Own production of ice cream. Modern technology for the production of ice cream at the factory

Ice Cream Equipment: Production Technology + 3 Types of Ice Cream Business + necessary equipment for the organization of activities + calculation of profit from the business.

Ice cream is one of those products that will always be in demand. It is loved not only by children, but also by adults. Almost every store always has this product in stock in a large assortment. It is not surprising that the production of this delicacy will bring considerable profit.

Do you want to try your hand at this field? It remains only to buy ice cream production equipment and start earning.

Due to the variety of manufacturing processes, the many options for raw materials, opening such a business is possible even at home. This will keep costs to a minimum.

Starting a homemade ice cream business

Before starting an ice cream business, you need to carefully analyze the segment of this market in your city. All factors should be taken into account: the presence of competition, demand, sales market, etc. If the conditions are favorable for the start of such activities, then feel free to get down to business and start production.

To start, not to waste large sums money for equipment, you can try to make ice cream at home. Simplicity technological process allows you to start small. Moreover, the ingredients will need a minimum amount.

It should be understood that home-made ice cream production is a “trial” option. Such a business is able to cover the needs of family, friends, neighbors. A frozen dessert is not something you can sell online and deliver to customers (although there are exceptions to this rule).

Standard recipe for ice cream production:

• 1 liter of milk;
• 300-350 g of sugar;
• 2 servings of vanilla;
• 5-6 pcs. eggs.

Your first customers will be your friends and family. Gradually, improving the taste and production technology, you can think about reaching a wider audience. Thus, you will get regular customers, because at home ice cream is made from natural products, and this is a significant plus for your business.

To begin with, you can cook in small portions, for example, for children's parties, parties, etc. It also does not hurt to place an ad on the Internet.

All that is required from the equipment for the production of ice cream is a mixer, a couple of bowls, a spacious refrigerator and molds for solidification. With a minimum of equipment available, you can cook up to 5 kg of a delicious product in a few hours.

In addition, by improving your professional skills, you will be able to set up the production of ice cream cakes.

summer ice cream business

The organization of a seasonal business has always been considered a good way to earn money, an investment in which quickly pays off in short time. This type of activity includes the production and sale soft ice cream. The main advantage of such a project is good demand and the minimum amount of equipment required.

The main ingredients for making soft ice cream are milk and a variety of additives. From the equipment you will need only one apparatus that produces a delicious dessert.

This is enough the new kind activities in our country, so that the competition is not so high, which contributes to getting a good income. Summer period especially favorable for such business. The only thing you need to pay attention to is the purchase of equipment and the right choice of a place for sale.

1) Where is the best place to sell soft ice cream?

The essence of the production of such a product lies in its instant sale, since soft ice cream is not intended for packaging. Most traveled places the best place for sale. It can be supermarkets, cinemas, shopping centers, embankments. Besides, sanitary requirements and the rent is not that high.

It will suffice to purchase sanitary book for the seller and a small tent with business equipment.

2) Soft ice cream production technology.

The preparation of such a dessert takes a minimum of effort and time. The whole process is to pour the mixture into the equipment and immediately get the finished ice cream. You just need to mix the milk mixture with water, after which the product instantly freezes. It remains only to pour ice cream into a waffle cup from a special valve in the machine.

From the raw materials for the preparation of soft ice cream, it is necessary to purchase special dry mixes. A variety of flavorings in the form of syrup will also be useful. This will not only increase the range of products, but also attract more customers. Due to this, by the way, you can increase the cost of some varieties of ice cream.

3) Equipment for the production of ice cream.

Since the human factor is practically not involved in building this business, it is worth paying special attention to the purchase of high-quality equipment (freezer) for the production of soft ice cream.

There are no problems with the acquisition of such a device. On the Internet, they are presented in a large assortment. The main difference between different freezers is the volume of products produced per hour.

Of course, it is impossible to accurately calculate how much ice cream you will sell per day. Therefore, the best solution would be to purchase a device that can produce about 20 kg / h. Such equipment belongs to medium power freezers.

Apparatus for the production of soft ice cream also differ in the set of functions, equipment and dimensions. On the initial stage a standard freezer with minimal functionality is also suitable. But don't buy the cheapest one.

Such equipment is mainly intended for cafes and restaurants where ice cream is not the main product. The minimum price for a machine that is designed to organize a summer business is from 100,000 rubles and more.

If there is not enough money to buy such a device, then you can consider purchasing used equipment or renting it, which is also not bad.

The following brands are considered the most popular manufacturers of freezers for the production of ice cream:

• star food,
• Taylor,
• Carpigiani and others.

To increase the range of products, you can think about preparing milkshakes. To do this, you need to additionally purchase a mixer and a shaker. The purchase of such equipment will cost 40,000 - 50,000 rubles.

4) Profit calculation.

In time, perhaps the most important point is profit forecasting.

Let's start with the most important! To purchase raw materials and equipment for the production of ice cream, it will take about 170 - 180 thousand rubles. This price includes a medium power freezer. Add to this amount the payment of rent and the salary of the seller. The total will be 200,000 rubles.

Now let's calculate the profit from sales of ice cream of our production:

• Using one package of milk formula costing 300 - 500 rubles makes it possible to prepare 60 portions of soft ice cream, 100 g each.
• Let's say one serving will cost 25 rubles.
• Based on this, our revenue will be 1000 - 1200 rubles.

If you sell ice cream with fillings, then the price per serving will be 2 times higher, which significantly increases earnings.

We can say with confidence that in the first 1.5 - 2 months we will be able to fully recoup the money spent on equipment. Remaining summer time you will make a net profit.

But that's not all! You can sell a sweet dessert in autumn and spring. A good option would be to rent an ice cream machine to some cafe at the end of the season, because. there, the demand for this dessert, although at a low level, but lasts a whole year.

Creation of your own mini-workshop for the production of ice cream

At first glance, it may seem that the production of ice cream is a very difficult task in terms of the technological process. But this is not so, because the main work is performed by special devices. However, it is necessary to understand all the subtleties and the sequence of preparation of the product.

1. The process of ice cream production itself.

In short and simply, ice cream is a sweet frozen product, which is made by mixing and whipping all the ingredients.

Consider in turn all the stages of ice cream production:

But the biggest difficulty is not in the technological process.

Every ice cream tastes different. For a business to be successful, you need to make really tasty ice cream that customers will like. To do this, you should invite a qualified specialist to the team, because no company will reveal to you the secret recipe of its product.

The main ingredients that are used in the production of ice cream are as follows:

• milk;
• sugar;
• butter or cream;
• flavorings (chocolate, vanilla, jelly, jam).

In order to reduce the cost of the final product, many entrepreneurs use substitutes for natural products, namely ice cream mixes. Taste qualities such a product, of course, are reduced. But the price of ice cream is also becoming much lower, which attracts many consumers.

2. Necessary equipment for the production of ice cream.

The bulk of the cost of opening most enterprises goes to the purchase of equipment. To make ice cream, you need to create a whole production line of several machines. Let's make a rough estimate of the cost of equipment for the production of ice cream.

The main devices and their cost:

Consequently, the total cost of all equipment will be almost 4 million rubles. Add to this the costs of freezers, packaging machines, rent of premises, salaries of employees, etc.

As a result, the minimum amount will be almost 6 million rubles.

The following video will help you decide on the choice of equipment.

Experts conducted a comparative test among freezers for ice cream.

We look and choose!

3. Where to sell finished products?

The best selling points for your products are supermarkets. The fact is that for large shopping centers it is very important to have an extensive range of goods. Especially if it is a local manufacturer with a lower price for products. Do not forget about small shops, which also do not refuse a new product.

To enhance the development of your brand, hire a promoter on staff who will travel to stores and offer your product.

As for the home production of ice cream, it is unlikely that such results will be achieved in terms of sales and the sales market, since your products will not have a license and quality certificates.

If we talk about the profitability of such a business, then it is purely individual for each entrepreneur. It all depends what kind of ice cream making equipment are you willing to purchase, what range of products and in what volumes you are going to produce, and on many other factors.

If you are an aspiring entrepreneur, it is better to try with the production of ice cream at home. This is much less cost and a small share of risk. So you can build up a clientele, learn in more detail about all the intricacies of the production of a sweet dessert.

In addition, you can come up with new recipe delicious ice cream that will help you further expand your business.

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Until recently, ice cream was a luxury treat available only to certain segments of the population. And the production of ice cream was a very expensive and complex technological process that occupied huge factories. Today, manufacturing processes have been simplified so much that production "fits" in one desktop machine, and the ice cream business is considered a very affordable business with a small start-up capital.

By the way, mankind, for more than 4000 years, likes the taste of a chilled delicacy. The first prototypes of ice cream, mixed ice and fruit, were a traditional dessert at the court of Chinese emperors. AT modern form Ice cream appeared in Europe in the 18th century.

Modern ice cream, at the production stage, is divided into hardened and soft. The main difference between them is the freezing temperature of the final product. Hardened or hard ice cream is frozen at -25°C. Soft at -4…8°C. In this regard, soft ice cream has a short shelf life, but the ease of production has made this business a business on the spot, that is, soft ice cream is made right in front of the client using simple equipment.

Equipment, ingredients and soft ice cream production technology

The production of soft ice cream requires several initial ingredients and one apparatus - a freezer.

The principle scheme for the production of soft ice cream includes several stages. The ingredients for soft ice cream are mixed with water or milk according to the recipe. The resulting mixture is filtered and pasteurized to remove mechanical impurities and pathogenic microorganisms. Then the mixture is homogenized and pre-cooled to +4°C for ripening, which increases the consumer qualities of ice cream. The use of ready-made dry mixes simplifies the process to one step: the mixture must be diluted with water and loaded into the freezer.

The finished mixture in the freezer is whipped with air, cooled to -8°C and unloaded into a bunker, from which the finished product is poured into single portions, the finished soft ice cream has a temperature of -4°C.

Freezers for soft ice cream are divided into domestic and industrial. The difference between the devices is in the volume of ice cream production, as well as in the presence of additional functions, such as: mixing the finished mixture, pasteurization, the type of treat produced, the ability to add syrups and fillers to ice cream.

Commercial soft ice cream freezers, depending on the ingredients used, can also produce other chilled desserts - sorbetto, granito, frozen yogurt (frozen yogurt), milkshakes and more.

The cost of equipment and dry mixes for soft ice cream

The average cost of a commercial soft ice cream freezer is 140-180 thousand rubles. This is a desktop version of the refrigerator. Such a freezer produces 10-18 liters of ice cream per hour. It usually has 2 containers and 3 dispensers. Accordingly, the freezer can simultaneously produce ice cream of two flavors (2 different mixtures), as well as their combination using a third dispenser. Freezers with one capacity cost 30-50 thousand rubles cheaper. There are also devices with 5 or more containers or increased production capacity up to 50 liters per hour. The price of the freezer is also affected by additional options, the choice of which depends on your capabilities and desires. For example, overnight storage of the finished mixture is a controversial option, but the possibility of producing other chilled desserts, such as milkshakes, is a necessary option, since, according to experts in this business, milkshakes account for up to 70% of sales.

In addition to the freezer, you will need mixes for soft ice cream, fillers, syrups, waffle cones or disposable cups (creamers) for ice cream, as well as cups of various sizes for other desserts, the total cost of the initial volume is 30-100 thousand rubles.

Additional equipment for a point for the production and sale of soft ice cream

In addition to the freezer and counter design, you will need the following equipment.

Refrigerator or refrigerated showcase for storing ready-made mixtures, a set of gastronorm containers, various spatulas, spoons and scrapers for stirring the finished mixture and removing ice cream residues from freezer containers and hoppers.

Also, you will need pure water for the preparation of a mixture of dry powder. It must be purchased from a reliable seller-supplier. drinking water, which is transported in ordinary containers of 19 liters.

In addition to everything, you need to buy measuring utensils and scales. They will be needed for the correct preparation of dry mixes (usually 1 part of the mixture to 3 parts of water), as well as fitting the finished serving of ice cream to the cones and creamers.

But, before you buy all the equipment, you need to decide on other aspects of this business, namely, the place of your trade, the power of your equipment will also depend on it.

Choosing a place to sell soft ice cream

Don't need to be successful businessman to understand which place of ice cream trade can be considered a treat. These are places where hundreds and thousands of people pass every hour. And not just pass, but stare around.

So, ideal places for the ice cream trade can be considered - shopping centers, pedestrian streets, amusement and recreation parks, cinemas and others entertainment centers, as well as places where a lot of people are in standby mode or festive idleness - metro stations, railway stations, airports, public events.

Based on the location, you can calculate the approximate required power of your equipment. For example, a freezer for 10 liters per hour: this is 200 servings of ice cream of 50 grams or 100 servings milkshake 100 grams. That is, 2-3 servings of ice cream per minute or 1-2 servings of a cocktail. Adding this to the selection and serving time (3-8 minutes), we get that you can cook a maximum of 30 servings per hour. Imagine that the session at the cinema has ended and a queue of 30 people has lined up for you. Do you think the tail of the queue will wait for its portion for an hour and is this ideal? In practice, 30 servings on weak equipment are cooked in 1.5-2 hours. Therefore, it is better to take equipment with a margin of power, albeit to the detriment of additional options.

Legal and organizational side of the issue of trade in soft ice cream

For the legal existence of an ice cream business, it is enough to register a simple IP, it is quite simple and familiar to many. Moreover, sole proprietors have much less fines than LLCs.

Like any type of catering business, the production and sale of soft ice cream must be coordinated with the SES and Rospotrebnadzor.

Your activity must comply with:

• Sanitary and epidemiological requirements for catering establishments (SP 2.3.6.1079-01), clause 16: Requirements for temporary fast food catering establishments.
• Responsibility for violation of these rules is established in the Code of Administrative Offenses of the Russian Federation Article 6.6.

There will be penalties, we warn you right away. There will be complaints, dissatisfied people and, in general, inspection bodies need statistics. For a complaint, check and a fine, a sloppy appearance of a seller or a dirty counter, stale napkins or an unpleasant smell is enough.

Therefore, your employees should always smile, be in uniform, work in disposable gloves, have fresh napkins and smell good :) Do not save on either workers or uniforms with special hygiene products. By the way, in order to avoid an unpleasant smell, make a rule to wash the freezer at least 2 times a week, and preferably 4, taking care of the appearance of the equipment every day.

Also, pay attention to working with suppliers. Suppliers must be accurate, punctual and reliable. They must have a valid certificate for all products supplied.

You must have documents for all equipment (certificates of conformity, specifications, customs documents - if the equipment was imported from abroad), supply contracts, waybills.

In addition, you must have:

• lease agreements and shared use of bathrooms (for shopping centers, cinemas, etc.);
• health books for all your employees who work with products;
• certificates for all your products and ingredients, including water. Strictly follow the expiration dates of all products and labeling. Well, look at Revizzoro, so you know;

Having everything on hand Required documents, register with the tax office, Rospotrebnadzor, obtain permits from the SES, notify other necessary services (depending on the region of residence, the rules differ).

Video: how soft ice cream is sold in the USA

That's all - successful business to you! Drag the article to your bookmarks or social network, the information is useful, but you can lose it.

Before choosing a direction for own business, you need to carefully study the market. Production food products- of course, it is troublesome, but also profitable, if everything is well thought out in advance.

High demand goods

First you need to decide on the product. Currently, one of the most profitable areas is the production of ice cream. This delicacy can be safely attributed to the category of goods of high demand. Any doubts? They are easy to dispel.

You just have to go outside and look carefully at the people passing by. Among them, there are sure to be several people with a pack of ice cream in their hands. Moreover, adults sometimes even more often than children buy this delicate refreshing dessert.

According to statistics, 1 Russian annually eats about 10 kilograms of ice cream. Moreover, in winter the consumption of the product is not much lower than in summer. This fact makes you think. It turns out that the production of ice cream is a fairly reliable business that can make a profit. all year round. And when good leader and skillful organization of work, it can become a source of significant income.

The beginning of a difficult journey

To deal with it closely, you need to clearly understand all the stages that you need to go through before starting work. The sequence of actions may be as follows:

1. Selection of premises (in accordance with the requirements of the SES).
2. Registration of documents.
3. Purchase of equipment.
4. Recruitment.
5. Purchase of raw materials.
6. Determination of sales markets.

At the first stage, you need to make a choice: buy a room or rent it. The second stage is related to obtaining a permit for food production and obtaining a license. It will take a lot of time, since for coordination it will be necessary to bypass more than one instance. Here we must remember that the documents will be considered only if there is already a ready-made premises.

Moreover, it must comply with all the requirements of the SES. The third stage is connected with serious financial investments. Ice cream production is a rather complex and multi-stage process. The equipment for each stage is quite specific, so its acquisition should be treated with due attention. Here it is necessary to take into account the range of future products. Next comes staffing. This question seems simple only at first glance. It is best to recruit a team of specialists and people who previously worked at similar enterprises.

The fifth stage directly depends on the planned production volumes and, of course, the range of products. The production of ice cream, like any other product, is closely related to the sale of products. In principle, this question, probably, should be considered at the very beginning. After all, profit directly depends on the sale of the product, and work "into the warehouse" will not bring the expected result.

In our country, ice cream has been the main delicacy for children since the distant Soviet times. In the post-war years, the range of confectionery products was, to put it mildly, not rich. This is understandable. At that time, ice cream was the only sweet available to everyone. Many people from confectionery only lollipops were known, and even then on holidays. There were not enough funds for the surplus. Yes, many of them did not know about such a product as ice cream.

Over time, the situation in the country has improved, and the ice cream market in Russia has changed markedly. On every corner you could find a small stall where the product could be bought and eaten on the spot. There was no thought of any fillers. The saleswoman simply manually placed the frozen product with a spoon between two wafer circles. In this form, it was not very convenient to eat it, but it was tasty. Over time, cups for packaging and wooden chopsticks appeared. Children and adults were particularly delighted with the appearance on sale of ice cream in the form of a popsicle.

Features of the Russian market

A number of indicators influence the volume of consumption and the range of products manufactured today. First, everything more people every year trying to lead healthy lifestyle life. Ice cream is included in your diet by those who prefer to consume exclusively natural products.

In this case, "cold dessert" - perfect option. Manufacturers go towards customers and master the production of new types of goods with different food additives and fillers. On the other hand, the ice cream market in Russia has another peculiarity. Over time, people have developed certain taste preferences and priorities.

Citizens of our country prefer to buy already famous varieties ice cream, such as "cream" or "plombir", packaged in waffle cups or in the form of "popsicle". The craving for classics and dairy species takes precedence over novelties and experimental samples. There is another difference between Russians and residents Western countries. Our people eat ice cream immediately after purchase, so they prefer to buy goods in small packages.

Otherwise, such a purchase is also called “impulse”. At that time, in the West, they prefer to buy cold treats in large packages to eat at home. There, products are often packaged in plastic buckets weighing 1 kilogram or more.

According to statistics, every year one inhabitant of our country eats about 10 kg of ice cream. This dessert is loved by people of all ages. For decades, it has been the most popular delicacy. Both big and small businesses use it to generate income. Equipment for the production of ice cream today exists in many modifications. These are both large production lines and milling machines that allow organizing the production and sale of desserts in one place. On the market today there is a device for cooking it at home. However, today we are not talking about household appliances, but about the equipment that can be used for business.

• Ice cream production technology
• Which ice cream machine to choose?
• Ice cream production line
• Small business devices
• How much money do you need to start a business?
• How much can you earn
• What OKVED must be indicated when opening an ice cream business
• What documents are needed to open
• What taxation system to choose for an ice cream business
• Do I need a permit to open an ice cream business?

There are several types of ice cream: hardened, soft and homemade. The first type is a product manufactured at large enterprises. It must be frozen at very low temperatures(-18 C). This is how it is stored and delivered to the consumer. Soft ice cream has no shelf life, but looks like a thick cream. The recipe for its preparation is simple, and it immediately goes to the buyer. The product does not require deep freezing. Its temperature does not exceed -7 C. At home, the product is frozen like hardened ice cream. For this, a freezer is used.

Ice cream production technology

Before buying equipment for the production of ice cream, you need to familiarize yourself with the technology of its production. Anyone who has ever eaten this dessert or cooked it at home at least once in their life can easily guess the products that will be needed to make it:

It is also more convenient to present the stages of the technology itself in the form of a table:

Which ice cream machine to choose?

Ice cream production line

If we analyze the market for equipment for the production of ice cream, then we can single out domestic-made Progress machines. They have the best prices, and the productivity of the line is 1 ton of finished product per shift. The set we offer does not include a packing area. Separately, it can be purchased from the M-pack company for 560 thousand rubles. The line allows to produce creamy natural ice cream.

In addition, you will need refrigerators and freezers and two sets of equipment. For our volume, a Polair-KHS refrigerator for 227.9 thousand rubles and a Polair MM-2226 monoblock for 105.2 thousand rubles are suitable.

Small business devices

If the cost of opening a full-fledged production is still unbearable for an entrepreneur, then you can open a point for the sale of soft ice cream. The equipment for this is simple, no more complicated than a machine for making high-quality ice cream at home. It's called a freezer. The device mixes, freezes and packs ice cream. A person only needs to dilute the dry mixture with water and pour it into the bunker. The contents in it significantly increase in size, and its temperature is not lower than -8 C. As you can see, the cooking recipe is quite simple.

There are two groups of freezers: floor and desktop. The former usually have greater productivity, and therefore their prices are higher. When choosing this equipment, they also pay attention to the number of bottling horns. Desktop can be used at home.

Milling cutter for Taylor C606 soft ice cream.

The best brands are American Taylor, Electro Freeze and Italian Carpigiani, Frigomat, GelMatic. In an hour, such a machine is capable of producing 300 servings of ice cream. It must have an air pump. If it is not, the quality of the product will decrease significantly. For the same reasons, experts do not advise buying Chinese devices. Ice cream may contain liquid inclusions or ice. The cooking time of the finished product in the freezer usually does not exceed 10 minutes, and the whole process usually takes about half an hour.

Dry mixes can be bought domestically. Icedream successfully operates on the market. It has over 10 different flavors to choose from. Among others and the most popular: chocolate, banana, strawberry, caramel.

How much money do you need to start a business?

You can start a business by buying used equipment. American and Italian models, even after 10 years of operation, can still be operated in normal mode. You can buy them for 2-4 thousand dollars. If you plan to sell ice cream in a crowded place, then you should not save on equipment. A sudden breakdown will lead to a loss of profit in the midst of the ice cream season.

How much can you earn

Each outlet is capable of bringing up to 50,000 rubles a month during the season, and maybe more if the location is well chosen. It is the sale of finished products that is the most difficult in the "ice cream" business. To achieve success, you should open at least 10-15 retail outlets at once. With such a number of points, you can earn up to 2,000,000 rubles of net profit per year, minus current and fixed costs.

For production: average cost 1 kg of product - 250 rubles. By releasing 250 kg each, we get 7.5 tons of ice cream per month. Thus, the gross revenue will be 1,875,000 rubles. Let's discard the cost part and get to 1 million net (55% profitability). But this is subject to the wholesale sale of the entire volume of production.

If you have the opportunity, invest. You can even start from scratch. Learn aboutthe secrets of creating cash flow from scratchand earn. Your income can be up to 150,000 rubles per month.

What OKVED must be indicated when opening an ice cream business

We select the code from section C of the classifier, which is called 10.52 “Ice cream production”.

What documents are needed to open

In order to expect to enter the markets of other regions, it is advisable to immediately register a law firm. If the share capital is not involved, the most reasonable will be a limited liability company. For complete registration, it is necessary to prepare a package of documents, which will necessarily include:

• founders agreement;
• decision of the owner/s to open a legal entity;
• charter;
• contracts for the lease of space and the purchase of production equipment;
• registration certificates from the regional statistics, the Pension Fund and Social Insurance.

What taxation system to choose for an ice cream business

The simplified system can become good choice during the early years of the business. In 2017, the transaction limit for the simplified tax system was increased to 120 million rubles. The maximum amount of fixed assets should not be more than 100 million. If taxation is only on the income side, then the tax rate will be 6%. The fact of income is considered at the moment when funds from buyers are credited to the account in the form of revenue. Another option is taxation on the difference between income and expenses, and the rate in this case will be 15%. Depending on the location of the business, this rate may be reduced.

Do I need a permit to open an ice cream business?

In order to be able to make ice cream, you must obtain a permit from the Sanitary and Epidemiological Service. This is preceded by the approval of regulatory and technical documentation, according to which the technological process will take place. Exist state standards to be followed by the manufacturer. If you develop your own technical conditions, then they must be approved by the Inspectorate for the Protection of Consumer Rights.

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In this article:

Ice cream is loved by everyone: both adults and children. And so it was at all times, and its history goes back more than 5000 years. The ice cream business is characterized by seasonal profits. Large factories consider this business to be very profitable, like any properly organized production.

The organization of the production of ice cream includes the investment of capital and variable costs.

For a potential owner of this type of business, it is important to purchase an inexpensive, and at the same time high-quality production line. Depending on the method of production, ice cream is divided into hardened (creamy), soft and homemade.

The ice cream production process on an industrial scale consists of the following steps:

• preparation and mixing of the raw mass;
• filtration;
• pasteurization;
• homogenization;
• cooling;
• storage and final maturation;
• freezing;
• packing;
• hardening;
• package.

The technological scheme for the production of ice cream is as follows:

Also, if desired, you can buy a line for the production of sticks (Fig. 3), or purchase them from suppliers.

Rice. 3. Line for the production of ice cream sticks

Required raw material base

Milk is the main raw material(whole, fat-free, dry whole and fat-free, condensed with sugar) and dairy products (cream, whey and butter).

It is also necessary to add sugar, vegetable fats, aromatic fillers, stabilizers and emulsifiers. The latter are responsible for the lush structure of the product even in the process of melting.

Today, many large manufacturers use a more modern and convenient component: a stabilizer-emulsifier. It increases viscosity, evenly distributes fine air bubbles throughout the mixture and imparts a creamy feel to the finished product.

Another important ingredient is the frosting. It comes in chocolate, white or fruit. For its manufacture using cocoa butter, vegetable fat, powdered sugar, cocoa powder, emulsifiers, powdered milk and a variety of flavors.

Cream ice cream production technology

All necessary ingredients(according to the recipe) should be mixed with a blender, dispersant or turbo mixer. It is first necessary to heat the water component to a temperature of 40 - 45 ° C (milk or ice cream). This can be done using a variety of capacitive equipment: long-term pasteurization baths, cheese-making baths, tanks for heat treatment of milk. Such jacketed containers can subsequently be used for pasteurization and cooling of mixtures. Now the prepared mixture should filter out- there is a removal of undissolved particles or clots of stabilizers.

AT pasteurization process enzymes are destroyed and pathogenic microorganisms are destroyed, which can worsen the taste and aroma of the future ice cream. It is produced on a pasteurized cooling machine at a temperature of 80°C with a holding time of 50 seconds (or at a temperature of 95°C without holding).

Now has come homogenization step– large particles of fat are crushed, and accordingly the homogeneity of the mixture increases. At a temperature of 85°C, this process takes place in two stages. The first stage is characterized by pressure from 7 to 12.5 MPa, and the second - from 4.5 to 5.0 MPa.

The resulting mixture is then cool down to a temperature of 3°C using a cooling unit. You can also use containers for ripening, and cool down first with cold and then with ice water.

Now the mixture should send to tanks, and in the process of slow stirring, the future ice cream will ripen at a temperature not higher than 6 ° C from 3 to 24 hours (or no more than 48 hours at a temperature of 0 - 4 ° C). The fat globules will harden, the stabilizer will swell, and the mixture will acquire viscosity and the ability to bind air during the freezing process.

It is important to note that the higher the concentration of solids and the rate of freezing, the smaller the crystals and the more delicate the structure of the ice cream produced.

The next step in the ice cream production process is freezing. Here the mixture is frozen and whipped with air, subject to continuous stirring. Small bubbles saturate the resulting mass and an ice cream structure is formed, which is finally formed during the subsequent freezing of the product. The mixture that comes out of the freezer should have a thick (creamy) consistency.

Now you can start packing– it can be produced on automatic or semi-automatic lines. Dosing into cups or waffle cones takes place on universal conveyors, and subsequent freezing takes place in hardening chambers (from -25°С to -37°С). This is a short-term process, otherwise the ice crystals will noticeably increase in size. Sometimes, in order to save time, packaging is combined with hardening due to universal equipment, which combines a conveyor, an extrusion line and an eskimogenerator. After hardening, the ice cream temperature should not exceed -10°C.

Finished products are packed in cardboard boxes or corrugated boxes. Then they should be stored in refrigerators at a temperature of -20°C. All kinds of conveyors or transport systems are used to move ice cream to the warehouse.

Hardened ice cream is distinguished by its appearance, filling and type of packaging. Depending on the type and filler, there are basic and amateur types. The first include dairy, creamy, ice cream, aromatic and fruit and berry. Amateur species are distinguished by a smaller volume of production and a variety of species (about 50 options).

Here is an example of some of them:

• citrus(due to chicken eggs in its composition it has a high biological value);
• honey - with the addition of natural honey;
• penguin- fruit base chocolate icing and much more.

Technological process of soft ice cream production

Soft ice cream differs from hardened ice cream in that it is made under different conditions. This variety is already ready after leaving the freezer and is not subjected to further freezing. Often it is prepared immediately before use and in the presence of the buyer - in freezers. The raw materials are special dry mixes, water and juice.

The temperature of soft ice cream is not as low as hardened ice cream (4-6°). And even with the naked eye, you can see a delicate and creamy texture.

Due to the small amount of frozen moisture content, the presence of air in the form of bubbles, soft ice cream has a specific taste and aroma. An interesting feature is that the raw material is practically no different from the ingredients of hardened ice cream. And thanks technological features cooking, it is much better absorbed by the body.

Making homemade ice cream

With insufficient financial resources, it will be preferable to create a small ice cream factory right in your kitchen. Lack of rent is the main advantage this method business.

To do this, you will need a roomy refrigerator, a food processor, plastic utensils and the raw materials themselves. And according to the recipe, you can proceed to the manufacture of the first batch of the product. Of course there is currently great amount recipes. Let's give an example of one of them - milk ice cream with vanillin.

Required components: 1 liter of milk, 300 grams of sugar, 2 vanilla powder, 6 eggs.

Milk should be boiled with sugar. Add hot milk to beaten eggs, stir, and pour in a thin stream into boiling milk, stirring the mixture continuously. We make a low fire and whisk until weak bubbles. Cool, stir and add vanilla. Pour into molds and put in the freezer for 3-4 hours.

Ice cream production business plan

Equipment and premises

To accommodate production capacity room needed with total area from 150m 2 , where lines for the production of ice cream and packaging, refrigeration equipment will be located.

This room should be electrified, and water supply and sewerage should be carried out in it. For transport - a convenient entrance.

We will purchase a production line with a capacity of 250 kilograms per shift, which consists of:

• component mixer - 350,000 rubles;
• filter - 25,000 rubles;
• oil melter (butter and coconut) - 195,000 rubles;
• homogenizer - 80,000 rubles;
• pasteurizer - 400,000 rubles;
• containers for ripening the final product - 400,000 rubles.
• shutoff valves - 200,000 rubles;
• pumps 3 pieces - 200,000 rubles;
• freezer - 900,000 rubles.

The total cost of such a line will cost 2,750,000 rubles.

In addition, it is necessary to purchase equipment for packaging the produced ice cream - 600,000 rubles.

And for storage - 1 refrigerator for 110,000 rubles.

The total amount of capital costs is 3,460,000 rubles.

Working capital (costs of raw materials and their delivery) - 450,000 monthly.

The average monthly rent will be 30,000 rubles (360,000 rubles per year).

Utility bills - 10,000 rubles each month (for a year - 120,000 rubles).

Prepare a package of documents (for registration entrepreneurial activity or organization of an enterprise) - 50,000 rubles.

Total - 200,000 rubles.

Recruiting staff

Minimum number of staff 6 people:

• technologist - 30,000 rubles;
• production manager - 25,000 rubles;
• head of the sales department - 25,000 rubles;
• 2 workers - 15,000 rubles each;
• loader - 10,000 rubles.

The annual wage fund will be 1,440,000 rubles.

Let's calculate the annual profit

The average cost of 1 kilogram of ice cream is 250 rubles/kg.

Released products - 250 kg. x 22 working days = 5500 kg. x 250 rubles / kg = 1,375,000 rubles, and for the year, respectively - 16,500,000 rubles.

Gross annual profit (revenue-cost) - 11,100,000 rubles.

General expenses (capital + operating costs) - 1,920,000 rubles.

Profit before tax (gross profit - total expenses) = 9,180,000 rubles.

Profit after payment of a single tax (15%) - 7,803,000 rubles. This will be the net profit.

Profitability (net profit/revenue) will be 47.3%.

Sales of finished products

It is important not only to make ice cream, but also to be able to sell it. Due to the low cost, the trade margin is sometimes more than 50%. Therefore, the ability to create a commodity-selling network practically guarantees impressive profits.

The most important thing is to choose the right point for implementation. Appetizing appearance is also important.

You can supply finished products through wholesalers or supermarket chains. Also, a good option is to sell finished products through your own sales representative, who will personally cooperate not only with large stores, but also with small ones.

For students of universities and food-oriented technical schools, excursions can be arranged with a detailed visual demonstration of the entire hardware circuit.

To sell soft ice cream, you can put a point of sale in the most crowded place - a park, supermarket, market, etc. The main advantage of such a product is wastelessness. After the end of the working day, the remaining ice cream can simply be drained into a bowl and put in the refrigerator. And in the morning - re-fill the mixture into the freezer, and in a few minutes start trading with renewed vigor.

Homemade ice cream can be supplied in bulk to cafes and restaurants. First you need to make a small trial batch and dilute it for testing at potential places of sale. Surely there will be more than one institution that wishes to conclude a supply contract with you.

Advertising will also help increase sales. In the absence of the required amount to create an advertising video, you can limit yourself to an ad in a local newspaper. Promotions and discounts at the very beginning of business activities will help the business quickly pay off and bring only positive results.