepreneurs who do not have a large start-up capital are advised by experts to choose one direction to start. For example, you can produce only caramel and dragees or chocolates and truffles. Then, as the company develops and its profits grow, you can gradually expand the product range.

Large factories use lines with a capacity of more than 1000 kg of products per hour, and small enterprises acquire equipment that allows them to produce about 150-200 kg of sweets per hour. Mini-lines of domestic and foreign production are especially popular among entrepreneurs. A small area (about 100 square meters) is enough to accommodate them. The compactness and affordable price make it possible to buy these lines in the future, as soon as the company has the opportunity to expand the range of its confectionery products.

So, to open your own confectionery factory, you will need a suitable room, brought into line with all sanitary standards, equipment, qualified workers, including a confectioner and a technologist. The quality of your products and, consequently, the success of your business directly depends on the qualifications of the last two specialists.

Often small confectionery production are placed in the regions, since the average level of wages there is much lower than in large cities. Competition in the candy market is quite high both among domestic producers and among Western companies. Small enterprises working for the region sell their products through retail chains, individual food stores and points of private entrepreneurs. Some of them open their own points of sale - from individual stalls to shops.

If you plan to work with other regions, you will need a wholesale customer search manager. In addition, you should think about creating your own website with company contacts and data on the assortment.

Sales of confectionery directly depend on the season. The peak of sales of sweets in sets falls on the period of various holidays (September 1, March 8, New Year etc.), bulk candies sell well from autumn to mid-late spring. In summer, there is a significant decline in the market for chocolates, sweets, soufflés, but at the same time, it almost does not affect the caramel and dragee segment.

Lilia Sysoeva
- portal of business plans and guidelines

In Russia, the chocolate market is developing rapidly. From 2013 to 2019, chocolate consumption increased from 6 to 8 kg per person per year. Despite the trend towards proper nutrition and healthy lifestyle life, sweets and candies continue to buy: for themselves and family, as a gift for the holiday. The chocolate production business pays off in a matter of months and brings stable profits to the owners.

Chocolate Making Business Ideas

There are two models of the organization of the technological process: home or industrial production chocolate.

By choosing the first option, you can start a business at home in the kitchen, investing a minimum of money in equipment. But it will not be possible to officially register such a business, so the responsibility for working without registration with the Federal Tax Service and paying taxes will lie with you.

In the second case, you will have to comply with the requirements of the inspection authorities, rent and prepare a workshop, hire employees and set up a streaming release chocolate products.

Making handmade chocolate

"Chocolate boutique" is a concept that came to Russia in 2016. The boutique sells elite handmade chocolate made according to home recipes. The owners of such establishments rely on the uniqueness of products, yielding to large workshops in production volumes.

The range of chocolate boutique includes:

• dark, white and milk chocolate bars;
• chocolate with fillers - fruit and berry;
• truffles;
• sweets with non-standard fillings;
• gift sets from different types chocolate.

Customers can order customized kits, chocolate fountains and even engraved sweets.

The fashion trend of gourmet boutiques is a combination of incongruous tastes. High-end chocolate manufacturers offer ginger, chili, candied fruit, and even bacon as fillings. They sell fragrant sweets exclusively in original packaging.

Handmade chocolate is a joy for gourmets, so it will always find its buyer

Making fruits in chocolate

Strawberries, apples and bananas are fruits in demand all year round. Combined with chocolate, they form a unique delicacy. The advantage of the fruit-covered chocolate business is the minimal competition in the Russian market. The disadvantage is a pronounced seasonality. In winter, the cost of fruit increases, and the demand of buyers falls.

A possible way out of the situation is to rent an area in a city shopping center in order to work even in the cold season, in a place with maximum traffic. In advertising, you can focus on the saturation of products with vitamins.

There is nothing tastier than fruit in chocolate: neither children nor adults can resist this delicacy

Making figurines from chocolate

The technology for making chocolate figures is simple - hot chocolate is poured into the molds, then cooled until hardened and the halves are taken out. The edges of each are carefully heated and glued together. Cakes and pastries are decorated with figurines, they are given for holidays to children and adults.

To prepare a chocolate butterfly or openwork lace, you need:

• melted chocolate;
• glass bowl for heating;
• Silicone forms.

Instead of molds, you can use any objects: cups, stacks, spoons, paper sheets and others. Combining different types of chocolate and adding food colorings, confectioners give the figurines a unique design. Show your imagination and an unprecedented result will not keep you waiting.

Chocolate figurines are ordered to decorate wedding and anniversary cakes.

Where to start: registering a business

Chocolate production belongs to the food industry, so be prepared for numerous checks by the SES and Rospotrebnadzor. Register a business before starting work by choosing one of the forms - LLC or IP.

Advantages of the status of an individual entrepreneur:

• registration within 5 working days;
• minimum state duty when registering a business;
• minimum documents.

The main disadvantage of IP is the responsibility to creditors with all property. If you own an apartment, and your business has accumulated debts, be prepared for the property to be put up for sale.

Advantages of opening an LLC:

• financial responsibility within the authorized capital;
• a participant in a legal entity can withdraw from it by alienating a share of the company;
• the company can be sold or donated if necessary;
• in case of suspension of activities, the organization does not transfer contributions to pension and insurance funds.

The disadvantages of an LLC are a complicated registration procedure and the need to deposit an authorized capital of 10 thousand rubles, as well as a state duty of 4 thousand rubles. for setting up a company.

When registering, choose the tax system that is comfortable for you. Small businesses should consider a simplified regime (USN 6 or 15%). When planning to open a large-scale production, think about UTII (fixed tax on imputed income). The amount and procedure for paying taxes depends on the system chosen.

Table: comparison of tax regimes

tax regime	Limits
	Revenue	Average number of employees	Average annual value of funds	Kind of activity	Capital structure
BASIC	No limits
ESHN	No limits	No limits	No limits	Agriculture	No limits
UTII	No limits	100 people	No limits		The share of participation of other organizations is not more than 25%
USNO 6%	60 million rubles		100 million rubles	Except for some activities
USNO 15%
PSN	60 million rubles	15 people	No limits	There is a list of activities	For IP only

Obtain permits from Rospotrebnadzor and Pozhnadzor, as well as the conclusion of the SES on the possibility of starting work. Issue a health book, even if you make sweets in minimal quantities.

Organization of home production of chocolate

An exclusive home confectionery can compete with large-scale productions due to the quality of products, the use of natural ingredients and proven chocolate recipes. When working on your own, pay close attention to the quality of the product. Experiment with flavor combinations, offer customers a variety of products. The disadvantage of a home business is the inability to officially register a company. This is due to the fact that the kitchen must be removed from the housing stock in order to organize food production in it. All the risks associated with informal entrepreneurship, in this case, you take on yourself.

Recipe and manufacturing technology

follow the recipe and technological process in the manufacture of chocolate - the taste and shelf life of the finished product depends on this.

The simplest chocolate recipe at home:

1. Mix 5 tbsp. spoons of cocoa, 7 tbsp. spoons of sugar and 150 ml of milk in a bowl. Bring the mixture to a boil over low heat, stirring constantly.
2. Gradually add 1 teaspoon flour and 50 g butter. Continue to stir the composition until a homogeneous mass.
3. Pour hot chocolate into molds, after pouring the filling into it (wafer crumbs, nuts, raisins).

When choosing chocolate, customers first of all pay attention to appearance and taste qualities

Once the chocolate has cooled, it can be eaten. You can store homemade sweets for 2-6 months at temperatures up to 17 degrees. Transportation of chocolate is allowed only in vehicles equipped with cooling systems.

The weight of the candy should not exceed 3–6 g, so that the client can put it in his mouth as a whole and taste it without biting.

Requirements for the premises

Technical conditions for the production of chocolate are determined by GOST 31721–2012. In the document you will find information on the quantity of ingredients for the manufacture of various types of cocoa-based products, as well as requirements for equipment and workshop. Despite the lack of registration and checks, try to comply with the maximum requirements of the standard. The room should be ventilated, with an artificial temperature regime and a low level of humidity. The optimum temperature for storing chocolate is up to 17 degrees.

Purchase of equipment and raw materials

You can open a home confectionery with minimum investment if you work to order and use kitchen equipment. Purchase raw materials for chocolate production:

• chocolate mass or cocoa;
• cacao butter;
• sugar;
• vanilla;
• emulsifiers;
• milk or cream.

Buy quality ingredients. To save money, replacing cocoa butter with palm, and cocoa with carob, you risk the taste of future chocolate.

At home, use a coffee grinder to grind cocoa beans into powder.

As your business develops, start purchasing professional equipment:

• high power juicer for cocoa butter;
• grinder to remove excess moisture;
• tamper for quick crystallization of chocolate;
• various shapes and stencils.

The cost of a home kit for the production of elite sweets does not exceed 150 thousand rubles.

Sales and advertising company

At first, sell candy directly to customers. To do this, create groups in in social networks, take attractive product photos and place ads. Invite friends and acquaintances to groups, set up targeted advertising for members of competing groups.

When you develop the business and open a kitchen outside the home, having received permits from the SES, negotiate with retail chains and coffee houses that do not have cooking and supply sweets for sale. The main thing is to comply with the terms of delivery and storage of goods.

Financial calculations

Home production does not require special costs and pays off within a few months.

Table: business start-up costs

Table: systematic costs

Planned income

The cost of one bar of exclusive handmade chocolate is 200 rubles, the cost of its production is 25–35 rubles, depending on the filling. On average, 200 tiles can be sold per month, the total income is 40 thousand rubles. Net profit per month - 15 thousand rubles, the payback period for a home business is 5 months.

Business plan for the production of chocolate on an industrial scale

Industrial production is different from domestic production. You will not be able to cope with the volume of production alone, you will need to attract employees. Equipment for a full-fledged workshop costs dozens of times more, and manufacturing technology is more complicated than homemade.

First of all, hire a technologist for the enterprise. He will be responsible for the process of making chocolate and working out recipes. Buy raw materials only after working out each recipe.

To obtain chocolate, cocoa beans are roasted, ground and mixed with the remaining ingredients in a conche machine, and then cooled and formed into bars.

The process of making chocolate in the workshop is automated and includes the following steps:

• dosing of components;
• initial mixing;
• mixing in a conche machine up to 3 days;
• heating the chocolate mass to 50 degrees;
• filling in forms;
• cooling to 33 degrees and holding for 40 minutes;

Production different varieties chocolate differs in the initial set of ingredients and technology adjustments. To make porous chocolate, it is enough to add air when loading raw materials for conching, and for bitter chocolate, you will have to use more cocoa powder.

Room selection

To organize a chocolate shop, a room with an area of ​​60 sq. m. Requirements for the workshop:

• not part of the housing stock;
• equipped with ventilation;
• there are sinks with cold and hot water;
• the walls are tiled up to 1.5 m from the floor;
• the rest of the walls are painted.

To make tiles and sweets perfectly even, buy a molding machine in the workshop

Indoors, equip a place for a product warehouse with an optimal temperature, as well as an office and a workshop with equipment directly.

Purchase of equipment

The cost of purchasing equipment ranges from 1 to 10 million rubles. Industrial equipment for the chocolate shop:

• ball mill for mixing ingredients;
• boiler for kindling oil;
• conche mixing machine;
• refrigeration equipment;
• tamper for crystallization of chocolate.

In conche machines, the chocolate mass is kept under constant stirring for 24–72 hours.

Auxiliary equipment:

• conveyors;
• ventilation system;
• thermostats;
• planetary pumps;
• hoods;
• molding equipment;
• packaging unit;
• printing press for wrapping.

Purchase of raw materials

Chocolate is made from cocoa beans, which can be purchased in Africa, Australia, and Asia. There are three varieties of beans suitable for chocolate production:

• "Creole" - selected beans of the highest class;
• "Foreigner" - medium quality;
• "Pumpkin" - low-grade beans.

Cocoa beans go through three stages before turning into powder:

• frying at a temperature of 150 degrees;
• separation of liquid and husks;
• grinding into powder.

In addition to the powder, buy cocoa butter, sugar and milk, as well as filling ingredients if you plan to make candies.

Do not save on ingredients: the more natural ingredients, the higher the quality of chocolate

Recruitment

For the normal functioning of the workshop, hire employees. Make sure everyone has a valid health book.

Composition of employees:

• manager;
• accountant;
• technologist;
• confectioners;
• driver;
• cleaner.

Sign non-disclosure agreements with the company's recipes with employees.

Formation of the assortment

Large confectionery factories use a similar recipe, and their production volumes do not allow producing exclusive chocolate in small batches. In a small workshop, you can make chocolate according to original recipes by varying the composition of the components and fillings.

Together with the technologist, evaluate the possibilities of production, calculate the expected volumes of output. Develop your own specifications. Based on the planned purchases of raw materials, make a menu. Design them and post them on the company's website or in a group in social networks.

The range of high-end chocolate boutiques usually includes handmade sweets and cakes, as well as beautifully packaged gift sets.

Possible distribution channels and advertising

Chocolate lovers (82%) buy their favorite product in supermarkets at the same time they buy other goods. At the same time, 21% of them are ready to specifically go to the store for chocolate. More often than others, milk tiles are chosen, less often - bitter ones. White chocolate love only 4% of buyers. Gaining momentum "chocolate boutiques" with exclusive varieties of your favorite product.

Possible distribution channels for products:

• supermarkets;
• grocery stores outside the chains;
• stalls, tents;
• coffee houses, cafes;
• fairs, exhibitions.

• shops, coffee houses;
• Internet, social networks;
• city ​​magazines;
• issue of own catalogues;
• sponsoring events.

So that your product does not get lost on store shelves, do not skimp on original packaging and memorable advertising

Business calculations

The calculations are given on the example of a workshop with an area of ​​60 sq. m., equipped with everything necessary and operating under a license.

Table: opening costs

Table: recurring costs

Expected income

The cost of one chocolate bar is 100 rubles, the cost of making it is 20–35 rubles. On average, only through retail chains per month you can sell 5200 tiles, the total income is 520 thousand rubles. Net profit per month - 260 thousand rubles, the payback period for a home business is 2 years.

Business profitability reaches 200% even when using natural ingredients. If you replace cocoa powder and cocoa butter with cheap analogues, it will increase by another 1.5 times.

Franchise or own brand

You will need an impressive amount of capital to start your chocolate business from scratch. There is an exit. If you doubt your abilities, buy a franchise. Known chocolate factories franchising:

• "Chantimel";
• Podarilli;
• Frade.

Franchise Benefits:

• work under a well-known brand;
• proven production technology;
• the opportunity to buy equipment at a discount/leasing;
• consulting assistance;
• business mechanics;
• feeling of teamwork.

Franchising Disadvantages:

• the need to pay the franchise seller a monthly remuneration - royalties;
• high cost of business;
• excessive requirements for the incoming partner;
• the need to comply with the conditions of the franchisor.

A franchise buyer always runs the risk of running into an unscrupulous company that, instead of the existing mechanisms for effective work, gives only a couple of instructions for doing business.

Franchise "Konfael" allows you to ensure stable turnover and gives you the opportunity to get higher profitability compared to a business created from scratch

Rookie Mistakes

Beginners in chocolate business are often wrong. The key problem is the underestimation of consumer requests. Manufacturers in small towns are especially guilty of this. They rely on the uniqueness of the product, not paying attention to consumer qualities. As a result, the client receives an exclusive candy in an expensive package, but it turns out to be obscene in taste. Naturally, the client does not come again. In general, in provincial towns, people make excessive demands on the quality of food products, compliance with which is the key task of an entrepreneur.

Having decided to start a chocolate production business and having enough funds, do not hesitate. Assess the market in your city, analyze the demand of potential buyers. Calculate your expenses and income and get started. If you doubt your abilities, choose a popular franchise and follow the proven methods of professionals.

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Candy production: the main stages + what equipment you need to purchase + the choice of raw materials + what you need to register an LLC or an individual entrepreneur + renting a room for a factory + searching for full-time employees + where to sell products + when the sweet business pays off.

Even in the midst of the financial crisis, the production of sweets is in demand.

This business idea is quite universal: you can even do it at home by purchasing only raw materials and a variety of candy molds. The only disadvantage of this format is that you cannot cook a lot of goods for sale on your own, without the help of special equipment.

In this article, we will tell you how to start your own sweet business in Russia by organizing a mini-factory if you expect to receive significant income from your activities.

Organizational issues for opening a “candy” business ...

First of all, you should think about legalizing your business, that is, visit the Tax Service.

If you are going to trade in small lots, then it is enough to pay taxes according to the simplified system. Registration will take approximately one week. Don't forget to pay the state fee of 800₽! As a result, you will receive documents on registration of individual entrepreneurs, an extract from the USRIP.

If you are ambitious and intend to provide the whole country with chocolates, then it is better to become a legal entity. Suppliers and retail chains are better in contact with LLC, more boldly enter into contracts.

Read more about the formation of LLC on the website of the Tax: https://www.nalog.ru/rn77/yul/interest/reg_yl

To obtain LLC status, you will need the following package of documents:

Up to this point, you must decide on the legal address. It can even become a private house or apartment, but it is still better to buy or rent non-residential premises.

After receiving the documents (certificate of registration, extract from the Unified State Register of Legal Entities), you must order a seal and open a bank account.

Any business that is related to food must be approved by authorities such as the SES and Rospotrebnadzor:

Rospotrebnadzor.

Specialists will check your candy production technology. If everything is in order, then the supervision will issue a quality certificate.

SES and fire inspection.

They check the premises and equipment for compliance with standards. The building where the production takes place and the equipment is located must have a fire system, an alarm system, ventilation, an evacuation plan, fire extinguishers, etc.

Be sure to make sure that your production workers have a medical book and pass a medical examination on time.

At this stage, you need to spend approximately 20,000 rubles. This amount includes equipping the premises with the necessary fire-fighting equipment, tax payments and other expenses when obtaining permits from government authorities.

Plant space rental

The plant will need a room of at least 60 m2, because the equipment is large and takes up a lot of space. In addition, employees need space for locker rooms and for lunch breaks.

If you plan to only produce chocolates and sell through intermediaries, then you can look for premises outside the city. If you want to produce and sell in the same building, then you have to look for a territory near which there is a large traffic of people.

Rental of premises for the production of sweets - from 80,000 rubles.

Common technology for the production of sweets

A novice businessman who decides to please people with the preparation of sweets must know what technology they are used to produce:

Stage 1.	Cooking confectionery mass. It consists of sugar, agar, water, molasses, milk, butter, nutritional supplements(colors and flavors). Depending on what kind of candy you are making, the ratio of ingredients, mixing temperature of the composition, consistency, etc. will change.
Stage 2.	Here we start forming the candy. To do this, you need to pour the mass into sifted, and, most importantly, dried corn starch. It helps form the body of the candy and removes excess moisture from the surface. It is important to maintain the correct temperature when pouring. For each type of candy, it has its own: fudge - 70 ° C; jelly based on agar - 75 ° C; milk and fruit filling - 100 ° C; on pectin - 95 ° C; on caraginan – 80 °C; sweets with liqueur filling - 95 ° C.
Stage 3.	Glazing candy. This process is not so important, because you can do without it. But it is worth knowing that it is used not only to create special taste qualities. First of all, icing is used to keep sweets fresh longer and not harden. Chocolate usually acts as it, but when it is used, under the influence of time, a white coating may form on the candy. It is harmless, but slightly spoils the appearance of the product. If use confectionery glaze, then plaque will not form, because it does not have fat subsidence.
Stage 4.	Candy production technology is completed at the drying stage. The formed sweets are sent to a special chilled chamber so that the icing or chocolate hardens and the body becomes structured.

The production of chocolates described above is a certain standard, but not strict rules. After all, you can make caramel and lollipops for sale, and then the recipe will be completely different.

It is necessary to store finished products at a temperature within + 5-18 ° C, air humidity in the room - 75%.

Necessary equipment for the production of sweets

In the table below, you will see a rough list of what kind of equipment for the production of chocolates from chocolate you may need. We offered for consideration a ready and completed line.

If you are an experienced entrepreneur and want to purchase equipment separately, you will need a cooker, a refrigeration unit, a chamber for drying and forming sweets. But it is worth noting that such a step is not always a guarantee of savings, but more often even vice versa.

1. Basic equipment.

Name	Qty	Price, rub.)
Total:		8 018 000 rubles
Complete line for the production of sweets, which includes: ball mill; tempering machine; container for kindling; conche machine; refrigeration unit; packing line.	1	8 000 000
Packing tape	5 rolls	18 000

2. Furniture for staff.

Name	Qty	Price, rub.)
Total:		81 100 rubles
Office table	3	6 000
Chairs	3	2 400
Notebook	3	60 000
Changing room for workers	1	8 000
Uniform for workshop employees (headdress and gown)	10	4 000
Telephone landline	2	700

Purchase of raw materials for the production of sweets

Each type of sweets is made according to its own recipe, so it is impossible to say what kind of raw materials you need.

Below we present only the most necessary ingredients for the preparation of sweets, which are used in most cases:

You can add peanuts, nougat, marmalade to sweets. Then you will have to purchase this raw material additionally, but in a small amount compared to the main ingredients.

The purchase of raw materials must be coordinated with the production technologist.

Search for employees for the production of chocolates

For a small workshop, at least 4 workers will be needed, who will work in shifts. It is good if people have experience in this field. If you have not found qualified personnel, then you will have to allocate an amount from the budget for short-term training courses for employees.

In addition, you will need an accountant on a permanent basis, a technologist who will monitor production, as well as a sales and advertising manager.

Sales of products

The best advertisement is the quality of your chocolates. If the product tastes good, people will quickly spread the word about it. But to launch word of mouth, you need to find points of contact with your first customers.

The main task of the founder or managers is to find partners who will sell the plant's products in stores. To do this, you need to personally meet with the owners of outlets, discuss all the terms of the transaction, etc.

You can sell chocolates without intermediaries. To do this, purchase counters, get permission from the SES, the fire inspectorate and Rospotrebnadzor. It is better to hire a salesperson, because if you also deal with sales yourself, there will be no time for administrative work.

But spending money on advertising is not worth it, unless you order the development of your factory logo and candy labels to specialists. It will cost about 5,000 rubles. It is also worth creating a website, but at the initial stages of promotion this is not necessary.

Handmade sweets as a business idea.

How to open your own production? Sweet business.

Candy production - let's talk about profitability ...

As you can see, opening even a small factory for the production of chocolates will cost a tidy sum - from 9,000,000 rubles.

Specifically, this amount includes:

Now let's talk about the cost of production. 1 without additives will cost the plant 500 rubles. This amount takes into account not only the payment for raw materials, but also other related items of expenditure (taxes, utilities, etc.)

And how much does a bar of chocolate cost 40-60 grams? Approximately 100 rubles. From a kilogram of chocolate we will get about 25 bars of sweets, i.e. more than 2000 rubles of income.

Candy production will pay off in 2-3 years with the right approach. If the business becomes successful, then you can receive a net income of 200-400,000 rubles per month.

Summing up, I want to focus on the pros and cons of candy production in Russia:

Advantages	Flaws
Business can be started at home. If there is demand, then you can open a small confectionery shop.	If you want to create a factory, even a small one, you will need a large initial investment.
There is always a demand.	High competition in the market with popular confectionery factories in the country.
There are many ready-made prescription, you can also come up with new technologies for the production of sweets.	You need to change the assortment often to surprise customers.
High business profitability.	Rospotrebnadzor and SES will be frequent guests at the production site.

Consider all the nuances and carefully study the market before starting a business.

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Photos

Ivan Anisimov

The Pobeda confectionery factory in Russia has two production facilities, and both of them are located in the Moscow region, in the Yegoryevsky district. Various confectionery products are made here, from chocolate bars and sweets to marmalade. All factories - production full cycle. That is, chocolate for the manufacture of chocolate bars and sweets at the factory is made independently and according to own recipes. This year, the company opened a branch in Latvia - this is how it plans to arrange supplies to the European market. The Village went to Yegorievsk to see what and how sweets are made of.

Raw material preparation

From the outside, the building does not hint at the fact that chocolate rivers flow through the pipes, and mountains of sweets and marmalade ride along the conveyors. Factory as a factory. But as soon as we went inside, we immediately felt the smell of chocolate. It became clear - we are exactly on the spot. As usual, we put on disposable gowns, slippers, shoe covers and washed our hands and went to production.

Everything starts with a warehouse and ends with it - raw materials are stored separately, there is a room for finished products. The raw materials are packed in boxes and large bags, on some we see the inscriptions "Made in Ivory Coast", "Made in Malaysia" or "Made in the Netherlands". To make chocolate, among other things, you need cocoa butter and cocoa liquor, and for candy fillings - vegetable fat (it uses a fraction palm oil). The equivalent of cocoa butter is sometimes added to the fillings - this is a mixture of palm oil with other exotic oils.

The first step in preparing the components is melting, as they are all solid. All this happens in ovens: an employee unpacks a cardboard box containing a large rectangular briquette of beige grated cocoa, vegetable fat or cocoa butter (ovens for the last two components are called “fat melters”), and throws it into the oven. The temperature there is about 85 degrees for grated cocoa and 65-70 degrees for cocoa butter and vegetable fats (the temperature is not universal, everything is individual for different equipment and raw materials). It is important that there are three separate fire chambers: for confectionery fat, for grated cocoa and for cocoa butter. Their streams do not mix unless it is necessary for the recipe. Then the components, which are already in a liquid state, enter the tank through the pipes, where they are weighed. Dry ingredients such as cocoa powder, sugar and various sugar substitutes (stevia, fructose, lactose), powdered milk(whole, fat-free), dry cream or whey are poured into metal tanks, then they are automatically dosed using a vacuum.

confectionery factory"Victory"

LOCATION

Egoryevsk, Moscow region

OPENING DATE: 1999

EMPLOYEES: 1,558 people in the company (more than 700 of them -
at the factory)

PLANT AREA: 35,000 sq. m

www.pobedavkusa.ru

Preparation of chocolate mass

After the components are prepared, they all enter the recipe station through pipes. Here they are weighed again and, according to the recipe, they go to the chocolate mass preparation shop. Here, in a container with a capacity of one and a half tons, all the ingredients are found and mixed with cocoa butter and sugar. But the mass is not yet ready: it is tough, and the sugar crunches in it. It is necessary to grind sugar crystals into powder. This happens in a special container, where there is a pair of metal shafts that grind the mass to 90 microns. Then it is passed through five-roll mills, which look like huge rotating rolling pins, directed vertically. The mass is passed between the shafts and gradually reaches the last one, from which it is removed with a metal knife.

In the form of shavings, it enters the conche machine, where it is kneaded for 10-12 hours. The conching process is responsible for the formation of flavor in the chocolate mass. By kneading, heating, opening or closing metal shutters, you can change the taste. For example, if it is milk chocolate, then when it is heated to 80 degrees and the metal shutters are closed, all the cocoa flavor remains inside, and the sugar caramelizes, so you can get a caramel-flavored mass at the exit. If the factory wants to soften the taste of bitter chocolate, then metal shutters are opened on the conche machine to release the acids from the grated cocoa.

The filling for chocolates is prepared in a similar way - all the ingredients are ground in five-roll mills and kneaded in conche machines. Only cocoa butter with soft vegetable fat is taken as the basis. In wafer sweets, the filling differs from chocolate candies in texture, components and manufacturing principles. It is prepared in a ball mill - a container in which metal balls not only grind the ingredients, but also beat them a little.

Production of chocolates and chocolate

Chocolate mass with a temperature of 28 to 31 degrees is fed to an automatic installation, through which it goes to molds for chocolate bars. The molds are preheated so that the chocolate does not freeze immediately when it hits them. After the form is filled, it first passes through the vibration zone: the conveyor shakes it so that, firstly, excess air bubbles come out of the chocolate, and secondly, the chocolate is distributed evenly along the given edge.

Further, the molds go to the refrigeration tunnel, where the chocolate spends from 20 to 40 minutes at a temperature of 10–15 degrees. After the cooled forms are automatically turned over using a special drum, and the tiles can be easily removed from them. This happens because chocolate at low temperatures shrinks by a millimeter and becomes smaller than the shape. People on this line are kept to a minimum: one employee monitors the flow of mass to the plant, the other monitors the weight of the product. Metal detectors are installed everywhere: chocolate must be safe, without foreign inclusions.

The tiles go to the packaging machine: here everything happens automatically. Then the product is manually packed into boxes, workers check the dates, the integrity and correctness of the packaging. Those products that do not fit the test fly into the container with a marriage. True, such a marriage is not thrown away, but processed and put back into production. Chocolate with additives like nuts and raisins is not made here, all this is made at the site in Klemenovo.

The candy mass is also first heated. Both the chocolate mass and the filling mass are fed to the installation at the same time. In order not to mix them, the masses are diluted through their channels, which go to the nozzles - holes. Inside such a nozzle there is another one: the filling is fed through the inner hole, and the chocolate mass is fed through the outer hole, with a slight delay. Then the sweets also pass through the vibration zone and enter the refrigeration tunnel. If there should be a nut in the candy, then a special nut spreader adds it: needle fingers dip the nut into the filling. Near the exit from the tunnel (at the factory it is called “candy evacuation”), a knock is periodically heard: when the molds are turned over, they are knocked on so that nothing remains inside. Then - automatic packaging and packaging: some sweets are put into bags, others - into boxes.

Ready dough through a distribution pipe it is fed into a storage tank, to which a comb is connected, distributing the dough over the plate. The volume of one serving of dough is calculated so that when closing this frying pan with flaps in a small cell, the dough is distributed over the entire surface. The closed pan enters the oven, and the sheet is baked for three minutes. After all the sheets fall into a special chamber: the oven can bake waffles unevenly, and in this cabinet the moisture content of all sheets is balanced.

Next, the filling is spread on the waffles. It is pre-whipped in a mixer to a certain density, cooled and fed under pressure to the rollers. Their principle of operation is the same as that of a roll-on deodorant: as soon as a sheet approaches, the roller passes over it, transferring the filling to the wafer. Then another wafer sheet is placed on top, automatically pressed, and then the workpiece enters the cooling cabinet. After the product, which looks like a cake, is served for slicing: knives first cut it in length, and then in width. Special rollers and guides separate the sweets from each other. Then all the wafers are poured with chocolate, pass through the vibration zone and are again sent to the refrigeration tunnel, from where they go directly to the packaging and packaging shop.

By the way, factory employees can try everything that is produced here. True, not in the workshop, but they can take a handful of sweets and chocolates with them for lunch. All finished products is sent to the warehouse, and from there to stores in Russia, the CIS countries, Germany and even the USA.