Oil production technology. Profitable food business: butter production

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This industry is quite promising, since it receives state support. In addition, the market for whole-milk products is characterized by dynamic development, and the entry of new participants into it is not particularly difficult. A healthy food product is characterized by demand among the population with a variety of income levels. To organize a business, capital investments in the amount of 2,310,000 rubles will be required.

This business plan can be a good help for those who want to receive a stable income in the production of dairy and cream products.

List of organizational points for creating a mini-factory

After registering a business entity, it is necessary to enlist the support of the SES, which examines the production workshop for compliance with the established requirements. During the registration process you need to familiarize yourself with the OKVED codes:

15.51.3 Cow butter production

Before the release of the first batch, GOSTs should be studied:

GOST R 52253-2004 "Butter and butter pastes from cow's milk".
GOST R 52969-2008 "Specifications".

For the production of butter, it is necessary to undergo a mandatory certification procedure. Inspection control includes the determination of the quality of certified products, namely, the compliance of dairy products with respect to their name (in particular, fat content indicators) is identified. The provided documents are studied, the batch of selected samples, packaging, labeling, etc. are visually inspected.

Technological process of butter production

There are two main technologies for the production of butter: the method of whipping cream and its transformation. Let's consider the first method in more detail.

The production of butter begins with the arrival of a tanker of cow's milk from a supplier. Before pouring the feedstock into the tanks of the mini-factory, it must be checked for color and smell. The raw milk enters a machine called a separator where the fat is separated from the liquid by means of a drum. This fat is called cream, and the liquid skimmed milk.

Cream is the main ingredient in the production of butter. They are a thick liquid creamy consistency with a fat content of about 38%. Some of them are used to make oil with a low fat content. The worker adjusts the valve to pour back some of the skimmed milk.

Thus, the less fat in the main ingredient of butter, the thinner and more transparent it is. The cream is poured into the so-called bulk tank, where it is whipped with a mixer in order to maintain consistency. After the pasteurization process and aging for 24 hours, the cream is redirected to another unit - an oil mill.

First, the container should be washed with a solution of iodine, previously diluted in water. This is how you can kill germs left over from previous operations. The oil tank is rinsed for about 5 minutes before draining the water. Next, cream is fed inside, which fills the drum halfway.

It is extremely important to leave free space in the unit. In this case, the air that will be released during whipping will come out.

For this, there are 2 valves in the upper part of the unit.

The drum capacity is 28 rotations per minute.

This causes the fat molecules to churn together, releasing air and water. Every 5 minutes, a worker stops the machine to open the valve. Seeing that all the air has escaped, he closes it and starts the oil press again. After 30 minutes of churning, the fat molecules in the cream gather into clumps called "popcorn".

These lumps remain inside the unit while the remaining liquid (“buttermilk”) is poured down through the hole.

A vacuum pump pumps the buttermilk through a hose into an adjacent container. This process is quite fast. For example, pumping 500 liters of liquid will take about 6-7 minutes. The "popcorn" left in the tank has a similar consistency to traditional butter at room temperature.

Next, the workers proceed to salting the semi-finished product with salt. The drum door is then closed and the mixing process is repeated. After 30 minutes, the oil molecules whipped up even more, and due to thorough mixing, a homogeneous yellow mass is obtained due to saturation with vitamin A.

Here it is pushed to the final production stage - the formation of square bars with their further packaging. This process is performed by an injector, which itself has a brick shape. The unit puts ready-made portions of oil into the package.

It is noteworthy that the packaging paper must have a layer of foil that will protect the finished product from external influences and ensure its safety. This is especially true of the harmful effects of direct sunlight, from which the oil instantly deteriorates.

A worker checks every 20 packs of butter to make sure it weighs exactly 250 grams. The method of converting cream with a high fat content can significantly reduce the time for production.

The milk mass is heated, passed through a separator and pasteurized - everything is identical to the previous method.

Normalization is done by adding pasteurized milk (buttermilk).

This is followed by the thermostating stage, when the finished product is given a rich smell and taste. Then the mass is placed in an oil former, and after that the product is salted and crystallized. Packs of oil are kept for 3-5 days (temperature 5-10 degrees). If it is necessary to obtain a yellow saturated color, then carotene is added to the semi-finished product (no more than 0.1%).

If it is necessary to produce honey or chocolate butter, at the stage of cream normalization it is necessary to add the appropriate fillers (clear honey, sugar, vanillin, cocoa, etc.).

This method will be preferable in the case of the production of large batches of finished products.

Butter business plan

Manufacturing plant requirements

The preferred area of the premises should be at least 150 square meters. You should also take care of the availability of utility rooms, a warehouse for raw materials and finished products.

We buy equipment:

separator - 200,000 rubles (see figure);
baths for normalization - 100,000 rubles (see figure);
vacuum deodorizers - 450,000 rubles (see figure);
baths for long-term pasteurization 350,000 rubles (see figure);
filling machine - 500,000 rubles (see figure);
homogenizer-plasticizer - 310,000 rubles;
pump - 50,000 rubles;
a tank with a remote control - 350,000 rubles.

Separator

Deodorizer

Bath for normalization

Long pasteurization bath

Filling machine

Total capital investment: 2,310,000 rubles.

Direct and raw costs

It is assumed that the monthly production will be 1000 kg. butter (4000 packs of 250 grams). Accordingly, in one work shift, the mini-factory will produce 46 kg. finished product (182 packs of 250 grams). For the convenience of buyers and the delivery of butter to the distribution network, butter will be packaged in packages of 250 grams.

The retail price of 1 kilogram of butter will be 394 rubles.

Calculation of direct costs for the production of 1000 kg. butter:

12,000 liters of 5% fat milk - 156,000 rubles (13 rubles per liter);
table salt - 200 rubles.

Total raw material costs amount to 156,200 rubles.

Auxiliary materials per 1000 kg. finished product:
labels - 5,000 rubles;
packing tape - 15,000 rubles;
boxes - 5,000 rubles.

Total: 25,000 rubles.

We are hiring staff

The number of personnel for the mini-factory is 8 people, including 4 workers of the production workshop, 1 director, 1 technologist, 1 laboratory assistant, 1 head of the supply, sales and advertising department.

The monthly payroll will be 40,000 rubles.

Butter costing:

The cost of raw materials and basic materials is 156,200 rubles.
Auxiliary materials -25,000 rubles;
Transport and procurement costs (2.5% of paragraph 1) - 4880 rubles;
Payment of utility bills - 10,000 rubles;
Rent - 10,000 rubles;
The salary of employees is 40,000 rubles.

The total cost is 246,080 rubles.

We determine the sales proceeds by multiplying the retail price by the sales volume: 394 rubles x 1000 kg. = 394,000 rubles.

Profit \u003d 394,000 - 246,080 \u003d 147,920 rubles;

Net profit (tax included) - 170,108 rubles;

Return on sales is 43%.

The payback period of capital investment with a monthly production of 4000 packs will be 1 year and 2 months. Thus, subject to 100% sales of products, the butter production business has every chance of becoming a very profitable business.

Sales of the finished product (butter)

It is noteworthy that in winter and spring the cost of butter increases by an average of 10%. To organize a trouble-free implementation, it is necessary to carefully consider an advertising campaign. For example, the developed unique packaging will contribute to the creation of a memorable brand. However, one should not forget about the quality of butter, because this is a fundamental factor for increased demand from consumers.

The main methods of sales promotion:

bright and colorful packaging combined with excellent quality;
periodic promotions;
providing discounts to wholesalers subject to self-delivery;
opening your own outlet (stall in the market);
outdoor advertising, etc.

Many factories practice the production of "economy" oil. Its distinctive features are the lack of packaging and packaging.

The product is sold by weight and is intended for residents with medium and low incomes. Preferred place of sale– food markets, shops and even supermarkets.

A good option is mutually beneficial collaboration with a supermarket chain, which specialize in the sale of products (including butter) under their own trademarks. This option can be used in case of low sales volumes, in order to avoid unprofitable activities. In this case, the created mini-factory will be a production base that will produce products on the basis of an order and pack it in the packaging of a distribution network.

Good product quality, strict observance of delivery terms determines the promising and efficient functioning of a business entity.

The counters are littered with butter ... And this is suspicious! According to experts, in order to produce the amount shown by the reports of our enterprises, it is necessary to produce four times more milk than it actually is produced. Conclusion? Three-quarters of the butter is closer in composition to margarine. How to distinguish fake from real butter?

Butter is a special product. In order to get one kilogram of butter, it takes up to 1.6 kilograms of cream, which, in turn, is made from 20-25 liters of natural cow's milk. Most doctors and nutritionists, despite the fat content and high cholesterol content, consider butter to be an essential food product for every person. Of course, if you use it in reasonable quantities.

The minimum daily allowance for a healthy person is 10 grams of butter, but in some cases (exhaustion, dry skin, beriberi), it can be consumed up to 30 grams. Butter contains fatty acids, proteins, carbohydrates, vitamins A, D, E, PP, B vitamins, iron, calcium, potassium, magnesium, phosphorus, sodium, copper, manganese, zinc. Vitamin E is necessary for the beauty and health of the skin, hair and nails, the strength of our muscles. Vitamin A maintains normal vision, is responsible for the health of the skin and mucous membranes. Without vitamin D, healthy bones and teeth are impossible. All these vitamins are fat-soluble, and the body absorbs them best with the help of natural fats. And cholesterol in certain doses is vital for a person, as it is a structural component of cell membranes.

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Light, or, as they are also called, combined, oils are closer in composition to margarine. They include combined fats - such butter is not made from pure cream, but from a mixture of vegetable and milk fats. It used to be thought that light butter was healthier because it contained less cholesterol. However, now scientists are inclined to believe that it is better to simply reduce portions of consumed butter than to eat an unnatural product. Studies have shown that hydrogenated fats, which are part of fake butter, increase the risk of diabetes and weaken the immune system.

But what exactly are we used to buying in the store? The cost of milk taken by the dairy from the population is an average of 15 rubles. As mentioned above, to produce a kilogram of milk butter, you need at least 20-25 liters. Accordingly, when using only natural milk in the production of butter, the cost of a kilogram of butter will be at least 300-375 rubles. It is necessary to add the cost of delivery, packaging, store margin to the cost price ... As a result, a 200-gram pack of real butter will cost at least 80-100 rubles. Seeing a package of butter for 40 rubles on the counter, you can make a logical conclusion that it consists of natural cream less than half.

What else, besides the price, should make you wary?

Read the package

You have to strain your eyes to tell the combination product from real butter. Manufacturers are accustomed to indicate the composition in small print on the side or back of the package. Often this information is completely hidden in the folds of paper. If you are not even able to read the composition of the product, it is better to refuse it. In theory, a decent manufacturer has nothing to hide.

Aroma and color

Before you buy oil, smell it. Artificial flavors cannot fully recreate the smell of real butter. A quality product has a clean, free of impurities, a characteristic smell. If you buy butter by weight, ask the seller to cut off a piece and show you the cut. Real butter is dense, shiny or slightly shiny, dry on the cut (although single droplets of moisture are allowed to appear).

The food industry, despite some difficulties in organizing business here, is estimated by experts as one of the most promising. And a special place here is occupied by the oil and fat industry, namely butter. These products are in demand among consumers, it is possible to produce a wide range of them, and the technology for the production of butter is relatively simple - it's time to seriously think about organizing your own business. It will be difficult for a start-up manufacturer to run a high-capacity oil plant - rather large investments will be required. The best option is a mini-production of medium capacities, which provides the local market with products. An entrepreneur will have to think through a lot of details here, and therefore, one cannot do without a well-formed business plan. The pages of the document reflect the analysis of the consumer market and competition, the development of a specific technology and the selection of equipment for it, calculations of costs and possible income. So how to open a butter production in Russia?

Our business valuation:

Starting investments - from 2500000 rubles.

Market saturation is high.

The complexity of starting a business is 7/10.

What range of products can be offered to consumers?

In order to attract large incomes, an entrepreneur needs to diversify the assortment - and in this niche this is quite realistic. To begin with, for lack of extra funds, 2-5 types of oil are enough (including spreads). And in the future, as the popularity of the brand grows, you can think about expanding the product line.

Depending on the specific recipe, the output can be oil, which differs in moisture and fat content. The higher the percentage of moisture in the finished product, the less quality and taste it has. GOSTs do not classify such products as butter - these are margarines and spreads.

A mini butter plant can produce the following product names that are in demand among buyers:

Peasant,
Vologda,
amateur,
ghee,
sour cream,
sandwich,
Chocolate.

To develop a product line, it is better to involve an experienced specialist in business.

In addition to the variety of names and composition of the product, it is possible to offer customers different packaging by weight and type of container. The most popular product is packaged in 250 g. Butter is packaged in paper or thick foil to reduce the cost of the process. And more expensive products are packaged in plastic containers.

Registration of the future enterprise

Long before the production of butter is launched, the enterprise will need to be registered. And even if it is planned to produce products according to specifications, it must be certified by Rospotrebnadzor. Supervisory authorities will assess the sanitary conditions in the workshop, evaluate the raw materials and the product itself for quality. And only after all the checks, the entrepreneur will be able to obtain a license to conduct his activities.

To enter the regional sales market, it is better to register the plant as an LLC. In the future, this will make it possible to conclude profitable contracts with wholesale buyers.

What raw materials will need to be purchased?

Whatever the production methods of the product, it is important to ensure that only high-quality raw materials enter the shop. Its input control in the workshop must be carried out by qualified specialists.

If possible, it is better to conclude contracts for the supply of raw materials with local farmers. In this way, the cost of oil production can be reduced.

The main raw material processed by the butter production line is cow's milk. To obtain other types of oil (walnut, honey, chocolate) at the output, a whole range of different ingredients is used - cocoa powder, honey, nuts. In addition, many manufacturers add artificial ingredients to the recipe - stabilizers, preservatives, dyes and flavor enhancers. But here it is important to understand that the more natural the product, the higher its cost on the market, which means that the profit received from its sale can be many times greater than in the case of sales of non-natural oil.

Butter technology

The methods of production used today in modern factories can vary. The methods are as follows - whipping cream, converting cream. Which one to choose will depend on the available finances. It is believed that whipping cream is a cheaper process. So, it is this technique that a novice entrepreneur should adopt.

Technological process of oil production

The technological scheme for obtaining butter by whipping can be represented as follows:

Reception of milk.
Making cream from milk.
Cream pasteurization.
Normalization of cream by fat content and, if required by the recipe, adding other ingredients to them.
Whipping cream.
Separation of butter from buttermilk.
Molding and packaging of the finished product.

The buttermilk separated during the process can be used again in the production cycle - to normalize the cream to the required fat content.

Technical equipment of the future workshop

In order to produce products in the planned volume, the entrepreneur needs to buy equipment for the production of butter of a certain capacity. And even in the domestic market, due to the demand for the product, a wide selection of special machines and devices is presented. The price of equipment for the production of butter varies widely. And when choosing the necessary units, it is worth taking into account the planned sales volumes, since it is completely inexpedient to equip a “young” shop with high-performance machines until sales are established.

The optimal productivity for a mini-workshop is 100-200 kg per shift.

Butter production line

The equipment of the line includes the following main machines:

Tanks for storage of raw materials and "semi-finished products".
Separator.
Bath for normalization.
Pasteurizer.
Churn.
Homogenizer.

For basic equipment, according to minimum estimates, you will have to spend ≈1,300,000 rubles. But besides the fact that you have to buy a butter churn for the production of butter, you should take care of purchasing some additional units - a filling and packaging machine and freezers for storing the resulting product. Industrial refrigerators are on the market, starting from 150,000 rubles. And the packaging equipment will require at least 350,000 rubles.

To accommodate all the necessary equipment, you will need a room with an area of 60-150 m 2. But do not forget that you need to allocate a certain area for warehouses and rooms for staff. Without their presence, the supervisory authorities will never give permission to conduct production activities.

Sales of butter

In order for the sale of butter to be carried out smoothly, it is important to establish contacts with wholesale buyers as soon as possible. But since the competition in this area is quite high, it will not be easy for a novice entrepreneur.

How to promote a new product on the market?

Bright memorable label.
Promotions and discounts.
Only quality products.
Advertising.
Opening your own outlet.

Many of the marketing strategies for start-up entrepreneurs may not be affordable in terms of cost. Therefore, for a specific product and region, it is worth choosing the most appropriate schemes for promoting an enterprise.

Entrepreneurs very often do not pack butter in containers. Some of the product is sold directly from the shop by weight. This "economy option" can be adopted to develop consumer loyalty and develop a client base. And consumers will be happy to buy quality oil at a reduced price.

But supplying butter to large federal hypermarket chains, most likely, will not work in the first years of the operation of the workshop, since they impose increased requirements on manufacturers. Yes, and the shelves of large stores are quite expensive. Therefore, we first deliver the product:

wholesale food warehouses,
private shops,
private buyers.

How profitable is the butter business?

The payback period of the planned venture will depend on the investments made, sales volumes and the price set for the oil. As practice shows, a butter churn and other equipment pays for itself after 1-2 years of operation on the market.

Capital expenditures include the following:

Registration of an enterprise and obtaining all necessary permits - from 100,000 rubles.
Technical equipment of the workshop - from 1,800,000 rubles.
Preparation for the work of the premises - from 200,000 rubles.
Purchase of raw materials - from 200,000 rubles.

To organize a mini-workshop, at least 2,400,000 rubles will be required.

As for the final profit. Then for calculations, let's take as an example an apparatus that gives an output of 150 kg of product each shift. It turns out that when working in 22 shifts per month, you can sell up to 3.5 tons of oil. Its average wholesale cost is ≈120-200 rubles/kg. With the full sale of products that the machine produces, you can have revenues of up to 700,000 rubles per month. To calculate the net profit that the entrepreneur himself will have, all variable costs for production should be subtracted from this figure - renting premises, purchasing raw materials, paying taxes and utilities, and paying wages. On average, net profit is 50,000-100,000 rubles / month.

The business idea involves the purchase of a production line on which it is planned to organize the production of butter. In view of the fierce competition in the retail market, the target audience is regional supermarkets that will sell the product under their Private Labels. Finished products will be packaged in the customer's packaging (200 and 250 gr.).

prospects

Butter is a food product that is made on the basis of milk cream, by separating or whipping it. Oil belongs to the category of basic products and is a commodity of daily demand, the consumers of which are almost all citizens of Russia.

The Russian butter market itself is quite capacious - the annual volume of its production is more than 200 thousand tons. Thus, according to the results of 2012, more than 213 thousand tons of products were produced in Russia.

In general, domestic producers themselves provide most of the demand for butter, while imports account for no more than a quarter of its volume.

Butter presented in Russia differs in the level of fat content, while products with a fat level of 50-80% are the most popular - in 2012 it was produced in a total volume of 185.7 thousand tons.

However, the total volume of consumption of butter in Russia (for about the last 10 years) remains at the same level. This, as well as fierce competition between leading manufacturers in retail, significantly complicate the entry of a new company into the market. But free niches that can be occupied by a new player from the category of small and medium-sized businesses still remain.

Firstly, there is an “economy” niche (without a trademark and good packaging, with packaging in ordinary polyethylene film), which can be sold on the markets. Its consumers are residents of low-income regions.

Secondly, cooperation with food supermarkets that sell products under their own trademarks (private labels) is seen as more promising. In this case, the entrepreneur will act as a production base for the supermarket, manufacturing the finished product to order and packing it into the customer's packaging. With good quality products, as well as strict observance of delivery times, the second development option seems to be very promising.

Butter production technology

Butter can be obtained in two ways - by churning cream and by converting heavy cream. However, in any case, the first stages of the technical process are the acceptance and storage of raw materials (milk), with its subsequent heating and separation. The result is cream.

But the further processes are different. So, when using the churning method, the cream is heated to a certain temperature, after which they ripen. Next, the ripened cream is churned, washed, salting and mechanical processing of the butter is performed. After that, the resulting product is packaged and sent to the cold store for storage.

In the second case, the cream obtained from milk is subjected to heat treatment, after which separation is performed - the production of high-fat cream. Next, the resulting semi-finished product is normalized and mechanically processed. After that, the finished product is packaged and sent to the camera - for storage.

Necessary equipment

In Russia, there is a fairly large selection of integrated lines for the production of butter of various capacities - from 150-200 kg per hour for mini-workshops, up to several thousand kg. per hour for large oil refineries.

To meet the needs of small and medium-sized businesses, the Russian manufacturing company Molmash offers its equipment. Its P8-0LF line is presented on the market in three modifications, while it operates in the productivity range from 550 to 1000 kg of finished products per hour.

Part lines P8-0LF includes a butter former (in 3 versions), a pasteurizer, a separator and a bath for the normalization of high-fat cream, a tank, pumps, a control panel, a milk pipeline system and a filling table. At the same time, the manufacturer offers three options for completing the line:

P8-0LF-01, with a capacity of up to 700 kg per hour, is equipped with a T1-OM-2T oil former;
Price from 2.5 million rubles.
P8-0LF-02, with a capacity of up to 800 kg per hour, is equipped with a Ya7-OM-ZT oil former;
Price from 2.7 million rubles.
P8-0LF-03, with a capacity of up to 1000 kg per hour, is equipped with an R3-OUA oil former;
Price from 3.3 ml. rub.

From this article, you will learn about all the nuances of opening an oil production business, as well as about investments and profits from this business.

Any entrepreneurial business begins with writing a business plan, which specifies the goals of creating a business, the necessary organizational measures, as well as the amount of investment, the expected profit.

A business plan for the production of butter is necessary for further management of the enterprise with minimal investment and maximum benefit.

It is often necessary for an entrepreneur looking for investors to develop and present a detailed business plan to potential investors. The business plan may present an analysis of the profitability of the enterprise and its further development strategy.

Butter production equipment

First you need to select and buy equipment for the production of butter. The cost of the corresponding equipment directly depends on the scale of the manufactured products.. A small workshop can produce about 100-200 kg of product in one shift.

The butter production line is a technical complex necessary for the corresponding production. The production line for creating butter consists of:

Separating machine;
Pasteurizing equipment;
Oil mill;
Homogenizer;
Bath in which the normalization process takes place;
Containers for storing raw materials.

However, often an entrepreneur will need to purchase additional equipment - freezers for storage, as well as an apparatus for packaging and packaging products.

Butter production lines

There are a large number of complex lines on the market for the production of butter. The higher the productivity of the line, the higher its cost..

Here are some of the most requested specialized lines:

Production line P8-0LF-01 – price from $45,000, Molmash, Russia.
Oil production line A1-OLO-1 – OOO MNPP Tekhmo, Russia.
OLMas-Pro line – Protemol LLC Plant, Russia.

High-quality equipment can be purchased both in Russia and ordered from China.

Butter production technology

When implementing, the entrepreneur must understand the chosen area. Therefore, before starting a business to create butter, you need to know how butter is made and what is needed for this.

How is butter made in a factory? On the scale of a small workshop, butter is made in two ways. The main methods for the production of butter are churning cream, as well as the transformation of high-fat cream. The second method is the most commonly used and takes less time..

At the initial stage, when receiving and separating milk raw materials, these methods of butter production are indistinguishable from each other. Then the cream (fat content 35-45%) is pasteurized. After that, according to the chosen method, the technological process of butter production is carried out.

churning cream

Cream (pasteurized) goes through a cooling stage and is left until completely “ripened” at a certain temperature (2-8 degrees).

The rate at which a product "ripens" is directly related to how low the temperature was - the colder it is, the faster the raw material is ready for processing.

After “ripening”, the cream is poured into oil drums, where, by means of constant rotation, oil grains – fat crystals – appear in the raw material. After the formation of oil grains, the raw material is washed.

To keep the oil longer, calcined salt is placed in the mass. Then the raw material is squeezed out in rollers, where the mass turns into a homogeneous layer of finished oil.

In the production of sour cream butter after pasteurization, the mass is fermented, however, the remaining stages of butter production remain unchanged.

Heavy cream conversion

Butter manufacturing technology, in which cream is transformed, is based on thermochemical treatment. First, the fat cream is poured into the oil mill, in which the raw material thickens to the consistency of butter.

For several days, the raw material "ripens". The temperature at this stage is 12-16 degrees. The finished product must retain its shape at positive temperatures.

If this did not happen, then the temperature regime was violated during the manufacture. Also, the finished product should not crumble.

Raw materials for butter production

What is butter made from? The basis for the product are milk fats, which may contain various aromatic additives. Most often, the composition of butter includes cream from cow's milk. However, oil can be made from different types of raw materials:

cream (cow's milk);
cream (buffalo milk);
cream (curd whey);
mixture of milk plasma and fat;
mixture of baked milk and plasma.

Should be remembered that milk for butter must necessarily have the appropriate quality, because the quality of the butter also depends on it.

Range

At the enterprises that create butter, several types of this product are usually produced. GOST R52969-2008“Butter” is a document by which the quality of the relevant product is verified, if it was made from milk.

If the composition of the product contains additives, then the quality is verified by GOST R52970-2008 Butter with fillers. According to these standards, it is determined how butter is made in production.

Varieties of butter

Traditional - with or without salt, sour cream or sweet cream. Fat content - 82.5%;
Peasant - fat content 72.5%;
Sandwich - fat content 62.5%;
Amateur - fat content 80%;
Tea - the permissible fat content is 45.5%;
Dessert (fat content 62%) with the addition of various ingredients (berries, fruits, coffee, etc.);
Honey - fat content 57% and 52%;
Delicacy (fat content 62% and 55%) with the addition of seafood, mushrooms, meat;
Snack (fat content 62% and 55%) with the addition of vegetables;
Chocolate (fat content is 62%).

Sales and advertising

The payback period of any is related to how successfully it was possible to organize the sale of goods. The product should attract the buyer not only with its quality, but also with bright packaging, advertising, etc. Ingredients of a good advertising campaign:

bright packaging;
installation of advertising paraphernalia (outdoor advertising, banners, etc.);
holding promotions and tasting events in large stores;
rental of a personal pavilion for the sale of products.

If the production of butter as a small business should bring an appropriate income, then when selling the goods, it is necessary to cooperate with wholesalers.

Required documents

Before you need to think about the scale of the sale. To open a butter mini-factory, in which, perhaps, only family members will be involved, it makes sense to register an individual business. If the entrepreneur has sufficient start-up capital, then you can open an LLC.

When registering, a fee is paid to the state, and the appropriate OKVED code is selected. This type of business corresponds to the code OKVED 10.51.2"Production of butter, ghee, butter paste, milk fat, spreads and melted vegetable mixtures".

The circuit must pass certification by inspection control, which will determine the quality of the product, the conformity of the product with the declared names. An inspection of related documents, a separate batch of goods, etc. is carried out. Then a license is obtained, which allows the production of the product to begin.

Necessary steps to start a business

LLC registration.
The reporting package template is filled out.
A complex of acts, conditions of production is being studied.
Creation of a business plan.
A room for the workshop is selected, equipment is purchased.
Certification procedure.

room

Since the creation and storage of butter in production requires certain conditions, it is necessary to take care of the choice and equipment of the premises. The room in which it is planned to create a workshop should be spacious enough - 60-150 m2.

However, it must be remembered that warehouses should be located in the room, as well as rooms for workers.

A mini workshop for the production of butter should be located in a non-basement room, with plumbing, hot and cold water, as well as sewerage. To ensure the safety of products in production, a minus temperature must be set.

The room should be well ventilated with air humidity up to 80%. The room is equipped with electrical wiring designed for 380 volts. Floors and walls should be tiled with easy-to-clean tiles.

Recruitment

Hired employees must be well aware of how butter is produced, what quality requirements apply, etc. For a 24-hour production process, three shifts of employees are required. Each shift should have two workers and one foreman.

First of all, you need to find a good technologist who knows firsthand how butter is made. The number of staff can be as follows - 4 workers, 1 technologist, 1 laboratory assistant, 1 director, as well as an employee responsible for sales and advertising.

To optimize business processes, it is possible to transfer bookkeeping to outsourcing. In this case, the entrepreneur can focus on doing business.

Costs

The production of butter as is one of the most promising projects, since such a product is always bought under any conditions.

The payback period directly depends on the number of sales, the volume of investments, as well as the cost of products. First you need to calculate the cost of butter production.

purchase of the line - about 45,000 dollars.
installation and delivery of the line - $ 4,500.
purchase of refrigeration equipment - about $ 9,000.
purchase of a packaging machine - about $ 5,000.
rent (taking into account that the fee is calculated at $ 2.5 per 1 m2) - from $ 150.
salary of employees (8 people) - about $ 4,000.
other expenses - $ 5,000.
creating a stock of products - about $ 17,000.

In total, you need to invest about 89 thousand dollars in your business.

Profit

A medium-sized workshop can produce about 500 kg per day. The number of shifts per month can reach 22. If the cost for 1 kg of oil is $3, the revenue will be about $33,000. Accordingly, the percentage of profitability of such a business will be about 15%, and the payback period will be six months.