One of the main brands of the Saratov region is the confectionery factory "Saratovskaya", its abbreviated name is JSC "KONSAR". It is better known as Confashion. Let's talk a little about the factory today, and at the same time see how sweets are made.

The factory has existed for many years - it dates back to 1930, when in the form of an artel named after. Rosa Luxemburg was located in the city center (at the corner of Radishchev and Kutyakov Streets). Now the factory has a different address, and its assortment is wider.

Why is the factory one of the main brands in the region? So, after all, its products are sold in most regions of Russia (more than 60 constituent entities of the country), as well as abroad (export is made to 12 countries the former USSR, except for the Baltic countries, as well as in China and the USA). And in 2015, the factory became the best exporter of the region. But despite this, the factory is more of a regional manufacturer.

Photo taken from Denis djhooligantk

Let's take a look at the production of the factory's main commodity, candy. Confectioners call this type of production sugar. So, all the important sugary confectionery products are produced at Konsar: chocolates, caramel, toffee and chewing candies. And also sort Gift Baskets... The products are constantly being updated.

Information stand for workers

The factory produces 18.5 thousand tons of sugar products per year on 14 production lines. By the way, the equipment at the factory is both domestic and foreign (Italian, German and Swiss). Equipment of different years, there is already old one. But it does its job well and there is no need to change it. In addition, all equipment undergoes periodic maintenance.

Although it should be said that the factory is constantly working to improve the quality of the assortment and the variety of the assortment. Therefore, new equipment is also bought - to open new lines. So, recently a line of sweets "One Shot" was opened with the most modern equipment of Italian origin. The peculiarity of this line is that the filling and the body are formed simultaneously.

And now let's get acquainted with the process of candy production itself. We will start the excursion from workshop No. 6 (there are 7 workshops in total in the factory, in which there are 40 production and packaging lines confectionery). This is a workshop for the production of the most expensive products - assorted chocolates, which are also used for gift sets (see the title photo). By the way, the factory produces about 1.5 million of these sets per year. For such sweets, by the way, real cocoa butter is used.

Start of the line - a machine with empty molds for sweets embedded in it

The workshop has 2 production lines (both German) - Knobel and Yubitek .
Yubitek is a line for the production of sweets with assorted fillings. It produces chocolates with a variety of fillings. Moreover, the forms of sweets are very diverse. Examples of sweets of this line - sweets and sets of sweets "Confession de Luxe", "Overture", "Miracle nut", "Cherry in chocolate".
And on the line Knobel make jigging sweets - sweets based on marzipan, truffle and praline.

As mentioned above, sweets have different shapes: a basket, a bottle, a hemisphere, etc. It depends on the terms of reference received on the line. Each form has its own dose chocolate glaze... Glaze, by the way, is also different. The factory uses bitter, milk and white chocolate for the glaze.

This is what a press looks like for giving the future candy different shapes. Now the most simple forms- hemispherical.

The process of creating a candy is as follows: first, the machine forms the body of the candy (just the photo above), then the body comes in a cooling tunnel (10-14 degrees Celsius), then the filling is poured into the body. The filling and glaze are prepared ahead of time - in another workshop.

Top photo - a machine for shaping (on the right you can see finished products - then a conveyor line). Bottom right photo - the body of the candy after cooling.

There are 2 filling machines installed on the line (photo below) - in order to quickly switch from one to another when the raw material runs out. It also allows you to make sweets with two fillings at the same time.

And now the body of the candy is filled with filling.

And this is what marriage looks like. Such candies do not go on sale - they are processed for subsequent production (for example, they are used to fill waffles).

After filling with the filling, the bottom of the candy is made. To do this, the sweets are slightly warmed up (to melt the top a little), and then poured with chocolate and flattened.

End view

And at the very end of the line, the candies are “shaken out” of the mold and put on pallets for further sorting.
Some of the products go to the packaging line, and some go to warehouses.
Let's take a look at the packaging line first. Here, first, the sweets enter the wrapping machine. There are several such machines, each with its own wrapping.

General view of the machine

Sweets wrapping process

Finished sweets at the exit from the machine

Then, the wrapped sweets go to the packaging and packing.

Here we see the weight packaging of truffles.

Video of this line and the packaging of sweets

The kingdom of various sweets

Sweets are numbered here: each type is in a special tray under its own number.

And already according to these numbers, the process of assembling the kit is going on.

This is where various gift sets are formed: seasonal, festive and thematic. These are - in the form of assorted

Or such

The residents of the region can buy the products of the factory both in federal chain stores and in their own branded outlets (for example, in the well-known Chudesnitsa stores). Also, the factory has created an online store, which distinguishes the factory from others. This store is little known to the people of Saratov, and in vain - all ordered products will be delivered to your home free of charge. True, there are limitations there (for example, the minimum order value is 700 rubles), but a bonus system is provided.

By the way, the work clothes of the employees are strictly monitored here: white robes are strictly over all clothes and mandatory hats.

But candy is not the only thing that is made at the factory. The flour production of confectionery products is also presented here, which we will talk about next time.

Candy is a product that almost all people love. For this reason, many people who want to start their own business pay attention to this product. The fact is that the confectionery market is quite resistant to various economic fluctuations. Gifts, purchases for children, and personal preferences make this segment very attractive among relatively a large number buyers. In the event that you still firmly decided to open your own business in this area, then the first thing you cannot do without is without a line for the production of sweets.

Candy production technology

In order to have an idea of ​​how a line for the production of various types of sweets functions, you need to have an idea of ​​some basic concepts.

First, you need to decide what these favorite sweets are all about. So, sweets are confectionery products that are obtained from candy masses with a soft consistency.

Ingredient mixing apparatus

This product has a rather high nutritional value, has more than 1,000 varieties and is diverse in shape, taste and composition.

The technological process of making sweets includes several stages:

• The first stage is the mixing of the ingredients that are included in the fondant mass.
• Further, the resulting mixture is formed and cast into special molds.
• At the next stage, the forms with the fondant mass are run through the cooling system.
• Then the glazing takes place.
• The final stage is product packaging.

Cooking candy masses

Formation of candies from fondant mass

Candy mass is a confectionery mass that is used to prepare sweets. They are all divided into:

• Fondant. They are obtained from lipstick, which is prepared on the basis of sugar and milk syrups by introducing various flavoring and aromatic additives into it.
• Praline and marzipan. Praline masses are obtained from roasted nuts, and marzipan masses are obtained from raw or roasted ones.
• Whipped. These masses are obtained in the process of churning foaming agents and syrup and with the obligatory introduction of flavoring and aromatic additives.
• Liqueur. These are masses, which are saturated solutions of sucrose, to which milk, fruit preparations, flavoring and aromatic additives are added, and alcohol (cognac, liqueur, etc.) is an obligatory component.
• Roasted nuts. All roasted masses are divided into hard and soft. Hard roasted nuts - a mass obtained by melting sugar with the addition of nuts to it (for example, Prometheus sweets come out of the confectionery production line). Soft roasted nuts - a fruit mass that is boiled with nuts or candied fruits.
• Cream. These are foamy masses, which were formed as a result of churning the latter with fats, flavoring and aromatic additives, milk syrup.
• Fruit jelly. These masses are distinguished by a jelly-like structure and are divided into fruit, jelly-fruit and jelly. Fruit is obtained from fruit and berry puree; jelly-fruit - from the same puree as the first, but with the addition of agar, and jelly - with the addition of agar, agaroid and starch.

Candy molding

Candy forming line Molding is the process of giving candy to a specific shape and appearance. Most often, on lines for the production of sweets, this process is carried out by the casting method, because thanks to this, sweets of various shapes can be obtained. Such molding is carried out in special forms, which are pre-stamped in starch.

Candy glazing line

Glazing is carried out for several reasons at once. Firstly, this process protects the product body from external influences, and secondly, it increases nutritional value the product, thirdly, gives a beautiful appearance and fourthly, it affects taste qualities... Glazing is the process of coating a candy with a thin layer of various masses (chocolate, fat and others).

Packaging and storage

Candy packaging line

This is the final stage when wrapping and packaging of the final product is carried out on the line for the production of sweets. The final product is wrapped in foil or label. Most of the sweets are produced in wrapped or packaged form. Finished products are stored at temperatures up to +18 degrees, air humidity should not exceed 75% in a well-ventilated area.

Chocolate sweets production technology

When it comes to production lines chocolates, then they are all automated and highly mechanized, with the exception of expensive sweets made exclusively by hand.

Handmade sweets

The production of this beloved sweet product takes place in special factories in confectionery shops, therefore, at the initial stages of opening your business in this area, you need to think over and study a lot of subtleties concerning both the technological side of the issue and the legal one.

At the moment, there are several lines for the production of chocolates:

• The Shell Chocolate Line is a traditional technology that makes chocolate bars and other filled solid products.
• Line with One Shot technology - the production of chocolates is carried out in one stage.

In addition, the technology for the production of chocolates cannot be imagined without the following equipment: tempering machine, conche machine, chocolate and ball mills, sugar mill, refrigeration tunnels, storage tanks. The set of necessary equipment directly depends on what kind of chocolate you plan to produce.

Fondant candy production technology

The fondant candy production line includes the following equipment:

Chocolate glazed fondant sweets

• Cooking boiler.
• Filter.
• Equipment for the preparation of fondant masses.
• Steam generator.
• Tempering machine.
• Jigging machine.

Making fondant sweets is also a special process that consists of certain stages. At the initial stage, the syrup is prepared, followed by its boiling, then - the process of filtering and churning the fondant mass. Then, before the tempering process (one of the main stages in the production of chocolate), the fondant mass is dosed and mixed. After that, the final product is formed directly. And the final stage on the fondant sweets production line involves the packaging of the finished product.

The confectionery industry is considered one of the leading industries in terms of Food Industry... If you believe the figures, then in terms of the volume of products it is ranked second in the world. That is why, if you decide to start a business in this area, first of all, you need to take care of purchasing high-quality lines for the production of sweets.

Video: Handmade sweets

In this material:

Sweets are one of the favorite delicacies of children and adults. And even despite the high popularity healthy way In life, sweets continue to occupy a leading position among food products. In addition, Russia is in the TOP-10 countries in terms of per capita consumption of sweets. This means that even with high competition and a wide range of available products, an entrepreneur will always find his target audience. The candy business is profitable for many reasons, but don't forget the risks and pitfalls. Thanks to a competent business plan, the project will start making a profit from the first months and will pay off in a short time.

Description of the project for the production of sweets, concept

The goal of the project is to create an enterprise for the production of several types of sweets on the basis of its own or rented premises. The number and type of products are determined based on consumer demand, product shortages in the market and the complexity of production. The most popular types of sweets are chocolate, caramel, truffles and dragees.

Implementation methods - own or borrowed funds (bank loan), as well as attracting sponsors. The organization of the project will require at least 1.5 million rubles with subsequent investments during the first months.

The concept of a candy production business is standard:

• search for premises;
• repairs and preparation of the area for work;
• equipment installation;
• launch of production and sales of products.

Naturally, each stage implies numerous preparatory actions, such as market analysis, development of product manufacturing technologies, search for distribution channels and much more.

Market analysis: target audience, demand, competition and risks

The so-called target audience does not exist for sweets, because the products are designed for a wide consumer. We can safely say that everyone buys sweets with a certain frequency - someone 2-3 times a week, someone once a month. In this case, it is not necessary that the consumer has a sweet tooth or regularly eats sweets. Products are purchased as a gift, a treat for children, for a festive table or just for tea.

Candy market statistics reflect the following data:

• 70% of the population regularly purchases various sweets at least 3 times a week;
• 20% of the population purchases sweets 3-4 times a month;
• 10% of the population purchases products no more than once a month.

Based on these data and the number of residents living in the region where the production is opened, it is possible to calculate the purchasing power and the approximate volume of products sold.

The main demand is for inexpensive types of sweets purchased for every day. Lollipops, chocolate bars, sweets stuffed with fondant - all this is tasty and inexpensive. More expensive treats, like truffles, are less in demand, but still find their customers. Decreased sales are offset by increased prices.

The competition in the candy business is very high. The market is oversaturated with products, but manufacturers regularly appear offering customers new types of sweets or already favorite varieties. This means only one thing that the demand for products is huge, so even newcomers to the market have an excellent chance of success.

The candy market is mostly represented by local producers. At the same time, federal confectionery factories, as well as foreign representatives, work according to a similar scheme - they locate production in a certain region of the country and sell products to related areas. This greatly reduces the cost of the product, making it as affordable as possible for buyers. It makes no sense to compete with brands such as Nestlé, Krasny Oktyabr or Rot Front, because these factories are familiar to most buyers. Giant companies supply up to 30% of the total volume of sweets to the country's stores. Novice entrepreneurs can only produce their own products in an affordable price range and promote the brand in the region in all available ways.

Risks associated with candy production:

• high competition is the most important risk, which cannot be completely eliminated. The only solution for a budding entrepreneur is the formation of competitive advantages. This is expressed in the quality of the product, its cost to the consumer and an effective advertising campaign at the stage of project development;
• increase in the cost of raw materials - it is quite difficult to maintain an attractive price for products due to the regular increase in the cost of raw materials. This entails the loss of a part of the target audience and difficulties in attracting new buyers. The way out of situation 2 is the sale of products with a minimum margin or the conclusion of contracts with partners for the supply of raw materials at a fixed price. The second option is the most preferable, but in practice it is less common;
• unforeseen factors - changes in legislation related to entrepreneurial activity; failure of equipment; return of products.

Help: it is best to include the costs of eliminating risks and problems beyond the control of the entrepreneur in the financial plan of the project in advance.

All sweets and pastries are 80% sugar. Despite this, each type of product provides for a specific production technology and ratio of components.

Caramel and lollipops

For the production of caramel, you will need the following equipment:

• cooking pot;
• capacity for intermediate storage of the mass of products;
• table with temperature control option;
• forming rollers;
• cooling equipment;
• packing table.

Caramel production technology:

• preparation of mass for sweets;
• cooling;
• molding;
• feeding to the packaging surface.

Caramel is made from sugar syrup with the addition of flavorings and flavor enhancers. Subsequently, the mass is boiled down with a decrease in liquid to 1.5%, cooled and sent to packaging and packing.

Truffle

The main ingredients of truffles are cocoa, coconut oil and toffee base. First, a mass is prepared for future sweets, which is subsequently tempered. Sweets are given a shape, after which they are sent for packing and packaging.

Equipment:

• cooking pot;
• tempering equipment;
• equipment for cooling, glazing;
• shipping tape.

Dragee candies provide one of the simplest and most inexpensive productions, characterized by the preparation of the mass for the candy shell and the addition of filling (peanuts, raisins). This will require:

• cooking pot;
• mill;
• a drum for the production of dragees;
• packaging technology.

Chocolate bars

Chocolate bars, like dragees, do not involve difficulties in production. Depending on the type of product (the presence of filling - nuts, raisins, nougat), appropriate equipment is purchased.

Production technology:

• preparation of ingredients;
• kneading mass for sweets;
• heating the mass to the desired temperature;
• adding filling;
• molding;
• cooling and packing.

Business organization step by step

Registration of activities, documents

It is necessary to start a business with the registration of entrepreneurial activity - individual entrepreneur or LLC. For a mini-factory and even a medium-sized candy production workshop, the status of an individual entrepreneur is quite enough. It is more convenient in terms of reporting, paying taxes and cheaper when registering an activity (state duty 800 rubles).

LLC is relevant when organizing a large business or if the project has several sponsors and potential owners. In this case, a legal entity is registered - a limited liability company, in which each founder is allocated a share in accordance with his investments or at the discretion of all members of the organization.

The procedure for registering an individual entrepreneur and LLC is identical:

• collection of documents - passport, TIN, application, paid receipt of state duty. An LLC will require a decision to establish a company, a charter, a bank account with a capital of at least 10,000 rubles;
• submission of documents to the tax office;
• obtaining a certificate of registration of entrepreneurial activity.

Organizational events do not exceed 5 days.

Before starting the production of sweets, you need to visit Rospotrebnadzor with documentation on the technology of manufacturing products. The organization will issue a quality certificate. In the future, you should prepare for routine inspections by the fire inspection and sanitary service.

Production room

The area of ​​the premises depends on the volume of products produced. For example, if the production of one type of sweets is meant, then 50-60 sq. m. Otherwise, the area of ​​the premises increases in proportion to the volume of production.

Location - within a city or an industrial area with a convenient approach for trucks and a short distance from transport links.

Help: if you plan to wholesale or retail products directly from the warehouse, it is recommended to find premises within the city to attract more buyers.

Equipment

The set of equipment for the candy shop depends on the type of product being produced. What is required without fail:

• cutting tables;
• refrigeration equipment;
• transportation line;
• packing machine;
• containers for mixing ingredients;
• molds for various types of sweets;
• tempering installation;
• office furniture;
• computer technology.

Formation of an assortment of sweets

The mini-workshop for the production of sweets compares favorably with large factories and factories in that it can afford to experiment with the volume and range of products. While big brands are focused on mass production, private enterprises are famous for individual products.

An entrepreneur can produce both well-known types of sweets, like the same caramels or chocolate bars, or engage in the production of sweets according to own recipe in a unique package. Such an approach to business will have a positive effect on the formation of a target audience and the development of a personal brand.

Purchase of raw materials from suppliers

Ingredients can be purchased from one supplier or from several at once, depending on the offers, price and quality of raw materials.

For sweets you will need:

• cocoa beans - raw materials are sourced from Asia, Africa and Australia. In addition, you can use ready-made cocoa powder produced in Russia;
• sugar, milk, butter - ingredients in the supply of which there will be no problems;
• filling - nuts, raisins and others can also be purchased from regional or direct suppliers.

Various additives (thickeners, flavor enhancers) are sold everywhere, from wholesalers to manufacturers.

Staff

For a mini-workshop you will need:

• technologist;
• confectioners;
• handymen;
• cleaners;
• security guards;
• drivers;
• office employees;
• accountant.

The number of positions depends on the scale of production. Each employee must have a valid health record. Upon employment, the staff signs an agreement on non-disclosure of commercial secrets, and in particular the recipes for the production of sweets.

Potential marketing channels and advertising

• outdoor advertising using the company logo, name and product representative. If a certain type of candy is in front of people, then buyers on a subconscious level will pay attention to the products in stores;
• Internet - creating your own website with a list of goods, descriptions and composition of sweets;
• advertising in urban communities, publics and groups in social networks;
• printed products;
• television and radio;
• advertising on public transport.

The main task of the entrepreneur at the initial stage is to notify the population about the appearance of new products.

The main distribution channels for sweets are retail grocery chains. These include supermarkets, convenience stores, pastry shops and specialty candy stores. It is better for an entrepreneur to negotiate personally with large clients, and it is recommended to hire a sales representative to develop the territory and conclude agreements with small shops. TP salary consists of a fixed salary and a percentage of sales, the number of contracts concluded.

Financial indicators of the project

Investments and operating expenses

The candy production business provides for the following investments (in rubles):

• 20,000 - registration of entrepreneurial activity and paperwork;
• 75,000 - premises for rent;
• 250,000 - repair work;
• 1,500,000 - purchase of equipment;
• 300,000 - purchase of raw materials;
• 70,000 - advertising.

Result: 2,215,000 rubles.

Current expenses:

• 75,000 - lease extension;
• 400,000 - employees' salaries;
• 25,000 - utilities;
• 50,000 - replenishment of raw materials.

Result: 550,000 rubles.

Revenues and expected profits, assessment of production profitability

Business income depends on the volume of production and demand for products. The average supply of sweets to retail chains is 150 kg / day. Of this, 60-65% is accounted for by supermarkets and large retail chains, and the rest by small and medium-sized stores.

The wholesale selling price of 1 kg of sweets varies within 150 rubles. Based on this, income per month is 675,000 rubles.

Net profit - 675,000-550,000 = 125,000 rubles.

Project profitability - 19%.

The investment will pay off in 1.5-2 years. In practice, this period is reduced to 14-16 months, since sales and profits increase with the development of the territory.

This type of business can initially scare off the complexity of the organization of the process and high competition. But provided that there is always a demand for the product, every entrepreneur can occupy his own niche. To do this, you need to draw up a business plan for production, assess the possible risks and costs, and then start organizing the project.

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Russians traditionally love sweets. Our country is one of the leading countries in the world in terms of confectionery consumption. The average Russian's spending on sweets in 2017 amounted to almost 7.1 thousand rubles. In such conditions, the production of sweets is a very promising business line. Even in a highly competitive environment, a quality product will find its buyer.

The article will tell you how to open a mini candy workshop. We will also consider the stages of business development and provide calculations of the business payback.

Brief Market Analysis

Most of the products presented on store shelves - more than 93% - are produced in the Russian Federation.

The consumption of sweets and other confectionery products is now at high level, even despite the decline in the incomes of Russians after the 2014 crisis. Now Russians consume 4.5 kg / year, up to 2014 - 5.1 kg / year (per person).

In 2017, the total consumption amounted to almost 3.5 thousand tons (4% higher than in 2016). In 2018, purchases of sweets increased to 3.6 thousand tons.

The consumption level and forecast up to 2015 can be estimated in the following table:

Table 1. The volume of confectionery consumption in 2013-2018 with a forecast up to 2025

	Consumption volume, thousand tons

What operations make up the candy production process: technology

The manufacturing process depends on what kind of candy is made. The composition, form, stages of production, lists of required equipment differ.

There are several production stages:

1. Production of candy mass. It includes water, sugar, milk, molasses, butter, various additives.
2. Formation. There are several methods for molding. One of the most common is pouring the mass into cornstarch. The temperature at which the process takes place depends on the type of candy.
3. Glazing of confectionery. Thanks to the glaze, the product stays fresh and delicate for longer.
4. Drying. In special equipment, the goods are cooled, structured, and solidified.
5. Package. The product is packed in a wrapper or box.

We will tell you more about the preparation of popular types of sweets below.

Caramel

The production of caramel requires inexpensive equipment, it does not differ in complexity.

First, sugar-treacle syrup, caramel mass are created. It can be prepared by mixing sugar in a solution under pressure or by mixing with molasses to the desired consistency and moisture content. After the mass is processed - it is cooled, aromatized, washed and stretched.

Fillings are added depending on the recipe. For the production of caramel different types use a variety of ingredients.

At the next stage, the products are formed and cooled. The finished caramel is wrapped, sprinkled, glossy, coated or glazed with chocolate. After that, the finished product is sent for packaging.

Truffles

Truffle candies can be made as follows:

1. Create a semi-finished product - chocolate mass crushed to powder with the required fat content.
2. To prepare the chocolate mass, chocolate and butter (cocoa, coconut) are poured into the equipment. The machine mixes the components thoroughly.
3. The resulting composition is tempered - hardens within a few hours.
4. The candy mass gets lost in special vehicles.
5. Then the truffles are formed. They are kept in cooling machines until they reach a stable shape.
6. At the final stage, the candy shells are sprinkled.
7. The goods arrive at the packing department.

The truffle is more difficult to prepare. Here, both the recipe and the quality of the ingredients are of great importance. The equipment for such production is quite expensive.

Dragee

Dragee production is also not very difficult. The peculiarity of these sweets is their hard shells. There are several types of cases (depending on the hardness). The pills themselves are made from a fine-crystalline substance obtained by churning a sugar-treacle mass.

There are three main stages in the production of dragees:

• preparation of hulls;
• their pelleting;
• glossing.

The mass is molded, rolled in starch, tempered until a body of the required hardness is formed around the dragee. Then the products are coated - that is, they are covered with powder, glaze. At the stage of glossing, the product is covered with a moisture-proof wax-fat composition.

Equipment for the production of dragees is inexpensive and pays off quickly enough.

Where to start a business?

The main expense item at the organizational stage is a production line capable of producing quality sweets. It needs to be delivered to the factory and installed - the cost of this work is borne by the businessman.

Table 2. Initial Costs for a Candy Business.

The calculations are relevant for a city with a population of up to 1 million people. Additional costs include utility bills, advertising, redecoration, packaging design, development and printing.

registration

You can register a candy house in the form of an individual entrepreneur (individual) or LLC (legal entity). The first option is suitable if the entrepreneur plans to trade in small batches. The second allows you to increase the volume of production and the scale of activity - it becomes easier to negotiate with retail chains on the sale of your product.

When registering with the Federal Tax Service, the OKVED code 10.82.2 "Production of chocolate and sugar confectionery" is indicated.

After preparing the first batch of goods, it should be submitted for inspection to Rospotrebnadzor. He tests products, checks the manufacturing technology for compliance with the standards of GOST 4570-2014 “Sweets. General technical conditions ". If everything is in order, a certificate of conformity is issued.

Purchase of ingredients

The cost of raw materials depends on the type of sweets and their recipes. All procurement issues must be coordinated with a technologist who knows what ingredients are needed to create a quality product.

Common raw materials for candy production:

• sugar;
• cocoa butter, cocoa powder (base);
• eggs;
• milk;
• syrup;
• gelatin;
• agar;
• vanilla and other flavors;
• nuts, plant seeds, berries, fruits (for filling).

It is important to buy high quality raw materials for production. This improves the quality of the finished product. Remember that competition is high - only tasty candy will be in steady demand.

Equipment for the production of sweets

Our business plan is for the purchase of a candy production line, consisting of:

• ball mill;
• tempering machine;
• tanks for kindling;
• conche machines;
• refrigeration unit;
• lines for packaging.

You will also need to purchase molds.

This equipment provides automation of the candy making process, performs all the necessary sequence of actions. Mixes and ingredients are loaded manually. Line productivity - up to 150 kg per hour. Power - up to 40 kW.

The manufacturing company is engaged in installation and training of workers. Equipment for a mini workshop can be purchased in Russia or China, if funds are available - in Germany.

Premises

To organize a mini-plant, you will need an area of ​​250 sq. m. Set up here:

• Work shop with equipment. The production line takes up a lot of space. In the workshop, it is necessary to equip ventilation systems, three-phase current, water supply, sewerage, heating.
• Warehouses for finished products and raw materials.
• Premises for staff (recreation room, changing room).
• Administrative room.
• Bathroom.

Geographically, it is better to locate the plant far enough from residential areas - perhaps on the outskirts or in an industrial area (where rent is cheaper). This arrangement will allow you to quickly deliver goods to stores. The plant must have a convenient transport access.

Pass the checks of the SES and the fire inspection. The services will check the workshop for compliance with the mandatory requirements.

Staff

To open a small production does not require a large staff of workers. The production line is automated - the employees only have to manage the work process, load the equipment with raw materials on time, and ensure the continuity of the process.

For the first time, 4 workers on the line are enough. Two more will be required for warehouse work.

The technologist / shop manager will manage the personnel, as well as the quality of production. Its main tasks are acceptance of the finished product, assessment of its quality. You will have to look for a technologist - a person with experience is needed for this position.

For reporting, invite an accountant. At first, he can be hired part-time or outsourced.

Marketing and sales

You can sell sweets through your store or through retail chains. It is advisable to open your own outlet only in a favorable place and with sufficient funds.

A businessman will have to make an effort to interest people, to induce them to buy a new product:

1. Create a brand. People remember something simple, but at the same time bright and effective. Branding is an important point.
2. If you have sufficient capital, you can order advertising on TV screens, place posters on billboards in the city, use the media to spread information about a new product, a new brand.
3. Run promotions, discounts and tastings in stores. Order competent merchandising. Conduct actions through groups on social networks.

Financial plan: calculations of profitability and payback

The amount of initial costs is 9.78 million rubles.

Equipment productivity - 150 kg / h. For an 8-hour shift, 1.2 tons can be produced. According to the plan, the plant will work in one shift 22 days a month. The volume of production for this period is 26.4 tons of sweets.

The price varies greatly depending on the type and quality of the candies. For example, one of the lowest wholesale prices is taken - 130 rubles. per kg. With the sale of all products manufactured in a month, you can get a little over 3.4 million rubles.

Overall size monthly costs- 1.1 million rubles.

Net profit will amount to RUB 2.3 million.

A candy business can pay off in 4.2 months. This can be achieved by fully loading the equipment and selling all the goods created in a month. For new production, the payback period can be increased 3 times - up to 12.6 months.

Table 3. Business case for a business idea.

The production of sweets in our own factory can be safely called a profitable business. The figures given in the table clearly demonstrate this. Of course, this is an approximate calculation - it does not take into account tax deductions and several other cost items.

Before opening, it is necessary to carefully study the specifics of the market and consumer behavior. For example, sweets are more often bought for the holidays, they also sell well in the cold season, when sweets go to hot tea. Taking these features into account will help in promoting and increasing sales.

Reading 5 min. Posted on 11/08/2019

The competition in the field of chocolate production is so high that it is time for an aspiring 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 consumers are ready to pay more for a natural product, without additives and impurities. If you choose the right direction for business development, it will soon become profitable and promising.

Home Based Chocolate Business: Where To Start?

The chocolate business, like any other, requires official registration with the tax office. If you intend 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.

An entrepreneur will need to visit:

1. In SES and fire inspection to get an opinion on the compliance of the work space with the standards provided for the declared activity. It should be equipped with utilities, 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 of the manufactured goods and receive a certificate of their compliance with existing standards.

Note: A medical record is required to work with a grocery group.

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 registration of the enterprise and taxes will cost around 19,000 rubles.

How to organize the process of making chocolates at home?

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

Required Ingredients:

• Flour - 1 tsp.
• Cocoa - 5 tbsp. spoons.
• Milk - 150 ml.
• Butter - 50 g.
• Sugar - 5-7 tbsp. spoons.
• Molds 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... With continuous stirring, butter and flour are gradually added to it. 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 tins.

If, according to the technology, it is necessary to put whole nuts into chocolate, then the mold is half filled, the filling is poured into it, which is poured over with chocolate. After a few hours, the candies freeze and you can eat them.

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

1. Maintaining temperature conditions 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 implementation of the product - no more than 2-6 months. To prevent chocolate from losing its taste and presentation, it should be stored chilled.
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 provides 2 premises for a warehouse for storing raw materials and finished products, a place for a production workshop, a sink.

Advice. It is very important when self-cooking to 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 chocolates

In order to attract as many buyers as possible, it is advisable 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 fashionable tendencies among culinary specialists is the non-standard mixing of tastes and aromas. For example, more and more often, chocolate is showing the taste of chili peppers, olives, ginger and other spices. Confectioners offer bacon in chocolate, sweets with dried tomatoes, candied fruits, thyme. Sweets filled with aromatic aromas of coffee, roasted sesame seeds and grated nuts activate the senses. The original packaging further enhances the enjoyment of exquisite taste sweets.

At the same time, the size of one candy should not be too large. To enhance the taste, it should 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 home-made chocolates: market for chocolates

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 that candy homemade have a short shelf life, it is better to produce them on order.

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

How much will it cost a newcomer 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 this is an additional expenditure of 15 300 rubles.

To summarize, the calculation is given for the production of dark chocolate in bars:

1. The prime cost of chocolate is 76.7 rubles. for 1 kg.
2. Taking into account production costs, the cost of the chocolate mass is up to 500 rubles. for 1 kg.
3. 10 standard chocolate bars come out of 1 kg. The cost of 1 tile is 50 rubles.
4. Retail price of chocolate - from 100 rubles. for 1 tile. The income is 50 rubles. from sale.

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