Own business: pasta production. Business idea for pasta production

Entrepreneurs who want to create a successful income in Russia should think about organizing entrepreneurial activity for the production of pasta. Let us just note right away that this requires sufficient starting capital. Main advantage of this business– pasta always remains in demand.

Let's consider detailed instructions creation of an enterprise for the production of pasta. First, evaluate the product market in your area. How many established manufacturers are there? Is their production volume sufficient to satisfy the demand of all consumers? Are there any strong players who will make up the team in the future? more competition? Note that this good option, since you are unlikely to encounter large enterprises there.

Permits

You need to register as a business entity and indicate the OKVED code: 15.85 – production of pasta.

What else to do:

1. Obtain a production certificate from the Sanitary and Epidemiological Service. He appears permit document during operation of the production premises food products.

2. Obtain permits from executive authorities, fire protection and environmental services.

3. Get a certificate. Pasta production must comply. The certificate is issued on the basis expert opinion on the quality of samples of the manufactured product. This procedure is carried out after the start-up of the production line.

Equipment and technological process

Today, in almost every region of the country there are manufacturers of equipment for making pasta. All you have to do is determine the price category, familiarize yourself with several options and choose the most suitable one. Don't skimp, as the price usually matches the quality.

There are several options for pasta production lines:

• national team;
• automatic conveyor. When purchasing a conveyor, do not expect an amount less than RUB 1,000,000;
• semi-automatic. Semi-automatic lines cost from 500,000 to 600,000 rubles.

If you buy the necessary equipment separately, you will have to pay from 300,000 to 400,000 rubles.

The first option is the cheapest, so it is suitable for organizing. If you have a large amount, buy a conveyor. This installation greatly simplifies the work. Conveyor line full cycle fully automatic, here, without the work of people, all stages are completed, starting with kneading flour and ending with packaging finished goods. The main thing is that such a line can be serviced by one worker. In addition, the line productivity is much higher than other options.

Conveyor composition, capacity 250 kg/hour:

1. Pressing equipment complex
   1. flour preparation unit (tipping bags, mixer, screw conveyor);
   2. sifter;
   3. press;
   4. control panel for the pressing complex;
   5. steam treatment;
   6. stands for trays.
2. Drying complexes
   1. drying chamber;
   2. carts and trays.
3. Filling and packaging plants
   1. inclined belt conveyor;
   2. product packaging;
   3. conveyor of packaged products.

Pasta production process

Finding premises and hiring workers

There are no special requirements for the premises. The main thing is that its size is enough to install equipment and arrange a small warehouse for storing raw materials and finished products. It is recommended to allocate at least 90 square meters for storage. m.

The Sanitary and Epidemiological Service must issue a permit for the use of this premises in the food production sector.

Recruitment

For the normal functioning of the company you will need:

• manager-manager;
• two workers to maintain the line;
• technologist;
• driver;
• accountant.

The most important person technologist, since the quality of the products largely depends on it. Naturally, you cannot do without a manager-manager. He is responsible for the sales of finished products. There are several sales options:

• signing agreements with bases and large food warehouses;
• agreements with retail chains in your region;
• supply of products to enterprises catering(bars, cafes, canteens and restaurants);
• winning tenders for the supply of pasta to children's institutions (kindergartens, schools, camps).

Investments and income calculation

Equipment costs (prices in rubles):

• flour sifter – 9,000;
• dough mixer – 23,000;
• pasta press – 180,000;
• drying cabinet and trays – 31,000;
• line for packaging finished products – 65,000.

Total – 308,000 rubles(initial investment).

Staff salaries (prices in rubles):

• manager 20,000;
• worker to service the line – 20,000 rubles;
• driver – 12,000 rubles;
• technologist – 15,000 rubles.

Total – 67,000 rubles per month.

Salary tax – 67,000 x 30% = 20,100 rubles.

Purchase of raw materials

The ingredients for making pasta are flour and water. For 1 kg. finished product you need 950 grams of flour.

Daily production volume – 100 kg, monthly – 100 kg x 22 working days = 2200 kg.

The wholesale price of flour is 12 rubles/kg, the price of 950 g is 11.4 rubles. 11.40 rubles x 100 kg x 22 days = 25,080 rubles. per month.

Monthly costs (prices in rubles):

• rent – ​​8,000;
• payment of utility bills – 10,000;
• purchase of raw materials – 25,080;
• Payroll of personnel – 67,000 + tax 20,100 rubles;
• transport costs – 12,000;
• packaging bags – 4,000.

Total – 146,180 rubles per month.

Production income

Retail prices 1 kg. pasta: loose – 30 rubles, packaged – 40 rubles. Profit from packaging including VAT (20%) – 40 – 8 = 32 rubles.

Gross revenue – 2200 kg. x 32 = RUB 70,400.

Net profit including tax 15% – 59,840 rubles.

Profitability business – 70400 / 146180 x 100% = 48,2% .

We hope you find this material useful in starting your own pasta manufacturing company. Other types of income are also no less profitable. There is a separate section on the site about. The main thing is to believe in success and direct all your efforts to achieve heights.

A pasta machine as a business idea deserves due attention. This is one of the most economical ways to run a business from home. To start a pasta business using such a machine you will need very little capital, which makes it accessible to everyone. You can start with just $300. The pasta machine itself and related equipment are relatively cheap. And if you calculate its benefits and profits from such a business, then in the first month you can achieve profitability. The pasta machine comes with various attachments. If you wish, you can buy more of this stuff to expand the range. Before making pasta, you need to learn a simple recipe. Use bread flour good quality, since it has a high level of gluten in its composition. This is very important for pasta, because it must have a special texture. This is basically a grade 1 flour. This flour is very soft and has a very fine grind. If you want pasta that is not too hard, then buy regular flour. As for the recipe and ingredients for preparing pasta using a machine, you can additionally use semolina flour, rice flour and egg yolk, according to the recipe. It is also very important to add natural food colors to prepare colored dough. This will help give your pasta some marketability and appeal. Check out the table of natural food colors. You can use those colors and dyes that are convenient for you and always at hand.

The Budget Line produces pasta in any kitchen

Pasta production is great business idea for minimal investment. Food is a product that will be relevant at all times. Pasta is a very popular product among consumers. Finding customers willing to buy pasta at a reasonable price is quite easy. Pasta products have a fairly long shelf life and do not require special conditions during transportation. Pasta is made mainly from flour and water. Accordingly, the costs are minimal. The business of producing pasta at home is accessible to even the poorest investor. The ease of creating such a business is within the power of housewives. To organize a minimum production line at home, you will need the following equipment:

1. Pasta machine with dough mixer function.
2. A sieve for sifting flour.
3. Oven for drying mascarons.

This is quite enough to start making pasta at home and selling it on the market. There is no need to build a complex business plan here, everything is quite transparent. A bag of class 1 flour can be purchased at a wholesale price of $22, that is, $0.44 per 1 kg. The retail price of pasta on the market is from $0.74/1kg. The estimated profit is 68% of the invested funds.

The principle of operation of the machine in the pasta production process

The pasta machine operates during most stages of production. The dough can be kneaded directly in the machine itself; a simple re-equipment of the equipment will help with this. If you choose the right model, it can be retrofitted with special augers to support the functions of the dough mixer. Once your dough is ready, put it in a cool place for a while. And then you roll the dough into a roller and feed it into the receiving tray of the machine, which has previously been reconfigured for the production of pasta. And you make your own pasta of any shape and complexity. The shape depends on the attachment installed on the machine and your imagination. You can also adjust the length of the product (size) to taste. Semolina flour is used to sprinkle the receiving tray, auger and attachments so that the dough does not stick to the walls of the machine. In order to get the thickest side pasta, you can use a special attachment. In the same way you can prepare noodles, spaghetti and exclusive products.

High productivity pasta machine for small businesses

When you develop a good base of regular customers, find your markets and ways to sell your products, a problem may arise. This is the performance of the line. At this point, you should think about upgrading the production line. You can use a more expensive pasta machine with an excellent performance of 12 kg/hour. A new, productive pasta machine will not only increase product turnover, but will also make your work easier without hiring workers. The Italian brand Marcato Ristorantica produces productive machines for pasta, noodles and spaghetti that operate automatically. Kneading dough, rolling, cutting - all processes are performed automatically, you just need to install attachments, load flour with water and set the necessary parameters (length, thickness, speed, etc.). With such a machine (extruder) you can work in continuous production mode. The cost of productive equipment is quite high – $4375. But on the other hand, there is something to pay for when you already have an established business. The attachments are made of bronze (very easy to clean). The length of the pasta is monitored by a special sensor with a photocell. Rolling and cutting the dough occurs automatically in just 4 minutes. Well, in general, as already mentioned, the productivity is 12 kg. in an hour, and this is already a home mini-factory. As a result, the business idea looks very attractive. Simple business concept, simple business plan. Simple steps to organize production with very little capital investment. The products produced are also attractive, since they are food - an energy resource and a consumable material for humans. But even if problems arise with sales during certain seasons, we can optimistically note the fact that free pasta in the kitchen will not hurt anyone.

In this project we will consider the possibility of creating a business for the production of shaped pasta, which is most in demand on the market. As the basis for creating a business, we will consider equipment that uses vacuum technology to obtain a high-quality product.

 

Pasta is suitable for consumption by the majority of the population because it is a rich source of carbohydrates, contains crystallized starch, and helps the human body maintain blood sugar levels at a stable level. These products are rich in B vitamins and proteins and contain a lot of fiber.

A large number of varieties of pasta makes it possible to group them according to the following principle (which corresponds to the GOST 875-69 classification):

• by type of flour - highest and first;
• according to form:
  • thread-like (vermicelli - gossamer, thin, ordinary, amateur),
  • tubular (pasta, horns, feathers),
  • ribbon-shaped (noodles - corrugated, smooth, with wavy edges),
  • figured - products of any shape, but not exceeding the maximum thickness at the fracture: 1.5 mm - for stamped ones and 3 mm - for pressed ones.
• length - short (1.5-15cm), long (15-50cm). Short ones are divided into stamped and short-cut. Figured products are only short.

Also distinguished are soup fillings, nests, skeins, pasta with certain flavoring additives and dyes, products instant cooking.

Various technologies and dough compositions make it possible to produce pasta of varying quality. Recently, the most in demand is vacuum technology, which is used to produce more glassy and transparent products that are not subject to boiling and sticking when hot.

Consumers and sales channels

The target audience for purchasing pasta products is all categories of the population - from the smallest children, who are offered pasta dishes even in preschool institutions - to people working in various fields, students, housewives, and the elderly. Pasta can be prepared as a separate side dish or included in various dishes, so a significant part target audience products are catering establishments, children's preschool and school institutions, canteens of universities, various enterprises, the HoReCa sector.

Sales of finished products can be carried out through the following sales channels:

• retail chain of stores and supermarkets;
• wholesale distributors delivering products
• sector municipal institutions;
• HoReCa sector (restaurants, cafes).

Production process and required equipment

The production technology involves performing successive stages:

1. Flour preparation (cleaning and sifting);
2. Preparation of dough (ingredients - flour and water, adding other components makes production unprofitable), kneading is carried out using dough mixers and vacuuming;
3. Compaction and molding using a screw press;
4. Preparation for drying (blowing, cutting, laying out)
5. Convective drying
6. Packing

Thus, for the production of pasta you will need the following equipment:

• Automatic line for the production of pasta;
• Matrices of product forms;
• Packing machine.

Let's look at several options for organizing pasta production.

Option #1

Equipping the workshop with the Makiz-Ural line

This line must be equipped with packaging equipment. The manufacturer Makiz-Ural offers several options for such equipment, one of which is, the price is 277,500 rubles.

You will also need:

• Matrices - 35 types - from 2,400 rubles (10 types = 24,000 rubles)
• You will also need connecting units, pumps, pipes, sinks and other additional equipment - approximately 100,000 rubles.

Total cost of equipping the workshop: RUB 1,187,500.

Option No. 2

Equipping the workshop with a line from a Ukrainian manufacturer by the BID company

Both equipment options allow you to obtain an output of up to 150 kg of finished products per hour. At the same time, the Ukrainian production line is a fully automatic line that requires a minimum number of workers involved in production; it can work around the clock. But its main disadvantages are the price (50% more expensive Russian analogue) and the amount of energy consumed (almost 3 times more than that of the Makiz line). In this regard, the first option (MAKIZ-02-200) will be used as the base for economic calculations.

Feasibility study of the project

Capital investments

• Purchase of equipment: RUB 1,187.5 thousand.
• Delivery, installation, commissioning: 200 thousand rubles.
• Purchase of raw materials: 100 thousand rubles.
• Registration with the INFS, other expenses: 200 thousand rubles.

Total 1,687,500 rubles.

There will always be a demand for pasta. This means that your own business for the production and sale of cereals will bring in stable income. high profits. The main thing is to draw up a clear action plan. By the way, there is nothing complicated about opening and running such a business; the technology for producing pasta is quite simple. The payback period is short, and the level of profitability is very decent - approximately 30-35 percent in normal times, and up to 75-80 percent in “hard times”. Demand is largely influenced by the time of year (in summer, demand is lower, in winter, accordingly, much higher).

Features of the pasta market

Before you draw up a business plan and think about the production and sale of cereals, you should find out about the main price segments of the pasta market:

• economy, which offers B-category weight products. They account for more than one third of production and sales (approximately 350 thousand tons);
• mid-price, which also contains B-category pasta, but already in packaging. Volume - approximately 25 percent or 200 thousand tons. Package weight is 400-900 grams and 1 kilo;
• “medium plus”, which offers A-category pasta products made from durum cereals (wheat). Volume - 35 percent or 300 thousand tons. It is this product that is mainly packaged in polypropylene bags and offered in regular ones. You can buy such a product for 40-45 rubles;
• premium, in which you can see A-category products, usually made in Italy. Or domestic, but “disguised” with the help of the name and packaging design as such. Volume - about 5 percent or 45 tons. The market price of a 0.5 kilo package is from 60 rubles.

When opening your own mini-business, you must take into account that about 70-80 percent of buyers prefer products in the mid-price category. It is also important that such consumers do not have clearly expressed preferences regarding the manufacturer brand. But if the price and quality of cereals seem appropriate to them, then buyers become “regular”, continuing to choose the product they like further.

In “hard times”, buyers refuse products from the mid-price and premium segments. But nevertheless, the business of producing A-category pasta, according to entrepreneurs, is the most promising. It is necessary to use imported equipment for the production of pasta. You can’t do without high-quality cereals. Why is this happening? The fact is that competition among enterprises in the medium and lower price segment is too great for a beginner’s mini-business to bring the desired profit. But in the field of manufacturing A-category goods, there is little competition; mainly there is a Western manufacturer, which can be “overtaken” by offering high-quality products, but at a higher price. favorable price. When drawing up a business plan, be sure to take this point into account.

If we consider the entire domestic business of selling pasta, and not just the specifics of mini-productions, it turns out that most of the goods are packages priced at 40-130 rubles. The development of the industry is significantly influenced by the market situation. After all, the main component in making pasta is flour. In order to increase the profitability of production, large manufacturing companies often merge into holding companies. But such a step is not available for medium and mini productions, and therefore the competition here is the highest. According to analysts, soon only 5-6 of the most large manufacturers. However, today the cereal production business in Russia is thriving. According to statistics, every Russian eats more than 7 kilos of pasta per year. And about 8 kilos of vermicelli/instant noodles. When drawing up a business plan, think about the production of which products may interest you most.

Equipment for the production of pasta

In order to organize the production of pasta, you need not only a plan, but also the purchase of special lines. You can buy semi-automatic equipment, the productivity of which will be approximately 100 kg/hour. The price of pleasure is about 500-700 thousand rubles. The automatic line produces about 500 kilos of pasta per hour, and costs from 375 thousand euros. You can’t do production without a press, a drying line and a flour sifter.

A high-capacity line usually has a conveyor and a stabilizer hopper. The presses are offered complete with dies; the configuration is selected depending on the desired type of pasta. The cost of one matrix capable of producing one type of pasta is 3-5 thousand rubles. Service life - 700-2000 hours of operation. Do not forget that the finished products will need to be distributed into packages - and for this you also need special equipment. You can purchase semi-automatic or automatic equipment. Or become the owner of an entire line if you are counting on large volumes of product production. Before you start packaging the finished products, they need to be kept in a cardboard container for a couple of hours. You can significantly reduce the duration of this stage by purchasing special equipment, which operates using hydrothermal pasta production technology. The equipment can cool the product and immediately begin the process of packaging it. In addition to equipment, you will need to purchase racks in which you will store matrices and finished products. You need to purchase a washing machine, a machine for sharpening matrix knives and carts for delivering production products.

If you want to produce pasta of medium or low price category, you will need at least 1000-1100 thousand rubles. In this figure we included the purchase costs production equipment, costs of registering a business and renting premises for warehouse and production. The payback period if there are points of sale of the goods is no more than one and a half years. Remember that the demand for pasta is seasonal. In the summer months, buyers are reluctant to purchase products, preferring fresh vegetables and fruits. But in winter time year, you can safely count on the fact that the demand for the product will increase many times over, which means your income will go up.

Pasta production technology

Even a person who is far from the production of cereals knows that pasta is essentially dried unleavened dough, which was obtained from water and wheat flour. The shape of the products is different - tubes, threads, ribbons, etc. The residual moisture of the product is 13 percent. However, some pasta has low humidity, and therefore can be stored for about a year without the risk of losing its high consumer properties. The product grade is determined by its nutritional value, calorie content and, of course, composition. There are incredibly many types and subspecies of pasta. Separate category- instant pasta. They have a porous structure and are enriched with various additives. This is why they do not require cooking.

The optimal raw material for making pasta is durum, that is, durum wheat flour. Also great for:

• semolina - premium flour, which is selected during bakery grinding;
• wheat baking flour;
• soft glassy wheat flour;
• premium flour of increased dispersion from durum wheat.

When producing cereals, it is very important to ensure that the flour does not have mini metal impurities. In addition, it should be enriched with heat-resistant water-soluble vitamins PP, B1, B2. The maximum moisture content of flour is 15.5 percent. Pasta, which is produced using high-grade baking flour, usually has a light cream color. Grade 1 is characterized by a gray tint and dark cream color. When producing cereals, great attention is paid to the quality of the drinking water used.

A variety of products act as additional components to flour and water. We can talk about chicken eggs, egg melange, egg powder, dairy products (whole powdered or skim cow's milk), vegetable products (concentrated tomato juices and pastes, natural juices with beet pulp). Food colors are certified natural and synthetic ingredients (for example, beta-carotene or tartazine, respectively). They are what give the pasta its yellow tint. Both large and mini pasta production enterprises use surfactants. They improve the quality of the product by preventing it from losing its shape during cooking.

There are 4 main types of pasta depending on the form:

• ribbon-shaped;
• tubular;
• curly;
• thread-like.

Each type has a subspecies - and here pasta is divided by width, diameter and length (horns, feathers, pasta). The latter can be either long or short (15-30 cm) - these are long tubes with a straight cut. In addition, pasta is divided into amateur, ordinary, special and straw, depending on the diameter size. If the pasta has an oblique cut, then these are feathers. Length - 3-10 cm. The horns have a straight cut and are produced in the form of short curved tubes, 1.5-10 cm long. The horns are divided into amateur, ordinary, special and straw. Thread-like products - vermicelli of various cross-sectional shapes (round, square, and so on), divided into amateur, ordinary, thin and gossamer. Ribbon-shaped pasta - noodles, 2-20 cm long, corrugated or smooth in shape. Figured products - gears, ribbons, stars, letters and so on. Before you approve your plan for mini cereal production, think about what kind of pasta you want to offer to customers.

The composition of the pasta dough depends on the quality of flour that will be used and what type of product needs to be obtained. The drying method and many other factors matter. When planning a recipe, indicate the volume and temperature of water and flour, the presence/absence of additives, temperature and humidity indicators of the dough.

The technology for making pasta has its own characteristics. For example, there are several options for how to store flour in a warehouse manufacturing enterprise:

• packaged, when flour is stored in bags;
• bulk, when the flour is poured into a silo bin.

The latter method is more preferable. It allows you to reduce labor costs and avoid additional losses of flour that are associated with flour remaining in the container and spraying. In addition, the bulk method allows you to reduce the cost of producing packaging bags.

Before sending flour for production, it must be thoroughly sifted, separating mini-metallic impurities, and heated to 10 degrees. To improve consumer and taste characteristics, manufacturers mix samples from different batches. Next, a given portion of flour enters the dough mixer, and drinking water is carefully introduced (sometimes additional components are added to it in advance).

Video of how pasta is made:

Kneading the dough lasts approximately 10 minutes, the auger delivers the mixture to the matrix and pushes it through. The pasta coming out through the holes of the matrix is ​​blown by the air of the built-in fans. The products are automatically cut into certain pieces, laid out on trays, which then go to the table of the press machine and undergo pre-drying. Final drying is carried out in drying equipment with a capacity of 30 trays. The maximum load of each tray is up to 2 kilos of pasta. Products are dried until a humidity level of 18 percent is reached within 55-60 minutes (precisely determined depending on the type of product). Next, the goods are packaged in cardboard boxes and dried naturally in a well-ventilated room at a temperature of 25 degrees. After at least 4 hours, when the pasta reaches a moisture content of 13 percent, it is sent for packaging. However, earlier the final product is examined, its aroma, taste and appearance are examined. Expert inspectors examine pasta for the absence/presence of metal impurities, granary pests and substandard products (broken and deformed products), crumbs, strength, cooking ability, acidity, humidity, etc. are assessed. Products from batches that successfully pass expert assessment, packaged in polypropylene bags using special filling and packaging machines.

Pasta production technology.

Pasta has become an integral part of the modern human nutrition system. Depending on the region, their share in the diet is different: in Italy - 24%, in China - 18%, in Russia - 9%, in Brazil - 2%. For the domestic market, this product acquired “strategic” importance during the socialist period, but its role continues to this day.
The technology for the production of pasta contains several phases and stages: the formation of a raw material base, kneading pasta dough, forming and compression (pressing), cutting the finished pasta strip into separate parts, drying and cooling, quality control and packaging.

First, the flour arriving at the factory is weighed and mixed, ensuring compliance with the grade. Flour from different batches is combined to adjust the quality of the raw material and smooth out imbalances in its properties. In a production environment, it is difficult to accurately maintain normal conditions storage of products. Fluctuations in temperature and humidity levels often occur. Due to such variability in the external environment, flour cakes and problems can arise both with the final products and with the equipment. When mixing raw materials, most difficulties of this nature are overcome.
After this, the flour is thrown onto a sieve and cleaned several times. The sifted flour is treated with a magnet to remove metallic inclusions and impurities. Next, the flour is heated to 12-15°C and warm water is added in the established proportion (2:1).

The finished dough is compacted and pressed, and then passed through a molding machine and immediately cut into individual parts, while at the same time blowing a cool stream of air to prevent sticking and deformation of the pasta. To make it easier to work with the dough, it is recommended to heat it to a temperature of 35-38°C - this will make it soft and easily take on any shape. Vacuum cleaning can also be used to release trapped air.

After drying at high temperatures, which fixes the appearance of the pasta and destroys bacteria, the products are cooled to room temperature, inspected for defects and packaged in plastic or paper bags or cardboard boxes. The retail packaged units are then batched and placed in shipping boxes or bags.

Weight varieties of pasta are filled or placed only in transport packaging: wooden or cellulose boxes, in which peeled white or slightly yellowish wrapping paper is placed in advance.

The resulting empty space when loading pasta into boxes is eliminated with parchment paper.

Finished goods before sale in retail stores must be contained in a cardboard box or bags made of thick multi-layer paper.

The temperature in the warehouse should not exceed 14°C, and humidity, usually, cannot be more than 13%.

For storage, processing and transportation of finished products, packaging materials and raw materials, carts and racks are required.

Ready-to-sell product depending on appearance and the forms are divided into the following groups: thread-like, figured, tubular and ribbon-like.

Thin thread-like products include pasta, spaghetti and noodles.
Figured products include shells, curls, scallops, and soup (small) fillings.
Pasta products made in the form of tubular segments, depending on the cross-sectional diameter, can be called: straws (diameter up to 3.5 mm); special cross-section (up to 6 mm), regular diameter (up to 7 mm) and premium grade (more than 7 mm). The width of the product walls is no more than 2.2 mm. Tubular pasta also differs in the slope of the cut of the side sections and the curvature along the length: a feather (10 cm) with an inclined cut, an extended tube with an even cut (at least 16 cm), horns (up to 10 cm) - a bent or straight tube with an even cut.

Ribbon-shaped noodles (width - from 2.5 mm, thickness - less than 2 mm) can be found under the following names: corrugated, smooth, with regular, wave or jagged sides, etc. They also come in long and short slices.

Such products are produced in any shape and any size. There is only one requirement: the maximum thickness at the bend should not be higher than 3 mm for pressed products and 2 mm for stamped products.

By length, products are always divided into long (from 14 cm to half a meter) and small (from 1 to 14 cm). Pasta is produced exclusively long; noodles and thin vermicelli - any size; horns, curly species, feathers - only short.

Where to get raw materials for the production of pasta?

The main ingredients in the preparation of pasta are flour, purified water, and additives that improve aromatic, flavor and protein properties.

Position data for small business It is more advisable to purchase on wholesale agricultural trade sites or enter into direct connections and contacts with the manufacturer. Activities without intermediaries, of course, are a little cheaper and the quality of raw materials will be under greater control, however, with direct deliveries, the minimum order tonnage may be inappropriate for a company of such a small scale. The most reliable partners on Internet resources are: AgroService, Flagma, ProPartner, etc.

You can resort to the professional services of a classic exchange, since flour belongs to the category of standardized goods.

The difficulty in ordering and purchasing raw materials for pasta lies in the requested properties of the flour. The structure must certainly be coarse, grainy, with a low rate of water absorption. The proportion of gluten should be no more than 26%. The highest whiteness values ​​(from 49) and low moisture content (up to 16%).

It is not prohibited to use water from the system, but it is necessary to use industrial filters to purify it.

Auxiliary and improving substances in the form of bioactive additives, flavorings, dyes can be purchased from wholesale intermediaries on Internet resources or by forming a direct business relationship.

Organization of a mini business.

The main step to small business begins with the choice of organizational and legal form business activity: entrepreneurship without the direct creation of a legal entity, joint stock company or limited liability company. The most common are the first (PBOYUL) and the last types (OJSC). However, the first type, despite the advantage of the sole owner of the business, is very dangerous: the owner is liable to creditors and the state for all private property, property, and not just the amount of the total authorized capital companies.

Next comes the question of registration (in the company registration form you will need to indicate the following OKVED code: 15.85 - production of pasta). It can be carried out on your own over a longer period of time with minimum costs or contact specialized agencies and firms. It is better, of course, to choose an intermediary, since understanding all the features and nuances of the design is not an easy task. Registration is carried out at the location of the object commercial activities. It is assigned a legal address, and the place of specific production - a physical one. In the case of organizing a mini business for the production of pasta, it is more advisable to place an office, warehouse and workshop in one building.

Room.

The main criterion by which premises for the production of pasta are selected is the most suitable size (area). It should accommodate the main area for the production line and other equipment, warehouse and an office for administration and management involved in management and marketing matters.

The main workshop must have a high ceiling (at least 3 meters), opportunities for convenient but compact placement of machines and equipment, and characteristics that ensure absolute safety for both employees and the final product. The area allocated for the warehouse must be equipped with special racks for storing raw materials and auxiliary equipment, hardware components.

The existence of a given room presupposes the presence in it ventilation equipment, controllers and microclimate regulators. It is not recommended to allocate an area of ​​more than 100 square meters for a warehouse in a small pasta production enterprise. The office space should be small in size with medium ceiling heights and windows. Presumably, it should be located on the ground floor (for ease of contact with buyers, intermediaries and suppliers), but this is not necessary.

After receiving the lease of the premises or its full acquisition and before establishing production process it is necessary to obtain a certificate from the sanitary and epidemiological service, which confirms that the selected location meets all the standards and requirements adopted in the state for food production. Work permits must also be issued by local administrative authorities, the fire inspectorate and the environmental safety service. They will draw up their conclusions immediately after inspecting the premises and include them in special permit acts.

After the start-up of the production line, samples of finished products will be taken and documents confirming compliance will be issued state standard No. 52378-2005 in case of compliance with all regulatory requirements for ingredients and the production process.

Staff.

Not the least influence on the preparation of the starting material and the production of pasta as the final product is exerted by people, that is, the so-called personnel. Employees for a small enterprise of this type are selected from various fields of activity: these are equipment adjusters, former cooks, chemical technologists, advertising and sales specialists, employees of the logistics department, and managers. Their share and quantitative composition depends on the scale of production and the level of mechanization and automation in production.

To start a small business, it is recommended to select properly qualified personnel with at least 3-4 years of experience in the production and sale of food products, since the acquisition of work skills by employees can create too great economic risks for the activity, even if the business as a whole is properly organized. When applying for a job, it is important not just to study diplomas, records work book and recommendations, but also to personally talk with the person, inviting him to solve several non-standard situational problems. This technique is good not only for office workers (marketers, managers), but also for production personnel: here there are more difficulties and dangers in work. You can immediately determine who, in an extreme situation, will not get confused and will show intelligence and initiative.

Often in food production plants, women between the ages of 26 and 55 oversee the production line. The work associated with bringing raw materials to the equipment and loading it is carried out by men aged from 27 to 60 years. To work with external environment Firms represented by clients, intermediaries and suppliers are best suited to young people under 33 years of age, since, according to statistics, they are more open to innovations and trends in the market, more communicative and non-standard in making management and marketing decisions.

Any small enterprise has a functional organizational structure, in which all managerial, administrative and control powers are concentrated in the hands of the manager. In the charter and internal documents of the company, it is necessary to describe in detail and unambiguously the areas of work of each employee occupying one or another position. workplace, staffing table and the nature of relationships between employees. Initially it is necessary to support corporate culture and a pleasant working atmosphere in even the smallest team.

Equipment for the production of pasta.

Lines for the production of standardized pasta products consist in detail of a vacuum dispenser, flour sifter, turner, pressing machine, stacker, conveyor dryer, pneumatic conveyor, cooler, storage department, conveyor, feeder, loader, packer and control panel. However, often these areas are combined into the following blocks: flour sifter, pasta press machine, drying cabinet and filling and packaging machine.

The undisputed leader in the market of specialized equipment for the production of pasta is, not surprisingly, Italian machines and units. The most famous for food manufacturers in many countries of the world are pasta lines from Realpast. They have the greatest production capacity: at 80% load, they produce up to 560 kg of products per hour of operation.

A special advantage of Italian equipment is high quality, service and long warranty service (up to 6 years). Also unique positive characteristics include the wide possibilities for diversification and expansion of the range, obtained thanks to the built-in ability to quickly change over machines. Products of this type include lasagna sheets, tubular pasta with a diameter of up to 3.6 cm, and so on.

Reorientation in technical terms (without changing the recipe) will take only a few minutes, during which you just need to rearrange the matrices. The cost of Realpast equipment is 0.88 - 1.05 million dollars.
Prices for compact lines for simple production of these products among domestic, Chinese manufacturers and manufacturers from developing countries start from 200 thousand dollars. The production capacity in such models does not exceed 200 kg of pasta per hour of operation and the variety of products is about 120 - 160 different modifications. However, for a young business with moderate capital investments, significant potential and tough, ever-increasing competition in the market, this will be enough.

Financial plan.

IN financially of a small enterprise engaged in the production of pasta, forecast parameters and assessments of the possibility of carrying out this type of activity are presented. His distinctive feature- provision of information in a monetary, indisputable and objective form.
First, let's calculate the costs of equipment. They fall into the category of fixed assets and capital investments.

To own production pasta was possible, the following minimum set of domestic equipment was required:
1. Dough mixer - 25 thousand rubles;
2. Flour sifter - 10 thousand rubles;
3. Pasta former - 135 thousand rubles;
4. Drying cabinet - 33 thousand rubles;
5. Packaging machine -70 thousand rubles.
This means that the total cost of equipment will be 273 thousand rubles.

The next cost item is related to labor. For the productive operation of a small factory you will need the following personnel:
1. Marketer - 15 thousand rubles;
2. Technological line maintenance worker - 12 thousand rubles.
3. Technological line maintenance assistant - 9 thousand rubles;
4. Technologist - 13 thousand rubles;
5. Driver - 11 thousand rubles.
The total wage fund for the month will be equal to 60 thousand rubles.
The amount of payroll taxes will be: 60 thousand rubles. x 0.3 = 18 thousand rubles.

Raw material costs.

Flour and purified water are used as the basic components for making pasta, which are selected per 1 kg of finished product. Thus, 960 g is needed. raw materials.
To calculate the production volume, we use the following forecast data: pasta production per day - 210 kg, working days in a month - 22 days.
In this case, it turns out: 210 x 22 = 4620 kg.
The standard volume is set at 4620 kg.
Wholesale price flour 11 rub./kg. Costs of basic raw materials necessary for making pasta: 10.56 rubles. x 210 kg x 22 = 46.46 thousand rubles.

As a result, having received the necessary forecast data, we will calculate constants (independent of the volume of output) monthly costs
1. Utility payments- 7 thousand rubles;
2. Rent of premises - 7 thousand rubles;
3. Payroll fund - 60 thousand rubles;
4. Charged from wages tax - 18 thousand rubles.
Variable costs include the costs of
1. Raw materials - 46.46 thousand rubles;
2. Packaging containers - 4 thousand rubles.
3. Transportation costs - 10 thousand rubles;
Thus, the estimated total costs not related to investments in fixed capital are equal to 152.46 thousand rubles.

Investments in mini business.

Investments in any type of business are understood as investments, the minimum level of which includes the totality of start-up costs incurred in connection with the purchase of equipment and costs incurred at the initial stage of work.
Thus, to organize a business under the current conditions it is necessary: ​​152.46 thousand rubles + 273 thousand rubles = 425.46 thousand rubles.

Let's calculate the income.
Retail price for 1 kg of pasta in packs is 49 rubles. Taking into account VAT of 20%, income from 1 pack of pasta will be: 49 - 9.2 = 39.2 rubles.
Total revenue at full sale of products produced per month: 4620 kg x 39.2 rubles. =181.1 thousand rubles.
Net profit - 153.94 thousand rubles.

Production profitability: (181.1 thousand rubles /152.46 thousand rubles) x 100% = 118.79%
The effectiveness of permanent and variable costs determined by the product profitability indicator:
Costs of raw materials = 46.46 thousand rubles;

Profit per unit of production = (181.1 thousand rubles - 46.46 thousand rubles): 4620 kg = 29.14 rubles.
Profitability level = (29.14 rubles / 49 rubles) x 100% = 59.47%.
In internationally accepted practice, the normal level of profitability is considered to be in the range from 8 to 25%. In the CIS countries, the minimum for this indicator is 20%, and the maximum is 400 - 500%. On this enterprise The forecast level of profitability significantly exceeds the industry average by an average of 9 - 13%.

This means that from the study we conclude that a mini business for the production of pasta is considered sufficient profitable view activities. With a projected production rate of 4620 kg of goods per month, the total profit from product sales will be 28.64 thousand rubles/month.
These are minimal or, in other words, pessimistic calculations. In practice, volumes should be increased by 5% in order to produce 7901.73 kg of goods by the end of the year.

Payback periods.

This indicator allows you to clearly define and visually examine the business prospects. When calculating it, the initial investment in fixed capital and mandatory monthly costs, the amount of profit received and the level of income tax are taken into account.
273 / ((181.1-152, 46) -15%) = 11.21 months.
Thus, the payback of the project is almost a year, subject to 100% sales of products in retail chains and wholesale intermediaries.

Marketing.

At the first stage of setting the price, it is necessary to find the most suitable one, located in the interval between the market level and the total costs included in the price. This approach will help to establish a connection with customers, gain their loyalty and trust. Later, the price can be gradually raised, but no more than 7% and no more often than once every 2 months.
In pricing policy, it is also advisable to use a strategy of unrounded psychological prices, the so-called “9.99” policy. It is important that prices in retail outlets comply with the policy of the manufacturer. The visual composition of the price has a special subconscious influence on the choice of a particular product: it is imperative to form the price so that it ends in a “round number” (2, 3, 5, 6, 8, 9, 0) and avoid “angular” numbers ( 1, 4, 7).

For the first 3-4 months, production capacity should not be used by more than 65-70%: without knowing the attitude of consumers towards new products and without occupying a niche in the market, you may encounter overproduction and rapid curtailment of activities.

At the stage of entering the market, it is recommended to produce no more than 10 -12 types of products in 1 - 2 packaging options. The assortment group must include a new product or a product that is rare in this segment, for example, lasagna sheets.

Once every 1-1.5 weeks, a representative from production should visit retail outlets for control of merchandising and display of goods of own production.
The packaging should be unusual and eye-catching. And therefore, a suitable solution would be packaging, for example, in tubular, tube boxes with a bright label in red colors.

Sales of products.

The sale and movement of goods through distribution channels can be carried out in several ways:
1. Formation of a package of direct orders and deliveries based on them of pasta to retail and small wholesale retail chains, spontaneous markets;
2. Signing partnership agreements with food warehouses and large food wholesalers;
3. Sale of products to catering establishments (cafes, restaurants, bars, canteens, etc.) on a contractual (regular) basis;
4. taking part in tenders and competitions for the supply of pasta to various institutions state type(kindergartens, schools and summer camps).

A less risky option in the sales policy is to create your own wide network of zero-level distribution channels, since intermediaries do not always agree to cooperate with new developing manufacturers due to the lack of the proper level of consumer loyalty. However, this method requires a lot of effort on the part of management and personnel, especially marketers.

Advertising.

First of all, to establish wholesale sales It's worth advertising on the Internet. To begin with it should be contextual advertising, and the supporting mechanism will be SEO optimization. The best resources for this Google AdWords and Yandex.Direct. This will not only increase sales and help in establishing partnerships, but will also significantly expand the geography of distribution of the produced pasta.

It is better to convey information to end consumers through outdoor advertising: billboards, city lights, banner advertising, etc. It is better to limit advertisements in the media to a small but bright advertising message on the radio, which will contribute to the effect of the main influence outdoor advertising. In the future, you can resort to creating a video for a television audience, which, accordingly, requires significantly larger financial investments.
Various promotions and co-packing can serve as an advertising and at the same time sales-stimulating tool.

In conclusion, it should be noted that this type small business is extremely profitable and does not have a special list of economic risks and dangers. Pasta is a product that enjoys fairly inelastic and stable demand; the market here is strictly segmented and stable. The main difficulties will occur at the initial stage: in the first 4 - 8 months. This is due to the presence large quantity small and large manufacturers of similar products.

If in the first year you manage to reach the payback level and occupy your niche, establishing contacts with partners and winning the trust of buyers, your further presence in the market will receive a more ambitious development and increase advertising budget, which will become a powerful business driver in the future.

Moreover, it is now domestic market A culture of consumption of pasta made from durum, minimally processed varieties of wheat has developed. This is a segment of luxury products, mostly occupied by imported trademarks. Offering consumers products with similar properties, but at prices 17 - 28% lower than competitors' prices, the company has a new direction with regular customers, having a more stable financial position, which means ensuring stable demand.