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In any area, be it trade, services or production, a business can be launched only when the area (more precisely, demand) grows. It's simple: when demand grows, each new player will be able to join it with minimal costs. But if the area is in a state of stagnation, in this case, in order for a new player to locate in it, it is necessary to snatch clients from existing companies, and this is actually very difficult.

And one of the areas in which there is growth, despite the crisis in the country, is sports nutrition.

And one of the ideas that is spinning in my head is the “production” of these same proteins.

In general, it was not by chance that I put “production” in quotation marks. The fact is that this entire industry consists of two groups of companies:
- the first produces the raw materials itself;
- and the second one buys bags of these raw materials from the first ones, adds flavoring additives, packages them in beautiful packages and puts them on sale.
That is why this business is not something complicated.

1. Regarding producers of raw materials, there are both Russian and Western ones. Below is an overview of the main producers of raw materials.

1.1. Arla products

The brand of whey concentrate is Lacprodan®. The largest concern with factories around the world: Denmark, Argentina, Switzerland, Norway.
ARLA also produces whey isolates, and, unlike other manufacturers, hydrolysates. Hydrolyzate is whey protein that is partially “decomposed” (by hydrolysis) into its components. The most technologically complex whey protein product, and the most expensive - many times more expensive than concentrates. The advantage of hydrolyzate is its absorption rate. The absorption time depends on the degree of hydrolysis; in ARLA products it ranges from 6-10% to 30%.
ARLA products are packaged in 15 and 20 kg bags.
Concern website www.Arla.com

1.2. Hochdorf Whey Protein

Plant: Hochdorf (Switzerland)
Product: LEDOR 80
Plant website www.hochdorf.com
Swiss whey protein concentrate 80% The sweetest of all because the lactose content is almost 9%
Chemical properties per 100 g.
Protein - 76.5-86.3%
Water (102°C) - max.5.0%
Fat - max.6.39%
Carbohydrates (lactose) - max.9.81%
Color: white cream
Smell: milky
Taste: milky sweet

One of the most popular factories in Switzerland, the plant is owned by German shareholders. The price for a factory bag is around 10.5 euros per 1 kg. The main focus of the plant is healthy nutrition. Founded in 1895. The product is of very high quality and stable in protein content, just like the well-known Swiss cans.
Hochdorf imposes high quality standards on its products, production process management, reliability of packaging processes, as well as storage conditions and delivery times in order to fully satisfy customer needs. In addition, Hochdorf adheres to strict environmental regulations regarding production, packaging, energy consumption and disposal methods.
Proof of this is the certificate of the International Organization for Standardization 9001/14001.

The high quality of Hochdorf products is confirmed by:
DIN ISO 9001/14001 Milk Hygiene Regulation (HACCP)
Quality control for suppliers of ingredients for animal feed (QC-PDV) QS, a control system on all steps of food processing including the raw materials.

1.3. Whey Protein Milei 80

Milei 80 is a natural water-soluble whey protein concentrate made from fresh whey through an air-drying process. It is a high-quality dietary protein product with many functional properties: water binding, emulsification, provides viscosity, forms a gel. Thanks to the diverse combination of protein fractions, Milei whey can be used in baby and dietary nutrition, in the dairy industry, in the production of gourmet foods, confectionery and bakery products, and in meat products.

About Milei
Milei has been working with dairy products for over 30 years, focusing on various nutritional, organoleptic and functional properties, with a constantly increasing demand in various areas of the food industry.

Milei imposes high standards of quality on its products, production process management, reliability of packaging processes, as well as storage conditions and delivery times in order to fully satisfy consumer needs. In addition, Milei adheres to strict environmental regulations regarding production, packaging, energy consumption and disposal methods. Proof of this is the certificate of the International Organization for Standardization 9001/14001.

The high quality of Milei products is confirmed by:
DIN ISO 9001/14001
Milk Hygiene Regulation (HACCP)
Quality control for suppliers of ingredients for animal feed (QC-PDV)
QS, a control system on all steps of food processing including the raw materials.

Product composition per 100 g
protein - 80%
lactose - 5%
fat - 5%
minerals - 3%
water - 5%
pH - 6.3

1.4. Whey protein Hilmar 8000, 9410.

Hilmar 8000 and 9410 (the numbers indicate the percentage of protein content in the mixture of 80 and 94%, respectively) are another cheap ultra-filtered whey protein from the American company Hilmar, which is used in more than 150 food products (drinks, foods, baby food, sports supplements, etc. .). The most modern technologies are used in the production of this product.

Hilmar products have a strong global reputation for exceptional quality products that meet the most stringent industry standards. The company received the International Organization for Standardization 9001:2008 certificate. All Hilmar products are safe for health, which is why they are actively used even for the production of baby food.
Composition of Hilmar 8000 product per 100 g
Protein - 78%
Lactose - 5%
Fat - 5%
Minerals - 3%
Water - 4.5%

1.5. Whey protein concentrate Lactomin 80.

Pure protein content 80%. Produced by the largest German manufacturer - LACTOPROT Deutschland GmbH. In many ways, Lactomin is similar to Milei; it has a higher lactose content, which makes it taste slightly sweet. This product is used in dairy, confectionery, and bakery products. Used as raw material for production sports nutrition. It dissolves well in water. Read more: Lactomin
Lactomin 80 is packaged in bags of 15 and 20 kilograms. In Russia, Lactomin 80 is officially supplied only in 20 kg bags, but 15 kg bags are imported through intermediary companies.

LACTOPROT Deutschland GmbH also produces proteins:
Whey Protein Concentrate:
Lactonat EN (Sodium Caseinate, extruded)
Lactonat EC (Calcium Caseinate, extruded)
Lactonat EP (Potassium Caseinate, extruded)
Lactonat HV (Sodium Caseinate, high viscosity)
PROTEVIT (Caseinate, attrition-dried)
Rovita FN 5 U / Rovita FN 5 S (Sodium Caseinate, roller-dried)
Plasvita / Plasvita U (Calcium Caseinate, roller-dried)
Plasvita E (Calcium Caseinate, roller-dried, improved dispersibility)
Rowi K / Rowi K 20 (Potassium Caseinate, roller-dried)

Casein:
Acid casein
Rennet casein

1.6. Meggle products.

Meggle is a private dairy plant founded in 1887 in Germany, exporting dairy products to many countries around the world. On the Internet you can find whey protein from Meggle (80%), less often a milk mixture (whey protein + casein).

The company's activities are divided into three main parts:
— Dairy products for the end consumer
— Food ingredients for production
— Lactose for the pharmaceutical industry
The most common Meggle products in Russia are butter, yoghurts and baby food.

1.7. Textrion Progel 800 whey protein.

Plant: DMV International Frisland Campina (Holland)
Product: Textrion Progel 800
Plant website www.dmv.nl

Chemical properties per 100 g.
Protein - 80%
Water (102°C) - max.5.0%
Fat – max.4.8%
Carbohydrates (lactose) – max.6.5%
Color: white cream
Smell: milky
Taste: milky salty

The manufacturer is DMV International, a large organization located in the Netherlands. Produces whey protein, caseins and many other nutritional components.
Textrion Progel 800 is a whey protein concentrate intended for use in the food and dairy industries.

According to the manufacturer, the product has exceptional quality characteristics that allow it to be used in a wide variety of food products. It is ideal for increasing the viscosity of drinks and for creating shape and consistency in solid foods. Textrion PROGEL 800 is added to bakery, meat, dairy and other food products.

1.8. Belarus. Shchuchinsky KSB.

Whey protein KSB80UF
Plant: JSC "Shchuchinsky MSZ" (Belarus)

Product: KSB80UF
Factory website www.schuchin-cheese.by

Chemical properties per 100 g.
Protein - 80% Water (102°C) - max.5.0%
Fat – max.10%
Carbohydrates (lactose) – max.2%
Color: yellowish
Smell: milky
Taste: milky neutral

In 2009, JSC Shchuchinsky MSZ mastered the production of whey protein concentrate with a mass fraction of 80%. The bacterial content of the product does not exceed 10 thousand KOE/cm3.

On the negative side, the following composition can be noted: it is very grainy, unlike all European proteins, which indicates poorer digestibility. The color, unlike all European proteins, is very yellow, which indicates high fat content. Underweight in factory bags is 100-400g.

Whey protein concentrate is produced by drying whey concentrate obtained by ultrafiltration. The concentrate is packaged in paper bags with 15 kg liner bags, stored at a temperature of 0 to 25 C and a relative humidity of no more than 85%. The shelf life of the concentrate under the specified storage conditions is 413 days from the date of manufacture.

The retail price for Shchuchin protein is 7,500 rubles per 15 kilogram (one bag)
The quality of the protein is also confirmed by international ISO certificates
Almost all sports nutrition companies produced in Russia use this particular protein.
The low price is due to the fact that Russia, Belarus, and Kazakhstan have a free trade zone, and the same taxes are not paid as on imports from other countries.

1.9. Ukraine. Buchatsky KSB70.

Buchatsky Cheese Factory LLC (Ukraine) also recently began producing whey protein concentrate. Protein concentrate with a mass fraction of 70%.

Energy value: (calorie content) 100g of product: 383.5 kcal.
Nutritional value of 100g of product:
fats - 3.5g,
proteins - 70g,
carbohydrates - 18g.
The concentrate is supplied in thick paper bags with cellophane bags-liners of 7 kg and 8 kg, at a price of $80 per 8 kg (retail price of Buchatsky KSB as of 06/01/2014). The shelf life of the concentrate is 8 months from the date of manufacture at a temperature of 0 to 18 degrees and a relative humidity of no more than 80%.

2. Comparison table for some types of technical protein

So, we have more or less decided on the raw materials.
However, it is very important here not to buy just anywhere, but to take the choice of supplier very seriously, since there are a lot of fakes.

3. Next we need:
3.1. Entity. VAT INCLUDED. Preferably LLC.
3.2. Come up with a name, for example, Profprotein (this is just an example). (I'm sorry, I liked this name so much that I just registered the profprotein.ru domain myself)
3.3. Internet site with a direct phone number (or even 8-800).
3.4. Room. It must be dry and clean. I also recommend UV lamps to kill all bacteria - this will increase shelf life and reduce the likelihood of problems with packaged products.
3.5. Measuring spoons. I think you can find one made from food-grade plastic for pennies.
3.6. Packaging containers. Plastic jars will be expensive, so you may want to order bags branded for your company.
3.7. Kitchen scales.
3.8. Flavoring additives.
3.9. Milk.
3.10. Water.
3.11. Stickers for finished products. More on this later.
3.12. Straight arms.
3.13. Brain.

4. At first, we buy a bag of each product.
4.1. Let's experiment with flavors. You have to spend a lot of time to get good flavors.
It is important to remember that the taste greatly depends on what you mix with, water or milk. For example, I usually mix it with milk and therefore usually feel an unpleasant cloying taste. Therefore, it makes sense to make two main groups, for mixing with water and milk.
4.2. We package and send products for certification. For example, at the Research Institute of Nutrition of the Russian Academy of Medical Sciences. I can’t tell you right away how much certification costs, but if you contact them directly, without intermediaries, then I think it’s quite adequate money.

4.2. After you receive the certificate, you begin negotiations with retailers.
First of all, you are looking for sports nutrition distributors and retail stores. Here I would like to tell you right away that no one will buy your products for money, and you have only one option: to ship your products to them with payment upon their sales. Don't try to sell your product yourself through your website - you'll ruin your business.
After you receive their consent to ship your products to them, you purchase the required number of bags of raw materials and begin packaging.

5. Basic concept: high business transparency.
5.1. That is, you don’t need to say that your protein is the best in the world, that it contains some kind of secret formula, etc. - this will only scare everyone away from your products. You say directly:
We take, for example, Lactomin-80, add such and such a flavoring additive and package it. All. Nothing else!
At the same time, you can even use the names of your products, something like:
Profprotein Lactomin 80
Profprotein Hilmar 8000
etc.
And you write about this directly on your website, with links to raw material manufacturers!

5.2. Further, we use the Nokia-Samsung concept in marketing, when a large range of products with the same characteristics is produced. For example,
5.2.1. We use 6 types of proteins.
5.2.2. We use 8 types of flavoring additives
In total, we get an assortment of 48 products.
5.2.3. We create products for mixing with water and milk
We get 48 x 2 = 96 types of products.
5.2.4. Four types of packaging: 125 g, 250 g, 500 g, 1000 g.
We get 96 + 4 = 384 types of products.

6. Marketing.

As soon as you start shipping to retail stores and distributors, you begin hidden marketing.
There are a ton of methods, for example:

6.1. Go to Yandex.Market, We select all sports nutrition stores and give them good reviews, something like:
“I ordered three packs of Profprotein Hilmar 800 in different flavors from the store. The store delivered the next day. A check on the manufacturer's website showed that the product is original! I highly recommend this store." And when you leave such reviews for a hundred stores, and with a certain frequency (1 review per week for each store), this will begin to generate interest in your products.

6.2. We go to the websites of the largest sports nutrition retailers and We leave positive reviews under the name of our products. There is no need to write, saying that in a week you got muscles like Schwarzenegger, but write directly: high-quality protein without unnecessary impurities, made from the best raw materials, which can be consumed without fear of illegal chemicals.

6.4. Be sure to form RRP price tags and we control that all stores comply with them.

6.5. Create a “Where to buy” section on your website and place a list of recommended stores there. To that list, add all stores that comply with the RRP price tag.

6.6. Send your person to fitness centers, having come to which, they must find local trainers and simply give them “samples” - 125 gram packages.
By the way, in terms of packaging, the volumes of 125 and 250 grams were not chosen by chance. Such a small volume will allow you to offer your products at the lowest prices: for a person who has never drank proteins and wants to start somewhere, it is easier to buy a sample of 125 grams for testing, 250 rubles, than a large, more expensive package.

6.7. Negotiate with major retail chains so that they put an ad in their stores and send their sellers to you for a half-hour training. To do this, for some little money you can rent a room for presentations, where you will tell the sellers what raw materials you use, how you package (naturally, you won’t talk about what you package at home, in the kitchen) and let them try different flavors of your products. At first, yes, you will have to pack everything at home, in the kitchen. However, a little later, when sales begin, be sure to rent a separate room for this that meets sanitary requirements. As an additional motivation for salespeople to come to you for training - give each 500 grams. packaging (whatever flavor and composition you want).
The fact is that often, a person who has never drank proteins comes to retail store and asks the seller which protein he should try.

6.8. Create " affiliate program», both for online stores and for sellers in stores.
For example, an online store that has placed your products on its website - it does not have to actually buy it, it can send you the order and you will send the order to the buyer yourself, and add a certain amount to the store’s balance, which he can pick up either in products or live money.

And here you can have 2 balances: financial and commodity.
For example, the financial balance is 10% of the order amount, and the commodity balance is 20% of the order amount (if you need to describe in more detail the difference between the financial balance and the commodity balance, write in the comments, I’ll tell you).

6.9. Motivation for sellers. Quality assurance.
Place a special sticker with a serial number on each package. What does the serial number on the back of the sticker have to do with it?

Serial number two.
The first one for the buyer, by which he can check the originality of the products on your website.
The second is for the salesperson (or trainer at the fitness center) or someone else.
Under the second serial number and by registering on your website, registering this serial number, the seller will be able to receive additional. bonuses, say 5% cash balance or 10% merchandise balance.
What do you think, with such motivation, if a person comes to a store asking for advice on what is the best protein to buy, what products will the seller try to sell him?

True, it will be necessary to immediately think through a mechanism so that sellers do not tear off the stickers immediately after a batch of products arrives at their store! Let's say, some additional inscription under the sticker. Moreover, such a policy will allow you to conduct a more in-depth analysis of in which regions of Russia how many of your products are sold to end customers: after all, you will not be able to obtain this information from the distributor to whom you shipped your goods.

7. How much money do you need?
Relatively not a lot, do the math yourself.
The risks are small, since the costs of organizing a business are relatively low; the main costs are products that can always be sold.

Still have questions?
Write, I will try to answer.

The invention relates to the food industry and its confectionery industry. The low-calorie food bar contains a protein component, dietary fiber, a source of fat, a sweetener, binders, additional recipe components, a confectionery coating and fillers. It contains milk protein as a protein component. Contains water-soluble citrus fibers and polydextrose as dietary fiber. Contains vegetable fat as a source of fat. Contains lecithin, caramel molasses, glucose-fructose syrup, glycerin as binders. Contains maltitol powder as a sweetener. As additional prescription components, it contains the preservative potassium sorbate, a natural antioxidant, and coconut cream flavor. Contains maltodextrin and coconut flakes as fillers. In this case, the initial components are used in the following ratio in%: milk protein 14-20; water-soluble citrus fibers 2-7; polydextrose 3-7; vegetable fat 4-8; lecithin 0.2-0.6; caramel molasses 8-10; glucose-fructose syrup 8-10; glycerin 2-3; maltitol powder 11-12; potassium sorbate 0.1-0.2; natural antioxidant 0.04-0.06; coconut-cream flavor 0.7-1.0; confectionery coating 15-17; maltodextrin 7-11; coconut flakes - the rest. The invention makes it possible to obtain a product with increased biological value, stable quality organoleptic characteristics and an increased shelf life without deteriorating consumer characteristics. 3 ave.

The invention relates to the food industry, to its confectionery industry, namely to the production of low-calorie food bars.

The composition and method of preparing the confectionery bar “Muesli” are known. The method involves preparing invert syrup, preparing a basic syrup-bundle from invert syrup, molasses and honey with the addition of a moisture-retaining additive. In another embodiment, the main binder syrup is prepared on the basis of fructose with the addition of gum arabic, citric acid and sodium carboxymethylcellulose. The syrup is prepared in two stages, in the first of which a mixture of fructose and water is boiled in the presence of citric acid, and in the second, gum arabic and sodium carboxymethylcellulose are added to the resulting syrup. A mixture of dry ingredients is prepared from oat flakes, an extruded product, dried pineapples, orange zest, raisins, chocolate icing, and nuts. The syrup is added to the mixture of dry recipe ingredients, the candy mass is prepared, and the products are shaped and packaged. Variants of the composition of the bars are characterized by certain high-calorie components (RU 2270581 C2, A23G 3/00, 2006).

This product has a wide range beneficial properties and high nutritional properties.

The closest in technical essence and achieved result is a low-calorie food bar. The three-layer nutrition bar has less than 110 calories per 28 gram serving and contains a core layer, a caramel layer separate from the core layer, and a compound coating applied to the surface portions of the core layer and the separate caramel layer. In this case, the core layer contains protein flakes, caramel, water-soluble dietary fiber and a binder in the form of a continuous mass, and the caramel layer contains water-soluble dietary fiber (RU 2383207 C2, A23G 3/00, 2010).

The disadvantage of the production of the specified three-layer nutritional bar is the complexity and duration of the technological process, multi-component nature, the presence of sucrose in the product composition and deterioration of presentation during long-term storage.

The objective of the invention is to simplify and reduce the production time of a low-calorie food bar compared to the prototype, completely eliminate sucrose in the recipe, reduce the cost of the product due to partial reduction of expensive recipe components, and also increase the shelf life to 12 months without deteriorating the presentation.

The technical result is that the claimed food bar is a low-calorie product with increased biological value, stable quality organoleptic characteristics and an increased shelf life without deteriorating the consumer characteristics of the finished products compared to the prototype.

To achieve the specified technical result, a low-calorie food bar contains a protein component, dietary fiber, a source of fat, a sweetener, binders, additional recipe components, a confectionery coating and fillers; according to the invention, it contains milk protein as a protein component, and water-soluble citrus fruits as dietary fiber. fiber and polydextrose, contains vegetable fat as a source of fat, contains lecithin, caramel molasses, glucose-fructose syrup, glycerin as a binder, contains powdered maltitol as a sweetener, contains the preservative potassium sorbate, natural antioxidant, flavoring as additional prescription components coconut cream, and contains maltodextrin and coconut flakes as fillers in the following ratio of initial components in%:

The claimed low-calorie food bar may additionally contain a vitamin and mineral premix.

The analysis of the level of technology carried out by the applicants, including a search through patent and scientific and technical sources of information and the identification of sources containing information about analogues of the claimed low-calorie food bar, allowed us to establish that the applicants did not find an analogue characterized by features identical to all the essential features of the claimed low-calorie food bar. food bar.

Therefore, the claimed low-calorie food bar meets the “novelty” criterion.

To check the compliance of the claimed low-calorie food bar with the state of the art, the applicants conducted an additional search for known solutions in order to identify features that coincide with the features of the claimed invention that are distinctive from the prototype.

The search results showed that the claimed invention does not clearly follow for a specialist from the known level of technology determined by the applicants; the influence of the transformations provided for by the essential features of the claimed method on the achievement of the technical result was not revealed.

Therefore, the claimed invention meets the “inventive step” criterion.

The criterion of the invention “industrial applicability” is confirmed by the fact that the claimed food bar is a low-calorie product with the complete exclusion of sugar, having increased biological value, stability of qualitative organoleptic characteristics and an increased shelf life without deteriorating the consumer characteristics of the finished products compared to the prototype. In addition, its production is simpler and less time consuming compared to the prototype by a factor of 2. Due to the partial reduction of expensive prescription components, the cost of products is reduced. And also the shelf life of products increases to 6 months compared to the prototype without deteriorating the presentation.

The present invention is illustrated by specific examples of implementation, which, however, are not the only possible ones, but clearly demonstrate the possibility of achieving the required technical result.

Example 1: Production of a low-calorie food bar.

Take water-soluble citrus fibers in an amount of 4/5 of the total mass, mix them with water in a ratio of 1:6 and leave for 15-20 minutes. Polydextrose is added to the swollen citrus fibers. A syrup is prepared from maltitol, caramel molasses and glucose-fructose syrup, heating to 100-105°C. A swollen mixture of citrus fibers and polydextrose is added to the finished syrup. Boil together with syrup to 114-117°C. The resulting mixture is cooled to 65-75°C. The remaining components are mixed separately: milk protein, lecithin, glycerin, potassium sorbate, natural antioxidant, maltodextrin, coconut flakes, the remaining 1/5 of the citrus fibers. Pour the cooled syrup into the resulting mixture and continue to knead until a homogeneous plastic mass is obtained. At the end of the kneading, add coconut-cream flavoring, stirring for another 2-3 minutes. The temperature of the finished mass is brought to 35-45°C. The resulting mass is sent for molding by rolling and cutting (longitudinal and transverse) of the cooled layer. The piece products are coated with a confectionery coating, such as chocolate glaze, and packaged. Moreover, these components are taken in the following ratio in % by weight:

Example 2. Carry out similarly to example 1. Except that a vitamin-mineral premix in the required quantity is additionally introduced into the composition. And the remaining components are taken in the following ratio in % by weight:

Example 3. Carry out similarly to example 2. And the indicated components are taken in the following ratio in % by weight:

The resulting products were evaluated by a group of 10 tasters based on the appearance of the product and its organoleptic properties. Ratings were made on a scale from 1 to 5. Overall, the tasters liked the product. It was awarded the highest rating on the accepted scale as a product of the highest quality in appearance, with a light structure and organoleptic properties, with an attractive aroma and taste of coconut.

Thus, the claimed food bar is a low-calorie product with the complete exclusion of sugar, having increased biological value, stable quality organoleptic characteristics and an increased shelf life without deteriorating the consumer characteristics of the finished products compared to the prototype. In addition, its production is simpler and less time consuming compared to the prototype by a factor of 2. Due to the partial reduction of expensive prescription components, the cost of products is reduced. The shelf life of products is also increased to 12 months compared to the prototype without deterioration in presentation.

CLAIM

A low-calorie food bar containing a protein component, dietary fiber, a source of fat, a sweetener, binders, additional recipe components, a confectionery coating and fillers, characterized in that it contains milk protein as a protein component, water-soluble citrus fibers as dietary fiber, and polydextrose, contains vegetable fat as a source of fat, contains lecithin, caramel molasses, glucose-fructose syrup, glycerin as binders, contains powdered maltitol as a sweetener, contains the preservative potassium sorbate, natural antioxidant, coconut flavoring as additional prescription components. cream, and contains maltodextrin and coconut flakes as fillers with the following ratio of initial components in%:

The main ingredients for the production of muesli bars are cereals and fruits, as stated above.

In addition to the main raw materials, additional ingredients are used to form the structure: vegetable fats, molasses, invert sugar syrups.

The cereals included in the bars are muesli, i.e. cereals that have been pre-processed for consumption.

Organizing the production of muesli is a rather expensive and difficult project. The main components of the success of a muesli production enterprise are high quality products, as well as the creation trademark and its promotion to the status of a brand.

The determining factor of competitiveness is the quality of raw materials. Today, domestic muesli producers do not experience any particular problems with the supply of raw materials. Large bakery factories offer a sufficient amount of cereal flakes.

The production technology is not as simple as it might seem: during the production of cereals, each grain undergoes several technological procedures.

Quality final product directly depends not only on the quality of the feedstock, but also on strict adherence to the established process parameters.

The grain is additionally steamed, pre-cooked, flattened, expanded, extruded, etc. One of the most effective methods of preparation is swelling. The moistened grain is quickly heated using either high frequency currents or a powerful stream of infrared radiation. Swelling also occurs when there is a sharp change in pressure from high to normal or even extremely low.

To produce Hercules oat flakes, the seeds are cooled and then flattened on a smooth roller mill. The thickness of the resulting flakes should not exceed 0.5 mm.

Extrusion (from Late Lat. extrusion- pushing) is a technology for producing products by forcing a viscous melt of material or thick paste through a molding hole. It is used in the food industry (pasta, noodles, corn sticks, etc.) by pressing the molded substance through the molding hole of the extruder head.

During the process, under the influence of significant shear rates, high speeds and pressure, a transition of mechanical energy into thermal energy occurs, which leads to varying degrees of changes in the quality indicators of the processed raw materials, for example, protein denaturation, gelatinization and gelatinization of starch, as well as other biochemical changes.

Products produced by food extruders

traditional chewing gum

dumplings

corn sticks

pillows and tubes with filling

crispbread and straws

curly breakfast cereals

corn flakes and other grains

instant porridge

baby food

curly chips

extrusion crackers

small ball of rice, corn, buckwheat, wheat, for filling and sprinkling chocolate products, ice cream and other confectionery products

food bran

swelling flour, breading

processed bread products

soy products: soy texture, concentrate (used in the production of sausages, frankfurters, cutlets, etc.), lump soy products (minced meat, goulash, steak, stew, etc.)

animal waste products

modified starch

The following types of extrusion are distinguished:

Figure 1.1 – Extruder diagram

In addition to conventional extrusion, food technologies use Co-extrusion - this is an extrusion process aimed at obtaining a product that combines two different textures: that is, two different materials are extruded to obtain one combined product. For example, a crunchy cereal outer shell may be co-extruded with a sweet or savory filling.

Figure 1.2 – Scheme for introducing filling during co-extrusion

The quality of cereal flakes is controlled by 10-12 parameters, the main ones of which are moisture, mealiness (the ability of the flakes to turn into flour during transportation and packaging) and boilability. It is the complexity of the process of technological processing of grain that forces muesli producers to purchase ready-made flakes so as not to bother with such complex production.

The main technological process for preparing fruit crumble is drying pre-washed and chopped fruits. The highest quality is ensured by the technology of sublimation (dehydration) of raw materials. But this is an expensive pleasure, and manufacturers limit themselves to conventional drying at high temperatures.

Problems also arise with automatic packaging of dried fruits. For example, it is almost impossible to pack figs in a machine: anything sticks to the berries and the mechanical packer cannot cope with the job.

Currently, one of the most common methods of drying products is the convective drying method.

This method of drying products is based on the transfer of heat to the product being dried using the energy of a heated drying agent - air or a vapor-gas mixture.

During this drying, moisture evaporates only from the surface, which leads to the appearance of a film that makes drying difficult and worsens the quality of the dry product: the color, taste and natural aroma of the product changes, and its recoverability when soaked decreases. High temperature and long drying duration contribute to the development of oxidative processes and lead to loss of vitamins and biologically active substances of the dry product, and do not contribute to the suppression of primary microflora

The conductive method of drying food products is based on the transfer of heat to the product being dried through direct contact with the heated surface of the drying equipment.

This method is not often used for drying food. High quality of the final dry product cannot be achieved due to uneven moisture content of the final product; the product in contact with the heated surface during the drying period is overdried, which leads to the irreversibility of the recovery processes, and due to the high temperature (320-340 degrees Celsius) in the drying equipment chamber, the final dry product loses 30-40% of vitamins and biologically active substances and becomes brittle

The acoustic method of drying products is based on the effect of intense ultrasonic waves on the dehydrated product.

The fundamental feature of the method: drying of products occurs without increasing the temperature of the products. “Cold” drying is implemented. This circumstance removes all the negative consequences associated with thermal effects on the dry product.

Acoustic drying of products differs from conventional methods in the speed of dry product production. For example, when drying enzymes (which are destroyed at a temperature of 40 degrees Celsius) in an acoustic field, the drying speed of products increases by 3-4 times in comparison with the vacuum method.

The microwave drying method is based on exposing the product to be dehydrated to an intense electromagnetic field of ultrahigh frequencies (microwave).

Microwave drying of vegetables and fruits is characterized by a short time and relatively low process temperature, which, when applied to food products, results in a very high preservation of nutrients and vitamins.

However, it has not become widespread in the food industry.

Drying products using this technology allows you to maintain the content of vitamins and other biologically active substances in the dry product at the level of 80-90% of the original raw material. With a short soaking (10-20 minutes), the dried product restores all its natural organoleptic, physical and chemical properties and can be consumed fresh or subjected to any type of culinary processing.

Compared to traditional drying, vegetables processed by infrared drying after recovery have taste qualities that are as close as possible to fresh ones.

The dried product is not critical to storage conditions and is resistant to the development of microflora.

Freeze drying of food (freeze drying vacuum drying, also known as lyophilization or sublimation) is the removal of moisture from fresh frozen food under vacuum conditions.

Currently, this method of drying products is the most advanced, but at the same time the most expensive. The principle of freeze drying is based on the physical fact that at atmospheric pressure values ​​​​below a certain threshold - the so-called. “triple point” (for pure water: 6.1 mbar at 0 degrees Celsius), water can only be in two states of aggregation - solid and gaseous; the transition of water into a liquid state is impossible under such conditions. And if the partial pressure of water vapor in environment

lower than the partial pressure of ice, then the product ice is directly converted into a gaseous state, bypassing the liquid phase

In food production, sublimation-vacuum drying is used as a means of preservation by freezing fresh products and removing liquid from them, which allows almost completely, up to 95%, to preserve nutrients, microelements, vitamins and even their original shape, natural taste, color and odor for a long time (from two to five years) at changing ambient temperatures (from -50 to +50 degrees Celsius).

An analysis of existing drying methods has shown that the most effective is the freeze-drying method, but it is the most expensive. And the most common and accessible method for mass production of food concentrates is the convection method, but it does not allow preserving organoleptic characteristics, biological value and is ineffective in relation to microbiological indicators. Of interest is infrared drying, which makes it possible to obtain products with a quality level close to sublimation. In this case, there is a possibility of overheating of the product when waves are superimposed (this occurs due to shortcomings in the calculation of the devices)

Dried fruits are offered by many companies: "Alifar Аgroimpeks" Republic of Uzbekistan, Tashkent st. Nukus 73; Gummi PO ZAO Food Ingredients Plant Nizhny Novgorod, Nizhny Novgorod region; Tav LLC Selo Komsomolskoye, Republic of Chuvashia; BioResurs LLC Cheboksary, Republic of Chuvashia.

In particular, the company "Alifar Agroimpeks" substantiates the chemical, mineral and vitamin composition.

Auxiliary raw materials.

Molasses (dextrin maltose, maltodextrin) is a product of incomplete acid (dilute acids) or enzymatic hydrolysis of starch. Formed as a by-product during the production of sugar and starch. There are two main types of molasses - white molasses (starch, from corn, potato and other starch), and molasses, black molasses (beet-sugar).

In its pure form, starch syrup has no color. Its consistency is similar to young liquid honey. Chemical composition:

dextrin - from 0% to 70%

glucose - from 0% to 50%

maltose - from 19% to 85%

Often molasses refers to various sugar-containing syrups, including dark molasses (molasses) and light molasses (eng. Golden syrup), a type of invert sugar, as well as types of starch syrup such as glucose syrup (eng. glucose syrup), maltose syrup, starch syrup and corn syrup. In everyday understanding, molasses may mean different types syrups, not necessarily obtained by hydrolysis of starch.

Vegetable oils (vegetable fats) are fats extracted from various parts of plants and consisting mainly (95-97%) of triglycerides of higher fatty acids.

The main source of vegetable oils are various oilseeds. The most common vegetable oils are sunflower, olive, cocoa oil, rapeseed, flaxseed, etc. Palm oil has recently become popular, the harm and benefits of which are discussed on this page below, under the appropriate heading.

Like animals, plants store fats in order to store some energy for future purposes. The difference is that an animal usually does this for itself (anticipating a period of malnutrition), while a plant does it for future generations. Those. In order for the future generation to survive, the parent plant accumulates and transfers energy to the embryo, including in the form of fat. Based on this, it is not difficult to assume that the bulk of the fat in plant material will be found mainly in the seeds or fruits.

Oils are obtained from plant material by pressing (the liquid part of the plant material flows out under pressure, after which it is collected) or by extraction with organic solvents or liquefied carbon dioxide (after extraction, the extractant is distilled off and the remaining vegetable oil is collected). After this, the vegetable oil is subjected to purification, or, in other words, refining.

An important aspect of the production of vegetable oils for the consumer is such a stage as deodorization (literally means odor removal: des - “removal”, odor - “smell”). During this stage, vegetable oils are purified from substances that give it flavor.

Thus, if a vegetable oil is “refined, deodorized, cold pressed”, then this means that the oil has been pressed at a reduced temperature (done to separate from the high melting point fraction of vegetable fat), after which it has been purified, resulting in in which it became transparent (without suspended substances) and practically odorless.

The fatty acid composition of plant fats varies depending on the type of plant.

The main difference between vegetable fat and animal fat is the higher content of unsaturated fatty acids (primarily oleic and linoleic). Thus, in sunflower oil the content of unsaturated fatty acids is more than 70%. Among the unsaturated fatty acids, the most important essential fatty acids (vitamin F), such as linoleic (omega-6) and linolenic (omega-3) acids (omega-9 acids, for example, oleic) are also isolated.

These fatty acids, unlike animal fats, cannot be formed in the human body as a result of certain chemical metabolic reactions, but are essential for the normal functioning of the cardiovascular system, as well as for the regulation of inflammation in the body. Thus, these acids must enter the body with food. All vegetable oils are rich in them to one degree or another. However, the most valuable sources of these acids are vegetable fats such as wheat germ oil, flaxseed, camelina, mustard and soybean oil, and walnut oil.

Another positive aspect of vegetable oils is the almost complete absence of cholesterol (this is true of any vegetable oil, not just those whose label says “0% cholesterol!”). So replacing animal fats with vegetable oils to some extent helps reduce cholesterol in human blood, thereby providing an additional preventive effect for the cardiovascular system.

It should be noted that non-traditional fats, such as palm oil, often used in the food industry, have recently become the subject of sharp criticism due to their “dangers” to human health. This is wrong. The harm of palm oil is often exaggerated. The problem with palm oil is that it contains more saturated fatty acids than other vegetable oils and therefore is not an important source of unsaturated fatty acids. That is, palm oil is not harmful in the literal sense of the word, it is just biologically less valuable than, for example, olive oil. But it also has positive qualities - for example, the oil becomes rancid as a result of the oxidation of unsaturated fatty acids by atmospheric oxygen. If there are no or few of them in fat, then there is practically nothing to oxidize. This property is often used in the confectionery industry to increase shelf life. Relatively speaking, palm oil is a natural analogue of margarine. As you know, margarine is a hydrogenated vegetable fat (from unsaturated to saturated), and palm oil is naturally saturated. It also resembles margarine in appearance.

On the other hand, there are problems with the quality of palm oil itself. Thus, a situation often occurs when non-edible (industrial) palm oil is imported into the country. This allows you to save on customs duties, in addition, it is cheaper in itself. It is assumed that this oil will be further processed and brought to food grade. But some unscrupulous manufacturers do not bother with this and use it as is. One can only guess what harm will come from such palm oil. On the label of food products containing such oil, they most often write simply “vegetable fat” or “confectionery fat”, without an exact indication of the source plant.

It cannot be said that this is typical not only for palm oil - the food production standard in our country is still quite low, and similar phenomena are characteristic of many components of food products.

Trans fats are a type of unsaturated fat that is in the trans configuration, that is, having hydrocarbon substituents located on opposite sides of the carbon-carbon double bond (the so-called trans configuration). Hydrogenated fats are obtained by hydrogenation

Trans fatty acid isomers can be natural or artificially created. Natural trans fats are formed as a result of the activity of bacteria in the multichamber stomach of ruminants and are stored in meat and dairy products in an amount of 5-8%. Artificial trans isomers are formed during the industrial hardening (hydrogenation) of liquid oils.

In the 1990s, a number of publications appeared indirectly indicating an increase in the risk of cardiovascular diseases (CVD) from the consumption of trans isomers of fatty acids (in particular, 20 thousand deaths were reported annually in the United States from the consumption of trans fats), which provoked debates surrounding this issue in academic circles.

Recent studies have confirmed a positive correlation between the consumption of trans fatty acids and the concentration of LDL and the risk of coronary artery disease. The World Health Organization and world experts recommend that the population reduce their consumption of trans fats. A simple measure of reducing trans fat intake to 1% of total body energy expenditure would prevent 11,000 heart attacks and 7,000 deaths in England alone each year.

There are thousands of different isomers of fatty acids and their isolated effect on the body is more or less known only for individual isomers. Some of them have beneficial effects, such as rumenic acid, which is an isomer of linoleic acid and is present in milk fat. The main trans isomer of milk and beef fat, vaccenic acid, can be converted into rumenic acid in the human body.

There is also evidence linking trans fats to cancer, diabetes, liver disease, depression and Alzheimer's disease.

According to WHO recommendations, the human body should receive no more than 1% of its daily total energy intake from trans fats (about 2-3 grams of trans fats). In 2009, the WHO revised this recommendation and recommended the complete removal of industrial trans fats from food. WHO experts note that the question of whether natural trans fats need to be regulated remains open due to the small number of clinical data. The composition of natural trans fats differs from industrial ones.

In many countries, industrial trans fats are either banned or severely limited. In Russia there is currently no standard for trans fats in food products. According to the Technical Regulations for fat and oil products (TR TS 024/2011) [since 2015, the norm for the content of trans isomers in fat and oil products should not exceed 8% (for hard margarines no more than 20%), and since 2018 - 2%. After the adoption of the Technical Regulations of the Customs Union, the effect of national GOSTs (such as GOST 52100-2003 on the content of trans-isomers in spreads) is not mandatory and is advisory in nature.

Table 1.1 - Contents of trans isomers in various fats.

Thus, considering the methods of obtaining raw materials for the production of muesli bars, we can conclude that the currently used raw materials cannot be recognized as intended for a healthy diet.

Chocolate is not just a product, but a real joy that children and no less adults experience in anticipation of feeling the taste of a delicate delicacy melting on the tongue. It can lift your spirits on a gloomy day, charge you with energy during a break, help out on almost any holiday, and even become a kind of “bribe” when you need to ask someone for something.

Whatever one may say, chocolate makes people happier. Do you want to give joy to others, and even get paid for it? Open your own chocolate production. This business will always be in demand, and people will not stop eating sweets even in times of crisis.

What does a chocolate manufacturer need to know?

The presence of a large number of competitors will not affect your products if you strive for high quality and do not skimp on components, replacing them with cheap analogues. It is better to make a product more expensive than a cheap and low-quality one. Few people will skimp on pleasure, and chocolate is that for most.

The use of various additives “dilutes” the cost of the finished tile, reducing it by 20-40%. Therefore, do not be afraid to introduce chocolate with various fillings into your assortment, thinking that this will increase costs (rather, it will be the other way around).

When starting a business, concentrate on one product - choose either the production of chocolate bars or the production of bars. This will allow you to save on the necessary equipment, carefully consider one recipe (in different variations) and purchase less raw materials than if you produced everything at once.

"Chocolate technology": stages and processes

Chocolate production begins with the primary processing of cocoa beans. They are sorted, cleaned, subjected to thermal procedures and crushing, then the cocoa vella (shell) is removed. This is how you get cocoa liquor. Next, it is pressed, broken and sifted. As a result of processing, two components are obtained - cocoa powder and butter. Then they proceed to dosing and mixing the components according to the recipe. The resulting mixture is rolled and crushed in specially designed mills.

Conching: stages

After this, the main stage of production begins - conching. This process is very important and largely determines the taste and quality of the finished product. It consists of continuously stirring the chocolate mass for a long time. The minimum is a day, but this is in the case of making cheap tiles. On average, the process takes three days, and in the production of elite varieties it takes up to 5 days. This stage is implemented in three approaches:

1. Mixing cocoa powder and powdered sugar, that is, dry ingredients.
2. Removing excess moisture from the mixture.
3. Adding cocoa butter and kneading the already heated chocolate mass.

The described procedure is carried out in special conche machines, resulting in a homogeneous thick mass - it is called homogenized.

Final processes

The next step is the formation of chocolate masses in the form of bars, bars or candies and their filling, if provided by the manufacturer. You can add various nuts, raisins and candied fruits, puffed rice, flakes, waffles, liquid and cream fillings, etc. to chocolate. These components allow you to expand the range of products without the use of additional recipes.

The finished masses are poured into molds (special molds) and kept at a temperature of 33 degrees for half an hour. The procedure is called "tempering". Finally, the completely cooled products are removed from the mold and sent for packaging.

Equipment for chocolate factory

In addition to the main question of how to produce chocolate, there is another, no less important and more significant financially - where to produce it. Equipment in this business is the main cost item, but you can’t do without it. According to various estimates, it will take about 10-15 million rubles to purchase all the necessary equipment. Naturally, they will pay off, and more than once. But first you have to invest.

Equipment for the production of chocolate is a fully functioning line consisting of the following mandatory attributes:

• ball mill - the rolling process takes place here;
• conche machines - for the conching procedure;
• grease boiler - for kindling cocoa butter;
• tempering machine;
• refrigeration tunnel;
• conveyor line;
• aeration units, heated pipelines;
• stamping machine for making molds;
• packaging machines;
• thermostats, hoods.

As you can see, there is a lot needed. Equipment for chocolate production is not limited to two or three main positions. Moreover, every machine is important at some stage, so you won’t be able to do without something. There are, of course, a number of auxiliary installations that will be needed in the case of the production of a certain range. For example, equipment for caramel (if you use it as a filling for bars or bars). But at the initial stage, you can do without such acquisitions.

Raw materials for quality chocolate

The basic composition of a chocolate bar is no secret. Just look at any packaging where the well-known components are listed. This is cocoa butter, cocoa mass and powder, powdered sugar, and sometimes flavoring (vanillin). In addition, depending on the specific type, there are other ingredients (for example, nuts, raisins and other fillings).

But not everything is so simple; many manufacturers, in order to save money, replace high-quality components with cheaper analogues. For example, they use carob instead of cocoa powder or palm oil, vegetable fat instead of cocoa butter (or together with it). This allows you to reduce the cost of a chocolate bar several times, but the taste will suffer.

If you care about long-term reputation and the presence of regular customers, then it is better not to use such tricks. Offer your customers quality chocolate, albeit more expensive. If the product is truly tasty, then there will always be demand for it.

At the same time, you will not be left at a loss. For example, making a kilogram of high-quality dark chocolate (from cocoa powder, cocoa butter and powdered sugar) will cost about 400-500 rubles. At a price of 80-100 rubles per 100 grams, you will earn 2 times more than you spend.

Requirements you need to know about

Every entrepreneur, of course, is concerned about compliance with all the rules and regulations of the law applicable to his type of activity. Chocolate production belongs to the food industry, so communication with the authorities of Rospotrebnadzor and the sanitary and epidemiological station cannot be avoided. First, let's say a few words about the premises for organizing production. Basic requirements for the workshop and warehouse:

• presence of exhaust hood and ventilation;
• installed air conditioning system (to maintain air humidity at 75%);
• temperature in the warehouse - 16-18% (this is important for preserving the properties of raw materials such as cocoa beans);
• water supply, sewerage.

As for specific documents, you will need technological instructions for approval with Rospotrebnadzor, a certificate of conformity for the production of chocolate products, registration documents, sanitary records for all employees. If you comply with sanitary rules, fire safety, and production technology, then there will be no problems with supervisory authorities.

Conclusion

Organizing chocolate production is both simple and difficult at the same time. All the basic processes have long been known and worked out; every entrepreneur can create a recipe and organize the production of products. However, at the initial stage you will have to decide on a number of important points regarding the raw materials used, the purchase of all necessary equipment, and the collection of documents for starting a business.

All this will require considerable effort and time, but the undertaking is worth it. If you correctly draw up a business plan for the production of chocolate, you will soon be able to recoup the costs and begin to make a very good profit. And how much new joy you will give people in the form of chocolate bars!

Today, food quality criteria are changing significantly in favor of their naturalness. Those products that do not contain synthetic additives, or, in extreme cases, have small amounts of them, are highly valued. Especially popular are those products that were made exclusively from fruits or vegetables. Among them is a new product - fruit bars, which are gradually replacing the more familiar, but less healthy refined chocolate bars.

Production of fruit muesli bars

Today, food quality criteria are changing significantly in favor of their naturalness. Those products that do not contain synthetic additives, or, in extreme cases, have small amounts of them, are highly valued. Especially popular are those products that were made exclusively from fruits or vegetables. Among them is a new product - fruit bars, which are gradually replacing the more familiar, but less healthy refined chocolate bars.

There are two main new popular technologies for making a fruit bar: “wet” and “dry”. The final taste of the product will largely depend on which of them was used in production.

Features of the production of “dry” fruit bars

Very promising is the production of tasty and nutritious fruit bars using “dry” technology, which consists of the following sequence of steps:

1. Thorough washing of raw materials, mainly represented by prunes and dried apricots.

2. Removal of large inedible inclusions - seeds and all kinds of debris that got into the fruit during assembly, storage, drying, and transportation.

3. Additional drying of raw materials.

4. Grinding until smooth in an industrial-type meat grinder.

5. Simultaneous cooking and mixing of the crushed mass with sugar, apple pieces, coconut flakes, berries and other additional ingredients. This stage is performed at a temperature of 110-120 degrees, and the final humidity of the product is 12-14%.

6. Cooling of raw materials to 40-60 degrees. After lowering the temperature, the mixture is placed in a molding machine of the “Former” type, thanks to which the fruit bars are “gently” molded into sheets 500 mm wide.

7. After molding (pressing), the bars are cooled to room temperature in the air, and are also dried by fans.

8. Cutting the bars to the required size is done on a special guillotine.

9. Each product is individually packaged using a special machine.

10. High-quality packaged products are placed in cardboard boxes.

This modern technology, if necessary, can be upgraded in several directions:

Mechanization of the washing stage by installing a washing device;

Replacing small plates by continuously placing strips on a spiral conveyor and then cooling them;

Automatic cutting of bars on a conveyor.

To date, the described innovative technology has already been successfully used by some manufacturers, who note the rapid return on costs for the purchase and installation of equipment.

How to organize your own production?

In order to organize a “dry” production line for fruit bars, a certain amount of cash investment will be required, consisting of the following categories (calculation made as of May 2016, dollar exchange rate - 66 rubles):

30-50 thousand rubles - an industrial-type meat grinder with a productivity of 200-300 kg/h;

150-270 thousand rubles - a 100-liter digester boiler, equipped with an oil jacket, as well as a reinforced stirrer;

1,550 thousand rubles – a “Former” machine for molding candy bars using “dry” technology;

1400-1700 thousand rubles – horizontal packaging machine;

50-100 thousand rubles – additional equipment (fans, sinks, sheets, carts).

The total cost of such a list of devices will be 3180-3670 thousand rubles.

Fruit bars - the main nuances of “wet” technology

The “wet” production technology is somewhat different. It includes the following steps.

1. Washing the fruit mixture (prunes and dried apricots, as well as a small amount of other ingredients).

2. Removal of large inclusions - seeds and various debris.

3. Grinding the finished mixture.

4. Mixing fruits together with the additional addition of various ingredients, such as apples, berries, flavorings, preservatives, etc.

5. The wet fruit mixture is sent to a molding machine, where it is placed on mesh sheets in long strips of the required width and height.

6. Placing the sheets on carts and then in a vacuum oven, where drying occurs at a temperature of 50-70 degrees.

7. Cutting fruit strips into pieces of a certain size.

8. Glazing of fruit bars, if required by the technological process.

9. Packaging of finished products in a special machine.

10. Packing products into cardboard boxes.

With a certain degree of convention, production lines can be divided into automated and automatic.

Automatic type has a clear performance framework. Such a line is capable of performing its work with minimal operator participation. The equipment independently weighs the raw materials, mixes them in the required proportions, etc. You can purchase such a set of devices from a very limited number of manufacturers. For example, in Germany it will cost at least 3-4 million euros.

represents separate devices that are placed in the required order. In this case, much more effort and time will be required from the employee. Such systems can be significantly improved, bringing them to the required degree of automation.

Calculation of cash costs for launching a line

1. The total price of a complete set of equipment for launching a new product - “wet” production of fruit bars, depends on a number of factors:

2. Desired line productivity and the possibility of increasing it in the future. For example, if the plans are to double productivity, then it would be rational to immediately buy a packaging machine of the appropriate power, since its price will be almost the same.

3. Product range. For example, having an enrobing machine will increase the overall cost of the line.

4. Country of origin of the equipment: For China, Russia and Italy, the price of, say, a packaging machine will differ several times.

The lowest productivity of the line is 50 kg/h, which is determined by the capabilities of one vacuum furnace. Increasing the number of furnaces will increase the speed of production.

You can also save on washing and sorting of raw materials. If you use manual labor for this stage of production, the cost of the line will be 7-10 million rubles. If you create a line with a productivity of 200-250 kg/h, then the equipment will cost 20-25 million rubles (prices are given taking into account the dollar exchange rate of 32 rubles).

If you decide to create your own production of fruit bars, then contact us and we will help in the following steps:

Development of technical specifications for the production line;

Preparation of production plan;

Providing devices for purchase;

Installation and startup of equipment, its testing;

Working out the production process with a technologist.

Do you want to start your own profitable business using innovative technologies? The production of fruit bars is a very promising area with a fairly low level of competition, which makes it possible to achieve quick positive results. This production of environmentally friendly products is especially relevant in the Krasnodar region, where obtaining raw materials will not be difficult, because it is here that the issue of processing the harvested fruits and berries is always acute.

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