Technology for the production of short-cut pasta. Pasta production technology. The cost of organizing the production of pasta

Pasta is perhaps the most familiar product on the table in almost every family. This is due to the fact that pasta is inexpensive, and even the poorest segments of the population can afford it. Yes, and with certain culinary skills, this product can be cooked really tasty.

Now, when our society is going through not the best financial times, many are trying to save on expensive products, giving preference to budget ones. And here again pasta comes to the fore. How to open your own pasta production - more on that later.

Industry Research

Pasta is now sold in almost any grocery store, be it a large supermarket or a stall near the subway. Nevertheless, it is impossible to say that the market is oversaturated with pasta. As a rule, the products of each manufacturer find their buyer. Both expensive pasta and cheap budget pasta are actively bought. In order not to be left out of demand, you need to properly maintain the balance "price - quality". People who buy the cheapest pasta don't expect high quality. And those who pay a high price for the goods want to get high-quality products.

To get the most financial return from your business, bet on mid-range and low-end products. Pasta at an average price and with an average quality, as a rule, is bought by consumers most often - about 60% of buyers prefer it. Pasta of the budget category occupies about 30% of the market. Elite pasta of the highest quality have a price three or even four times higher than other types of these products. As a rule, such goods are imported from abroad. It is not very profitable to produce luxury pasta in large quantities, since people who have the opportunity and want to pay a high price for such a product are more likely to give preference to foreign brands than domestic ones.

How to organize pasta production

Registering an enterprise

It is best to register a pasta enterprise as an LLC. When submitting documentation, you will need to indicate the type of activity according to the OKVED system (general classifier of types of economic activity). We indicate "Production of food products, including drinks", and then the subsection "Production of pasta".

To start production, you will also need permits from the sanitary-epidemiological, fire and environmental services, as well as health books for each employee.

We select a room

For such a business, you will need a fairly spacious room - from 300 square meters. Moreover, about 200 of them will be used directly for production, and 100 for the placement of warehouses and utility rooms. Also set aside some space for the office of executives and managers. The premises can be located anywhere, even on the outskirts of the city, though generally outside the city. This will allow you to save a lot on the cost of renting a room. However, make sure that there is easy access to the plant for vehicles. You will need to deliver raw materials and export finished products.

The room must be fairly dry. Any dampness can significantly reduce the quality of manufactured products - pasta is very sensitive to moisture. There should not be any extraneous odors either, otherwise the product will absorb them, which will also not add quality to it, but only reduce it.

We study production technology

The steps for making pasta are as follows:

1. Preparation of raw materials. For the preparation of pasta, flour of the highest grade from durum wheat is used. Flour must be thoroughly cleaned. This is done using a magnet, which extracts various metal impurities. Refined flour undergoes heat treatment (heated to a temperature of at least 10°C and no more than 15°C) and mixed with warm water in a ratio of 2:1.

2. Dough kneading. Next, flour with water is kneaded using special equipment (dough mixer). If any additives are used (dyes, egg yolk, flavors, flavor enhancers), they are also added to the dough at this stage.

3. Pressing. Next, the dough must go through a pressing procedure so that the mass is compacted. The dough should become homogeneous and very plastic. To obtain pasta of various shapes (shells, tubes, curls, horns, spaghetti), the dough must be passed through the appropriate molding equipment. The dough is pressed through the holes in the matrix, as a result of which we get pasta strips, which are cut into separate small elements - pasta using the same equipment. So that they do not stick together, during the cutting process, the device must release cold air streams onto them.

4. Drying. Finished products are dried at high temperatures. This makes it possible to preserve the appearance of pasta, prevent their deformation, and also destroy bacteria and harmful microorganisms that could get on the surface of the products. The product is then cooled down again to approximately room temperature. It is impossible to pack warm products in containers, otherwise the packaging will begin to fog up, which will adversely affect the quality of pasta.

5. Quality control. Finished products are inspected for defective and deformed parts, which are removed from the lot.

6. Packing. Products that have passed quality control are packed in portions in containers. Most often these are plastic bags or cardboard boxes. Then batches of finished products are formed and sent to the warehouse, and then to the buyers.

Please note that the packaging must contain information about the manufacturer, product composition, date of manufacture and expiration date.

We buy equipment

For the production of pasta, you will need several devices that can be purchased individually or as a whole set. If you have a fairly wide budget, purchase imported equipment (Italian is especially appreciated). It is more expensive than domestic, but will last you longer. However, domestically produced equipment is also quite acceptable for use. If the enterprise is not at all large, then feel free to take "our" equipment - you will save money, and you will not lose product quality. Most importantly, before making a final purchase decision, read the technical specifications of equipment from different manufacturers and reviews about its work from the owners.

If you purchase the entire set of equipment at once, the manufacturer will deliver it to your territory and help with the correct installation and configuration. If you decide to buy each device separately, be prepared for the fact that you may have to deal with all the technical issues yourself.

So, what is needed for making pasta? There are six main units: a flour sifting machine, a dough kneading machine, a pasta press, molding machines, a cabinet for drying finished products and a product packaging machine for subsequent sale. When purchasing new equipment, you will receive a manufacturer's warranty and will be able to use technical support services during the warranty period. If you want to save money - buy used equipment, now it is not a problem to find it. However, no matter how the seller praises such equipment, you can never be completely sure of its quality and good performance over a long period.

As for storage facilities, they should be equipped with special racks for convenient storage of finished products.

Recruiting staff

If we are talking about a small pasta factory, then a large staff of staff will not be required for it. It will be enough to have such employees: production chief (manager), technologist, warehouse manager, driver, adjuster, accountant, two workers, sales manager. The entire process of making pasta is automated, so it requires minimal human involvement in the production process. Accounting can be handled by the owner of the production itself or by an outsourcing company.

To avoid various problems associated with insufficient staff experience, recruit employees who have worked for at least three years in the field of food production. Select a technologist with special care, because the entire technological process of production will depend on him, and this, in fact, is the most important thing.

Choosing markets

The pasta factory does not need to look for the end consumer and win his trust. Good or bad - decide for yourself. Your potential customers will be grocery stores, supermarkets, catering establishments (restaurants, cafes, canteens), catering companies, wholesale dealers. Be prepared for the fact that at first your products will be purchased with caution and in small quantities. It all depends on you: if you demonstrate the excellent quality of products, then trust and loyalty to you will only grow stronger.

Take part in tenders to provide products to state institutions - schools, hospitals, children's camps, etc. If you are lucky and you win, you will receive a constant and profitable sales of products. At the factory, you can open a company store where you will sell products with the slogan "from the manufacturer."

Pasta business plan

To open a pasta factory, you need to consider the following cost items:

Purchase of equipment: from 5 thousand dollars.
Measures to prepare the premises (repair, ventilation, etc.): from 1 thousand dollars.
Acquisition of furniture, arrangement of workplaces: from 1 thousand dollars.
Transportation costs: from 2 thousand dollars.
Advertising campaign: from $500.
Salary fund: about 2 thousand dollars a month.
Room rental: from 1.5 thousand dollars per month.

The business plan should also include such costs as the purchase of raw materials, utility bills, and the manufacture of branded packaging. The average payback of such an enterprise is 15-18 months.

And this is how the process of pasta production at factories looks like.

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

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

How to start a pasta making business

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

The main difficulties in this process:

grain properties tracking;
grinding quality control;
control over compliance with the temperature regimes of drying.

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

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

Production carried out for commercial purposes should be established in special premises where simple but effective devices can be installed that provide all the processes of the production cycle in the manufacture of pasta.

To organize a mini-workshop you will need:

registration with the Federal Tax Service as an entrepreneur (find out to help start-up businessmen);
rental of premises for food production (it is best to rent such premises in small towns or in rural areas);
production equipment;
contract with suppliers of grain or flour.

We purchase equipment

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

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

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

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

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

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

Costs for starting and maintaining a business

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

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

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

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

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

The rent is about 50 thousand rubles.

Contributions and utility costs - about 50 thousand rubles.

Total monthly costs will be about 340 thousand rubles.

Business payback calculation

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

Thus, the cost of the monthly volume of production is.

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

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

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

Business Opportunity Assessment

Before you draw up a business plan and engage in the creation of an enterprise for the production of pasta, it is necessary to assess the market for this product in your region. It is important to pay attention to how many established enterprises already exist, what volume of production they have and whether it fully satisfies the demand of consumers. Are there any major competitors that can interfere with the full implementation of the plan?

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

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Types of pasta

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

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

According to the grade of flour - the first or the highest.
By form:

tubular (feathers, pasta, horns);
filamentous (vermicelli - tonka, gossamer, amateur);
ribbon-like (noodles - smooth, corrugated, wavy);
figured (products of any shape with a maximum thickness in the fracture of 1.5 mm - stamped and 3 mm - pressed).

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

Now the most in demand is a new vacuuming technology, with which you can make transparent and glassy pasta - they do not boil and do not stick together when hot.

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Finding a suitable room and registering

The first thing to include in your business plan is the search for the premises necessary for the operation of production. There are no special requirements for it, the main thing is that its area is enough to install all the equipment and arrange a warehouse where raw materials and finished products will be stored. For the warehouse you will need at least 90 square meters. m.

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

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Sales channels

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

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

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

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Buying equipment for work

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

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

If there is a sufficient amount of funds, it is best to purchase a conveyor. This line performs all the work automatically and only one worker is enough for its maintenance.

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

All purchased equipment must be accompanied by certified documentation. After its installation and preparation of the workshop for work, it is necessary to produce the first trial batch of products. But before that, it is important not to forget to get a special permit, thanks to which the workshop can be operated for the production of pasta.

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

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

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Optional equipment

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

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

There is equipment that works using hydrothermal pasta manufacturing technology. It contains a special cooler, which allows you to immediately pack products.

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Recruitment

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

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

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

The manager performs his functions and is no less important employee. His responsibilities include:

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

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

The hardware-technological scheme presented in fig. 1 characterizes the sequence of production processes in a modern pasta factory.

Acceptance and storage of raw materials at the pasta factory (this includes flour and eggs) are carried out according to the following scheme. Flour from the flour truck is fed by a pneumatic conveyor to the flour silo 3, where it is stored until it is put into production, and in winter it is heated to the air temperature of the flour warehouse.

The air expelled from the silo is removed through filters 2. The flour from the silos enters the screw 4, with which it is fed through the centrifugal sieve 5 into the flour dispenser 7 of the press 8. The dusty air from the cyclone-unloader enters the filter 6.

Eggs in boxes are placed on the shelves of the refrigerator, where they are stored for 5 days at a temperature of 2-4°C.

Compliance of flour and egg products with standards is established in the laboratory.

Preparing flour for putting into production is reduced to compiling a mixture of individual batches, if this operation is caused by technological considerations, cleaning it from possible impurities and weighing it on automatic mill-type scales.

The preparation of eggs comes down to washing them in a washing machine, breaking them on a special table and diluting them in water (egg melange is also diluted in water) to prepare a water-protein emulsion.

To prepare water, continuously operating mixers equipped with a temperature control device are used.

Rice. 1. Hardware-technological scheme for the production of pasta:

1 - receiving hopper for filling flour from bags; 2 - filters for air purification from flour dust; 3- flour silos; 4- auger; 5- centrifugal sifter; 6-filter; 7- cyclone unloader and flour dispenser; 8 - screw pasta press; 9 - pre-drying chamber; 10 - final drying chamber; 11-cellophane bag or carton box; 12 packaging machines; 13 - warehouse of finished products; 14 - self-weight.

Dough preparation is carried out in dough mixers; flour, water and water-protein mixture are dosed by special dispensers. Dough mixers consist of one or more compartments.

On the Braibanti press, the dough mixer consists of three or four sections connected in series. In the first one, preliminary mixing of flour and water is performed, in the next two - final kneading, in the fourth - vacuuming the dough and feeding it to the injection screws. The vacuum is created by a vacuum pump.

From the last section of the dough mixer, the dough flows by gravity into the inlet of the screw chamber, where it is subjected to intensive mechanical processing by the screw and gradually moves along the screw channel to the matrix. The presses of the Soviet design have one injection screw, and the production lines B6-LMV and B6-LKC have twin screw presses.

The pre-matrix space, or, as it is called, a tube (diffuser) pipe, ends with a matrix, round or rectangular. In production lines with hanging drying, presses with rectangular matrices are installed.

Pressed products hang from the holes of the matrix in two long strands, 1-3 threads in each. | Strands are taken automatically by self-weighting, with the help of which they are hung in even rows with a kink in the middle on metal bastuns and cut off. On the one hand, strands of exactly the same length, up to 0.5 m, are obtained, and on the other hand, they are of different lengths, corresponding to the individual speed of pressing the threads and the duration of the pressing cycle of a portion of products for loading one bastun. The ends of the threads on the uneven side are trimmed automatically. Waste in the form of segments (ends), obtained when trimming an uneven side, is crushed and pneumatically fed into the dough mixer for recycling.

The self-weight 14 is mounted on rails, along which it can be pulled out from under the press for cleaning or preventive maintenance.

Pasta hung on bastuns is moved to the pre-drying chamber 9, which has three tiers. From the third tier of this chamber, the bastuns are transferred to the upper tier to the final drying chambers 10, where the bastuns are placed in five tiers.

In the chambers for preliminary and final drying of the product, two zones pass successively: first, a zone of intensive blowing with heated air, and then a softening zone (moisture equalization throughout the entire volume of the product), after that, again, the blowing zone, and after it, the softening zone, and so on until end of product stay in each chamber. The specified drying modes (temperature and air humidity) in each zone are maintained individually using air conditioners equipped with automatic thermostats and humidity controllers.

After drying, the products enter special devices - drives - for cooling. The presence of drives allows you to transfer the packing department of the factory to two-shift work. Night production of products can be stored in storage until the morning shift.

The cooled products from the store come to self-pickup. On this machine, the dried products are removed from the bastuns. Empty bastuns are sent along the return conveyor to self-weighting to receive a new portion of raw products. In the meantime, dry products are fed by two horizontal conveyors to circular saws, with the help of which they are cut into equal lengths of 23-25 cm. Then they go through the conveyor to a special assembly device located on the side of the self-removal. It rhythmically makes a 90° turn, feeding the bucket of the elevator-conveyor with a new batch of products at each turn. An elevator-conveyor with a lowering tray delivers products to the 12 filling machines for packaging. The bucket elevator works synchronously with the assembly mechanism.

Packing machines are used to pack products in boxes; each machine is equipped with four scales, to which the products are fed through a distribution device. The machines consist of a box accumulator, a mechanism for opening them, filling them with a product, closing valves, pasting and drying glue. The execution of all these operations is synchronized with the operation of the scales.

Tubular products are packed in plastic bags on a weighing machine.

For packing long pasta (500 mm long), semi-automatic filling machines are used, in which the weights are loaded manually.

Below are considered automatic production lines of domestic production.

Production lines for the manufacture of tubular pasta are produced in Russia by the Rostov-on-Don machine-building plant Prodmash. In the early 1960s, the plant launched the production of production lines LMB (pasta line series B) with a capacity of 500 kg / h for finished products. Since 1976, the plant began to produce more powerful lines, for example, B6-LMG (Fig. 2). The line is operated by the LPSh-1000 press (screw press with a capacity of 1000 kg/h for finished products). In addition to the press 1, the line includes a pre-drying chamber 2, a drying plant 3, a stabilizer-accumulator 4, a device for receiving products from bastuns 5, a line for returning bastuns 6.

On fig. Figure 3 shows, as an example, a hardware-technological scheme of a complex automated production of short-cut products (noodles, horns, noodles, etc.). The main units of the production line are three LPL-2M presses serving the KSA-80 dryer.

Rice. 2. Production line for the production of tubular pasta B6-LMG.

Rice. 3. Production line for the production of short products:

1 - distribution auger; 2 - bunker; 3 - press LPL-2M; 4 - blowing head; 5 - cutting device; 6 - spreader; 7 - dryer KSA-80; S - conveyor; 9 - cooler-accumulator; 10 - vibrator; 11 - scales; 12 - conveyor.

Room selection
- - - Similar business ideas:

A little about pasta

The economic crisis continues in Russia today. Demand for pasta has increased in almost all market segments. This change is due to the following factors:

Pasta is a product that can be stored for a long time. It can be purchased for the future in anticipation of a worsening economic situation.
Macaroni is a relatively inexpensive product. The main ingredient is flour. Many domestic representatives of agriculture are engaged in the production of flour.
Pasta in comparison with other products does not rise in price so much.

For entrepreneurs, there are 3 promising areas of business:

work in the "economy" segment, which accounts for 30% of the market;
work in the middle segment (this is the most demanded group of goods among buyers, it accounts for about 60-65% of products);
work in the premium class (the smallest group, it accounts for 5-9% of the market).

An undoubted advantage for businessmen is the relatively simple pasta production technology. Many entrepreneurs choose this industry also because the level of profitability is quite high, and the investment pays off faster than in many other segments of production. Businessmen prefer to engage in the production of pasta, as this is a stable industry. The demand for these products is not decreasing, but growing every year. In total, pasta accounts for 9% of the diet of Russians in normal times. In moments of crisis, it is pasta that becomes “strategic” goods. People in difficult times choose them because:

they have an affordable price;
they are easy to prepare;
they make an excellent and satisfying side dish.

On the level of competition and the largest domestic producers

Today, the largest producers of pasta in Russia are the following companies:

"Extra M" (they are representatives of such brands as "Noble", "Extra M", "Saomi" and De Cecco, which was previously called the "First Pasta Company");
"Makfa";
"SI Group" or "Infolink" earlier (represents such brands as "Pasta Zara", "Shebekenskie", "Maltagliati");
"Altan" (brand Granulino);
Rollton.

Today, these largest producers account for more than 60% of the pasta market. In total, this segment has about 200 players, including small entrepreneurs. Domestic consumers prefer products of the middle price segment (about 70-80% of the population). However, they pay little attention to brand awareness. But their loyalty can be developed due to the low cost and high quality of products. The lowest level of competition is observed in the premium segment. The main rivals there are foreign manufacturers. But there is a positive trend here - recently the volume of imported pasta on the Russian market has seriously decreased. In this segment, there is a fast payback, despite the high level of initial investment. But at the time of the crisis, this industry suffers the most. But in the middle price segment, competition is very high, it will be very difficult for a businessman to compete with other manufacturers. Perhaps the most attractive part of the market for businessmen is the lower price segment. Its share is growing rapidly, partially crowding out middle-class products.

Which taxation system to choose

Before starting the production of pasta, you need to register. In this case, you can choose one of the following organizational and legal norms:

open joint stock company (OJSC);
limited liability company (LLC);
PBOYuL.

The latter, from a financial point of view, is the most dangerous, since the owner risks not only the funds invested in the business, but also his personal ones.

OKVED code for the production of pasta

When registering, you will need to indicate the OKVED code. In this case, it will be 15.85 - making pasta.

How much money do you need to invest to open a pasta production

To open their own production, an entrepreneur will have to spend funds on the following items of expenditure:

registration of a legal entity (about 5 thousand rubles);
purchase of equipment (from 300 thousand rubles)
repair in the premises (installation of ventilation, bringing it into compliance with all sanitary standards, 50 thousand rubles);
purchase of furniture (60 thousand rubles);
advertising, promotion of the enterprise, development of branded packaging (from 45 thousand rubles);
purchase of raw materials for the production of the first batch (50 thousand rubles, including packaging for the goods).

Thus, the initial costs will be: 510 thousand rubles.

Room selection

It is very important not only to register your business, but also to select a suitable premises for work in advance. When choosing a place, you need to focus on compliance with sanitary standards and the total area. Pasta production can be opened on 200 m2. At the same time, the following workshops should function at the enterprise:

Production Line;
stock;
administration office.

The latter can be opened in a separate room, but it will be less profitable for the entrepreneur.

Permission to open a business

Before starting work, it is necessary to obtain a certificate from the SES on the compliance of the premises with existing standards and requirements.

What equipment to choose for the production of pasta

For the production of pasta, specialized equipment is required. Usually they buy immediately ready-to-work installations. The entrepreneur will need to buy:

flour sifter (special machine);
pasta press machine;
filling and packing machine;
drying cabinet;
kneader

It is best to work with manufacturers who can provide a ready-to-run production line. The ideal option would be when the supplier also delivers and adjusts the equipment. Another advantage of this interaction is that the entrepreneur receives a guarantee for the production line. He will be able to fix broken devices for free. Today, many businessmen make a choice between domestic, Chinese and Italian manufacturers. The latter offer more expensive equipment, while the warranty period and productivity of their production lines are much higher. Comparing the cost of domestic and Italian manufacturers, we can talk about a difference of 4-5 times. So, the domestic line will cost 0.3-0.6 million rubles. Italian equipment costs 1.2-1.5 million rubles. Small pasta producers opt for domestic suppliers. On their equipment, you can cook about 150 different types of pasta, while up to 200 kg of products can be made per hour. This is quite enough for small production.

Calculation of financial and economic indicators

The list of costs will include the following cost items:

rent - 20 thousand rubles;
Payroll (workers, technologist, storekeeper) - 65 thousand rubles;
raw materials, containers - 50 thousand rubles;
transport costs - 10 thousand rubles.

The total cost in this case will be about 145 thousand rubles. The approximate income from the sale of products is 190 thousand rubles. Net profit excluding tax will be: 190 - 145 = 45 thousand rubles. Net profit minus tax - 36 thousand rubles. From the data obtained, other financial indicators can be calculated:

How much can you earn making pasta

Profitability: 45/145*100% = 31.03%. The normal rate of return varies from 8 to 25%. Therefore, working with pasta is very profitable. Payback: 510/45 = 11.33. Therefore, after 12 months, the pasta production enterprise will be able to pay off in full. After this time, the businessman will begin to receive returns from the enterprise.

Step by Step Plan to Start a Pasta Making Business

Since the competition in the pasta business is very high, you need to start with a clear business plan. You will need to not only decide on the premises, equipment, recruitment and assortment, but also calculate the costs and profitability, as well as calculate all possible risks.

What documents are needed to open a pasta business

To organize a business, you must obtain permission from the SES, the environmental service, as well as the local administration. After starting the enterprise, you must also receive a certificate of product compliance with GOST.

Which taxation system to choose for registering a pasta business

The taxation system is better to choose the simplified tax system. Many entrepreneurs resort to it, as it is the most convenient for doing business. In this case, you do not need to pay additional taxes, such as VAT.

Pasta production technology

For different pasta, different recipes and production technologies are used. However, there are basic steps that must be taken into account in order to choose the right equipment. These include: sifting flour, loading it into a dough mixer with the rest of the ingredients, compacting the dough with a screw and shaping, blowing with a fan, cutting, drying in an oven, aging in cardboard containers and packaging. You can find information about the pasta production line here.