Home business biscuits nuts. Cookie production line: nut, tartlet, etc. Economics of opening a workshop for the production of Oreshek cookies
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The store has a wide variety of snacks and food items on the shelves, and packaged nuts are not the least of them. They are in great demand, therefore, the production of packaged nuts can bring excellent profits to the entrepreneur.
To organize this business you need a little start-up capital. There will be no problems promoting a new brand on the market.
The business consists of purchasing different types of nuts in bulk, roasting, packaging and then selling them. The income of this business is from 40%. The main thing is to think about how to avoid “herding the rear” among successful and functioning competitors.
In order to organize your production, you need premises. As with all other premises used in the food industry, there are requirements that need to be taken into account and known in order to find a suitable area. The premises for the production of packaged nuts should be no less than 100 square meters.
After you have chosen the premises, you need to purchase the equipment that is necessary to produce packaged nuts: packaging glasses and stoves for roasting nuts. The necessary equipment can be purchased both from a domestic manufacturer and from an imported one, because more and more often representatives of foreign equipment offer the high quality of their equipment.
Also, packaging is of great importance for the success of this business. It should be of high quality, colorful and attract the attention of buyers. Clear packaging is the most beneficial because it is cheap and allows customers to see the product before they buy. It is best to let professional designers handle the design of the label.
The range of these products should be large and have a wide variety of types of nuts: cashews, walnuts, hazelnuts and others, but also include various options for processing nuts, for example, raw or roasted, which will cover the majority of buyers.
The issue of finding and attracting potential buyers is dealt with by a manager who knows many ways to attract them, for example, calling companies, small stores, offering their products, participating in exhibitions and more.
The funds needed to start a packaged nut business are limited to the cost of the oven, which has fluorescent interior lighting, the cost of the display case, rent for the premises, electricity and the purchase of raw materials.
Today, the wholesale price for nuts is approximately 3.5 -7 dollars per 1 kg. Exotic Brazil and Indian nuts will cost more, about $15 for 1 kg, but they are in quite high demand. Nut mixtures are also popular; their cost per 1 kg is no more than $9. At one outlet alone you can sell up to 20 kg of mixed nuts per day.
Business plan: Production of Oreshek cookies.
Starting capital – 950 thousand rubles.
Profit per month – 120 thousand rubles.
Payback period – 9 months.
“Oreshek” is a sweet confectionery product that is traditionally used as a dessert. The product is in demand among all categories of buyers, as it is considered one of the most delicious delicacies.
Perhaps the reason for this is the reputation that developed around these cookies during the Soviet years. During the total shortage, it was a real delicacy. And although today there are many confectionery factories that produce these cookies, this type of business remains promising.
Necessary raw materials
The following ingredients are used as raw materials for making cookies:
- flour;
- butter;
- sour cream;
- sugar;
- soda;
- condensed milk;
- walnuts.
Manufacturing stages
Regardless of the filling, the recipe can distinguish the following stages of preparing cookies:
— preparation of ingredients (sifting flour, granulated sugar);
- kneading dough and filling;
- cutting the dough;
- baking cookies;
— removal of finished products;
— cooling of products;
- packing and packing.
The following basic equipment can be distinguished, without which it is impossible to open production:
— dough mixing machine;
— pastry oven;
— machine for mixing filling ingredients;
— dough divider;
— thermo-packer;
- syringe filler;
— conveyors.
Sales channels
It is necessary to think about ways to sell finished products at the stage of birth of the idea. Ideally, at the time of launching production, it is advisable to have an agreement with at least one small chain of stores.
The main channel for selling products is retail grocery stores.
There is no need for aspiring entrepreneurs to go to large chain stores: in order to get on the shelf of a federal store, they will have to pay for space, as well as reduce the purchase price to a minimum. This is especially true for hypermarkets - they have the lowest markups. Therefore, the best option is to sell products through small networks.
Economics of opening a workshop for the production of Oreshek cookies
The minimum set of equipment is as follows:
1. Dough mixing machine TMM-03 74.5 thousand rubles.
2. Confectionery oven PEM-2U Profi, 3 pcs. 135 thousand rubles.
3. Dough divider Jac DIV 20,301 thousand rubles.
4. Cream whipping machine MV-40 98 thousand rubles.
5. Automatic dispenser (syringe filler) DF-200 102.5 thousand rubles.
6. Thermal packaging machine TM-2R M1 65 thousand rubles.
7. Weighing conveyor TV-L-30-60x40 174.5 thousand rubles.
Total 950.5 rub.
Taking into account the purchase of raw materials, costs of delivery and installation of equipment, preparation of premises for food production and other expenses, investments in organizing production will amount to 1.5 -1.8 million rubles.
The wholesale price of one kilogram of “Nuts” cookies is approximately 50-70 rubles. per 1 kg, this is 3 times lower than the cost of its production. The payback period for a business producing Oreshek cookies is on average no more than 1 year.
“Oreshek” is a sweet confectionery product that is traditionally used as a dessert. The product is in demand among all categories of buyers, as it is considered one of the most delicious delicacies.
Perhaps the reason for this is the reputation that developed around these cookies during the Soviet years. During the total shortage, it was a real delicacy. And although today there are many confectionery factories that produce these cookies, this type of business remains promising.
Necessary raw materials
The following ingredients are used as raw materials for making cookies:
- flour;
- butter;
- sour cream;
- sugar;
- soda;
- condensed milk;
- walnuts.
Manufacturing stages
Regardless of the filling, the recipe can distinguish the following stages of preparing cookies:
- preparing ingredients (sifting flour, granulated sugar);
- kneading dough and filling;
- cutting dough;
- baking cookies;
- removal of finished products;
- product cooling;
- packing and packing.
The following basic equipment can be distinguished, without which it is impossible to open production:
- dough mixing machine;
- pastry oven;
- machine for mixing filling ingredients;
- dough divider;
- shrink wrapper;
- syringe filler;
- conveyors.
Sales channels
It is necessary to think about ways to sell finished products at the stage of birth of the idea. Ideally, at the time of launching production, it is advisable to have an agreement with at least one small chain of stores.
The main channel for selling products is retail grocery stores.
There is no need for aspiring entrepreneurs to go to large chain stores: in order to get on the shelf of a federal store, they will have to pay for space, as well as reduce the purchase price to a minimum. This is especially true for hypermarkets - they have the lowest markups. Therefore, the best option is to sell products through small networks.
Economics of opening a workshop for the production of Oreshek cookies
The minimum set of equipment is as follows:
Taking into account the purchase of raw materials, costs of delivery and installation of equipment, preparation of premises for food production and other expenses, investments in organizing production will amount to 1.5 -1.8 million rubles.
The wholesale price of one kilogram of “Nuts” cookies is approximately 50-70 rubles. per 1 kg, this is 3 times lower than the cost of its production. The payback period for a business producing Oreshek cookies is on average no more than 2 years.
Cookies are a porous confectionery product of low humidity. As a rule, cookies are small in thickness and size, but they can be of various shapes. It is made from flour, sugar, various fats and oils, egg and dairy products, flavorings and raising agents.
Cookies can be composed of different types of dough, as well as with decoration (jam, chocolate, icing, etc.) and even with filling.
Cookies are produced from various types of dough: sugar - from plastic dough, hard cookies - from elastic-plastic-viscous dough, crackers and biscuits - from elastic-plastic-viscous yeast dough.
The range of butter cookies is very wide - depending on the taste (recipe), size, shape and decoration. Depending on the type of cookie, it is made from aerated or plastic dough. Different properties of the dough are achieved by different sugar and fat contents, as well as by the technological conditions of its preparation and processing. Let's take a closer look at the process of producing butter cookies. Depending on the composition, the ratio of raw materials and the type of dough, butter cookies are divided into shortbread, whipped, nut and rusk. Butter cookies also include some types of products, the basis of which is a custard semi-finished product made using custard cake technology.
Technological schemes for the production of different groups of butter cookies differ in the methods of preparing and shaping the dough. First, let's look at the production of shortbread cookies - from the point of view of its production technology and the equipment used. Shortbread cookies are baked from two types of dough: shortbread dough and shortbread dough.
Shortbread butter cookies contain a large amount of fat and sugar and are made from plastic dough. Knead the dough in universal kneading machines with Z-shaped blades. The raw materials are loaded into the kneading machine in a certain sequence and mixed for 10 - 15 minutes. Then add egg powder or melange, condensed or powdered milk, water, and mix again for 5 - 8 minutes, after which flour, glucose syrup and starch are added and the whole mixture is mixed for another 2 - 4 minutes. With mechanized molding on rotary machines, the dough is kneaded slightly differently, in accordance with the technology. And when molding the dough manually, the finished dough in pieces weighing 7-8 kg is rolled out with a rolling pin on the table manually. At home, the table and rolling pin are first dusted with flour, a piece of dough is kneaded on the table by hand, and then rolled out in two directions until a uniform layer about 5 mm thick is obtained. Then, cookie blanks are cut out using shaped cutouts (manually) or special rotary machines (in a factory), which are then baked in ovens of various models.
This is the technology for producing shortbread cookies in a nutshell. The minimum equipment required to organize such production manually is a regular Z-shaped dough mixer. Such machines are widespread and are produced either with a water jacket for cooling (heating) the product, or without a jacket. Different speeds of rotation of the blades (front and rear) lead to more uniform dough kneading, intensify the kneading process, and prevent dough from sticking to the blades.
For the manual molding process, a variety of shaped metal cuttings are used. In factories, biscuits are formed using rotary molding machines. Cookies are baked in ovens of various models - from small convection ovens to rotary ovens. They have fast warm-up times, a powerful turntable, chamber lighting, and an airtight door with a heat-resistant seal. Well-adjusted gaps in the baking chamber ensure uniform baking of products.
The same cookie can look completely different depending on its surface finish. Most often, cookies are glazed with chocolate or colored icing. To do this, cookies are immersed in glaze heated to +40C, and then cooled until the coating completely hardens in the refrigerator at a temperature of +8...+10C. To diversify the assortment, you can glaze the entire surface or part of the product. Some types of products are sprinkled with chopped nuts before the chocolate hardens, or a design is applied using a comb, sandwiched with a fruit or cream filling. To do this, the filling is deposited on the lower surface of the cooled cookies and covered with a second cookie. Then the cookies glued together with filling can, for example, be completely coated with chocolate, and crushed nuts can be applied to the middle. This allows the culinary technologist to turn ordinary cookies into a work of art.
Shortbread butter cookies.
These cookies also contain significant amounts of fat and sugar. It is made from dough with a consistency close to creamy. First beat the butter or special confectionery margarine with powdered sugar for 10-15 minutes, then add the rest of the raw materials and lastly the flour. Dough for shortbread cookies is prepared in dough mixing machines of various designs, as well as in planetary multi-speed mixers. Confectionery mixers allow you to carry out the process of kneading dough with significant saturation of the dough mass with air at certain stages of the dough preparation process, which ensures an increase in specific volume and improves the quality of products. Forming of blanks is carried out (if manually) using extrusion bags with various attachments, or on depositing machines, the so-called “multidrops”. Despite the relatively high cost of such equipment, its capabilities for producing various types of cookies make it possible to achieve a return on costs in a short time. Baking of shortbread cookies is carried out in ovens of the same models as for shortbread cookies.
Whipped cookies.
The dough for aerated varieties of butter cookies is divided into sponge-whipped and protein-whipped. Sponge cake dough contains a significant amount of eggs (melange) and has a liquid, creamy consistency. There are various technologies for kneading dough: simultaneously whisking egg powder or melange with sugar and then adding flour, or separately whisking whites and yolks with sugar, then adding flour and mixing the two components. To prepare this type of dough, planetary multi-speed mixers are used. Molding is also carried out using confectionery (jigging) bags for small production volumes, or in factories using a multi-drop. Baking of products is carried out in the above-described confectionery ovens.
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In the production of flour confectionery products, the largest share is occupied by cookies - flour confectionery products of various shapes, small thickness, low humidity, porous, made from flour, sugar, fat, egg and dairy products, flavoring agents and chemical leavening agents.
Recipes for individual types of cookies are made taking into account the properties of the base raw material and its effect on the properties of the dough. The most important thing in such recipes, of course, is obtaining products with the desired taste. Entire teams of research institutes and factory technologists are working on the problem of the optimal balance between taste and cost, and especially successful recipes are necessarily patented.
Depending on the recipe and method of preparation, cookies are divided into:
sugar - baked from plastic, easily torn dough;
long - baked from elastic-elastic dough;
butter - baked from other types of dough, the most diverse in their properties.
A separate type of cookies are crackers and biscuits.
So, different types of cookies are made from different types of dough: sugar cookies are made from plastic dough, hard cookies are made from elastic-plastic-viscous dough, crackers and biscuits are made from elastic-plastic-viscous yeast dough. The wide range of butter cookies is due to the variation in their sizes, shapes, finishing, and taste. Depending on the type of butter cookie, it can be made from aerated or plastic dough. These different required properties of the dough are achieved mainly by varying the proportion of sugar and fat. The technological modes of its preparation are also important.
For each type of cookie, developers and technologists create a recipe that contains a list and ratio of individual types of raw materials used. The cookie production process consists of the following operations:
preparation of raw materials for production
kneading dough
rolling dough
curing the dough (for long-lasting cookies)
secondary rolling (for hard biscuits)
cookie molding
bakery
cooling
stacking and packaging of cookies.
At a confectionery factory, the production of cookies is carried out on mechanized lines with periodic dough mixing, or on production lines with continuous dough mixing. Periodic kneading of dough is more typical for small enterprises.
It is unlikely that our reader will find detailed technical processes and specific recipes for cookies in the form in which they are baked in confectionery factories useful. Professionals and particularly interested readers can easily find them in prescription reference books, patents and other Internet resources. We will publish here three basic dough recipes, based on which you can, if you wish, try to bake a variety of cookies at home.
Sugar cookies
Ingredients:
Butter 300 g
Sugar 1 cup
Wheat flour 0.5 kg
Chicken egg 3 pcs.
1. Mix eggs with sugar.
2. Add flour and butter. Stir.
3. Knead the dough, roll it out and cut it into shaped pieces.
4. Grease a baking sheet with oil, place pieces of dough and bake in the oven until done.
You can diversify the recipe by adding cinnamon, vanilla, candied fruits, raisins, etc. to the dough.
Long lasting cookies
Ingredients:
Egg – 2 pcs.;
Sunflower oil – 2 tbsp. spoon;
Flour – 0.5 kg;
Milk – 2 tbsp. spoon;
Soda – 0.5 teaspoon;
Granulated sugar – 0.5 tbsp. spoons.
1. Grind the egg with sugar.
2. Add milk and butter to them, mix thoroughly.
3. Pre-mix the flour with soda in a separate container, then combine it with the egg mixture.
4. Knead into a thick dough.
5. Roll out the resulting dough and cut it into portions.
6. Cookies should be placed on a baking sheet, placed in the oven at 180 degrees and baked for 10-15 minutes.
These cookies can be served without cooling.
Butter cookies
Ingredients:
Flour: 0.5 kg with baking powder (or 250 g corn flour)
Eggs; 3-4 pcs
Butter: 250 g
Powdered sugar: 250 g
A pinch of salt
1. Preheat the oven to 180°C. Grease a baking tray and sprinkle a little flour so that the flour coats the tray well.
2. Mix oil and salt. Place in a medium bowl and stir with a wooden spoon until the butter is soft.
3. Add sugar. Continue stirring until the mixture is smooth.
4. Add eggs to the mixture one at a time. Mix well before adding the next egg.
5. Add flour with baking powder. Stir with a spoon or fork until a dough forms. Don't knead the dough for too long.
6. Sprinkle flour on a clean counter and place the dough on it. Turn the dough out onto the counter and knead it for 15 minutes, or until the dough is firm and smooth. If the dough still sticks to your hands, add a little flour.
7. Roll out the dough into a sheet 5 mm thick.
8. Cut out cookies into different shapes using a knife or tin or plastic molds.
9. Place cookies in rows on prepared baking sheet. Do not pack too tightly as it will expand in size during baking.
10. Before planting in the oven, you can sprinkle with granulated sugar and brush with egg yolk.
11. Bake for 15-20 minutes. Watch the color of the cookies; the butter dough burns very quickly.
12. Cool to room temperature before serving.
If you wish, you can add cinnamon, vanilla, lemon zest, crushed nuts, etc.
The Russian confectionery industry has been largely inherited from Soviet times. This is neither good nor bad, it is simply an objective reality. There are negative aspects to this (modern imported equipment is still more accurate, more economical and more productive), but there are also positive ones. In particular, traditional baked goods of the last century (crackers, crackers, cookies, etc.) were not only cheaper, as your grandmother often recalls, but also healthier than foreign confectionery products. Our products have always been made from natural products. Remember this slogan - “Soviet means the best!”? So, there he’s actually not talking about tractors and Zhiguli cars, but about rockets and cookies!
Let's try to figure out how we can distinguish high-quality products from low-quality ones. To do this, you should first introduce some postulates that define the concept of “quality” - after all, everyone can have their own.
First, let’s agree that the more natural ingredients a product contains, the better it is for humans. You can't fool nature. Natural honey is healthier than artificial honey. Powdered milk loses something compared to natural milk. Natural eggs and melange still differ in taste and properties.
Secondly, absolutely all additives (flavors, preservatives, etc., sometimes contemptuously called “E-shki”) in confectionery products are carefully tested and approved by the most serious authorities. Both international and domestic. We do not approve of cheap populist panic in the media, which is fanned by laymen. But at the same time, we agree: the fewer artificial stabilizers, flavors and colors, the closer the cookies are to the ideal mentioned in paragraph 1.
Thirdly, quality does not come for free. “You have to pay for everything,” as our president rightly noted on another occasion. If we remove stabilizers and preservatives from the recipe, we inevitably reduce the shelf life of the product. Consequently, the risk of not having time to sell it increases, and this is automatically compensated by a higher price. And natural ingredients themselves are more expensive than artificial ones. Anyone looking for an extra product should be prepared for an extra price.
And fourthly, natural dyes often fade during the baking process. Natural flavors lose their scent faster. The choice is up to the buyer: if we use expensive additives (saffron, cochineal, etc.), then the buyer will have to pay a higher price. Or the buyer will put up with the nondescript appearance of super-natural products.
At the end of the introduction, let us remind you once again: all products of confectionery factories, if they are properly certified and have not been left on the shelf for their shelf life, are guaranteed to be safe for the consumer. If some components can cause an allergy or a non-standard reaction in part of the population (phenylalanine, peanut butter, etc.), the label will warn about this. You and I consider confectionery products exclusively from the standpoint of “more healthy” or “less healthy”. Politically correct, civilized, European, without insisting on your opinion.
If you prefer to eat natural products, choose classic gingerbread cookies. When baking, chocolate and mint ones add inexpensive cocoa powder and menthol flavoring. Fruit fillings often consist of jam with moisture-retaining and heat-stabilizing additives. And in those enterprises where they try to adhere to traditions, the filling is not thermostable gels, but highly boiled natural fruit purees or boiled condensed milk.
When choosing crackers, pay attention to the uniformity of the slices; among them there should not be a large variation in color and size, and there should not be a lot of scraps and crusts. Rusks made to a good standard should be crispy and easy to break apart. In addition, the list of ingredients on a bag of crackers should not contain preservatives: classic crackers contain very little moisture and do not need additional protection.
Cracker
If dry cookies (biscuits) are made according to GOST, then they will contain only water, flour and a small amount of fat and sugar. Such products can be considered dietary and hypoallergenic. Leavening agents in the form of soda and others are quite harmless, since during baking carbon dioxide is converted to raise the dough.
Sugar cookies
These are familiar classic cookies with a clearly visible pattern on the surface, fragile, but not hard. If the pattern on the surface is not clear, this means that the composition contains less fat. That is, good sugar cookies are uniformly yellowish in color, fragile, porous and quickly swelling.
Oat cookies
As we said above, if the cookies are nice, glossy and bright brown, then they are not very natural. When the dough contains a large amount of oatmeal, the product turns out dull without additional coloring. Thus, quality oatmeal cookies are gray-brown and have no gloss on the surface. The absence of flavors, preservatives and taste enhancers can also be considered a quality criterion for lovers of natural products.
Shortbread
All shortbread cookies contain high amounts of fat and sugar, which makes them a tasty treat, but because of this they can hardly be considered a health food. Fillings increase the attractiveness of the delicacy, but further increase the content of dyes, moisture-retaining and heat-stabilizing additives. Of all the fillings, the nut one can be considered the most harmless, but it is also the most high-calorie. You decide.
Dryers and bagels
High-quality (corresponding to GOST) bagels and dryers should be oval or round, and the joints of the bundle should not stand out. The surface is glossy, smooth, without swelling or cracks. The corresponding varieties are sprinkled with poppy seeds, caraway seeds or salt. Proper dryers should be fragile, and proper bagels should be soft. Scrap content is no more than 5%; such a product is considered low-quality.
The base of all such delicacies (the waffle itself) is almost the same; they differ in shape and fillings. By the composition of the fillings you can judge whether the product is natural or artificial. Obviously, the most natural fillings are berry and fruit ones, which are made from fruit puree. Waffles with fillings based on confectionery fats (white, cream, nuts, chocolate) contain a larger amount of artificial additives.
The main enemy of hygroscopic dry products is moisture. They absorb it instantly, which not only spoils the taste, but also creates conditions for the development of harmful microflora. This is why the tightness of the packaging of dry confectionery products is so important. And remember: the fewer preservatives in a product, the shorter the shelf life. This indirect sign will also be useful to you when choosing a natural product.
Cookies for children
If you try to rank the “naturalness” of cookies, then dry biscuits will be in first place. They are made only from water and flour, so biscuits can be considered a dietary and hypoallergenic product. Due to the absence of large amounts of sugar and fat in the recipe, biscuits are also relatively low in calories.
In second position according to these criteria is straw. It technically also refers to dried biscuits made from flour, water and a small amount of fat. It is ranked second due to the presence of some sugar, as well as the treatment with lye, which turns the surface of the straws (as well as the cookie rolls known as “bretzels” or “pretzels”) glossy brown. Harmless, tested by many generations of Austrians, but not for children. Especially if with salt.
Third place: oatmeal cookies. It contains relatively little fat and, most importantly, in addition to wheat flour, the recipe includes coarse oatmeal. It is this that saturates the cookies with fiber, vitamins and minerals. We wrote above about the dim gray-brown color of natural oatmeal cookies.
In fourth place are sugar cookies. It contains significantly more fat, which allows the dough to maintain its shape. These are cookies with the most beautiful external decoration, allowing you to mold designs, patterns and inscriptions on them. For a child, it is advisable to buy classic butter cookies without flavors. And don’t forget about its high calorie content!
Fifth place: shortbread. High in calories, with a lot of sugar and fat. Unlike sugar dough, shortbread products do not hold their shape so well, but still high-quality products (for example, kurabiye) should have no torn edges. As always, the rule is the same: the shorter the list of ingredients, the more natural the baked goods.
Sixth place: crackers. They took last place in the ranking of cookies for children due to their composition. Crackers, as a rule, are produced using dry cookie technology: the dough is also rolled out in a thin layer, collected into a multi-story stack and cut into circles, diamonds and squares. True, unlike biscuits, each layer is smeared with margarine, often mixed with cheese, ham, etc. flavorings. This product turns out to be very high in calories, at the level of shortbread dough.
Not children's cookies
These are all the other beautiful cookies - filled, glazed, multi-layered, with chocolate and nuts. Very tasty, attractive, good for a holiday table and as a gift - but it is better to protect children from it: a lot of sugar, a lot of fat, a lot of artificial ingredients, a lot of calories. A great buy for an office coffee break!
Classmates
Small-scale production of cookies as a business is gaining popularity among housewives, but the profitability of such a business is insignificant, so home cooking is more of a hobby with a pleasant material bonus than a business that brings a stable income.
However, there is an opportunity to put baked goods on stream and receive more significant profits.
Features of the confectionery business
The main and undeniable advantages of cookie production as a business:
- demand for products,
- long shelf life,
- independence from seasonality,
- quick payback.
However, there is a very high level of competition among confectioners, although not only corporations, but also small producers operate freely in this segment.
The main competitive advantage should be the optimal price/quality ratio, an updated assortment, and a certain highlight of the product.
Before calculating the necessary investments, you need to decide what niche in the confectionery business you plan to occupy.
You can remain at the level of home production, or you can develop your business to the level of a mini-workshop.
Home production
Baking cookies in limited quantities can not only be a hobby with a small income, but with the right approach can also bring significant profit.
To do this, it is necessary, first of all, to show imagination and offer the consumer an original product, from the recipe to the packaging method (for example, making fortune cookies).
In addition, you need to find your market with a regular consumer.
To develop your business and attract new clients, you can place private advertisements on Internet resources, create your own blog and use recommendations from regular customers.
To organize such a small business, there is no need to purchase expensive industrial equipment; it is enough to have ordinary household appliances and a large supply of free time.
Manufacturing facility
With the production flow diagram, it is necessary to purchase industrial equipment.
Considering that equipping production lines is a fairly expensive undertaking, it is necessary to select equipment with a view to the future.
So, with the right calculations, you can purchase equipment with higher productivity than required. This will make it possible to increase production capacity in the future without resorting to costly re-equipment.
Your own confectionery shop with equipment requires a large area, at least 200 square meters.
When choosing a premises for purchase or rent, it is necessary to evaluate the availability of all necessary communications, as well as the possibility of zoning the space to allocate cabins and storage.
Profitability
Calculating the profit from home production is quite difficult, since it is necessary to take into account a number of individual factors - from the recipe to the options for “serving” the finished product, and the solvency of the end consumer.
The calculation of industrial production is focused on average market prices:
- The most expensive part that needs to be included in the spending plan is the purchase of equipment, which will cost on average about 600,000 rubles.
- In addition, there will be costs associated with paying staff, since even a small workshop will require at least 7 workers. You have to pay about 150,000 rubles per month.
- Depending on the production capacity, the costs of purchasing raw materials are calculated.
With a small capacity, up to 15 tons of products per month, sold at a wholesale price (about 50,000 rubles per ton), revenue will be about 750 thousand rubles. After deducting expenses, net profit will be about 250,000 rubles.
The average percentage of profitability of cookie production as a business ranges from 20 to 25. Within 10-12 months, with positive calculations, the initial costs will pay off by 100%.
Small production (home or small industrial) due to small volumes of products allows us to guarantee the buyer a high level of quality, which will be an additional advantage in a competitive environment.
Regardless of the type of cookies (be it diet biscuits or buttery “nuts”), if you build your business correctly, you can find “your” buyer.
It is worth noting that small entrepreneurs who consider the production of cookies as a business should not go to large trading platforms to sell their goods.
This is primarily due to the fact that retail chains use minimal markups, so the price of finished products will have to be significantly reduced, which will affect the profitability of your own business.
You should sell cookies through retail stores or open your own point of sale.