Making candy is an interesting type of business, since candy has a simple recipe and technology, does not require special storage and transportation conditions, and is always in demand. The main distribution channels for products are through wholesale suppliers. In the future, you can consider other options: grocery stores, incl. network, pavilions, kiosks, mobile points of sale.
Lollipops are hard sugar-based candies that have always been popular. They are a traditional treat for children, especially if you take candies on a stick: “Petushki” and “Chupa Chups”. Therefore, the main consumers of the products are people who have young children.
These candies are a non-perishable product. Subject to storage conditions and depending on the technology, it remains valid from 4 months to 5 years. Medicinal lozenges last the longest. The average shelf life of a food product is 1.5 years. Differ by:
- number of colors (single-color, two-color, striped, multi-color);
- number of layers (single-layer, two-layer, multi-layer);
- presence of filling (with filling, without filling);
- shape (lollipops, lollipops, spherical and flat, etc.).
The technological process can be divided into the following stages:
- making syrup;
- preparing mass for candies;
- mass processing;
- candy molding;
- product cooling;
- surface finishing of candies;
- packaging.
There are 2 production technologies:
- casting method;
- stamping method.
The most preferred method is casting. Only in this case can you achieve transparent caramel, because...
How to start a candy business
the process occurs at high temperature.
Required equipment
The best option for equipment for the production of candies is to install an automated line that will allow you to cast different types of caramel, incl. on a stick. Such a line will consist of three sections:
- a continuous vacuum apparatus in which the caramel mass will be prepared;
- a casting unit with a cooling tunnel, in which the prepared caramel mass will be packaged into molds and cooled (hardened);
- wrapping machine.
The casting unit can be of 2 types: for casting lollipops without a stick and for casting lollipops. Depending on whether you plan to produce caramel with or without filling, different caramel production schemes are used.
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Hard caramel casting line NNT-201 The kit includes: a depositor with a cooling tunnel and a kitchen. Line productivity - 150 kg/h. Characteristics:
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750,000 rub. | |
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Candy wrapping machine Nagema EU-5 Main elements of the line:
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4960000 rub. |
| Total: | 5,710,000 rubles |
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Feasibility study of the project
Capital investments
- purchase of equipment - 5,710 thousand rubles;
- transportation costs - 100 thousand rubles;
- expenses for installation and commissioning work - 300 thousand rubles;
- registration with the INFS, opening an account, other expenses - 100 thousand rubles;
- Total 6,210 thousand rubles.
Provided that the line is loaded at 50%, 12 hours per shift and a five-day period, the monthly productivity will be 21,600 kg or 1.44 million units. (weight of one finished candy - 15 g).
Revenue calculation
Cost calculation
The cost of the ingredients is 21.6 tons of candy.
General expenses
- Wages and social contributions (6 people, with two shifts, 3 people per shift + production manager + sales department) with an average rate of 20 thousand rubles. / month - 250 thousand rubles.
- Income tax (USN 15%) - 6.9 thousand rubles. (per month)
- Rent of premises - 200 thousand rubles.
- Administrative expenses (banking services, communications, Internet, utility bills) - 50 thousand rubles.
- Other expenses - 20 thousand rubles.
Total fixed expenses: 526.9 thousand rubles.
Profit calculation
Profit = 1450 thousand rubles. - 901.3 thousand rubles. = 548.7 thousand rubles. Return on investment: 12 months.
Advantages
Pros: convenient packaging, surprise inside, good tastes, the shape of the candy is also convenient.
Flaws
Details
My child, I think like many children, loves sweets and eats lollipops. I even once observed that a very small child, about a year old, was already traveling with this candy, well, it’s up to everyone when to give it and when not to give it sweets. I often buy these mini lollipops.
Of course, the composition does not shine and there is not even anything good expected in it, but now almost all sweets have this composition, so I give them to my child, but I try to do it less often. And here is the composition, it is located at the back of the package.
Here we see dyes, flavors, and emulsifiers. In truth, there is nothing there about “E”, I just can’t believe it and it even says that it is GMO-free.
And here it is also written about this that it does not contain additives.
The expiration date is also printed here - 2 years. And it says that there are 15 of them in the package, and so it is. And they have 4 different flavors: orange, apple, strawberry, cola.
We have bought these bags of lollipops more than once, so I know that each bag contains a different number of candies with a certain taste. And I often make sure that there are more cola-flavored candies in the package, because we like this flavor best.
This is how you see the most blue cola-flavored candies. This is how the candy looks closer.
They are really mini, just for little kids.
This is lollipop with the taste of that same cola!
Problems of creating a business for the production of lollipops like “COCKER ON A STICK”
) really tastes like cola. And other candies with other flavors are also good. Basically the same thing as big lollipops.
There is also a surprise in the package with these candies.
This is a sticker with characters from the cartoon "Rio2". We really don’t watch it, but we love the stickers. That's how many different types of stickers you can find in packs of candy.
But here is one of those that we found and I managed to photograph it, which had not yet been pasted anywhere.
It's a small thing, but nice.
In terms of cost, this package costs 35 rubles. It turns out that one lollipop costs 2.5 rubles, which is normal. And don't forget that these are mini lollipops.
In general, I'm pleased with them, very much so. It's a pity that they are sold here very rarely, especially in these packs. It’s really more convenient to buy in a pack - you buy it, put it at home and forget, when you need it, you take it and give it to the baby or you enjoy it yourself (whoever loves it).
Ratings
Cost: 35 rub.
Use time: bought more than 5 times
Good candies for kids!
Business: production of caramel and all kinds of candies
An important task facing the confectionery industry is the creation of products of increased nutritional and biological value.
Among the wide range of confectionery products, one of the most promising places in terms of production volume and population demand is caramel. The main disadvantage of caramel is that it is a high-calorie product and serves mainly as a source of carbohydrates.
In this regard, the development and production of “chewy” caramel based on gelatin with the addition of natural fortifiers - biologically valuable powdered multi-component semi-finished products from pineapple, orange, cranberry and blackcurrant concentrates - is relevant and promising for the development of caramel production. Powdered semi-finished products are rich in minerals, proteins, pectin, organic acids, fiber, vitamins, sugars (fructose and glucose).
Thus, the new technology for the production of “chewy” caramel based on powdered semi-finished products has great prospects for industrial production, as it allows expanding the range of confectionery products for therapeutic and prophylactic purposes with unique organoleptic properties, as well as eliminating the use of artificial colors and flavors.
A promising direction in the confectionery industry is the development of non-traditional types of products that will be quickly and efficiently absorbed. This can be achieved by creating confectionery products with a porous structure. Caramel with this structure is a frozen glassy foam. It has improved mechanical properties and an extended shelf life. An important property of porous caramel is the ability to quickly dissolve when consumed. The amorphous structure of caramel, saturated with gas, gives it a pleasant, extraordinary flavor and the ability to increase the volume of the product by 1.5–2 times compared to stretched caramel, which will significantly reduce its cost.
More attention needs to be paid to obtaining products with increased functional performance, taking into account the physiological characteristics and needs of the population of various groups.
To create functional caramel, various types of raw materials can be used, including natural plant extracts. Extracts are concentrated extracts from plant materials. They contain essential oils, organic acids, polyphenols, minerals and alkaloids. The presence of certain active substances in extracts determines their functional properties. The use of extracts allows you to create products with new, compositionally balanced aromas and complemented by natural taste.
Thus, powdered green tea extract tones, has a vitamin and anti-sclerotic effect on the human body, stimulates metabolism and promotes weight loss. The use of this extract in the production of candy canes would have a positive effect on the organoleptic evaluation of products. The product would acquire a slight hint of green tea in taste, complemented by the aroma of lemon pulp. This combination would provide a bright effect of freshness in the taste.
Hibiscus extract has unique properties. It activates the body's protective properties, normalizes blood pressure, and slows down the aging process. The taste of a product with hibiscus extract becomes more intense, and the color is closer to natural, thanks to the anthocyanin pigment included in the hibiscus extract.
Thus, the use of plant extracts in the production of caramel has the following advantages:
— candy caramel acquires the functional properties of the extract, which helps to increase the biological value of the product;
— the resulting product is the most balanced in micronutrient composition, which, taking into account its high energy value, will have a beneficial effect on the diet of children and adults;
— products containing the extract are superior in organoleptic parameters to products containing only flavorings;
— candy caramel with extract can be classified as a group of natural products;
— the addition of dry or viscous plant extract has a positive effect on the physicochemical properties of the caramel mass.
By introducing a water-soluble extract into the caramel mass, the proportion of dry substances increases, the viscosity increases, and therefore crystallization - sugaring - decreases.
One of the most important characteristics of caramel is the shelf life without changing quality indicators. As a result of the accumulation of highly hydrophilic reducing substances, caramel intensively absorbs moisture from the environment, as a result of which it becomes sticky, and then loses its structural properties and presentation. To reduce the hygroscopicity of caramel, it is advisable to coat its surface with a substance characterized by a lower saturated vapor pressure relative to the molten sugar solution. In this case, the protective layer should be isomorphic to caramel. Of the entire range of substances isomorphic to caramel (molasses, glucose, fructose), sucrose has the closest properties. Consequently, the caramel must be coated with a special protective layer of sucrose, which has the same properties as the protective layer of beeswax previously used for similar purposes.
The protective layer of sucrose slows down the adsorption of moisture from caramel by 1.5 - 2.5 times, maintaining the high characteristics and appearance of the product.
The wide range and specificity of caramel require a thoughtful approach to packaging. The packaging must meet the requirements of the product and retain all its functions (for example, flow-pack packaging). To achieve these goals, it is necessary to use all hot and cold bonding materials, such as cellophane, polypropylene, polyethylene-coated paper, aluminum foil materials and others. Due to their design features and compositional structure, such materials have high barrier properties and durable performance. Thanks to this, the product will retain its qualities for a longer time and its shelf life will increase. Film materials consist of polymer layers, paper, cardboard, and aluminum foil. The most effective is the use of metallization of polymer films.
Vacuum-metalized packaging materials provide caramel not only with an attractive appearance, but also with a high degree of protection from external factors (moisture, vapor, light, air oxygen) that have a negative effect on caramel.
I consider the production of caramel with reduced sugar content or without sugar, as well as the production of confectionery products for diabetics (sugar is replaced with xylitol), to be an important area in developing the assortment and improving the quality of caramel. Xylitol is a pentaatomic alcohol, which is a white crystalline substance, sweet taste, highly soluble in water. The calorie content of one gram of xylitol is 4 kcal. Xylitol is equal in sweetness to white sugar (sucrose), quickly absorbed. Does not have a lasting effect on sugar levels in the blood of healthy people, and in patients with diabetes mellitus it reduces the level of glucose in the blood. This property of xylitol allows it to be used for patients who are prohibited or limited in sugar consumption - with diabetes mellitus, obesity, overweight. Of the side effects, you should be aware of the choleretic and laxative effect of the drug. Xylitol does not have any harmful effect on the body. Domestic manufacturers need to work on this option, because in Russia there are many people with diabetes, and imported diabetic sweets are very expensive.
To expand the range of caramel, it is necessary to modernize and improve production and purchase new technological equipment from foreign manufacturers. For example, in 2006, Germany, as part of the largest international exhibition of packaging equipment and machines for the confectionery industry Interpack, a presentation of a new caramel production line took place. According to its developers, the Bosh company, the new line has no analogues in the world. The installation is designed for the production of caramel with a chewy layer and filling inside. A revelation for the organizers and guests of the exhibition was the message that the first such line was developed and put into operation at the Ukrainian confectionery factory “Zhytomyr Lasoschi”.
There are also free segments on the Russian confectionery market. One of them, in my opinion, the most interesting is the so-called “children’s group of confectionery products”. In Russia, manufacturers still mainly produce sweets for non-target purposes, that is, their consumers are both adults and children. At the same time, in the West and in Russia, products are produced purely for children - “cool”. Russia has already mastered this type of product for children.
GYB-350 Lollipop Production Line
For example, the Moscow company Melada produces figured caramel on a stick with plush and plastic toys in a wide range (Twist, Rally, Limpopo, Lanterns and others). In the absence of competition, promoting such a product to the market is a promising activity. It follows that a “children’s” product requires informed decisions regarding how to sell it: packaged or not. This will entail additional capital investments (necessary retail space, different packaging, etc.), but at the same time it will increase sales volumes.
13 Features of production and consumption of finished products
In modern caramel production, mass types of candy caramel and caramel with liquid fillings (fruit and berries, milk, fondant) are produced on mechanized production lines. The retail range of caramels is produced on lines that require partial manual operations.
Mechanized caramel production is characterized by high intensity processes. When molding caramel, productivity reaches 1800...2200 products per minute. Such production conditions place high demands on the accuracy of the geometric dimensions, shape and strength characteristics of products.
The caramel mass is obtained by boiling an aqueous solution of sucrose and an anti-crystallizer to a residual moisture content of 2...4%. Starch syrup is used as an anti-crystallizer, which can be partially replaced with invert syrup.
The process of processing caramel and making products from it is determined by the physical state and mechanical characteristics of the mass, which primarily depend on temperature. The caramel mass at temperatures above 100 is a viscous liquid. The viscosity of the mass upon cooling increases tens of times, and at a temperature of 65...75C it goes into a plastic state, i.e. acquires the ability to take any form under pressure and maintain it. With further cooling below 35... the mass turns into a glassy amorphous state. It becomes hard and brittle.
The peculiarities of the technological process of caramel production are due to the fact that the caramel mass is a very unstable system: sugar (sucrose) tends to take on its characteristic crystalline state. In addition, when the recipe mixture is heated, a chemical change occurs in the sucrose. Products of this change are highly hygroscopic, worsen the appearance of the product and shorten the shelf life of caramel. Therefore, at all stages of the technological process, it is necessary to create conditions that ensure high stability of the caramel mass. In particular, to reduce the temperature and shorten the duration of removal of moisture from the recipe mixture, it is boiled under vacuum. Flavoring additives containing acid are introduced after preliminary cooling of the caramel mass. A necessary condition for making caramel is cooling the boiled caramel mass in the shortest possible time, since the rate of crystallization of sucrose depends on the cooling rate and quickly drops with decreasing temperature due to a sharp increase in the viscosity of the mass.
The surface of the finished caramel must be protected from the influence of ambient air. Unprotected caramel, absorbing moisture from the air, quickly becomes moistened, sticks together and loses its presentation. The most common method of protection is to wrap the caramel in a moisture-proof label.
2 Selection and justification of the production flow diagram
The machine-hardware production diagram is shown below in Fig. 4.1.
Designed for cooking, boiling, evaporating under vacuum various confectionery mixtures (fillings, marmalade, jelly, etc.) The vacuum apparatus is a cylindrical body with an elliptical lid and bottom, equipped with a heat-insulated steam jacket and a mixing device. The internal surface of the device is made of food grade stainless steel. External – stainless or painted. The device is equipped with a hatch for internal maintenance, a pressure gauge for measuring steam pressure in the jacket, a safety valve, fittings for loading and unloading the product, as well as an inspection window. Additionally, vacuum pumps are supplied to create a vacuum in the device.
Design features:
The vacuum apparatus is a three-walled, cylindrical vessel mounted vertically on supports;
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| #5 — November 4, 2011 at 18:54 |
1. To constantly maintain the required temperature in the room (at 18-21 degrees), is only air conditioning necessary?
- Yes
2.How to maintain room humidity at a level of at least 75%? Are there special devices?
— the air conditioner copes with this. Temperature and humidity are interconnected.
3. Do you need an exhaust and ventilation system? Is it possible to use a regular hood?
- it’s better to have, it won’t be superfluous. Entrust calculations, equipment selection and installation to professionals.
4. What is the minimum equipment to start production?
— refrigerator, tables, microwave, hair dryer, tools, dishes, molds. The rest VERY much depends on production volumes. Look here
5. What is the correct ergonomic sequence for arranging equipment?
- to make it Convenient (what is the question - that is the answer :)
6. How to properly store ready-made candies (still in production) in the refrigerator or just in boxes at a temperature of 18-21 degrees?
- in the refrigerator or refrigerated room is better. But it is also possible at +18C. Counter question - WHY store? you have to make exactly as much as you can sell.
7. Do I need a chocolate melting machine to start production?
- see paragraph 4. For volumes up to 100 kg per month, I think it is not necessary.
8. How to increase the shelf life of products? Buy ready-made fillings?
- see articles in the "Real Chocolatier" club. You can buy fillings, but the taste will be like candy from the supermarket.
9. What is the shelf life of truffles?
- which ones? from a week to 6 months...
10. Do different candies have different shelf life? In Paris they told me the period ranged from 2 weeks to 2 months.
- different. Depends on the fillings.
11. What is the minimum quantity of products to produce to open a retail outlet?
— the answer is contained in the question: “minimum”
12. What are the minimum average monthly sales of candy?
- Where?…
Sweets production
🙂
13. How to store sweets and chocolate in the store? Do you need a refrigerated display case? I haven't seen it in Europe.
In Europe there are air conditioners. And there are good sales - the storefront is updated 100% in about a week. And the staff monitors this... It’s safer to put up a display case here, you just have to choose a good one.
...in a remote province, by the sea...
The candy looks like an ordinary lollipop in a wrapper.
From a physical point of view, it is a clot of energy in the form of a ball of candy in a protective shell (to avoid energy burns).
A tube is soldered into the ball, hollow inside to suck in energy from space.
The color of the tube symbolizes the color of energy - green.
Note. The cosmic life energy qi in Chinese teaching is called “breath of the green dragon.”
However, the accumulated energy (the candy ball itself) is the color of fire. The colors of fire include: white, yellow, orange, red.
The more intense the color, the more energy the candy can accumulate.
Note. 1. Treatment of internal organs of humans (carried in a pocket), pets (tied to a collar or placed in a cage).
2. Feeding fading plants (stick a ball into the ground near the trunk).
3. Charging items (carrying in a wallet - for money, in a cosmetic bag - improves complexion, for wrinkles - placed on the lid of night cream during the day - for charging).
Carrying it in a folder with business papers means the best outcome for you.
Shelf-life Unlimited.
It can be used internally by resorption if it is necessary to get out of depressive states or for creative recovery.
Sold in grocery and tobacco stores.
No side or harmful effects were identified.
A little history of the name. Initially, Professor Preobrazhensky’s invention was called the “Miracle of Miracles” or Chuda Chudes. But there were some oddities: the typist, or maybe the typesetters at the printing house, turned the letter d upside down and it turned out to be the letter r.
Well, in general, as always...
Expired Chupa Chups are sold in the Pensioner store on Ozernaya Street in Birobidzhan. The expired sweets lay on the counter for several days, but employees of the Breeder retail chain did not bother to remove them even after customers contacted them. Unusable candies pose a threat to children's health. A young mother indignantly told a correspondent of the online newspaper “@” about this. The editors conducted their own review.
On May 14, I bought my little daughter a lollipop worth almost 90 rubles at the Pensioner supermarket. At home, when I had already removed the wrapper from the sweet, I discovered that the Chupa Chups had expired on April 30th. It was already late, and I did not go to return the goods that same day.
The next day I decided to check the display case with these lollipops and discovered that they were all expired. Some of them expired in February. I was very outraged by this, because small children can eat it and it is unknown how their fragile body will react.
I approached the cashier and explained the situation. The security guard called the senior seller, she apologized for the misunderstanding and returned my money for the goods. I told her that the rest of the lollipops were also expired. The girl thanked me and assured me that they would immediately remove the expired goods.
I went home happy that now no one would buy worthless candies. The next day, as usual, I went to the Pensioner to buy groceries and, to my great disappointment, saw that the lollipops were still lying on the counter. This situation taught me to carefully study the expiration date of products, and I also recommend that you, dear readers, do the same,” the Birobidzhan woman shared her worries.
The online newspaper “Time of Birobidzhan”, after a concerned young mother contacted the editor, conducted its own journalistic check. At different times, our correspondent purchased expired lollipops from the Pensioner store on Ozernaya Street. Photos of the product with expiration dates and receipts are attached.
The editors of the online newspaper “Time of Birobidzhan” ask that this publication be considered an official appeal to the Office of Rospotrebnadzor for the Jewish Autonomous Region and the prosecutor’s office of the city of Birobidzhan.
The online newspaper “Time of Birobidzhan” urges readers to be vigilant, take care of their health and the health of their family, and also check the expiration dates of products purchased in stores in the city and region. Please report any cases of non-compliance with the law on the protection of consumer rights to the editors of the online newspaper by e-mail [email protected].
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