home Accounting Pasta business at home. Opening of a pasta factory (mini-factory)

Pasta business at home. Opening of a pasta factory (mini-factory)

The demand for pasta is constant, so producing these products is quite profitable. As in any business, regulation of production causes difficulties. You need to select the appropriate premises, purchase quality equipment and raw materials, consider hiring qualified workers.

Beginners can start by opening a small single production line, purchasing domestic or foreign equipment. But when choosing, take into account the power of the units, productivity per hour, and cost. It is equally important to establish sales markets already finished products.

Necessary equipment for making pasta

The production of pasta is not complete without an automatic line. You may prefer inexpensive, budget options for lines with average power and production capacity of up to 150 kg/hour. But even with the most simplified manufacturing process, it is not possible to organize the purchase and installation of technological equipment.

Main types:

vacuum dispenser for dividing the initial raw materials into doses;
pneumatic conveyor loader for feeding products from the automatic press to the conveyor dryer;
conveyor dryer for drying finished products by feeding high temperatures and the required humidity;
timer to monitor the time the products stay in the unit;
a press machine for dough production, equipped with a vacuum hopper to remove air bubbles from the total mass;
flour sifter for removing foreign particles and impurities from flour;
storage bunker for storing finished products;
bag holder with a packaging mechanism for packing products into bags and unloading into storage bins;
matrices for giving required forms pasta, taking into account the varieties of products.

Special attention should be paid to the production room (workshop) for placing the line. The premises must be dry, heated and ventilated with all utilities connected. Approximate area – 150 m2. Separate premises will be required for storing raw materials and finished products. Beginners can rent with a monthly payment of 15,000 rubles. and making utility payments up to 10,000 rubles.

Rating of manufacturers of quality inexpensive lines

Makis Ural;
Real Past.

Makis Ural of Soviet production with the ability to carry out any technological processes. This is a fully equipped mini-line with a productivity of up to 90 km/h, consisting of:

BID from Russian manufacturers with the ability to process flour of any grinding, but will additionally require the purchase of a filling machine and matrix.

Real Past from Italian manufacturers with a power of 500–600 km/h and the ability to produce non-standard types of pasta (lasagna, beshbarmak).

Characteristics of the PMI 02 production line

To begin with, experts advise purchasing a production line type PMI 02 with the following equipment:

drying cabinets (2 pcs.);
hopper press for mixing, shaping, cutting and drying products.

The line is suitable for working with coarse and soft flour, as well as carrying out step-by-step technological process: kneading, shaping, drying products. In addition to the unit, replaceable dies will be required with the ability to produce different forms of pasta and take into account national preferences.

The operation of the bunker press is carried out completely autonomously, which makes it possible to manufacture products in accordance with all GOST requirements. To the main technical specifications production line type PMI 02 should include:

What to choose?

When purchasing equipment for the production of pasta Russian entrepreneurs give greater preference to Russian, Chinese and Italian manufacturers:

Italian equipment with a line capacity of 250 kg/hour is expensive, but it is possible to produce elite varieties of pasta;
Russian models with a productivity of 250 kg/hour are reliable, inexpensive and acceptable for purchase by beginners in business;
Chinese analogues with a productivity of 200 kg/hour are low in cost and have proven their effectiveness in operation.

All equipment lines are fully automated. But if there is a shortage of budget, it is possible as an option to purchase used equipment from Russian manufacturers, who promise to have a variety of spare parts and parts in stock in case of breakdown of one or another unit.

Cost of equipment

According to entrepreneurs, it is enough to have a capital of 450–500 thousand rubles to achieve success in the pasta production business by purchasing the initial equipment in full and starting production.

The production of pasta requires the purchase of exclusively special equipment. To open a small mini-workshop, an inexpensive line with a productivity of up to 150 kg of products per hour would be appropriate. Cost – $800,000.

If you need more powerful units, they will cost more – up to $24,000. Separately and taking into account the range of products, you need to purchase matrices - $50–70 per 1 piece. Taking into account rapid wear and the need for replacement, it is enough to have 5–6 varieties of matrix shapes. It is advisable to have molds in stock and purchase 2-3 additional identical molds at a time.

When purchasing an entire line for the production of pasta in the form of a plant, including almost all technological processes, the price will be approximately $27–28 thousand.

Matiz line - 300,000 rubles;
Italian equipment with production output up to 250 kg/h – $80,100 thousand;
used units from Russian manufacturers – $83,000–120,000, from Chinese manufacturers – $180–200 thousand.

Cost of individual production units

Approximate prices for individual species equipment:

drying cabinet – 32,000 rub.;
pasta press – 160–180 thousand rubles;
flour sifter – 8000 RUR;
kneading dough - 25,000 rubles;
pasta press – 160,000 rubles;
packaging machine – 60–70 thousand rubles.

On average, the cost of a fully equipped line with a productivity of up to 100 kg/hour will be required in the amount of 300–500 thousand rubles. with the ability to produce over 500 items (shells, spirals, spaghetti).

Today, domestic and foreign manufacturers offer equipment with the ability to perform almost any operation in a complex.

Unlike imported equipment, you can purchase domestic analogues 2–3 times cheaper. Moreover, the provided assortment involves choosing units that are acceptable in price, performance and quality.

You can always select spare parts for Russian equipment and carry out repairs in as soon as possible or buy a used line from Russian manufacturers.

Mini line price

If you want to open a small cafe or restaurant, you can purchase inexpensive models in the form of machines for making pasta at home. These are compact, inexpensive models equipped with a dough mixer for forming dough and are suitable for opening home business. It is enough to purchase 1 professional dough forming machine costing $30,000. To prepare delicious dough and use the best recipes in the production of pasta, you must have in stock nozzles of different shapes and sizes.

The production process requires a competent and organized approach. Investing once cash, payback – 1 year. The profitability is quite high. But the disadvantage of pasta production is a lot of competition that will have to be overcome at the initial stage. It is important to decide on the sale of finished products at the stage of planning the development of your business and developing a business plan.

Selecting a room
- - - Similar business ideas:

A little about pasta

Today in Russia it continues economic crisis. Demand for pasta has increased in almost all market segments. This change is due to the following factors:

Pasta is a product that can be stored for a long time. It can be purchased for future use in anticipation of a worsening economic situation.
Pasta is a relatively inexpensive product. The main ingredient is flour. Many domestic representatives Agriculture are engaged in the production of flour.
Pasta does not rise in price as much as other products.

For entrepreneurs there are 3 promising directions business:

work in the “economy” segment, which accounts for 30% of the market;
work in the middle segment (this is the most popular group of goods among buyers, accounting for about 60-65% of products);
work in the premium class (the smallest group, accounting for 5-9% of the market).

An undoubted advantage for businessmen is the relatively simple technology for producing pasta. Many entrepreneurs choose this industry also because the level of profitability is quite high, and the investment pays off faster than in many other production segments. Businessmen prefer to engage in pasta production as it is a stable industry. The demand for these products is not decreasing, but growing every year. In total, pasta accounts for 9% of the Russian diet in usual time. In moments of crisis, it is pasta that becomes a “strategic” product. People in difficult times choose them because:

they have an affordable price;
they are easy to prepare;
they make an excellent and satisfying side dish.

About the level of competition and the largest domestic producers

Today, the largest producers of pasta in Russia are the following companies:

“Extra M” (they are representatives of such brands as “Znatnye”, “Extra M”, “Saomi” and De Cecco, which was previously called “The First Pasta Company”);
"Makfa";
"SI Group" or "Infolink" earlier (represents such brands as "Pasta Zara", "Shebekenskie", "Maltagliati");
"Altan" (Granulino brand);
"Rollton".

These largest producers today it accounts for more than 60% of the pasta market volume. In total, this segment has about 200 players, including small entrepreneurs. Domestic consumers give preference to products in the middle price segment (about 70-80% of the population). At the same time, they pay little attention to brand awareness. But their loyalty can be developed due to the low cost and High Quality products. The lowest level of competition is observed in the premium segment. The main rivals there are foreign manufacturers. But there is a positive trend here - in Lately volume of imported pasta per Russian market has seriously declined. In this segment there is quick payback, despite high level initial investment. But during a crisis, this industry suffers the most. But in the middle price segment, competition is very high; it will be very difficult for a businessman to fight with other manufacturers. Perhaps the most attractive part of the market for businessmen is the lower price segment. Its share is growing rapidly, partially displacing middle-class products.

Which tax system to choose

Before starting pasta production, you must register. In this case, you can choose one of the following organizational and legal norms:

open Joint-Stock Company(JSC);
society with limited liability(OOO);
PBOYUL.

The latter is the most dangerous from a financial point of view, since the owner risks not only the funds invested in the business, but also his personal ones.

OKVED code for the production of pasta

When registering, you will need to indicate the OKVED code. In this case it will be 15.85 - making pasta.

How much money do you need to invest to open a pasta production?

To open own production the entrepreneur will have to spend funds on the following expense items:

registration of a legal entity (about 5 thousand rubles);
purchase of equipment (from 300 thousand rubles)
carrying out repairs in the premises (installation of ventilation, bringing into compliance with all sanitary standards, 50 thousand rubles);
purchase of furniture (60 thousand rubles);
advertising, promotion of the enterprise, development of branded packaging (from 45 thousand rubles);
purchase of raw materials for the production of the first batch (50 thousand rubles, including packaging for the goods).

Thus, the initial costs will be: 510 thousand rubles.

Selecting a room

It is very important not only to register your business, but also to select for work in advance suitable premises. When choosing a place, you need to focus on compliance with sanitary standards and total area. Pasta production can be opened on 200 m2. In this case, the following workshops must function at the enterprise:

Production Line;
stock;
office for administration.

The latter can be opened in a separate room, but this will be less profitable for the entrepreneur.

Permission to open an enterprise

Before starting work, it is necessary to obtain a certificate from the SES on the compliance of the premises with existing standards and requirements.

What equipment to choose for the production of pasta

To produce pasta you will need specialized equipment. Usually they buy ready-to-use installations right away. An entrepreneur will need to buy:

flour sifter (special automatic);
pasta press machine;
filling and packaging machine;
drying cabinet;
dough mixer

It is best to work with manufacturers who can provide a production line ready to go. The ideal option would be when the supplier also delivers and configures the equipment. Another advantage of this interaction is that the entrepreneur receives a guarantee for the production line. He will be able to repair broken devices for free. Today, many businessmen make a choice between domestic, Chinese and Italian manufacturers. The latter offer more expensive equipment, while guarantee period service and performance production lines much higher. Comparing the cost of domestic and Italian manufacturers, we can talk about a difference of 4-5 times. So, a domestic line will cost 0.3-0.6 million rubles. Italian equipment costs 1.2-1.5 million rubles. Small pasta producers are choosing domestic suppliers. Their equipment can cook about 150 various types pasta, while up to 200 kg of products can be made per hour. This is quite enough for small production.

Calculation of financial and economic indicators

The list of costs will include the following cost items:

rent - 20 thousand rubles;
Payroll (workers, technologist, storekeeper) - 65 thousand rubles;
raw materials, packaging - 50 thousand rubles;
transport costs - 10 thousand rubles.

The total cost will be about 145 thousand rubles. The approximate income from the sale of products is 190 thousand rubles. Net profit excluding tax will be: 190 - 145 = 45 thousand rubles. Net profit minus tax is 36 thousand rubles. From the data obtained, you can calculate other financial indicators:

How much can you earn making pasta?

Profitability: 45/145*100% = 31.03%. The normal level of profitability varies from 8 to 25%. Therefore, working with pasta is very profitable. Payback: 510/45 = 11.33. Therefore, after 12 months, the pasta production enterprise will be able to pay for itself in full. After this time, the businessman will begin to receive returns from the enterprise.

Step-by-step plan for starting a pasta business

Since competition in the pasta business is very high, you need to start by drawing up a clear business plan. You will need to not only decide on the premises, equipment, staffing and assortment, but also calculate costs and profitability, as well as calculate all possible risks.

What documents are needed to open a pasta production business?

To organize a business, you must obtain permission from the SES, environmental service, and local administration. After launching the enterprise, you must also receive a certificate of product compliance with GOST.

Which tax system to choose for registering a pasta production business

It is better to choose the simplified taxation system. Many entrepreneurs resort to it, as it is the most convenient for doing business. There is no need to pay additional taxes, such as VAT.

Pasta production technology

Different pasta products use different recipes and production technologies. However, there are basic steps that need to be taken into account in order to select the right equipment. They include: sifting the flour, loading it into a dough mixer with the rest of the ingredients, compacting the dough with a screw and shaping it, blowing it with a fan, slicing it, drying it in an oven, holding it in a cardboard container and packaging it. You can find information about the pasta production line here.

Pasta is a frequent guest on the dinner table. They are useful product, containing vitamins gr. B, fiber, protein and carbohydrates. Today, not only pasta from foreign, but also from domestic producers is in demand.

In the recent past, the number of pasta manufacturers has increased dramatically. Everyone was attracted by the fact that the equipment was not too expensive, and the sales market was large. Experts predicted the possibility of overproduction.

Today this market segment has been stabilized. If you want to start a pasta production workshop, all conditions have been created to make a profit. You just need to take into account the competition and carefully think through your business plan.

Types of pasta

When organizing your own production, you need to take care of the range of products. Modern special equipment allows us to produce pasta of different composition, shape and color.

All types of pasta are classified according to GOST 875-69.

Grouping is done by:

type of flour (highest, first, second);
shape (tubular, ribbon- and filament-shaped);
length (short - up to 15 cm, long - 15-50 cm).

Additionally, there are fillings for soups, skeins, nests and instant pasta.

A wide range will not lead to losses, since the technology for making pasta is the same.

Plus, modern production When using vacuum technology, it allows the production of glassy and transparent pasta. Their advantage is that they do not stick together and hold their shape well after cooking.

Business plan.

The cost of pasta directly depends on the quality of the raw materials used. According to Russian standards, pasta is divided into groups.

Category A– the product is made from durum wheat flour (Triticum durum) I, II and premium grades.
Group B– products made from soft wheat flour (Triticum aestivum) of the highest and first grade.
Category B– pasta made from wheat flour for baking first and highest grade bread.

Group B is presented on the market as economy class and such pasta is sold by weight. Category B is packaged products of average price.

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Category A pasta is divided into types: “medium plus” made from durum wheat and “premium class” – pasta in Italian packaging brands or domestic manufacturers who work according to Italian standards.

When purchasing raw materials for making pasta, it is worth considering that middle-class products will be most in demand. The consumer will always give preference to a high-quality, but not too expensive product.

Stages of creating a manufacturing business

In order to start producing finished products, you will need to resolve some organizational issues.

Having previously selected the form, register as a subject entrepreneurial activity. The production of pasta should be registered under the OKVED code: 15.85.
Find a room. There are no extraordinary demands placed on the workshop. The main thing is that there is enough space for installing machines. Attention should be paid to warehouses. Raw materials and manufactured products will be stored here. For a warehouse, a dry room with an area of at least 90 m² is best suited. After renting a room or purchasing it, it is advisable to carry out renovations in the building.
Collect all necessary documentation. Before launching a pasta production line, you need to obtain a certificate from the SES, that is, permission to operate the premises for the purpose of producing food products.

To the territory of the planned production workshop Representatives of executive authorities, fire protection and environmental services should also leave. They study the production conditions and, if they meet the established standards, issue permits to conduct activities.

There are the following types of production lines:

national team;
semi-automatic – production flow with regulation;
full cycle automated conveyor.

If funds are available, it is better to install an automatic conveyor line. It can be operated by one person.

If funds do not allow you to purchase expensive equipment, you can buy all the components separately, choosing economical options.

All units must be certified. After the line is launched, a test batch of products should be produced.

A modern technological line for the production of pasta includes:

dispensers for bulk substances and liquid ingredients;
flour sifter;
pasta molds;
cabinet for drying products;
packaging machine for packaging.

The cost of a low-capacity line (up to 150 kg/hour) today ranges from 1,500,000 to 1,800,000 rubles. Used equipment can be bought for 800-900 thousand rubles.

High-performance lines will cost approximately 6-7 million rubles. However, if sales channels are not established at the initial stage of launching production, they may remain idle.

If you don’t have enough money even to purchase a mini-workshop, you can get a machine for making pasta. Its cost is 3-5 thousand rubles. Such a household unit will allow you to make both long and short pasta.

The scale here is, of course, small, but the profit from products sold will.

The lines “Markiz-Ural” (Russia) and “BID” (Ukraine) are considered to be of the highest quality in the production of pasta.

For the first one, however, you will have to purchase press dies, components (pipes, pumps, etc.) and a packaging machine.

"BID" is fully automated, so it can work around the clock. The production volumes of both lines are 150 kg/hour.

Pasta production line.

Those businessmen who have the means can install Realpast equipment (Italy). approximate cost such a line costs 3.5-4.5 million rubles. Its advantage is that you can make pasta non-standard forms(up to 500 species).

We select personnel

Hiring employees is one of the components of a business program.

To start the production process you will need:

manager (dealt with sales organization, administrative issues, marketing and logistics);
technologist (the main worker on whom the taste and quality of products depend);
accountant;
1-2 workers;
driver.

Each employee must perform their functions efficiently and strictly adhere to the work schedule.

Main stages of pasta production

A significant advantage of pasta making is the simplicity of technological production.

The main stages of making pasta are as follows:

The pasta production process is described in detail in this video:

Sales of products

Pasta is in demand among both adults and children. A significant consumer part is catering establishments and canteens educational institutions.

– see the link for production details.

Finished products are also sold through the following sales channels:

cafes and restaurants;
mini and supermarkets;
wholesale distributors;
municipal institutions.

Cash costs and payback

to purchase equipment you will need about 1 million rubles;
for the purchase of basic raw materials - 50 thousand rubles;
renting premises and completing documentation will cost 100 thousand rubles;
purchasing furniture and computer equipment will require about 100 thousand rubles;
advertising events – 30 thousand rubles;
transportation costs – 100 thousand rubles;
legal services – up to 50 thousand rubles.
additional cash expenses – up to 100 thousand rubles.

In addition, monthly you will need:

80 thousand rubles. - For wages(including taxes);
80 thousand rubles. – for renting premises;
10 thousand rubles. - on communal payments.

The business will pay off in about a year. Since during this period you can earn at least 3.5 million rubles from pasta. The profit received per unit of production will be 30-35 rubles.

As you can see, the technological process for making pasta is accessible even to beginners in the food industry.

However, when drawing up a business plan, choosing equipment and drawing up a pasta recipe, it is better to resort to the advice of a qualified technologist.

On store shelves you can see all sorts of pasta products. They occupy a considerable share of consumption in the daily human diet. A business related to the production of pasta is profitable in advance, without incurring difficulties with the process of its implementation.

This kind Food Industry requires compliance with sanitary conditions. This is due to the provision of sanitary certificates for working personnel, as well as the availability of documentation on the sanitary and hygienic condition of the premises.

The production of pasta is presented in the form of a mini-factory, which includes flour sifters, stabilizer bins, conveyors, and equipment designed for packaging finished pasta. Flour is used for production different varieties, as well as natural additives in the form of dyes and egg yolk.

Production technology

Let us consider in detail the technology of pasta production in all respects.

Range of products

Depending on the shape of pasta, they are divided into the following types: tubular, thread-like, ribbon-like and curly.

Tubular pasta, depending on the cross-sectional size, is divided into types: straws with a diameter of up to 4 mm; special diameter from 4.1 to 5.5 mm, ordinary diameter from 5.6 to 7 mm, amateur diameter more than 7 mm. The thickness of the tubular walls should be no more than 1.5 mm (up to 2 mm is allowed in an amount of no more than 5% of the mass of pasta in a packaging unit).

Tubular includes (Fig. 1): pasta - a tube with a straight cut, at least 15 cm long; horns - a curved or straight tube with a straight cut, 1.5 to 10 cm long; tube feathers with an oblique cut, length from 3 to 10 cm.

Figure 1: a – pasta, b – horns, c – feathers

Thread-like pasta (vermicelli) is divided into types according to its cross-sectional size (Fig. 2); cobweb (diameter no more than 0.8 mm); thin (diameter no more than 1.2 mm); ordinary (diameter no more than 1.5 mm); amateur (diameter no more than 3 mm).

Figure 2: Thread-like products. a – long, b – short-cut

Ribbon-shaped pasta (noodles) come in various names (Fig. 3): smooth or grooved, with straight, wavy or sawtooth edges, etc. Any width of noodles is allowed, but not less than 3 mm, its thickness should be no more than 2 mm .

Figure 3: Ribbon-shaped. a – long, b – short-cut

Figured pasta (Fig. 4) can be produced in any shape and size, but the maximum thickness of any part in the fracture should not exceed: for pressed 3 mm, for stamped - 1.5 mm.

Figure 4: Figured products - a - shells, b - scallops; c - stamped, d - curls, d - soup fillings

Depending on the length, pasta is divided into long (from 15 to 50 cm) and short (from 1.5 to 15 cm). Pasta is made only long; vermicelli and noodles, both long and short; horns, feathers, figured products - only short ones; according to the method of molding, short pasta products are divided into short-cut and stamped.

Main stages of production

The pasta production process consists of the following main operations:

Preparation of raw materials. The flour is sifted, separated from metal-magnetic impurities, heated (the temperature of the flour must be at least 10°C), different batches of flour are mixed based on the instructions of the factory laboratory.
Preparation of pasta dough. The water is heated to the desired temperature, the additives and flour are stirred. It all gets mixed up.
Dough pressing and shaping. This point is used to compact the kneaded dough, i.e. it must be turned into a homogeneous plastic dough mass. Forming is then carried out by pressing the dough through holes in a metal matrix.
Cutting raw products. The raw pasta pressed out of the matrix is cut into pieces and prepared for drying. When cutting, they begin to intensively blow air to obtain a dried crust on their surface. This is necessary so that the pasta does not stick.
Drying. The purpose of this stage is to consolidate the final shape and prevent the development of microorganisms. This process carried out at “elevated” temperatures.
Cooling of dried products. The process is designed to equalize the temperature of products with the temperature of the packaging. If they are not cooled, fogging of the packaging will occur and, as a result, a change in the mass of the product.
Rejection and packaging. Typically, boxes, boxes, paper bags, boxes and bags with bags are used as packaging.

Equipment for the production of pasta

We will not publish beautiful photographs of equipment for the production of pasta here, but instead we will consider in detail an example of a line.

Mini-line for the production of pasta “Makiz” / Photo www.teko-makiz.ru

1 – flour sifter, 2 – agitator, 3 – vacuum dispenser, 4 – automatic press, 5 – pneumatic conveyor-stacker, 6 – control panel, 7 – conveyor dryer, 8 – pneumatic conveyor-stacker, 9 – cooler, 10 – pneumatic conveyor, 11 – storage hopper, 12 – conveyor, 13 – hopper – feeder, 14 – conveyor – loader, 15 – automatic packaging machine.

Prices for lines for the production of pasta start from approximately 1,500,000 rubles. Typically, the minimum productivity of the cheapest ones is 100-150 kg per hour.

The pasta business is currently profitable investment capital. The demand for these products is constant, according to sociological research, 40% of Russians eat pasta three times a week. When organizing activities, not only an automated pasta line is important - production is a more complex process, it includes preparing the premises, selecting qualified personnel, choosing suppliers of high-quality raw materials, and effective marketing activities.

What you need to know about pasta?

Classic pasta is made from two main ingredients - flour and water. Depending on the quality of flour, there are different types of pasta:

Main ingredients for pasta

“A” - durum wheat;
“B” - soft flour (made from crushed wheat);
“B” is baking flour.

Products vary in shape:

long – from 14 cm;
short curly – up to 14 cm;
small soup products;
layers for baking.

To expand the range of pasta products, the company can improve the recipe by introducing new ingredients - eggs, mineral and vitamin supplements, new types of flour.

Organization of production

How to open a pasta production line? First you need to take care of production facilities. The workshop where the line will be located must be dry, heated, with a good ventilation system, and all utilities must be connected. The production area must be at least 100 m2, it is necessary to provide premises for an office and household rooms, as well as a warehouse for raw materials and finished products. If not own premises, it would be advisable to rent rather than purchase a new one, Monthly payment will be 15 thousand rubles, utility bills - 15 thousand rubles.

To service the line, two workers and a chief technologist will be needed, in addition, a loader, storekeeper, manager and driver will be needed. With a small production volume, you can combine vacancies. The monthly wage fund, when working 22 days in one shift, will be 60 thousand rubles.

The basic recipe for classic pasta will require premium or first grade flour, depending on the class of product. Raw material consumption rates per 1 kg finished products are 0.950 kg. Wholesale price flour - 12 rubles per kilogram, respectively, the cost of production will be 11.40 rubles, excluding the cost of water. It is advisable to use purified water; to do this, install industrial filters, then the cost of water will be included in utilities.

Equipment for the production of

The main component of the technological process is an automatic pasta production line. The cost of its acquisition constitutes a large share of all investments. Both domestic and foreign manufacturers are represented on the Russian market. Most in demand uses Italian equipment (Realpast), but it is also the most expensive; a cheaper analogue is Chinese-made lines (Milltech). Domestic ones are in no way inferior to foreign competitors; the Makis line of the Ural Machine-Building Plant has proven itself to be excellent.

Components of the Makiz pasta mini-line:

Flour sifter

A flour sifter is necessary to remove impurities, accidentally introduced foreign bodies and metal particles. Characteristics:

The press machine is used to make dough. It is equipped with a vacuum hopper for mixing ingredients, thanks to which air bubbles are removed from the mass, which further improves the taste and structural qualities of the finished products. Characteristics:

power – 14 kW;
productivity – 240 kg/h;
electricity – 380 V;
dimensions – 1860*1950*750 mm;
weight – 550 kg.

A pneumatic conveyor is a device for transferring products from a press machine to a conveyor dryer, an integral mechanism of a pasta production line.

Mini line for the production of pasta

The conveyor dryer carries out high-temperature drying of products. This unit has automated system control, which maintains the required humidity, temperature, and controls the residence time of products in the dryer. Characteristics:

power -84 kW;
electricity – 380 V;
productivity – 200 kg/h;
dimensions – 1500*1300*6400 mm.

The storage hopper is designed for collection and temporary storage of finished products; its volume is 1000 kg.

The bag holder is part of the packaging mechanism - it packs products into paper bags, unloading the storage hopper.

The price of the line for the production of Makiz pasta is 350 thousand rubles.

Economic benefits of production

Payback is the main issue in deciding to organize production, since any entrepreneur is interested in making a profit. Net profit is obtained by subtracting production costs and fixed costs from gross revenue.

Cost calculation: 100 kg of finished products per day, 22 working days per month, cost of raw materials for 1 kg - 11.40 rubles. 11.40*100*22 = 25080 rubles

Fixed costs:

The total cost of production is 131,080 rubles.

Gross revenue: the price of 1 kg of pasta is 32 rubles, per month it turns out 72 * 100 * 22 = 158,400 rubles.

Profit – 158,400 – 131,080 = 27,320 rubles.

It will take one year to fully recoup the cost of a pasta production line. And if you organize work in two shifts, then desired results can be achieved in six months.