Manufacture of handmade chocolates business. Raw materials for the production of chocolate products

Chocolate is a sought-after product that is popular all over the world. He is loved by both children and adults. After all, it is not only a delicacy, but also useful product, which reduces stress, energizes and stimulates mental activity. The chocolate business is a pleasant investment. It features a significant initial investment and high profitability.

The prospects of the chocolate business

Russians love chocolate: not a single holiday is complete without it, and even on weekdays, few people refuse to treat themselves to this delicacy. In addition, chocolate is widely used as a gift - from an ordinary bar to a set of elite sweets and figurines. self made. Therefore, the demand for chocolate is stable in any economic situation. AT holidays demand for chocolate increases by 3-4 times. Moreover, according to some reports, sales increase by 1.5-2 times every year. All these factors make the production and sale of chocolate a promising business area.

Huge selection of chocolates

Business Ideas

There are several options for organizing a business related to chocolate - from the sale of ready-made European chocolate before the release of unusual chocolate bars.

chocolate boutique

The easiest option is to open a chocolate shop where ready-made chocolate of foreign and Russian manufacturers. The simplicity of this business lies in the fact that you do not need to bear the cost of purchasing equipment, renting a workshop, hiring confectioners and technologists. It is enough to rent an outlet in a place with a good flow of potential consumers (for example, in a shopping center or in a business part of the city), to hire several sales assistants. Of course, in this case, you will have to invest in the purchase of chocolate (up to 1 million rubles).

The range of chocolate boutique includes thousands of items

Typically, chocolate boutiques cater to upper-middle-income consumers who are in high demand for high-end chocolate. Among Russian manufacturers, these are Korkunov, U Palych, Konfael, but European manufacturers (Belgian, Swiss, German, Italian, American) certainly set the brand. These are the world famous brands Toblerone, Amedei, Wittamer, MoserRoth, Leonidas, Ghirardelli and others.

At a boutique, it is reasonable to open a small cafe with hot chocolate and various chocolate desserts. The aroma of hot chocolate in the boutique will encourage customers to buy sweets, and you can attract attention with the help of a chocolate fountain. Some cafes add a glass wall to the kitchen so customers can watch the handmade treats being made.

To prepare a hot drink, melt chocolate pieces in milk.

Chocolate production line

An automated chocolate production line is expensive equipment, but it allows you to produce large volumes of products and minimize human intervention in the production process. To establish such a production, you will need an experienced technologist.

Chocolate and handmade sweets

Handmade chocolate is usually made from ready-made chocolate: it is tempered (melted), after which nuts, fruits, spices and other ingredients are added, and then new bars are formed. Such chocolates look very attractive, so they are in demand as original gift. The same goes for handmade sweets. Usually, Belgian chocolate is used as the raw material, as it has an amazing taste.

And from sweets you can even make chocolate bouquets.

Bouquet of chocolates looks very unusual

Fruits in chocolate

Fruits in chocolate are an excellent alternative to ordinary chocolates, in which the inscriptions "strawberry", "cherry" most often mean fudge with the addition of flavors. Citrus fruits, bananas in chocolate - natural delicacy, which will please relatives, and is suitable as a present. The disadvantage of such products is a short shelf life. And the main advantage is that you don’t need to bother with the independent production of chocolate, it’s enough to buy high-quality tiles without additives and melt them.

Most often, strawberries are covered with chocolate, but there are other options: cherries, tangerine and orange slices, kiwi

Chocolate figurines

Chocolate figurines are often used as a romantic gift. They do not have a very long shelf life, and due to the fact that the figurines are usually made by hand, their cost is quite high. Small figurines cost 80-200 rubles, and large compositions cost the consumer several thousand rubles. To implement them, you can open your own store or make products to order.

For a gift to a beloved girlfriend or wife, chocolate hearts are usually chosen, children like figurines of animals and cartoon characters, and it is quite possible to give a car enthusiast a chocolate car of his dreams. There are also neutral themes. For example, the boss is presented with a horseshoe as a symbol of good luck or a chocolate million dollars. Chocolate paintings and medals are in demand. Corporate clients demand chocolate figurines with a corporate brand, which are usually in large numbers order as a present to clients and business partners, employees of companies.

Large chocolate figurines are usually made hollow

Chocolate cakes and pastries

Another chocolate product is chocolate cakes. The easiest way is to make them to order. Cakes to order with personalized greetings are popular products that are bought for children's and adults' birthdays, corporate parties, New Year's holidays, March 8, anniversaries, weddings and more.

Chocolate cake with the name of the hero of the day - a great gift

Where to start: registering a business

You can organize a chocolatier business in any form convenient for you. If you plan to start with a small amount of investment, register as an individual entrepreneur and choose one of the simplified taxation systems. If you plan to do business with partners, it is better to establish a limited liability company. Are you planning to sell chocolate in bulk to large customers? The LLC format would be preferable.

The registration procedure itself is simple, the tax office registers individual entrepreneurs and LLCs within three days. Provided that you properly prepare the documents.

Documents for registration of IP:

• application for state registration of IP in the form P21001 - filled out by hand or in printed form;
• a copy of the passport (during a personal visit to the tax office, you must also provide the original so that the inspector compares the data);
• a copy of the certificate of assignment of an individual tax number (TIN);
• original receipt for payment of state duty (800 rubles).

Documents for registration of LLC:

• application in the form P11001;
• the decision of the sole founder or the protocol of the general meeting of founders on the establishment of the LLC;
• charter of LLC (2 copies);
• receipt of payment of state duty (4 thousand rubles);
• documents confirming the presence of a legal address.

If you plan to make chocolate yourself, then choose the following codes for the classification of types of economic activity (OKVED):

• 15.84 - Manufacture of cocoa, chocolate and sugar confectionery;
• 52.61 - Retail sale on orders;
• 52.62 - Retail trade in stalls and markets;
• 52.63 - Other retail sale outside stores.

Permits

Since the manufacture of chocolate is Food Industry, it is necessary to notify Rospotrebnadzor (which now performs the functions of a sanitary and epidemiological station) about the start of activities. Rospotrebnadzor will be able to conduct a scheduled inspection only after three years, and an unscheduled one - if you receive a complaint. It is necessary to provide the recipe to Rospotrebnadzor in order to obtain a certificate of conformity.

Another instance is the fire department. It issues a conclusion on the compliance of the working premises with the standards (availability of communications, fire protection system, ventilation).

Chocolate production is regulated by the national standard GOST R 52821–2007, adopted in 2010. GOST contains general specifications: defines the composition of chocolate various kinds, its taste and smell, texture, appearance, requirements for raw materials, labeling, packaging, etc.

Room selection

If you only plan to produce chocolate without opening outlet, then the location of the workshop does not matter. You can even place it in the suburbs, as rent is usually cheaper there. When opening a chocolate boutique, it is better to choose a place with high traffic - in the city center or in a shopping center. The store is best placed in a shopping center next to gift shops.

It looks like an equipped room for chocolate production

As for the requirements for the workshop, they are standard - as for any food production: area from 40 square meters, good ventilation, heating, hot and cold water. Walls up to a height of 1.5 meters must be tiled, above the level of 1.5 meters - covered with non-toxic paint.

The premises should be divided into several functional areas: a place of direct production, a warehouse of raw materials and finished products, lounge for employees, toilet. The warehouse of raw materials and products must be at a constant temperature - 16 degrees. After all, if temperature regime not to comply, the finished chocolate will melt and then solidify, which will lead to the formation of an ugly white coating.

Can you make chocolate at home?

Unfortunately, when doing legal business, production food products in an apartment or a private house is prohibited. Even if you plan to make a small volume with your own hands, it is necessary to remove the production premises from the housing stock. And to do this for a room in a residential building will not work.

Staff

For a chocolate workshop, you will need a confectioner-technologist, workers, equipment maintenance personnel, a loader, a driver with a truck, a cleaner, an administrator, a sales manager, an accountant, a manager. And if there is a store, then there are sales assistants. Of course, at first you can do with small forces, but still you will need a technologist. You can perform the rest of the functions yourself, it is better to outsource something (for example, accounting, equipment maintenance and transport services).

In order for chocolate products to be in demand among consumers, care should be taken to hire highly qualified personnel.

In addition, the chocolate business often becomes a family business, so feel free to involve your wife (or husband), parents, adult children. If you do not have experience in the field of chocolate production, it would be useful to take specialized courses (their cost is about 15 thousand rubles).

All employees working directly with chocolate must have health books.

Raw materials

Ready-made chocolate can be used as a raw material - just melt it, add your ingredients, pour into molds and cool. But if you're planning to make chocolate from scratch, you'll need cocoa powder, cocoa butter, and powdered sugar.

The fruits of the chocolate tree are cocoa beans, from which powder and butter are made.

They are inexpensive: cocoa powder - about 120 rubles, cocoa butter - 66 rubles, powdered sugar - 55 rubles per kilogram. GOST allows the addition of carob (carob) to chocolate, which is half the price of cocoa powder - about 60 rubles per kilogram. And cocoa butter can be partially replaced with vegetable (palm) - it costs about 50 rubles per kilogram. And also as a cheaper substitute for cocoa butter, milk fat, peanut and coconut oil are used. The use of such additives makes it possible to save up to 10% on raw materials.

But it should be borne in mind that the use of cheaper ingredients affects the taste of chocolate. So if you plan to produce elite chocolate and emphasize its high quality, use the classic recipe.

Chocolate is very versatile. The most popular types: black, milk, bitter, white, aerated chocolate. You can produce chocolate for diabetics, vegans, those who are on a diet.

Porous chocolate is saturated with air bubbles, and white chocolate is made using cocoa butter (without cocoa powder)

The composition of the main types of chocolate is regulated by GOST. So, dark chocolate must contain at least 55% cocoa powder and at least 33% cocoa butter, dark chocolate - 40 and 20%, respectively, milk chocolate - at least 25% cocoa products, at least 12% milk solids, at least 2 .5% milk fat.

Alcohol is sometimes used as an aromatic additive. And of course, chocolate with grated, crushed and whole nuts is very popular: hazelnuts, almonds, cashews, peanuts, peeled pistachios, etc. Whole nuts must be roasted and fresh, otherwise a rancid nut will spoil the taste of the whole bar. Pieces of fruit, raisins, waffles, cinnamon, sesame seeds, puffed rice, marmalade and much more are added to chocolate. There are also completely unusual combinations: chocolate with figs, chili peppers, lemon zest, thyme, olives, ginger, dried tomatoes. Fillings for sweets and chocolate bars are also very varied. In addition to nuts, these are various sweets, soufflés, jelly, nougat. Truffles, pralines are also popular with sweet tooth.

It is important to consider that chocolate is usually stored for a short time - 2-6 months.

Experiment, track what kind of chocolate is in demand, come up with something new and unusual to interest the consumer.

Technological process and equipment

There are fully automated chocolate production lines that allow you to save on hiring employees. But this is expensive equipment. For example, automatic molding line chocolate products The Russian-made AC 275 One Shot costs 6.65 million rubles in the basic configuration. An automated line can be operated by 1-2 people, while manual production will require 8-10 people.

Scheme of chocolate production on an automated line

To understand what equipment you need to make chocolate, you need to familiarize yourself with the production technology. It includes several stages:

1. Rolling - grinding components in a special mill.
2. Conching - thorough mixing of all ingredients. First, cocoa powder and powdered sugar are mixed, then liquid evaporates from the mixture, after which the dry mixture is mixed with cocoa butter. As a result, a homogeneous (homogenized) mass is formed. Conching rollers are made of granite, as steel and plastic are not suitable for stirring heated chocolate. Conching directly affects the taste of chocolate - the longer it is conched, the better. Therefore, elite chocolate is conched for 5-15 days, ordinary chocolate - 1-3 days.
3. Tempering - cooling (or heating) and crystallization of chocolate at a controlled temperature.
4. Molding - filling molds (special molds for chocolate) with the finished mass and solidification.
5. Wrapping - wrapping chocolate in foil.

If you plan to make handmade chocolates and sweets from ready-made bars, the whole process comes down to three steps: melting the chocolate (tempering), adding the filling, and shaping.

As you can see, chocolate production technology is quite simple. However, it requires a significant investment in equipment. You will need:

• zhirotopny boiler for melting cocoa butter;
• ball mill for rolling, filled with steel balls similar to bearings;
• 3–4 conche machines (melanger) for continuous mixing;
• vertical cooling tunnel for cooling molded chocolate or candies.

For small production suitable for conche machines with a volume of 200 kg

Additional equipment includes industrial air conditioning, hoods, thermostats, conveyor belts, heated pipelines, molds and punching machine, packaging machines (ways to wrap up to 360 tiles per minute), paddles, scrapers, etc.

To sell chocolate in a store, you will need refrigerated display cases that maintain a temperature of 15-20 degrees.

Table: cost of basic equipment for a chocolate production workshop

Chocolate distribution channels and marketing

How you sell chocolate depends on what products you will be producing and who you will be targeting. If you have a workshop with large production volumes that can boast of high-quality products, then it can be offered to other confectionery enterprises that produce desserts, sweets and other sweets, as well as cafes and restaurants. If you are focused on end consumers, have developed attractive packaging and a memorable brand, then try to negotiate directly with stores and retail chains. It is not easy to get on the shelves of large networks, but their turnover is high. You can negotiate with chocolate boutiques, which are in almost all big cities.

Another option is to open your own shop. This may be a point directly at the workshop, but it is better to focus on shopping centers and city streets with a large flow of pedestrians.

An elite chocolate shop today can be found in every major shopping center

Many small businesses, especially those with manual production, only make chocolate to order. You can promote it through your own website, social networks, local media, city portals and forums. This method avoids the risk of overproduction and spoilage of unclaimed chocolate.

Of course, at the initial stage, you will have to invest in advertising. Use all the methods available to you - from handing out leaflets on the streets (they can be sprinkled with a special chocolate-scented perfume) to advertising on television. If you are planning to open a chocolate boutique, host a grand opening with free tastings. In the future, tasting of new positions can be held once a month.

Franchise or own brand

The main advantage of a franchise is that you will work under an already promoted brand known to consumers. The franchisor will help you organize production and establish distribution channels. However, to become a franchisee (buy a franchise), you need to pay from 50 thousand rubles. Some franchises involve royalties - monthly deductions from profits to the franchisor.

Frade handmade chocolate outlet

Most of the franchises Russian market- These are offers for the sale of finished products of popular brands. For example, you can become a franchisee of the Belgian company Baccarat, which offers handmade sweets. Among Russian companies, the franchise is offered by Frade, a handmade chocolate manufacturer from Kazan. You can sell Frade chocolate in your city by paying a lump-sum (entry) fee of 50-100 thousand rubles. Franchise "Konfael" costs from 150 thousand to 12 million rubles, "Shokonel" - from 620 thousand rubles, Candy Shop - from 600 thousand rubles.

Financial plan

Below are the approximate costs of opening a chocolate shop.

Table: initial and ongoing costs for organizing the production of chocolate

Cost and profitability

Chocolate production is highly profitable - an average of 200%. Judge for yourself: the cost of 1 kg of chocolate is 400–600 rubles, a bar of chocolate in a retail network (200 grams) is 100–200 rubles. This allows you to receive from 300 thousand to 2 million rubles of profit per month.

Given the high cost of equipment, the average payback for chocolate production is from 10 months to 2 years.

Video: how to run a chocolate business

Thus, if you decide to invest in the production of chocolate, it is better to focus on the production of a high quality product with unusual additives, because it is in constant demand. Although the equipment is quite expensive, the costs will quickly pay off. In this area, you can earn up to 2 million rubles a month.

Confectionery, especially chocolate, is always in demand, regardless of the season and the state of the economy. And the simple technology of chocolate production, combined with these factors, makes this business idea very attractive for many aspiring entrepreneurs. And investors are ready to invest a lot of money in this niche. So why not take advantage of this by preparing a business plan for the production of chocolate, which would present the technology, recipe and economic benefits of the future enterprise.

Our business valuation:

Starting investments - from 1,500,000 rubles.

Market saturation is average.

The complexity of starting a business is 6/10.

What should a businessman think over when launching his own "sweet" business?

Relevance of the chocolate business

The market for chocolate products in Russia is developing rapidly. And even despite the fact that many today prefer a healthy lifestyle, it is unlikely that anyone will refuse to treat themselves or their children to sweets from time to time. Let's say more - a chocolate manufacturing enterprise on pre-holiday and holidays can increase production volumes, and, accordingly, profits by 200-300%.

And if earlier this market niche was represented by a couple of industrial giants, now there are a lot of products on store shelves produced by small little-known brands.

The small business of chocolate production is slowly gaining momentum, largely due to the fact that it is very “fashionable” today to use everything natural and, let's not be afraid of this word, unique. And such products, in general, can be provided to customers by small companies that do not pursue quantity - quality is more important to them. Therefore, in this business, in order to "taste" all the charm of the chocolate business, it is better to start with the organization of a small workshop.
It is hardly worth being afraid of large competitors when launching your own chocolate business. The main thing is to understand the goal - gaining the trust of a certain target audience by supplying high-quality sweets to the market.

The main problem that an entrepreneur who plans to launch a chocolate production shop will definitely face is a large start-up investment. And here is another reason proving that organizing a small enterprise is much easier for a person who does not have millions of investments.

The chocolate business can also be challenging because of the high demands on appearance manufactured products - both the packaging and the tile itself must fully comply with the image of the manufacturing company. That is why the organization of a mini chocolate production will not bring the expected profit if you do not thoroughly think through all the “designer” nuances.

How to start a chocolate business?

As in many other areas, it is important to study the market and try to determine what exactly will interest consumers in a particular region. Lacking extra funds, large-scale marketing research you can hardly deploy it, but you can organize some polls.

The technological process of making chocolate is simple, but it is necessary to learn at least the basics of production! To help the entrepreneur - lectures of teachers, master classes, consultations of specialists.

In order for the chocolate mini-factory to bring the expected profit, you need to work on the assortment. On the domestic market a wide variety of chocolate is presented - bitter, porous, white, milk, with and without filler, with and without additives. And since, in terms of technological process, production white chocolate, differs little from the manufacture of the same dark chocolate, there is no need to be limited to the production of only one type of product. The variety of products will attract more buyers.

Features of production and equipment are such that on one line it is possible to produce the most different types chocolate confectionery.

Next, you need to register your business. This stage of business formation is sometimes very delayed and adds a headache to the businessman. The main difficulty is to obtain a certificate for the production of food products from Rospotrebnadzor. And in order to take possession of the treasured "paper", you will need to prepare a project plan for the workshop and prescribe sanitary standards in it. Here it is also necessary to provide a list of products planned for manufacture and methods for the production of chocolate, confirmed by technological maps.

At this stage, it is better for a person who is not versed in technical nuances to contact qualified specialists. Otherwise, you will have to run through the authorities for a very long time.

Samples of products are then submitted to the laboratory for research in order to obtain a license.

What raw materials will need to be purchased?

And despite the fact that each company has its own recipe, the main raw materials for the production of chocolate remain unchanged:

• cocoa powder,
• cocoa oil,
• powdered sugar.

Of course, the color, taste and quality of the released products will be influenced not only by the main components. Now in the factory they use a lot of coloring, aromatic and flavoring additives. For example, the production of dark chocolate allows the use of palm cocoa butter instead of expensive cocoa butter.

The more natural raw materials in the finished product, the tastier and better it is.

The purchase of raw materials is carried out after the technologist has worked out the recipe for products that are planned to be produced within the walls of the workshop.

chocolate manufacturing technology

Process flow diagram for chocolate production

The technological scheme of chocolate production is quite simple - in the presence of automated equipment, the share of manual labor is reduced to a minimum.

In general, the process can be described as follows:

• Dosing of components.
• Rolling a mixture of components.
• Conching a mixture of components under certain conditions.
• Heating the chocolate mass to 40-45 ˚C and pouring it into special molds (moulds).
• Tempering chocolate - aging in molds with stirring.
• Package finished products.

Conching is considered the main step in the manufacture of chocolate. Some elite varieties of the product are conched for 350 hours. The norm is considered to be 72 hours.

The technology for any type of chocolate is the same - the differences are only in the nuances. For example, the production of porous chocolate is accompanied by the saturation of the chocolate mass with air bubbles - at the stage before tempering.

What equipment should be purchased?

To organize a full-fledged workshop, you will need to buy equipment for the production of chocolate. Manufacturers today offer a wide range of production machines - from household appliances to high-tech lines.

Chocolate production line

Industrial production of bar chocolate is impossible without the following equipment:

• Ball mill - from 1,000,000 rubles.
• Capacity for kindling fat-containing raw materials - from 100,000 rubles.
• Conche machine for the production of chocolate mass - from 500,000 rubles.
• Tempering machine - from 1,000,000 rubles.
• Refrigeration tunnels - from 2,000,000 rubles.

And this is not a complete list of equipment. The list of expenses must also include molds, conveyors, pipelines, thermostats, laboratory equipment for the analysis of finished products - all this is at least 500,000 rubles. It turns out that at least 5,000,000 rubles will be required to prepare the workshop for work.

But the price of chocolate production equipment varies widely. And therefore, without having such an impressive investment, you can not buy an automated line, but limit yourself to one that has less power. A set of equipment in this case will cost a novice entrepreneur 1,500,000-2,000,000 rubles.

How profitable is the chocolate business?

According to experts, production milk chocolate is a highly profitable business - and this despite such high costs for the organization of the workshop. All costs with established distribution channels pay off very quickly.

Let's take a simple calculation as an example. The total cost of 1 kg of natural dark chocolate is ≈600 rubles. And in retail stores, a 100-gram bar of the same chocolate costs at least 100 rubles.

Of course, this is all ideal. To achieve such indicators, you will have to work hard and look for regular wholesale customers. Chocolate is in demand for confectionery production, among wholesale warehouses, and in retail chains.

What other options for organizing a chocolate business are possible?

If there is not enough investment even to buy a low-power production line, but you still really want to organize a “sweet” business, you can think about some other options for launching your own project - either a franchise or hand-made home-made chocolate.

A franchise opens up great opportunities for an entrepreneur to own a business whose brand is already known to consumers. On specialized sites you can find a lot of offers for the sale of franchises. In this case, the company helps to establish a business, taking into account the characteristics of a particular region. The cost of franchising services varies from 200,000 rubles.

The production of handmade chocolate is also a very promising activity, since truly unique sweet products can be obtained at home. Household appliances are inexpensive, raw materials are easy to get, but ready-made chocolate will cost at least 200 rubles per 100 grams. A common practice today is to open chocolate boutiques. In general, the sale of chocolate right at the place of its production is a very tempting idea, since it will immediately attract interested customers.

Any kind of confectionery at all times are in good demand. Along with this, in the production of confectionery, the first place is occupied by the production of chocolate. The business plan of such a business attracts many entrepreneurs today. To a large extent, this is due to the fact that investors are very willing to invest their money in the production of chocolate, since such investments, as an asset, have an acceptable level of liquidity.

The confectionery market in Russia has developed, is developing and continues to develop. The rather difficult state of the country's economy cannot prevent this in any way. All new entrepreneurs keep showing up in this business. Investors continue to invest in this business.

As for the issues of demand, we can safely say that there is demand. Despite the fact that many of us keep ourselves in good physical shape, try to lead a healthy lifestyle, we are not averse to indulging in chocolates. We all buy often. chocolate treats. That is why the demand is great.

Relevance of the chocolate business

Today, everyone knows that the confectionery market is more than filled with offers - the offers completely cover the demand. However, this does not prevent new entrepreneurs from entering the market arena, starting to manufacture chocolate at home. It should also be added that the emergence of new stores selling chocolate products is welcomed by consumers in every possible way. Therefore, it is possible to start engaging in such labor activity as the production of chocolate. This business is quite relevant today - you will also find your buyer.

Today, not every entrepreneur wants to engage in the production of chocolate. This is due to the fact that chocolate is not an essential product. Therefore, many believe that this business pays for itself for a long time. But, this opinion is not always correct. Firstly, the payback of this business depends on the demand itself, and on how full the chocolate market is in your city. In this matter, the quality of chocolate products also matters. The chocolate market may be overflowing with offers, but there are differences between chocolate and chocolate. Explore this market directly in your city. Maybe in your locality it makes sense to open a new chocolate outlet.

Chocolate is a product that today is not an essential product. This is true. However, this fact does not prevent the chocolate business from flourishing. After all, chocolate is a favorite delicacy that not only children love, but every adult is not averse to feasting on it. chocolate candy. Because everyone buys chocolate. Any fears that this type of labor activity pays off poorly are groundless.

If you are considering starting a small chocolate business, you should know that there is absolutely nothing complicated about this business. The only thing that the right technology requires is a well-ventilated room, in which there should also be no extraneous odors. The temperature in the room should not be higher than 16 ° C. This is where all the difficulties end.

During the preparation of chocolate, the fundamental point is the high-quality mixing of the chocolate mass. The heated chocolate mass must be thoroughly mixed until the mass becomes completely homogeneous. This process is quite lengthy. Stirring must not be interrupted. To complete this task, you will have to purchase one or more conche machines. The main secret of making high-quality and truly delicious chocolate is long-term mixing. The heated mass of elite varieties of chocolate is mixed for up to 5 days without interruption. Only prolonged mixing will allow you to prepare really high-quality and tasty chocolate.

Mix the dry chocolate mixture in advance. Roll it over. Rolling is the preliminary mixing of the dry chocolate mixture in special mills. After rolling, you can start the process of conching - mixing in conche machines. Elite varieties of chocolate products are conched for 5 days, but the norm is mixing in conche machines for at least 3 days. 3 days is enough to make high-quality chocolate.

The last stage, no less important in the preparation of chocolate, is molding. When the conching process is over, the chocolate mass, at a temperature of about 45 ° C, should be poured into special molds. Then the finished product must be cooled to room temperature. That's it, the chocolate is ready.

chocolate recipe

Chocolate contains ground cocoa, powdered sugar, oils and various additives. There is no single recipe for making chocolate. On the taste qualities chocolate is influenced by various additives, among which there may be such additives as alcohol, wine, flavorings, etc. These additives in different proportions give chocolate different flavors. Instead of natural cocoa, ground carob can be used. Instead of chocolate butter, such as cocoa butter, can be used Palm oil or peanut. You can also use milk fat. Ultimately, the recipe for chocolate is the secret of every "chocolate" businessman.

Equipment for the production of chocolate products and its cost

The purchase of equipment does not end with the purchase of conche machines and special molds - a set of molds for molding chocolate mass. In addition to this basic equipment, you will need a furnace for melting cocoa butter. Such a boiler costs about 300 thousand rubles. The average boiler is designed to kindle 200 grams of cocoa butter.

You will also need a special grinder to premix the dry chocolate mixture. Such a mill has a ball design - built on special steel balls, such as, for example, in bearings. With the help of these balls, the preliminary grinding and mixing of the dry chocolate mixture takes place. Such a mill can be purchased for 1.5 million rubles.

As for the conche machines, one of these already comes with the mill. But one car is not enough. To keep the chocolate production line running, you will need several of these machines. Each costs about 10 thousand dollars.

You will also need to purchase a tempering machine. The cost varies within 1 million rubles. It performs processes for the rapid melting of chocolate and its further tempering. A vibrating table is always included with such a machine. The equipment of this machine includes a volume dispenser, a pedal that controls the flow of chocolate. The tempering machine also comes with a special refrigeration unit. This is a refrigerator with vertical tunnels. Such a refrigerator costs about 2 million rubles. This refrigerator quickly cools chocolate in molds. An ordinary refrigerator is not suitable for these purposes. Not suitable because the process of making chocolate must be continuous. The chocolate mass after passing through the tempering process should be immediately cooled. You will have to buy a tempering machine, although it is not cheap.

The equipment listed above, without which the production of chocolate is simply unthinkable, is the main equipment that every entrepreneur who is going to start making chocolate should certainly have. However, in addition to this equipment, you will also need additional equipment: thermostats that store finished products, special hoods, planetary pipelines in which the chocolate mass moves from one node of the “chocolate” machine to another, balloon installations, conveyor belts, planetary pumps that inject pressure in pipelines. In addition, you will need stamping machines for the forms. Also packaging and other machines. All this additional equipment will cost you about 5 million rubles.

For all the equipment that you need to purchase for the production of chocolate, you will have to pay about 10 million rubles. This is quite a tangible amount of investment, but it's worth it, because all these costs quickly pay off.

Profitability Issues: Cost to Market Price Ratio

As mentioned above, for all the equipment that is necessary for the production of chocolate, you will pay about 10 million rubles. However, if you carefully consider the issues of profitability, in particular the ratio of cost and market price, it becomes quite obvious that this type of business quickly pays off.

Plain dark dark chocolate is the most favorite delicacy of most people. However, it is he who is less profitable than other types of chocolate. Soy is not added to this chocolate. During preparation, only cocoa butter is used. No palm, olive, coconut or peanut butter is usually added to such chocolate. It consists of 60% ground cocoa. Cocoa powder, from which chocolate is prepared, costs about $ 2,000 per ton. The other 40% of chocolate is powdered sugar. Powdered sugar costs about $1,000 per ton. Thus, the cost of a ton of chocolate, taking into account oils and additives, varies in the range of more than 3,000 dollars per ton, or up to 500 rubles per kilogram of chocolate.

So, the cost of chocolate is known. Let's calculate the percentage of profitability. If, for simplicity of calculations, we take the cost price, which is equal to 500 rubles per kilogram, taking into account taxes, all consumables, salary costs for employees, depreciation, etc., and the market value of one chocolate bar, equal to 100 rubles, then we get a profitability of 200 %. This profitability can be increased many times by adding various flavors and substitutes for raw materials to your chocolate products, which reduce the cost. An example of such significantly cost-reducing substitutes and flavorings is ground carob. It's a powder called carob. One kilogram of such powder costs only 50 rubles. Such additives sharply reduce the cost of finished products, thereby increasing the level of profitability at times.

How to open a chocolate shop

Do you really like chocolate? Absolutely yes! Now imagine that you are the owner of a shop selling confectionery products such as chocolate. Such a store means making a profit from investing in your little passion and further receiving monthly income. By opening your own store, you can achieve this.

There are quite obvious advantages to opening a shop selling chocolate treats compared to other shops. Your property will have a store around which customers will constantly spin. If you decorate the store correctly and beautifully from the inside and outside, then it will attract the attention of passers-by, some of whom will become your regular customers in the future. Sell ​​only high-quality chocolate, and buyers will not keep you waiting long.

The number of sales is known to double every year. The profitability of such a business varies within 130 thousand dollars per month, depending on the volume of production. At the same time, your starting capital should be about 10 thousand dollars. As you can see, this business is a highly profitable and quickly paying off type of labor activity.

If you are thinking about making chocolate and opening your own shop that sells chocolate treats, you can start by making chocolate at home. To start this business, experts recommend, along with self-cooking chocolate, buy ready-made chocolate products for further sale. This will allow you to start the production of chocolate at home - at low capacities. Further, everything happens according to the standard scheme - sales grow, respectively, incomes grow. So the business is expanding. One day the time will come when you will start thinking about increasing the capacity of your production. You will hire workers. You will pay them a salary. Your business will flourish.

As can be seen from the above, the chocolate making business at home is a highly profitable type of work. This business pays off quickly. Therefore, it becomes quite obvious that the beginning of such a business justifies itself. The expediency of opening a "chocolate" store is direct.

Chocolate is perhaps the most delicious delicacy of all confectionery products. Regardless of the time of year, the economic situation in the country and other factors, people regularly use it. And even those who adhere proper nutrition or is on a diet, do not refuse a couple of slices of bittersweet or diet chocolate. Therefore, the business idea for the production of chocolate looks very tempting. The main thing is to know some of the nuances, as well as to study the technology.

Pros and Cons of a Chocolate Business Plan

Chocolate production provides the following benefits:

• High demand for products
• Small investment if you plan to organize a home business or mini-workshop
• High income, profit of 200% or more
• Simple and clear production technology.

But there are also disadvantages:

• Difficult to compete with major manufacturers
• High investment to open a full-fledged plant
• The need to create an exclusive product or original packaging in order to win over the target audience.

If you want to get the expected profit, you need to work on the assortment. The stores offer a wide selection of chocolate: milk, bitter, white, with additives and fillers.

Equipment and technology for the production of bitter and white chocolate are not much different. So, do not limit yourself to one type of product!

Legal aspects

It is worth starting the implementation of a business plan for the production of chocolate by registering activities. This step is not as easy as it seems. After you have opened an IP or registered an LLC, you will need to get a few treasured "papers", without which it is impossible to implement such an idea.

One of them is a certificate for the production of food products, which is issued by Rospotrebnadzor. To obtain it, it is necessary to draw up a plan-project of the workshop and indicate sanitary standards. This document also contains all methods of chocolate production with technological maps.

If you are not well versed in this area, it is better to compile required documents turn to experienced professionals. Otherwise, there will be many problems on the way to obtaining permits.

Raw materials for chocolate production

Each plant has its own recipe, but the main set of raw materials remains unchanged:

• cocoa powder
• Powdered sugar
• Cocoa oil.

Modern industries use various substitutes to reduce the cost of production. So, for the manufacture of dark chocolate, palm oil is added instead of cocoa butter - a cheap analogue. Also in the course of various aromatic and flavoring additives.

The more natural raw materials in chocolate, the tastier it is!

It is necessary to purchase raw materials only after the technologist has worked on the product formulation.

Chocolate making step by step

The production process in a factory on a special line is different from recipes at home. The technology includes the following steps:

1. Roasting cocoa beans. You can purchase ready-made ingredients, but to create really quality product it is better to carry out a full production cycle.
2. Processing cocoa beans with a forklift. At this stage, the beans are peeled, refined and ground into cereals.
3. Getting cocoa butter. To do this, the powder prepared at the previous stage is heated to 95-105C and pressed. Then cocoa powder, butter and powdered sugar are mixed, after which they are crushed again.
4. Conching. This is the process of mixing the mass under the influence of high temperature. During this stage, various flavors and flavors are mixed in. The longer the mixing takes place, the richer and brighter taste. So, mass conching for elite varieties of chocolate is carried out for 3-5 days without stopping!
5. Tempering. In this process, chocolate is given a beautiful shine and presentation. This is done by cooling the product to 28C, after which it is heated to 32C.

Each item must be strictly observed. Temperature discrepancies and heating and cooling times are not allowed.

The last stage - chocolate is poured into molds, raisins, nuts, etc. are added. according to the recipe. At the end, the finished product is aged in the refrigerator, after which it is packaged.

Equipment

The chocolate production line consists of the following units:

• Container for melting cocoa butter
• conche machine
• ball mill
• Tempering unit
• Refrigeration unit for cooling the mass.

Additionally, you will need a conveyor belt, a refrigeration tunnel, an aeration unit, chocolate molds, thermostats, and a packaging machine.

All of the above equipment will require a considerable amount. The new line will cost 3.5-8 million rubles. But you can reduce the cost by abandoning the automated line in favor of a cheaper analogue with less power. Such an installation will cost 1.5-2 million rubles.

The high cost of equipment is the only negative

Business Profitability Assessment

Even taking into account the high costs of purchasing equipment and organizing production, the profitability in such a business is high. The investment will pay off fairly quickly.

Example: the cost of dark chocolate is 600 rubles per 1 kilogram. In stores, 100 grams of the same chocolate costs a maximum of 100 rubles.

But in order to reach a regular profit, you will need to find regular wholesale customers.

Other ways to make money on chocolate

If it is not possible to organize the production of chocolate, but the "sweet" business is still of interest, you can consider other options.

For example, to acquire a franchise of a well-known brand. Franchise sales are carried out on specialized sites. As a result, the franchisor will help you at all stages of the business, consult and, if necessary, train you. The advantage of buying a franchise is that you get a completely finished idea and a promoted product that does not need advertising.

You can also open a small shop selling chocolate. own production or to make chocolate-covered fruits, chocolate fountains, etc.

Making food, delicacies and gifts are promising business ideas that work successfully in many countries around the world. One of the most popular is chocolate production as a small business.

Organization and expenses for chocolate production

Like any manufacturing business, making chocolate and chocolate products will require significant investment. According to experts, the amount of initial investment depends on the type of organization of the technological process: manual or automated, machine.

Automated line

The most common conveyor unit, sold by well-known suppliers of this line, is offered production company Shell. The equipment forms a single flow of processes: metal strains create a chocolate shell of the product, then allows you to get shapes and tiles of various shapes and sizes. The cost of the machine is at least 4 million rubles.

Manual line

Requires less investment. But it will be necessary to select machines independently, taking into account the advantages and features of work, the possibility of combining the technologies of each of them within a single process. You will need:

• chocolate melting machine. The cost of such a device is minimal - 300,000 rubles;
• refrigerators for solidifying finished products - from 100,000 rubles;
• inventory and auxiliary tools - scrapers, molds, blades - from 50,000 rubles;
• measuring and control devices - from 10,000 rubles.

In total, the manual technique at the initial stage will spend about half a million rubles. investments.

But if one employee is enough to service automation, then a non-automated factory means additional costs for wages, training workers, and deductions from their payroll.

A minimum of workers in a small workshop is 5 people, plus a technologist who controls the work and checks the quality of the finished product.

General costs

Regardless of the technological features and methods of the process, you need a room where chocolate will be produced. By law, its minimum area is 40 m2.

But these are far from the only legal requirements for the premises in which food is produced. The most stringent conditions and control - from Rospotrebnadzor:

1. Mandatory hot and cold water supply.
2. Heating and ventilation systems that meet SANPIN.
3. Up to one and a half meters from the floor, the wall should be lined with easily washable ceramic tiles, higher, up to the ceiling - painted with paint that does not contain toxic elements.
4. The premises should not be residential if organized in the lower floors of residential buildings, such territories must be removed from the housing stock without fail, about which the owner must obtain an appropriate certificate.

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Where and what raw materials to buy

Almost all (more than 90%) chocolate factories use ready-made chocolate mass as a raw material. Since it is expensive to manufacture a product that is suitable in all respects and requires a highly qualified chocolatier technologist on staff. The Belgian brand "Belcolade" is recognized as the most famous supplier of finished raw materials - tableted mass. It melts perfectly, molds perfectly, has excellent taste characteristics.

Other options for organizing chocolate production

There are several types of capacities and technologies for this type of business. Each of them has its own advantages, difficulties and prospects:

Mini-factory with a full cycle of technological process

If high, from several million, initial investments do not frighten, you can try to compete with world suppliers of this exquisite delicacy, delicacy. But one must be prepared for fierce competition, since most of the well-known manufacturers have been familiar to the consumer for more than a hundred years.

If a professional chocolatier is found, and there are from 5 million rubles. for start-up investments, you can create your own mini-factory. In this case, you will have to purchase (prices are given in RUB):

• Ball mill - 1,000,000.
• Kindling tank for connection, initial melting of components - 100,000.
• Conche, providing uniformity, plasticity of the mass-semi-finished product - 500,000.
• Tempering unit - 1,000,000.
• Refrigeration tunnels - 2,000,000.
• Auxiliary units and structures - thermostats, laboratory analytical stations for evaluating finished products, molds and conveyors - from 500,000.

Raw materials should be purchased only of the highest quality. The more share in the product natural ingredients, the higher the taste and demand.

The main components of the product are:

• chocolate mass (this is grated cocoa, in no case, not slag or powder, in which there are very few flavoring components);
• cacao butter;
• sugar (powdered sugar);
• emulsifiers, the best is natural lecithin;
• flavors. According to the traditional recipe, only natural vanilla is allowed.

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For the manufacture of dairy, cream varieties, dry natural milk and cream are added. If the recipe involves herbal supplements, dried fruits, nuts, berries, herbs and spices are introduced.

The average cost of one kilogram of finished chocolate mass is about 600 RUB. If the price of a tile (100 grams) is equal to 120 RUB, simple calculations show us the profitability of this business - 200%. But in the conditions of the established manufacturing plants, it is even higher - about 400-500 percent.

The only way to compete with the giants in the industry is to achieve excellent taste properties, diversify the release - according to the recipe, form, packaging. In factory varieties today, more and more often, expensive cocoa butter is replaced by cheap palm oil, and flavoring and aromatic additives, preservatives are also used. Therefore, the taste of such a tile (or figurine) is worse than that of a natural product created in a mini-factory. important point is the packaging. In order to increase the competitiveness of products, you should develop your own original design. As practice shows, buyers are attracted by analogues of old confectionery packaging. You can look for photos and images of vintage boxes, wrappers, or recreate the theme of holiday cards from the beginning of the century. Images of children, animals, funny funny stories are good ideas for decoration and design. The developers recommend using muted, washed out colors, avoiding "acid shades". The inner layer - foil, which contributes to better storage of chocolate, can be of any interesting colors. A thin golden aluminum layer looks especially original and “tasty”.