Mayonnaise production: a profitable food business

Mayonnaise is one of the most popular and frequently consumed sauces, so starting a business to make this product is a good investment. However, in order for the business to be successful and bring stable profits, it is important to organize everything competently and correctly establish production processes.

Organizational nuances

Having made the decision to create your own workshop for the production of mayonnaise, first of all, you need to deal with the main organizational issues. This includes the following questions:

Space Requirements

When planning to open a mayonnaise making business, first of all, it is necessary to properly prepare the premises chosen for organizing the production process. It must comply with all sanitary and hygienic norms and rules. You should focus on the requirements for production facilities, work areas, microclimate, which are spelled out in the current SNiPs.

Thus, the following zones should be built at the mayonnaise production plant:

  • a room for the implementation of the main production processes;
  • a place for storing raw materials and semi-finished products;
  • a warehouse for placing finished products.

Particular attention should be paid to the security of the premises. The following requirements must be met:

In addition to safety regulations, established hygiene standards must also be observed. In this case, I mean:

  • creating comfortable working conditions for workers (installing an air conditioning system, maintaining optimal temperature, humidity, air purity, etc.);
  • ensuring control of water hardness;
  • obligatory installation of cold rooms for storing products and raw materials;
  • other requirements.

Product Certification

When planning to open a business for the production of mayonnaise, you should also remember about the need to obtain permits for the manufacture and sale of such a product.

It should be noted right away that issuing a quality certificate is not a mandatory requirement. This procedure can be done on a voluntary basis.

The food industry has always been considered a fairly promising area for profit. But in order to start multiplying income by producing and selling finished products, it is important to choose a product that, regardless of the season, is in demand by the consumer. Here, without any doubt, we will include mayonnaise. It is the production of mayonnaise, according to many experts, today is one of the most promising industries. Having spent not so much money, you can organize your own stable business in the field of food production.

Initial investments - from 2,000,000 rubles.

Market saturation - medium.

Difficulty starting a business - 7/10.

Mayonnaise is a creamy mass prepared on the basis of plant and animal raw materials. This product is loved by consumers for its taste and is widely used for filling hot and cold dishes. Despite the seeming complexity, it is not difficult to open a mini mayonnaise production plant in Russia. The main difficulties that will await every entrepreneur are associated with documenting the workshop and bringing it into proper form - sewerage and ventilation, preparation of warehouses, maintenance of optimal storage conditions for raw materials and finished products. Let's not forget that it is a food enterprise that is planned, and therefore, here we will have to work on studying the regulatory documentation.

So, what should an entrepreneur who starts his own mayonnaise business have to foresee?

Mayonnaise production technology and raw materials used

The raw materials used to obtain the finished product are generally available in any region of our country. But in order to minimize costs, it is better to conclude contracts for the wholesale supply of all the necessary components. And here it is worth choosing those suppliers who are located as close as possible to the workshop. What ingredients do you need to purchase?

  • Vegetable oil (soybean, sunflower, corn, olive).
  • Egg powder.
  • Milk (whole, dry),
  • Starch.
  • Sugar.
  • Salt.
  • Vinegar.
  • Soda.
  • Additives.

In general, mayonnaise production technology can be described as follows:

  • Preparation for processing of individual components of the recipe.
  • Getting a mayonnaise paste, when all raw materials are mixed until homogeneous.
  • Heat treatment of the resulting paste at a temperature of 53-55 ° C.
  • Cooling mayonnaise to a temperature of 15-20 ° C.
  • Homogenize the finished mayonnaise until a perfectly balanced mass is obtained.
  • Prepacking and packaging of the product.

Methods for obtaining a finished product may vary, but literally every process that takes place in its manufacture must be strictly controlled. After all, even the slightest deviation from the specified parameters can lead to poor quality products.

Mayonnaise is one of the most common food products and one of the most popular consumer goods. Its consumption in Russia reaches 3 kg per person per year, and this figure is constantly growing. The production of mayonnaise is considered one of the most profitable. In addition, it is distinguished by simple technology, which makes it possible to set up the production process in a short period of 1 - 2 months.

To set up your own production of mayonnaise, you need: firstly, a room that meets sanitary and hygienic requirements, secondly, equipment, and thirdly, an experienced technologist.

Before purchasing equipment, you need to determine the volume of production. And only after that start choosing a set of equipment. The compositions of the sets are very similar, the differences lie in the design of the homogenizer - aggregates that crush the mass of oil into microscopic drops. However, these differences are not fundamental. The main factors influencing the choice are the price of equipment and the degree of automation of the technological process.

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The choice of packaging equipment depends directly on the packaging method that will be used in production. The easiest way is packing in plastic containers, the shelf life when using this type of packaging is minimal. But the equipment used for this type of packaging is the least expensive of all types. Packing in glass jars is the most hygienic, it gives the maximum shelf life. The equipment is also relatively inexpensive. However, this is the most time consuming packaging method. The most expensive equipment is used for packaging mayonnaise in plastic disposable bags, this is the least laborious method. In addition, in this case, the cost of storage and transportation of the product is minimal.

The table shows important technical indicators of sets based on the IPKS-056 mini-plant

Raw materials required for the production of mayonnaise include: vegetable oil (sunflower, soybean, corn, cottonseed), egg powder, whole cow milk and dry skimmed milk, corn and potato starch, granulated sugar, salt, vinegar acid, baking soda, water. The taste of the finished product will largely depend on the quality of the raw materials, as well as on the recipe. Formulation development is carried out by technologists, proprietary recipes are trade secrets. Therefore, the quality of the product, and hence its success in the market, largely depends on the qualifications of the technologist.

Below is a table of the cost of the main components of raw materials (excluding VAT, as of September 999 in the Moscow region) (approx. openbusiness.u: prices can be substituted for the current ones - the main principle of calculations)

The mayonnaise production process consists of four main stages:

  • Preparation of recipe components
  • Preparation of mayonnaise paste
  • Preparation of mayonnaise emulsion
  • Packing, packaging, labeling

Technological process

Traditionally, mayonnaise production is made from the following components:

  • sunflower oil;
  • egg powder;
  • cow's milk;
  • mustard powder;
  • baking soda.

Production steps

Salt, sugar and purified water must be present in the product.

The technological process has several stages:

  • dosing ;
  • making egg paste;
  • shaping milk mustard paste;
  • mixing the mixture with vegetable oil ;
  • preparing a solution from salt and vinegar;
  • creating a homogeneous emulsion.

Execution of technological operations

The specified technological scheme for the production of mayonnaise is universal and is performed in the following order. Initially, the components are dosed, placed on pallets and sent to the process scales, where weighing takes place. Oils are sent in containers, their volume is determined using a measuring ruler, and water is dosed by a flow meter.

The implemented technology for the production of mayonnaise begins with the manufacture of egg paste, formed by mixing egg powder and water. After mixing, carried out for 3 minutes, begin heating the substance to 65 ° C for 15 minutes, and then send the mass to the mixer. The paste is cooled to 30 ° C by heat exchange with the environment.

Mayonnaise is now one of the most common units in the food industry - for example, in Russia its annual consumption per person reaches 3 kilograms, and this figure is only increasing every year. Making mayonnaise as a business is considered one of the most cost-effective production processes, and thanks to a simple technology, it is possible to establish it in the shortest possible time!

Varieties of mayonnaise products

Although mayonnaise is functional and is just a seasoning for the main course, its composition can vary significantly. Today, there are several main classifications of mayonnaise products, which differ in fat capacity and DSTU standards.

In the first case, the product is subdivided into:

  • low-calorie (30-40% fat);
  • medium-calorie (40-55%);
  • high-calorie (more than 55 % fat).
Classification according to DSTU standards is more widespread and usually applicable among trade organizations:

  • Table mayonnaise. The consistency is thick and greasy, such a product is used mainly in small quantities as a food additive.
  • Sandwich mayonnaise. The consistency is semi-thick, non-greasy. It is used for application on sandwiches, and some elements of fast food.
  • Dessert mayonnaise. The consistency is similar to cream, it is used in small quantities to add to dessert dishes.
In shops and restaurants, table mayonnaise is most often found, since it is considered universal. Therefore, when organizing a business for the production of this food product, you should first of all focus on this category. In the future, if sales go uphill, the range of products, accordingly, can be expanded.

Production technology and required equipment

If you plan to set up your own production of mayonnaise products, first of all you will need to take care of a specialized room that meets all sanitary and hygienic standards, as well as equipment for the manufacture of the product.

Before purchasing equipment, it is important to accurately determine the planned production volumes, and based on them, already select production lines. Their configuration is usually similar, the main differences may be present in the design of homogenizers that crush oil, but, in fact, these differences are not significant. The main factors in the selection of production equipment will be its cost, as well as the degree of automation of the technological process.

The filling equipment should be selected depending on the preferred filling method used in production. The most economical packaging option is in plastic containers, but it should be borne in mind that the shelf life of the product will be minimal. Packaging in glass jars is a guarantor of hygiene and a long shelf life, but in this case the price for the corresponding equipment will be higher, and the method itself is quite laborious. The most expensive equipment is used for packing mayonnaise products in polymer bags, at the same time, this is the simplest method that does not require large costs for storage and transportation of products.

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