Pasta is an economical and favorite dish of many people. Not only exclusive Italian brands are popular, but also Russian-made products.

Therefore, entrepreneurs who want to create a successful and profitable manufacturing business should consider the option of organizing the production of pasta.

But it should be borne in mind that a large amount of money will be needed to start a business. If you draw up a competent business plan for opening a pasta shop and act in accordance with its points, the production will quickly pay off and begin to bring good profits, since pasta always remains in demand.

Business Opportunity Assessment

Before drawing up a business plan and starting a pasta business, you need to assess the market for this product in your region. It is important to pay attention to how many established enterprises already exist, what volume of production they have and whether it fully satisfies the demand of consumers. Are there any major competitors who can prevent you from fully implementing your plan?

This business is great for a small town, because there the chances of encountering serious pasta manufacturers are much lower. Accordingly, if you have confidence in your abilities, you can safely proceed to the implementation of this idea. Even if there is high enough competition, there is no need to worry that the business will fail. If you improve the quality of the produced pasta and identify all the shortcomings and mistakes in the work of competing enterprises, you can easily surpass them.

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Types of pasta

Pasta is consumed by most of the population, since they are sources of carbohydrates, contain crystallized starch, and help the human body maintain a stable blood sugar level. Pasta also contains B vitamins, proteins and a lot of fiber.

There are a large number of different types of pasta, which are grouped in accordance with the classification of GOST 875-69:

1. According to the type of flour - the first or the highest.
2. By form:

• tubular (feathers, pasta, horns);
• threadlike (vermicelli - thin, cobweb, amateur);
• ribbon-like (noodles - smooth, corrugated, wavy);
• curly (products of any shape with a maximum fracture thickness of 1.5 mm - stamped and 3 mm - pressed).

Also, pasta varies in length. There are long (15-50 cm) and short (1.5-15 cm). The latter are subdivided into short-cut and stamped. Curly ones are produced only short. There are also soup fillings, skeins, nests, products made using various dyes and flavors. The production of pasta is carried out according to special technologies, a certain composition of the dough is used, as a result, products are obtained, the samples of which differ from each other in quality.

Now the most in demand is a new vacuum technology, which can be used to make transparent and glassy pasta - they do not boil and do not stick together when hot.

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Search for suitable premises and registration

The first thing you need to include in your business plan is finding the premises necessary for the production to work. There are no special requirements for it, the main thing is that its area is sufficient for the installation of all equipment and the arrangement of a warehouse where raw materials and finished products will be stored. A warehouse will need at least 90 sq. m.

After the premises are rented or purchased, it is necessary to carry out repairs in it and immediately proceed to solving paper issues. It will be necessary to obtain a permit for the operation of this area for the production of food products from the sanitary and epidemiological service. Also, to start production, you will need to register with the Federal Tax Service as an individual entrepreneur or LLC, the Pension Fund and other government agencies.

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Sales channels

The business plan for the production of pasta should include possible distribution channels for the finished product. The target audience is almost all categories of the population - both children and adults. Pasta is used as a separate side dish and is included in various dishes, respectively, a significant part of consumers are catering establishments, schools and preschool children's institutions, canteens of educational institutions, enterprises, restaurants or cafes.

You can sell finished pasta products using the following distribution channels:

• supermarkets and retail chain stores;
• wholesale distributors who deliver products;
• municipal institutions;
• restaurants and cafes.

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Purchase of equipment for work

The next stage, which includes a business plan, is the selection and purchase of the necessary equipment. To do this, you need to decide which option for completing the production line is most suitable in terms of price and quality. There are several types of lines used for the production of pasta:

• team;
• semi-automatic;
• full cycle automatic conveyor.

If you have sufficient funds, it is best to purchase a conveyor belt. This line carries out all the work automatically and one worker is enough to service it.

If the business plan does not provide for large expenses, you can buy the equipment separately. In this case, it is possible to select relatively inexpensive options. The semi-automatic line will be much cheaper.

All purchased equipment must be accompanied by certified documentation. After installing it and preparing the shop for work, you need to make the first trial batch of products. But before that, it is important not to forget to obtain a special permit, thanks to which the workshop can be operated for the production of pasta.

All documents are drawn up by the local administration together with the inspection authorities. A permit is issued to an entrepreneur after total control of the production process that is part of the raw materials product and its compliance with GOST standards. Therefore, before starting the check, you need to draw up an action plan and adhere to it strictly so as not to forget anything and take care of such moments in time:

• determine the class of products produced - the first or the second;
• choose the type of manufactured food products - A, B or C;
• purchase flour that meets GOST standards;
• check the technological process of dough preparation;
• control the formation and cutting of raw pasta;
• make sure that the drying conditions are correct, as well as the packaging and storage of ready-made raw materials.

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Optional equipment

The standard set of equipment consists of a press, a flour sifter and a drying line. High capacity lines include conveyors and stabilizing bins. The press is equipped with various special dies, which depend on the assortment selected for production. The service life of the matrix ranges from 500-2000 working hours.

Additionally, the business plan must include the purchase of equipment for packaging finished pasta. It can be semi-automatic or automatic - the choice depends on the volume of production. Before packing, finished products are aged for at least 4 hours in a dry room in cardboard boxes. Only then can the pasta be packaged.

There is equipment that works with the use of hydrothermal technology for the manufacture of pasta. It contains a special cooler that allows immediate packaging of products.

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Staff recruitment

The next item that is included in the business plan is hiring the necessary personnel. To start the formation of the production process, you will need:

• manager;
• technologist;
• accountant;
• workers (1-2 people);
• driver.

For this type of business, a technologist is the most important employee, even more important than a manager. The taste characteristics and quality of products, which influence consumer demand, depend on the technologist. Do not forget that the technologist is also the keeper of commercial secrets that are usually of interest to competitors. Accordingly, the salary of this employee must be decent.

The manager performs his functions and is an equally important employee. His responsibilities include:

• organization of product sales;
• administrative and economic activities;
• organization of logistics (if the company has its own transport);
• marketing work.

All employees must have a specific work plan and clearly fulfill their duties. The successful development and profitability of the enterprise largely depends on this.

Entrepreneurs who want to create a successful income in, should think about organizing an entrepreneurial activity for the production of pasta. Just note right away that this requires sufficient start-up capital. The main advantage of this business is that pasta always remains in demand.

Consider the detailed instructions for creating an enterprise for the production of pasta. First, assess the market for products in your area. How many established manufacturers are there? Are their production volumes sufficient to meet the demand of all consumers? Are there any strong players who will be more competitive in the future? Note that this is a good option, since you are unlikely to encounter large enterprises there.

Permitting documents

You need to register as a business entity and indicate the OKVED code: 15.85 - production of pasta.

What else to do:

1. Obtain a production certificate from the Sanitary and Epidemiological Service. It is a permissive document for the operation of the premises for the manufacture of food products.

2. Obtain permits from executive authorities, fire protection and environmental services.

3. To teach a certificate. The production of pasta must match. The certificate is issued on the basis of an expert opinion on the quality of samples of the manufactured product. This procedure is carried out after the start of the technological line.

Equipment and technological process

Today, practically in every region of the country there are manufacturers of equipment for the production of pasta. You just have to determine the price category, familiarize yourself with several options and choose the most suitable one. Don't skimp, as usually the price corresponds to the quality.

There are several options for pasta production lines:

• team;
• automatic conveyor. When buying a conveyor, do not count on an amount less than 1,000,000 rubles;
• semi-automatic. Semi-automatic lines cost from 500,000 to 600,000 rubles.

If you buy the necessary equipment separately, you will have to pay from 300,000 to 400,000 rubles.

The first option is the cheapest, so it is suitable for an organization. If you have a large amount, buy a conveyor. This installation greatly simplifies the work. The full-cycle conveyor line is fully automatic, here without the work of people they go through all the stages, starting with flour mixing and ending with the packaging of the finished product. The main thing is that such a line can be serviced by one employee. In addition, the line performance is much higher than other options.

The composition of the conveyor with a capacity of 250 kg / h:

1. Pressing equipment complex
   1. flour preparation unit (overturning bags, mixer, screw conveyor);
   2. sifter;
   3. Press;
   4. control panel for the pressing complex;
   5. steam treatment;
   6. supports for trays.
2. Drying complexes
   1. drying chamber;
   2. carts and trays.
3. Filling and packaging installations
   1. inclined belt conveyor;
   2. product packaging;
   3. conveyor of packaged products.

Pasta production process

Searching for premises and hiring employees

There are no special requirements for the premises. The main thing is that its size is sufficient for the installation of equipment and the arrangement of a small warehouse for storing raw materials and finished products. It is recommended to set aside for the warehouse - at least 90 sq. m.

The sanitary and epidemiological service must issue a permit for the operation of this premises in the field of food production.

Staff recruitment

For the normal functioning of the company you will need:

• manager-manager;
• two workers to service the line;
• technologist;
• driver;
• accountant.

The most important person is technologist, since the quality of the manufactured products largely depends on it. Naturally, you cannot do without a manager-manager. He is responsible for the marketing of finished products. There are several marketing options:

• signing contracts with bases and large grocery warehouses;
• agreements with retail chains in your region;
• supply of products to catering enterprises (bars, cafes, canteens and restaurants);
• winning tenders for the supply of pasta to children's institutions (kindergartens, schools, camps).

Investments and income calculation

Equipment costs (prices in rubles):

• flour sifter - 9,000;
• dough mixer - 23,000;
• pasta press - 180,000;
• drying cabinet and trays - 31,000;
• line for packaging finished products - 65,000.

Total - 308,000 rubles(initial investment).

Staff salaries (prices in rubles):

• manager 20,000;
• a worker to service the line - 20,000 rubles;
• driver - 12,000 rubles;
• technologist - 15,000 rubles.

Total - 67,000 rubles per month.

Salary tax. - 67,000 x 30% = 20,100 rubles.

Purchase of raw materials

The ingredients for making pasta are flour and water. For 1 kg. the finished product needs 950 grams of flour.

Daily production volume - 100 kg, monthly - 100 kg x 22 working days = 2200 kg.

The wholesale price of flour is 12 rubles / kg, the price of 950 grams is 11.4 rubles. 11.40 rubles x 100 kg x 22 days = 25,080 rubles. per month.

Monthly costs (prices in rubles):

• rent - 8,000;
• payment of utility bills - 10,000;
• purchase of raw materials - 25,080;
• Payroll of personnel - 67,000 + tax 20,100 rubles;
• transportation costs - 12,000;
• packing bags - 4,000.

Total - 146 180 rubles per month.

Production income

Retail prices 1 kg. pasta: loose - 30 rubles, packed - 40 rubles Profit from packaging including VAT (20%) - 40 - 8 = 32 rubles.

Gross revenue - 2200 kg. x 32 = 70 400 rub.

Net profit including tax 15% - 59 840 rubles.

Profitability business - 70400/146180 x 100% = 48,2% .

We hope this material will be useful to you for organizing your own pasta company. Other types of earnings are also no less profitable. There is a separate section on the website about. The main thing is to believe in success and direct all efforts to achieve heights.

Until a few years ago, pasta was considered a cheap product for preparing simple and affordable daily meals. At the same time, their benefits were called into question by supporters of healthy and dietary nutrition. The myth about the dangers of pasta for the figure seemed a completely natural and obvious fact, and therefore those who followed their forms tried to include them less often in their menu.

In recent years, the attitude towards this product has changed dramatically, including thanks to the closer acquaintance of our citizens with European cuisine. It turned out that pasta can become the basis for truly healthy, refined and even low-calorie dishes. Today this product is in demand by all categories of citizens, and the new premium segment that has emerged makes the production of pasta quite an interesting and profitable business. Competition in the elite segment is lower, and the demand for the products of this group is quite high and grows every year. That is why now is the perfect time to "get in the flow" and start your own high quality pasta business.

The content of the business plan: the main organizational points

Pasta is consumed by everyone, from children serving it for lunch in kindergartens and schools to business people eating it in restaurants. In this regard, a well-built production will surely find its own niche and will be provided with demand in the food market.

Anyone who has decided to associate his activity with pasta and make it a profitable occupation needs to decide on a number of critical issues. To do this, you need to draw up a business plan for pasta production, and this article is intended to help with this. The main points to decide on:

1. Consumers and distribution channels for finished products.
2. Types and technology of pasta production.
3. The need for resources, including raw materials, to organize the production process.
4. Equipment for the production workshop.
5. Pasta business feasibility study including investment, profitability and profitability.

The production of pasta as a business today is quite an attractive occupation that can provide a good profit to the owner. Having solved the main issues regarding the opening of your own manufacturing enterprise, you can proceed directly to its actual implementation. Let's start to study them by identifying the main consumer of future pasta products.

Target consumers and ways of selling pasta

It is very important to clearly define for whom the products of your workshop or factory will be produced. There are consumers in any segment, but the most profitable and cost-effective segment is the premium segment. With a fairly low cost of goods (including those of the highest class), the cost of finished goods is several times higher than the price of economy and middle class pasta. The focus here is not on quantity, but on quality, which allows you to increase profits by setting higher prices.

At the same time, in the elite segment (as in all others), there are several options for selling products:

• direct sale to retail supermarket chains and grocery stores;
• wholesale to large distributors;
• delivery to restaurants, cafes (HoReCa sector);
• delivery to the municipal sector, i.e. budgetary organizations (suitable for economy and middle class products).

Analyzing consumer demand in your region, as well as competitors already playing in this market, will help to determine the choice of a segment and sales channels.

Making pasta: types

There is a fairly wide range of pasta varieties that can be produced within any selected segment. They differ in the type of flour (the first, category "B", and the highest - for category "A"), in shape and length. In addition, the type of pasta depends on the composition and nutritional value. There are types of pasta:

• threadlike (cobweb, thin or ordinary vermicelli);
• ribbon-like (smooth, grooved noodles, wavy edges);
• tubular (feathers, horns, etc.);
• curly (different shapes).

There are also pasta with various flavors and natural colors, nests and skeins, filling for first courses, instant noodles. To obtain such a variety of types of pasta allows the use of different production technologies. Recently, one of the most popular, especially in the premium segment, is the vacuum technology. It allows you to improve the consumer properties of pasta and get a more transparent finished product (glassy), which does not stick and does not boil during cooking.

Raw materials for the production of pasta: main and additional

Depending on the type of pasta, raw materials of various qualities are used, as well as additional ingredients. Flour of the highest grade is the main raw material for the production of pasta in the middle and elite segments. It must meet certain characteristics:

Minor products for production

In addition, for the production of some types of products, additional ingredients are used: eggs and egg powder, dairy and vegetable products (in particular, natural juices), food colors (beta-carotene, tartrazine, etc.).

Also in production, surfactants are used, which allow maintaining the quality and external properties of pasta for a long time, preventing their sticking and cooking. These nuances must be taken into account when organizing your own pasta production.

It is important to determine the channels for the supply of raw materials, especially flour, in order to obtain it in a timely manner and of proper quality. Today there are grain holdings of large producers created to optimize raw material supply, including control of logistics processes and prevention of disruptions. Joining them can increase the profitability of production and provide production with affordable high-quality raw materials.

Pasta production process: technology and equipment

The specific technology for the production of pasta depends on the type and recipe of the manufactured products. And the equipment is purchased taking into account the planned production volumes and assortment.

Stages of the production process

However, the main steps boil down to the following processes:

• preparation of raw materials (sifting flour and heating, mixing different batches in order to improve quality indicators);
• dough preparation (loading flour with drinking water into the mixer, adding other components according to the recipe, kneading, vacuuming);
• auger compaction and shaping;
• blowing with a built-in fan, cutting and laying out products on a tray;
• preliminary (on the table of the press machine) and final (in a drying cabinet) drying to a moisture content of 19%;
• holding the pasta in a cardboard container until a moisture content of 13% is reached;
• examination of pasta (for the presence of condition, moisture, strength, digestibility, etc.);
• packaging using filling machines.

In addition, there are various nuances in the technological process. So, for example, flour storage can be carried out in a container and bulk method (pouring into a bunker). The second is preferable, as it minimizes the loss of flour during the filling process, minimizes the cost of sewing bags and reduces the use of manual labor.

Various methods of drying products are also used prior to packaging. The use of hydrothermal technology makes it possible to significantly shorten this process: due to special equipment, the finished product is rapidly cooled, followed by the packaging of pasta and their packaging.

Equipment for organizing pasta production

The main costs of organizing a pasta business are associated with the purchase of special equipment. The production of pasta presupposes the mandatory presence of the following items:

• semi-automatic or automatic line for the production of pasta (their capacity is approximately 100 kg and 500 kg per hour);
• mold matrices (their set depends on the assortment of pasta);
• filling and packaging machine.

The entire set of equipment required for production includes a flour sifter, a press, a drying line, conveyors, stabilizing hoppers (they are usually supplied complete with high-performance lines).

The choice of specific types and models of equipment depends on the volume of production and the available budget. So, for packaging, you can purchase both automatic and semi-automatic equipment, and, if necessary, a whole line. The same applies to matrices and other devices. Among other things, you will need trolleys for transporting raw materials, racks for storing finished products, devices for sharpening knives, and so on.

Key economic indicators related to the organization of the pasta business

Making pasta can be both profitable and unprofitable. In the latter case, this is due to the purchase of expensive equipment in the manufacture of products or low cost, or not in great demand. That is why, before starting the organization of production, it is important to conduct a thorough analysis of this industry in your region, assess demand and competition in a particular segment, calculate costs, expected profits and profitability.

The costs of organizing the production of pasta

The minimum start-up capital in order to start a pasta business is approximately 800 thousand - 1.5 million rubles. This amount includes the following expenses:

• the cost of purchasing a complete set of production equipment (main item), as well as its delivery and installation, commissioning;
• rent of production and storage facilities, utility bills;
• the purchase of the necessary raw materials - depends on the volume of production;
• personnel costs (salary, training);
• the costs of registering a company and opening a current account;
• other expenses.

Of these, monthly rent, costs for the purchase of raw materials and staff costs, transportation costs, taxes and some others are included.

Production profitability

At the same time, the production of pasta pays off within at least 15-18 months with the successful organization of the supply of raw materials and the sale of finished products. Of course, this largely depends on the profit received from the sale. In the premium segment, it will be much higher than the average. At the same time, although the costs are higher, they do not differ very significantly with a competent organization of the production process and establishing relationships with reliable suppliers.

Sales revenue and net profit

If the production of pasta is carried out on equipment with a capacity of 150 kg / hour, then with a 50% load and a 12-hour shift (30 days a month), you can get about 27 thousand kilograms of finished products. Determine the planned (wholesale) price of each kilogram and get an approximate monthly revenue.

On average, it will amount to 600-800 thousand rubles, of which more than half will go to cover monthly expenses: the purchase of raw materials, salaries of employees, rent and utility bills, tax deductions, transportation costs, etc. On average, the net profitability of such an enterprise varies in the range 100-300 thousand rubles.

Summarizing

In this article, we examined the main issues related to such a type of business as the production of pasta. We covered the points related to the selection of the segment and types of manufactured products, the definition of technology, raw materials and equipment necessary for organizing the production process.

In the conclusion, approximate data were given on the required initial investment and monthly costs, profitability and profitability of this type of production. We hope this information will be useful for you and will help you to correctly approach each stage of organizing your own pasta-making business.

The demand for pasta is constant, so it is quite profitable to produce this product. As in any business, production regulation is a challenge. It is necessary to select the appropriate premises, purchase high-quality equipment and raw materials, think about hiring qualified workers.

For beginners, you can start by opening a small single production line by purchasing domestic or foreign equipment. But when choosing, take into account the power of the units, the productivity in 1 hour, the cost. It is equally important to establish sales markets for finished products.

Necessary equipment for making pasta

The production of pasta is not complete without an automatic line. You can prefer inexpensive budget options for lines with an average capacity and production up to 150 kg / h. But even with the most simplified manufacturing process, it is impossible to establish production, procurement and installation of technological equipment.

Main types:

• vacuum dispenser for dividing the initial pledged raw materials into doses;
• pneumatic conveyor loader for feeding products from a press machine to a conveyor dryer;
• conveyor dryer for drying finished products by supplying high temperatures and the required humidity;
• timer for monitoring the residence time of products in the unit;
• press machine for dough production, equipped with a vacuum hopper to remove air bubbles from the total mass;
• flour sifter for removing foreign particles and impurities from flour;
• storage bin for storing finished products;
• a bag holder with a filling mechanism for packing products into packages and unloading them into storage bins;
• matrices for giving the desired shapes to pasta, taking into account the varieties of products.

Special attention should be paid to the production room (workshop) for the placement of the line. The premises must be dry, heated and ventilated with all utilities connected. The approximate area is 150 m 2. Separate premises will be required for the storage of raw materials and finished products. For beginners, you can rent it with a monthly payment of 15,000 rubles. and making utility bills up to 10,000 rubles.

Rating of manufacturers of quality lines inexpensive

• Makiz Ural;
• Real Past.

Makiz Ural Soviet-made with the ability to produce any technological processes. This is a fully equipped mini-line with a capacity of up to 90 km / h, consisting of:

• express vending machine;
• pneumatic conveyor;
• cooler-stabilizer;
• storage hopper;
• bag holder;
• flour sifter.

BID from Russian manufacturers with the ability to process flour of any grind, but in addition, you will need to purchase a filling machine and a matrix.

Real Past from Italian manufacturers with a capacity of 500-600 km / h and the ability to manufacture non-standard types of pasta (lasagne, beshbarmak).

Characteristics of the production line PMI 02

To begin with, experts advise purchasing a production line of the PMI 02 type with the following equipment:

• drying cabinets (2 pcs.);
• bunker press for kneading, shaping, cutting and drying products.

The line is suitable for working with flour of coarse and soft grinding, as well as carrying out a step-by-step technological process: kneading, shaping, drying products. In addition to the unit, replaceable dies with the ability to produce different forms of pasta and taking into account national preferences will be required.

The work of the bunker press is carried out completely offline, which makes it possible to manufacture products in accordance with all the requirements of GOST. The main technical characteristics of the production line of the type PMI 02 include:

• electric motor power - 4 kW;
• operating voltage - 380 V;
• weight - 250-270 kg;
• eavesdropping fan power - 30 W;
• hopper capacity - 13 kg;
• productivity - 80 kg / hour;
• dimensions - 1100x 600x1700.

What to choose?

When purchasing equipment for the production of pasta, Russian entrepreneurs give more preference to Russian, Chinese and Italian manufacturers:

• Italian equipment with a line capacity of 250 kg / hour is expensive, but it is possible to produce elite varieties of pasta;
• Russian models with a capacity of 250 kg / hour are reliable, inexpensive and acceptable for purchase by newcomers in business;
• Chinese counterparts with a capacity of 200 kg / h are low in cost and have proven their effectiveness in work.

All equipment lines are fully automated. But with a lack of budget, it is possible as an option to purchase used equipment from Russian manufacturers, promising the availability of many spare parts and parts in the range in case of a breakdown of one or another unit.

Cost of equipment

In the opinion of entrepreneurs, it is enough to have a capital of 450-500 thousand rubles in order to achieve success in the pasta business by purchasing the original equipment in full set and starting production.

The production of pasta requires the purchase of exclusively special equipment. An inexpensive line with a capacity of up to 150 kg of products per hour will be appropriate for opening a small mini-workshop. The cost is $ 800,000.

If more powerful units are needed, they will cost more - up to $ 24,000. Separately, and taking into account the range of products, you need to purchase matrices - $ 50-70 per 1 piece. Taking into account the rapid wear and the need for replacement, it is enough to have 5–6 varieties of matrix shapes. It is advisable to keep the forms in stock and purchase 2–3 identical forms at once in addition.

When purchasing a whole line for the production of pasta in the form of a factory with the inclusion of almost all technological processes, the price will be approximately - $ 27-28 thousand.

• Matiz line - 300,000 rubles;
• Italian equipment with a production capacity of up to 250 kg / h - $ 80,100 thousand;
• second-hand units from Russian manufacturers - $ 83,000-120,000, from Chinese manufacturers - $ 180-200 thousand.

Cost of individual production units

Approximate prices for certain types of equipment:

• drying cabinet - 32,000 rubles;
• pasta press - 160-180 thousand rubles;
• flour sifter - 8000 rubles;
• dough kneading - 25,000 rubles;
• pasta press - 160,000 rubles;
• packing machine - 60-70 thousand rubles.

On average, the cost of a fully equipped line with a capacity of up to 100 kg / hour will be required in the amount of 300-500 thousand rubles. with the possibility of producing over 500 items (shells, spirals, spaghetti).

Today, domestic and foreign manufacturers offer equipment with the ability to perform almost any operations in a complex.

Unlike imported equipment, domestic analogues can be purchased 2-3 times cheaper. Moreover, the assortment provided assumes to choose units that are acceptable in price, performance and quality.

You can always pick up spare parts for Russian equipment and make repairs as soon as possible or buy a used line from Russian manufacturers.

Mini line price

If you want to open a small cafe or restaurant, you can purchase inexpensive models in the form of homemade pasta machines. These are compact, inexpensive models complete with a dough mixer and are appropriate for starting a home business. It is enough to buy 1 professional apparatus for the formation of the test, which costs $ 30,000. To prepare delicious dough and use the best recipes in the production of pasta, it is imperative to have in stock nozzles of different shapes and sizes.

The production process requires a competent and organized approach. Having invested money once, the payback is 1 year. The profitability is quite high. But the minus of the production of pasta is a lot of competition, which will have to be overcome at the initial stage. It is important to decide on the sale of finished products at the stage of planning your business development and developing a business plan.

The production of pasta in Russia was established only in the 18th century. It was then that the first Russian pasta factory in Odessa began to produce products. Cheap raw materials and a simple technological process allowed the business to develop quickly and become profitable.

Today in the Russian Federation there are more than 60 large companies producing pasta, and twice as many mini-workshops producing pasta for a specific consumer request. However, even this number of factories does not fully cover the market demand for high-quality pasta products. That is why, if you have 500 thousand rubles. for the purchase of equipment for the production of pasta and an understanding of some of the basics of entrepreneurial science, we suggest that you consider an approximate business plan for a small workshop for the production of pasta.

How to start a pasta business

The pasta production technology is quite simple. Coarse flour is combined with water in a certain proportion. The dough is well kneaded until a homogeneous mass is formed. With the help of stamping machines for making pasta, products of the configurations required by the manufacturer are formed from this mass. The finished stamping is dried at a certain temperature (65 ° C), and then packed.

The main difficulties in this process:

• tracking grain properties;
• monitoring the quality of grinding;
• control over the observance of temperature regimes of drying.

It is these three points that determine the quality of the finished product. They are easy to monitor in a food shop and nearly impossible to test at home. Probably, it is for this reason, despite the appearance of automatic machines for the formation of pasta, such piece production at home did not take root. At home, you can cook pasta for personal use to eat on your own. It will be economical and healthy.

An interesting story about the technology of pasta production in the following video:

Production carried out for commercial purposes should be established in special rooms where it is possible to install simple but effective devices that ensure all processes of the production cycle in the manufacture of pasta.

To organize a mini-workshop you will need:

• registration with the Federal Tax Service as an entrepreneur (find out to help novice businessmen);
• lease of premises for food production (it is best to lease such premises in small settlements or in rural areas);
• production equipment;
• a contract with suppliers of grain or flour.

We purchase equipment

Today Russian entrepreneurs show the greatest interest in Russian, Chinese and Italian equipment for the production of pasta. Chinese is the most acceptable for a novice businessman, as it shows good results and has a low cost. Italian is more suitable for the production of elite varieties of products. Russian is reliable and inexpensive.

The entire business plan of pasta production depends on the format and price of the equipment.

The cost of production equipment from different manufacturers can vary significantly.

The main opportunities for finding the necessary capacities: announcements in the regional press about the sale, official websites of manufacturers, Internet catalogs, as well as exhibitions of equipment for the food industry.

Judging by the reviews of entrepreneurs who have already achieved success in the pasta business, for 500 thousand rubles. you can purchase a complete set of initial equipment and start production on it.

And you can read about the peculiarities of the grilled chicken business at this address:.

Costs for starting and maintaining a business

Equipment costs are not the only investments that will be needed at the start of the implementation of a business plan for the creation of a pasta shop. You will also need to rent a room and repair it. If you manage to find a premise in good condition in the countryside and rent it for 50 thousand rubles. per month from local authorities, this would be ideal.

Do not forget that the room must be spacious (at least 200 sq. M. And with a high ceiling). About 500 thousand rubles. it is necessary to invest in repairs so that the workshop meets sanitary standards.

Thus, at the start, the project will cost about 1 million rubles.

The lion's share of monthly costs will be in labor costs. The minimum workshop staff is 7 people. With an average salary of 20 thousand rubles. monthly deductions for wages will amount to 140 thousand rubles.

Transportation and administrative costs, advertising costs - about 100 thousand rubles. per month.

The rent is about 50 thousand rubles.

Contributions and utility costs - about 50 thousand rubles.

Total monthly costs will be about 340 thousand rubles.

Business payback calculation

For the production of 40 tons of pasta (average output of a small workshop), about 40 tons of coarse flour will be needed. The total cost of flour is 350 thousand rubles, plus about 50 thousand rubles. will go to water and food additives. In addition, it will be necessary to purchase packaging material, it will take at least 20 thousand rubles more.

Thus, the cost of the monthly production volume is.