Minimum starting capital6-7 months
Profitabilityfrom 400 000 ₽
Set of equipment
Dumplings and dumplings are among the most famous and widespread dishes in our country, and the organization of a workshop for their production is considered one of the most profitable types of entrepreneurial activity in Russia, which is highly profitable with relatively small investments.
Demand for dumplings products
Although the demand depends on the season, it is still quite high throughout the year, which allows you to sell such products with a very large margin. Moreover, the assortment of the dumplings workshop is far from as limited as it seems at first glance. Their products can be of various fillings: meat, mushrooms, potatoes, vegetables, cheese, fish, fruits and cottage cheese in a variety of combinations. Moreover, with existing equipment with minimal investment, you can also produce cutlets, khinkali, manti, chebureks, etc.
The flip side of all these advantages is the expected high level of competition in this industry. The market of dumplings is traditionally considered the most capacious among other frozen semi-finished products. This trend has been noted by experts over the past few years. This niche, according to analysts, is very saturated, and the range is very wide.
The specificity of the dumplings market is that in addition to federal brands in each Russian region, a large number of local producers are represented, which are not inferior in popularity to brands of a national scale. For these reasons, there is currently fierce competition in the dumplings market, both in price and in assortment. However, each individual district has its own characteristics. Nevertheless, even during the crisis years, good sales and steady growth were observed in this market segment (mainly due to weighted products and in the economy class products segment).
But manufacturers achieve lower prices, mainly by replacing the meat components of dumplings with soy, which negatively affects the taste of the product. Therefore, experts advise new manufacturers to bet on products in the middle price category, even at a price slightly higher than that of competitors, but also of higher quality. Even at the end of the crisis, many buyers do not want to overpay for the brand, increasingly preferring products under private brands of retail chains and products of local manufacturers.
Organization of a business for the production of ravioli and dumplings
So, if you still decided, in spite of all the difficulties, to start a business for the production of dumplings and dumplings, then proceed to the development of a business plan. First of all, you will need to analyze all the competitors that are currently working in your area. Direct competitors include manufacturers of this type of product, and indirect ones include companies that manufacture any other types of frozen semi-finished products, which, in fact, are substitutes for dumplings (ready-made meals, cutlets, zrazy, schnitzels, etc.). When analyzing, pay attention not only to the assortment and price category, but also to the quality of the products, their distribution channels, promotion methods, and even the design and type of packaging used.
Also, to create and organize a successful business for the production of ravioli and dumplings, it is necessary to establish an uninterrupted supply of high-quality raw materials. To do this, request commercial offers from several suppliers in your region at once, compare their prices and working conditions.
Some of the most enthusiastic novice entrepreneurs, who rely on the high quality of their products, start a business by purchasing raw materials for the production of ravioli and dumplings from farms. But, as a rule, their enthusiasm is missing for a short time. Collaboration with such suppliers has a number of disadvantages.
First, products purchased directly from private households tend to be more expensive.
Secondly, some of them work semi-legally and often cannot provide their customers with all the necessary documents for their products. And its high quality is often under a big question, because you can only control it by constantly being present at the farm.
Thirdly, such suppliers are too unreliable, their work largely depends on various force majeure situations, which are less susceptible to larger farms.
Therefore, experts advise giving preference to trusted large suppliers whose product quality is confirmed by all the necessary documents. Finally, the third important stage in opening a business for the production of ravioli and dumplings is related to the selection and acquisition of the necessary equipment. Fortunately, the Russian market has a wide range of equipment, both domestic and foreign, of various price categories.
Among them are enterprises from China, Taiwan, Italy, Russia and Ukraine. Italian-made equipment, as a rule, is recommended for high-performance workshops, making dumplings that resemble beautiful hand-made sculptures in shape. However, the cost of such an apparatus is several tens of thousands of euros. Their additional drawback is the complexity of configuration and maintenance.
Russian-made devices allow the production of round dumplings, they are also suitable for large-scale production, but their prices are appropriate - start at $ 50, 000.
Taiwanese-made dumplings are easier to maintain, with a small modification, they also produce khinkali and are distinguished by more attractive prices.
However, Chinese-made dumplings are the leaders in terms of sales, which are considered optimal in terms of price-quality ratio for small dumplings shops. They are quite easy to maintain, allow you to adjust the thickness of the test shell and the volume of filling with minced meat, and also, which is very important, it is easy to find spare parts for them in case of breakage.
The main disadvantage of Chinese lines is low productivity (on average, from 70 to 120 kg of finished products per hour) and, in general, the need to refine and optimize the entire line for good work. If necessary, you can increase the productivity of such a machine to 200 kg of dumplings per hour by replacing the Chinese matrix with a new one, making it possible to produce dumplings of smaller size and weight.
If you want to make dumplings and dumplings not only of the standard crescent shape, but also of a triangular shape, with serrated edges (chamomile), round or mini dumplings weighing 5-9 kg, then you will also have to purchase and replace each new shape stamping matrix. Additional costs will be required to ensure the ability to produce dumplings with various fillings.
Experts advise immediately after the purchase to upgrade the forcemeat feed unit so that it can cope with the fillings of any consistency. Finally, to eliminate another drawback of Chinese equipment - sticking dumplings to the matrix, it is recommended to cover it with Teflon. Of course, all this work can be done by your equipment supplier, but for an additional fee, as a result of which the total cost of the mini-plant will increase significantly. So the savings in this case may be imaginary.
Choosing a room for the production of dumplings and dumplings
The choice largely depends on how you organize your business. In this case, there are two most common options: rent a room at a public catering company, which is already equipped with everything necessary for making dough and minced meat, as well as refrigeration equipment for storing raw materials and finished semi-finished products, or rent a separate room and purchase all the equipment.
In the first case, you will need to buy an apparatus for the production of dumplings worth about 100 thousand rubles. However, renting a “equipped” workshop will cost a lot. In some cases, especially if you do not plan to start with large volumes, it turns out to be much more profitable to rent an empty room with an area of about 150-180 square meters. meters and purchase a complete set of necessary equipment. When choosing a room, give preference to the former workshops where a similar production was located.
Then the costs of preparing the premises for work will be much lower, and the basic requirements from the SES and firefighters (including the availability of water, drainage, electricity, hoods, etc.) will be met. When designing the location of the workshops, it is necessary to observe the rule of technological processes flow: in the first section, raw materials are received, the most contaminated raw materials are mechanically cleaned, which is then transferred to production in the form of semi-finished products in industrial containers.
If we are talking about a large enterprise located on several floors, then such workshops are planned at the very bottom, next to loading and storage facilities with the obligatory availability of elevators and elevators for transporting separately semi-finished products and separately finished products. If a single-storey room is selected for the workshop, then all sections are arranged sequentially.
A separate entrance or (on a small area) entrance through loading is provided for staff. At the entrance there is a place for security, a wardrobe for clothes of working personnel, toilets and showers for staff, as well as access to warehouses. At large plants, the dumplings workshop is located next to the meat and fish workshop in order to save working time and optimize the work process.
Equipment in the workshop is also arranged during the process, taking into account both sanitary standards and technology, and maximum convenience for work (so that less time and effort is spent on cargo transfer, preparation of components, etc.). Many manufacturers opening small workshops do not pay enough attention to the competent organization of the workplace, which, in the future, leads to various inconveniences and even to a decrease in productivity.
Choosing the best equipment for the dumpling workshop
As an optimal equipment for the dumpling workshop, a line or mini-factory for the production of dumplings is suitable. A full set of such equipment, depending on its performance, will cost from 400 thousand to 1.3 million rubles. Many suppliers offer their customers a leasing line. With large volumes of production, if you already have your own channels for marketing finished products, this can be quite profitable.
If you plan to start small, then your workshop will use table and floor equipment with a capacity of 50 to 200 kg of products per day worth about 450 thousand rubles. Moreover, as the suppliers of such lines promise, the monthly profit from the sale of dumplings and dumplings, even with such small investments, will be from 170 to 200 thousand rubles. On the same dumpling device, you can also produce a large number of dumplings of various shapes and weights (about two hundred species in total), dumplings, pasties, samsa, manti and khinkali, changing the recipe for making dough and filling.
For a dumpling plant with a productivity of 200 - 250 kg of finished products per hour, which can be serviced by one or two operators, the following equipment is required: an automatic machine for molding dumplings and dumplings, technological equipment for preparing dough (flour sifter and dough mixer) and minced meat, a shock freezing chamber and a refrigerating unit equipment for storing pre-packaged products, packaging equipment. If you plan to produce minced meat from frozen meat (which is less desirable), you will also need the following set of equipment: a band saw, an electric spinning top, and minced meat. To make the filling of chilled meat, you will need to purchase the following devices: a stainless table for deboning (cutting) meat and a deboner (person), a spinning top, minced meat, a refrigerator to cool the finished minced meat (refrigerated chest). Note:
SES prohibits the use of a refrigerator for storing packaged products for cooling minced meat. When choosing a dumplings machine of domestic or foreign production, experts advise to pay attention to the following factors (depending on importance):
The ability to make dumplings in accordance with your requirements for the recipe for dough and minced meat. Try to ensure that during molding dumplings do not lose their consumer properties (taste and visible characteristics). It is also important to be able to offer customers the maximum number of types and forms of dumplings, dumplings and manti in order to load the available capacity of the dumpling line as much as possible and quickly adapt to the changing demand for such products on the market.
Ensure non-stop operation of the dumpling workshop and minimize the cost of maintenance personnel. For this, special attention should be paid to the quality of the machine for forming ravioli, the materials used and the machine parts, as well as the ability to quickly and easily wash equipment and reconfigure to another type of ravioli. This feature will allow for maintenance of equipment even in the absence of special technical skills and work experience. Of great importance is the number of operators that will be required to service the machine for the production of ravioli and dumplings.
The equipment you purchase should ensure the non-stop operation of the workshop with the formation of a minimum amount of rejects and waste, as this directly affects the final cost of production.
But even taking into account the above, experts do not advise investing in the most expensive equipment, but recommend giving preference to machines of the middle price category in order to recoup their investments as quickly as possible. In the future, you can always sell your equipment and purchase new, with greater productivity and greater capabilities.
Such devices make it possible to produce dumplings from dough with a small humidity of 30 to 39% and are not demanding on the composition of the filling. After forming them, the taste of the dough does not change. For the production of semi-finished products, minced meat made from beef, pork (including those containing fat and veins), fish, chicken, various dumplings, lard, etc. can be used.
The form of dumplings is of great importance, although only a small number of manufacturers pay attention to this requirement. Indeed, the taste of a product is not directly affected by its form. The main thing is that the edges of dumplings and dumplings are fastened reliably enough and do not come apart during cooking. However, in some cases, such products can also be used for a festive table (for example, dumplings with surprises for the old New Year), so its appearance is very significant.
In addition to the production equipment itself, additional inventory, consumables and household equipment will be required. For example, for storage of workpieces, basins of rectangular or square shape of various capacities are used - from two liters to nine liters.
Give preference to basins made of stainless steel or food aluminum, which makes it possible to rationally use the area of the refrigerator and significantly increase the life of the equipment. To optimize the workflow, additional devices are used (down to the smallest detail like a magnet for knives located above the table).
Each workshop should have a hand sink with a dispenser for liquid soap and wipes for wiping hands and tables, racks for non-perishable raw materials, refrigerated cabinets, a production bathtub, a rack for clean inventory, a shelf for spices, for production boards, electronic scales, etc. if there is enough space, experts advise having bathtubs for washing equipment in each individual workshop, which helps to reduce the loss of working time and save labor resources.
To prepare ordinary dumplings, you will need the following raw materials: flour (10 kg), water (36%), vegetable oil (2% of the total). Please note: the dough used to make dumplings should be 30 to 39% humidity. For the trouble-free operation of the extrusion dough feed unit, pre-sifted durum wheat flour without extraneous impurities is used.
For the filling, ground beef (3 kg), ground pork (3 kg), pork fat (2.5 kg) and salt (120 grams for the above consumption of products) are used. Also, the filling for dumplings and dumplings can be made with chicken, fish, cheese, cabbage, potatoes, apples, whole cherries, etc. It can also be heterogeneous with pieces of sizes up to 10 mm, including high fat content and even with the content of cores in the production of category G products (depending on the equipment used).
Please note : the cheapest and simplest machines do not allow you to harvest complex filling (for example, with the content of chopped potatoes, cabbage, etc.). The ratio of filling and dough in dumplings, dumplings of a standard form (crescent) and khinkalas can be 40 to 60%, 50 to 50%, or 60 to 40%. Optimal for the taste of the product - the last two options without additional artificial components (colorants, flavor enhancers, flavorings), but only with natural seasonings. The retail cost of finished dumplings semi-finished products directly depends on the cost of raw materials.
Finished products are sold through retail chains (the best option, but not suitable for new manufacturers with a small budget), individual grocery stores and retail outlets (including stalls).
The minimum investment for opening the production of ravioli and dumplings is from 600 thousand rubles. In this case, the payback period rarely exceeds 6-7 months in the presence of distribution channels and the optimal combination of product quality and price. Like other frozen semi-finished products, the demand for dumplings depends on the season. Although they are consumed throughout the year, most of the sales are in the cold season (from autumn to late spring). In summer, there is a significant decline.Sysoeva Lilia
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