Powdered sugar is an indispensable ingredient in confectionery. Desserts are decorated with powder, glaze is made from it, food is sweetened with it. There is likely to be a supply of powdered sugar in the pantry of each mistress - you can’t do without it in cooking.
Get powder by grinding granulated sugar on modern mill equipment. About 5-10 percent of all sugar produced is ground into powdered sugar. Sugar crystals are crushed during processing so much that it is impossible to examine them with the naked eye. The powder seems to be just white, since there is multiple refraction of light by crushed crystals.
Opening your own production of powdered sugar will require certain costs (more than one and a half million rubles), but they will quickly pay off due to the high demand for the product.
It is very important to choose a suitable room for the production hall. It is easier to rent or buy a workshop that has already been prepared for food production, since any premises for the manufacture of food products have rather stringent requirements, but in the production of powdered sugar, in addition, the allocation and accumulation of the finest sugar dust, which is explosive, is inevitable. Sugar drying, sorting and packaging of finished products are the most hazardous stages of production in the firefight. Renting a workshop for food production in Moscow will cost an average of about 7 thousand rubles per square meter per year.
Before investing in the equipment of the production premises, it is worth inviting the employees of Rospotrebnadzor, who will issue a permit to place the object on this area, so that experts evaluate the suitability of the selected premises for the production of powdered sugar.
All permits are issued on the basis of a technological project, which is developed by special design organizations. The price for the creation of the project is from 2000 rubles per square meter. The technological project regulates the following issues: the location of the facility in compliance with all necessary requirements (sanitary, fire, etc.), the determination of the conformity of the structural features of the building and its location with the scope of production, the planning of the internal space, the calculation of the number of energy carriers needed for production, the number of communication and engineering systems required for the operation of equipment, organization of labor and movement of personnel in accordance with labor protection standards as well as personal hygiene.
The production room should consist of several departments: a warehouse of raw materials (it should be remembered that sugar is a combustible substance), workers' shops, where drying, grinding and sifting of material occurs, a packaging workshop, a warehouse for finished products, a bathroom, and premises for employees.
Sugar is stored, as a rule, in dense bags, wooden or cardboard boxes. Relative humidity in the warehouse should not exceed 60 percent (GOST 21-94 “Sugar. Technical conditions”). If the floor in the warehouse is cement or concrete, then for short-term storage it is enough to cover the floor with tarpaulin or plastic wrap. For long-term storage, it is best to lay sugar on pallets. A warehouse with a wooden floor is covered with tarpaulin, paper or matting in two layers to protect it from pollution and moisture.
The production workshop should be located in a non-residential building. Placement on the ground floor is desirable, but if freight elevators are available, the workshop may also be located on floors higher than the first.
Glazed tiles are usually used to cover walls. It is durable, complies with fire safety standards, and is easy to clean. The walls are tiled at least 2.5 meters from the floor, the rest of the wall can be painted with non-toxic paint.
All production facilities require natural light. Only artificial light is allowed at the warehouse. Artificial lighting should be uniform. Electric cables are laid at a height of about 2.5–3 meters and are protected from temperature and mechanical damage. The switch is located in the room for manual shutdown of the workshop from power supply and an automatic shutdown system.
The department for the production of powdered sugar is equipped with a heating and ventilation system, which is necessary not only to create sanitary and hygienic conditions, but also to prevent the formation of fire and explosive concentrations. The use of air heating systems in the sugar drying department is recommended, and in rooms with dust extraction, registers of smooth steel pipes are used, located at a distance of at least 100 mm from the walls. Explosive dust concentrations can form in exhaust ducts, dry dust collectors, and dust bins. The concentration of combustible dust in the air should not exceed 50 percent of NKPRP. Along with mechanical ventilation, a general exchange natural exhaust is provided in the amount of not less than a single air exchange. Wet dust extraction should be carried out in the premises. It is strictly forbidden to blow off dust with compressed air. The general ventilation system of the sugar mill should also be equipped with a backup fan.
Food production is the type of activity for which it is necessary to obtain a sanitary-epidemiological conclusion. To draw up a conclusion, you need to collect a package of the following documents for Rospotrebnadzor:
- Certificate of registration with the tax authority.
- Certificate of state registration of legal entity (OGRN).
- Extract from the Unified State Register of Legal Entities (USRLE).
- Information letter indicating the statistics code.
- Lease / sublease / certificate of ownership of the applicant’s premises.
- Plan (explication) BTI.
- Assortment list of sold (manufactured) products.
- The redevelopment project of the premises, agreed with Rospotrebnadzor (if there was a redevelopment of the facility).
- Technological project agreed with Rospotrebnadzor.
- Production control plan.
- Treaty of pest and pest control.
- MSW removal agreement
- Contract for washing workwear.
- Agreement for the disposal of fluorescent lamps.
- An agreement with a medical center for medical examinations of employees.
- Contract for the cleaning and disinfection of ventilation and air conditioning systems.
- Journal of accounting for cleaning and disinfection of ventilation systems.
- Disinfection Journal.
- Personal medical records of employees.
A big disadvantage of powdered sugar is hygroscopicity - the ability to absorb moisture from the environment. This property leads to crusting and clumping on the surface of the confectionery. The solution to this problem can be the production of heat-resistant (thermostable, non-melting) icing sugar, resistant to condensation of moisture released from hot products. The heat resistance of the powder is given by the addition of non-lauric type during the production of vegetable fats. Since the filler can greatly affect the taste of the powder, you should use white fats, which have a neutral taste, have no extraneous taste or smell.
The first stage of production is the mixing of granulated sugar with dry additives and grinding. Additives are added to sugar before grinding, so that the substances are better mixed. It is recommended to dry the sugar before grinding, as this will provide a product with a uniform degree of dispersion of particles. Drum dryers are used to control the degree of moisture in granulated sugar. The cost of the car is from 100 thousand rubles.
Powdered sugar is produced using various industrial grinders or multi-disc electric mills. The cost of equipment is from 40 thousand rubles.
Various methods are known for making icing sugar. Fiber can be added sugarcane or edible wood in an amount of 1.6-4.5%. Another option is to add 0.1 kg of invertase per 1.3 kg of powdered sugar. The introduction of rice flour is also possible, but with this method, strong grinding is necessary, since rice flour can give an undesirable aftertaste to the powder. Another way is grinding sugar with a moisture content of not more than 0.10 percent, dividing the powder into fractions and mixing it with corn starch or potato starch with a moisture content of 12-16 percent in an amount of 0.5-2 percent. The separation into fractions involves the separation of powder into a fraction with a particle size of 15-25 km, a commodity fraction with a particle size of not more than 125 km and a fraction with large particles (more than 125 km). The first fraction is removed from the process, the last is returned to grinding. In addition to starch, it is recommended that a substance containing β-fructofuranosidase be added to the powder. For the separation of powder, an industrial sieve is used, which can be purchased at a price of 50 thousand rubles.
A fat mixture is added to the obtained powdered sugar to give the product heat resistance and the resulting mass is intensively mixed so that no large lumps remain. This stage is the most time-consuming, since it is necessary to achieve a uniform distribution of fat in the volume. At this stage, a lumpy gray product is obtained. The color is explained by a change in the refraction of light in a powder containing fat. Then comes the final grinding, which is called deagglomeration. Through this procedure, the product becomes white and free-flowing. Re-grinding is much slower, as the mixture has become viscous. Performance drops about two times. Dosing rate should be reduced. The quality of grinding at the last stage determines the overall quality of the product: its flowability, taste, appearance. The taste of fat after repeated grinding is not felt.
Powdered sugar intended for confectionery production is usually packaged in polypropylene bags with a polyethylene liner of 20-25 kilograms. Packaging for home cooking holds 200-500 grams of powder. The cost of one packing bag for a wholesale order from the manufacturer will be from 50 kopecks to 5 rubles, depending on the size of the package and the number of pieces in a batch. For high-precision packaging of bulk, dusty and finely dispersed products, an automatic filling and packaging machine is used. Its cost is 300-700 thousand rubles.
According to the legislation of the Russian Federation, full information about the product in Russian and, if necessary, in the state languages of the constituent entities of the Russian Federation and the native languages of the peoples of the Russian Federation must be presented on food packaging. Duplication of text in foreign languages is allowed.
The information should contain the following data:
- The name of the product, if necessary, with distinctive properties. For example, powdered sugar is heat-resistant. The use of such words as “environmentally friendly”, “fortified”, “medical”, and “dietary” in the name is allowed only with the indication of a regulatory document confirming the indicated properties by the competent authorities.
- Name, address of manufacturer, packer, name of country and place of origin.
- Manufacturer trademark (if any).
- Net weight.
- The composition of the product. The list of ingredients is indicated after the heading "Composition", after which the list is presented in order to reduce the mass fraction in the product formulation.
- The nutritional value. The nutrient content is indicated as the mass of carbohydrates, proteins, fats in 100 grams of the product. Energy value is indicated in kilocalories.
- Storage conditions (for example, store at a temperature not exceeding 40 degrees and relative humidity not more than 70 percent).
- Shelf life (for powdered sugar - 6 months) is calculated from the date of manufacture. It can be indicated in this way: “good for”, “good for”, “use before”.
- Shelf life is indicated as follows: "shelf life to", "shelf life during."
- Product Certification Information.
- Other information, including advertising, characterizing the product.
Product certificate is issued at the request of the manufacturer. The presence of the certificate strengthens the positive image of the product, convinces the consumer of the quality of the purchased goods. Certificate issuance is carried out by certification centers, which provide a package of documents and a product sample.
As we mentioned above, most of the powdered sugar is used by food production, so the main market is worth looking for among the confectioners. The sale of powder through grocery stores and supermarkets for the needs of household cooking also generates income.
Invested funds will pay off for a period of 8 to 18 months, the profitability of the production of powdered sugar is about 100 percent.
(c) www.clogicsecure.com - a portal to small business business plans and guides08/18/2019