Business ideas
"Sweet" business: production of dragee candies
Sugar confectionery products are always in high demand. Various types of sweets, chocolate, toffee, marmalade, halva, marshmallow, etc. are an invariable addition to any tea drinking and a favorite delicacy of adults and children. Dragee occupies not the last place in terms of consumption in this list.
Dragee is a variety of small-sized round or oval-shaped candies, which consist of a body and molasses. As a body for these types of sweets, they can use both candy masses (for example, caramel), and kernels of nuts (hazelnuts, walnuts, cashews, almonds, etc.), dried and alcohol-based berries (raisins, strawberries, candied fruits), apple mashed potatoes, etc. Rolling is of two main types - sugar and chocolate. In any case, it is a rather thick layer of powdered sugar or powdered sugar with the addition of cocoa powder, cemented by a watering sugar syrup.
What is needed for the production of dragee candies
The assortment of dragees is quite wide and includes over a hundred different types of confectionery. Depending on the type of body, the following types of dragees are distinguished: fondant ("Sea stones"), liqueur ("October"), jelly ("Renclode"), caramel-based ("Milk"), nut ("Peanuts in sugar"), sugar ("Mint", "Tsvetnoy peas"), fruit and berry ("Raisins in chocolate"), with corn sticks ("Air"), concentrate from tea raw materials ("Tea"). A type of dragee is also cranberry in sugar.
The great advantage of this product is that, due to its compact form, dragees are bought not only for tea, like many other sugar products, but also in order to enjoy themselves between meals. The dragee business is considered highly profitable and profitable due to the high demand for such products, the availability of raw materials and the low cost of equipment.
In order to organize the production of dragees, it is necessary to find a suitable room that will meet all sanitary and hygienic standards, purchase special equipment, conclude contracts with suppliers of raw materials, certify production and products, and, finally, organize its sales.
The production of dragees is quite simple, so the line for its production includes a small number of pieces of equipment - a micromill, a digester, a dragee drum, a sugar sifter, and a packaging machine. The productivity of such a line is about 100 kg of products per hour, the power consumption is 30 kW. Three people are enough to service it, and the cost of the equipment does not exceed 250 thousand rubles. All components of the line can be located on an area of 30 sq. meters.
However, you can get by with even smaller investments and to start with only a dragee machine (the minimum cost is from 70 thousand rubles) and the simplest micromill with a capacity of up to 10 kg of products per hour, which will cost 17-20 thousand rubles. Then, as production expands and profits increase, you can buy all the rest of the equipment you need. Of course, with such a minimum of equipment, you will not be able to produce large volumes of dragees, but you will quickly establish its sales.
Dragee production technology involves several main stages:
preparation of raw materials,
preparation of molding material,
preparation of the body (the base of the dragee),
pelleting the body,
glossing,
packing and packaging.
Sugar, molasses, milk, fruit and berry puree, nuts, as well as various additives, including honey, fats, cocoa powder, food acids, essences, dyes, vegetable oils, fruit supplies are used as raw materials for the manufacture of these confectionery products.
Corn or potato starch is used as a molding material. And to obtain a shiny surface, beeswax or paraffin is used. Of course, all raw materials and auxiliary materials used in production, as well as aromatic, coloring and foaming substances must comply with the requirements of current standards or technical specifications, be approved for use by the Ministry of Health.
Raw materials for making dragee candies
The main raw material for making sweet dragees is powdered sugar, which is obtained by grinding granulated sugar. Before starting production, all bulk raw materials, including sugar, starch and flour, are sieved and passed through magnetic traps. Raw materials in liquid form are passed through filters to remove impurities. All types of solid fats, including butter, confectionery fat and margarine, are melted and also strained.
Fruit and berry or apple puree, used as a filler, is wiped on rubbing machines or (in small-scale production) manually on sieves. Raisins are specially processed. It is preliminarily thoroughly washed in running water, cleaned of stalks and mechanical impurities, and then dried on mesh frames at a temperature of about 75-80 degrees Celsius in t