Opening of a workshop for the production of butter. How to make an oil with a rich taste and pleasant aroma

Butter is a high-calorie product with a pleasant taste and aroma. It is produced from the cream of cow or buffalo milk.

There are two oil production method:

1. churning of medium-fat cream (35–38%) in oil producers;
2. conversion of high-fat cream (82.5–83%) to butter.

The milk received by the organization is separated in order to obtain cream.

Technological scheme of oil production churning method is as follows: sorting and preparation of cream -> pasteurization -> cooling and ripening of cream -> churning cream into butter grains –» washing and mechanical processing of butter grains -> packaging and packaging of butter.

Cream is sorted by organoleptic characteristics and acidity, normalized by fat content and pasteurized at a temperature of +85…95 °C.

After pasteurization, the cream is immediately chilled. At a cream temperature of +1 ... 3 ° C - the duration of ripening in summer is 2 hours, in winter - 1 hour, at a cream temperature of +4 ... 8 ° C - the duration of ripening in summer is 4 hours, in winter - 2 hours.

According to the given production mode, part of the cream is used for churning (to obtain sweet butter), part for maturation, i.e. cooling of cream with added starter cultures to the fermentation temperature (for sour-butter).

The fermentation of the cream, depending on the temperature, lasts 14–16 hours. In the first 3 hours, the cream is stirred every hour, and then they are left alone. The end of fermentation is determined by the increase in acidity up to 65 °T in summer and 80–85 °T in winter.

Long-term pasteurization baths are also used for cooling and maturation. With the rapid cooling of fermented cream to +5 ... 6 ° C, the ripening process can be reduced to 6-8 hours. During the ripening process, 40-50% of milk fat hardens.

Used to make oil batch butter makers, in which cream is churned, i.e. obtaining oil grain and buttermilk, processing the resulting oil.

Churning under correctly chosen conditions should continue in oil refineries for 50–70 minutes and end when an oil grain of 3–5 mm is obtained. The size of the butter grain determines its ability to retain buttermilk.

In order to increase the stability and lengthen the shelf life of the oil, the resulting oil grain is subjected to a double washing with water, after removing the buttermilk from the oil maker. The temperature of the wash water should be equal to the temperature of the buttermilk, and during the second wash it should be 1–2 °C lower.

The purpose of oil processing is to obtain a homogeneous consistency with the required moisture content, evenly distributed in the oil. The degree of dispersion of moisture in the oil depends on the duration of the revolutions of the oil maker. The moisture content of the oil must not exceed 14%. The oil should look dry.

Work more efficiently continuous oil makers. Cream with a fat content of 38–42% is churned in a butter maker. Ripened cream enters the regulating receiving tank, and from there into the beater cylinder, which is a stainless steel drum with a jacket and cold water circulation. A stirrer rotates at high speed in the cylinder, which whips the cream into a butter grain in 20-30 seconds.

Butter grain, together with buttermilk, enters a screw-type processing cylinder, consisting of several chambers: for separating buttermilk, for washing and processing oil.

In the first chamber, the oil grain is separated from the buttermilk using augers, which flows through the filter into the buttermilk outlet siphon, then the grain is sent to the oil washing chamber, where it is washed with a jet of cold water (+3 ... 5 ° C) supplied under high pressure, and at the same time loosened.

The oil is then pushed by augers into a vacuum chamber where the water is removed. The finished oil in the form of a continuous rectangular belt is pushed out of the oil maker by a screw through a conical nozzle and sent to the machine for packing into boxes or packs. In the manufacture of amateur oil, flushing is not carried out.

In-line method butter is produced on three main devices– pasteurizer, separator and oil former:

Installation diagram for butter production

1 - tank with a jacket and a stirrer; 2 - dispersant; 3 - pump; 4 - tubular pasteurizer; 5 - three-cylinder oil former; 6 - oil filling machine

First, cream with a 35–40% fat content is produced from fresh milk. Then they are pasteurized at a temperature of +85 ... 86 ° C and above in a centrifugal pasteurizer and sent to a separator to obtain high-fat cream with a fat content of 83%.

The resulting high-fat cream is an emulsion of fat in water and does not have the structure of butter. To give such a structure, they are processed in special apparatus - oil formers.

Butter is absolutely deservedly considered one of the most popular and versatile products. Each housewife uses it with pleasure in the process of creating culinary masterpieces. Here we will talk about the butter production business, the line and equipment for it, see the technology and manufacturing methods on the video.

Oil types

There are a great many types of butter, similar in appearance, but different in taste and nutritional qualities. The main types of this product differ in fat content, moisture and taste. A kind of rating for the above parameters is as follows:

1. Ghee must contain at least 99% fat and no more than 0.7% moisture;
2. Vologda - 82.5% fat, 16% moisture;
3. Amateur - 78% fat, 20% moisture;
4. Peasant - 72.5% fat, 25% moisture;
5. Sandwich - 61.5% fat, 35% moisture;
6. Chocolate - 62% fat, 16% moisture, at least 18% sugar, at least 2.5% cocoa.

Butter business can be a very lucrative business.

Necessary equipment and raw materials

Butter production line consists of the following machines and machines:

1. separators;
2. Vacuum deodorizers;
3. Normalization baths;
4. Long-term pasteurization bath;
5. Oil formers of continuous action;
6. Homogenizer-plasticizer;
7. Pump;
8. Reservoir with a volume of 10 sq.m.

The prices for all this equipment for the production of butter depend on many factors and can vary significantly, here everyone chooses the best option for themselves. In order for the line to work with maximum efficiency, it is necessary to hire a technologist, foreman and workers.

Line for the production of butter P8-0LF-01 / Price from 2.5 million rubles

The packaging machine will cost another 300 thousand rubles.

The quality of butter directly depends on the quality of raw materials, it is not worth saving on it. Milk is better to buy fatter. When buying cream, the following criteria are taken into account:

1. Cream of the 1st grade - homogeneous consistency; sweetish, fresh taste; no protein flakes are formed during boiling.
2. Cream of the 2nd grade - there are lumps of butter; the taste is weakly expressed; flakes are formed during boiling.

For the production of 1 kg of butter with 82% fat content, 17 liters of milk with 5% fat content or 29 liters of milk with 3% fat content will be required. There is the possibility of introducing vegetable fats in order to make the product cheaper. Based on the foregoing, it is possible to calculate the profitability of the enterprise quite accurately.

Production technology - manufacturing methods

There are two main technologies for making butter: whipping cream and converting high-fat cream.

The method of whipping cream consists of several stages. The milk must be warmed up and driven through the separator. The resulting cream must be normalized to 35% fat, cleaned and deodorized. The next stage is pasteurization of cream at a temperature of 85 degrees. The cream cooled to 4-6 degrees is aged for 7-15 hours. Then they are placed in an oil former and beaten for about an hour in a drum at a speed of 30-40 revolutions per minute. The result should be butter grains and buttermilk, which is drained. After that, the oil grains are washed twice with cold water in the same drum at a speed of 10 rpm. Then the future butter is sprinkled with fine salt "Extra" and with the help of rollers and screws of the same butter former, one large piece of butter is created. After that, it remains only to cut and package. The whipping cream method is not very good for production in large quantities due to the significant time required for the whole process.

The method of converting high-fat cream can significantly reduce the production time. The milk mass is heated, passes through the separator and pasteurized in the same way as in the first method. Normalization occurs by adding pasteurized milk or buttermilk. The output humidity should be 15.8%. To give a richer smell and taste, the cream is subjected to a thermostating process. Next comes the oil former, mixing takes 180-200 seconds in summer, 140-160 seconds in winter, after which the oil is salted and crystallized. Ready, packaged oil should be kept for 3-5 days at a temperature of 5-15 degrees. Yellow saturated color is achieved by adding carotene, it should be no more than 0.1%.

In order to obtain chocolate butter, during the normalization of the cream, the fillers provided according to the recipe are added to the baths. According to the standards, the percentage of their content is as follows: Honey - 36%, syrups - 16%, fruit and berry fillers - 10%, vanillin is given at the rate of 15 grams per ton.

After adding all of the above ingredients, the cream is heated to 65-70 degrees and after twenty minutes they begin to process with a butter former.

Storage Requirements

Butter is stored at a temperature not higher than 3 ° C, humidity - not higher than 80%. Under such conditions, the implementation period is no more than 10 days after packing in parchment, 20 - in aluminum foil, 8 - in the same material with a net weight of 15-30 grams, 15 - in polymer cups. Butter can be stored for 90 days in a metal container.

Sales of finished products

In winter and spring, butter costs 10% more. The market for this product is unimaginably wide. In order to avoid problems with the sale of products, it is important to organize an advertising campaign smartly. Interesting packaging will also create a memorable, popular brand. But still, quality is the main trump card of any manufacturer of butter, in other things, like any other product.

Since oil is an everyday product for many people, it is therefore important what is butter production technology. Butter is a rather valuable product where milk fat is concentrated. It must necessarily satisfy certain requirements that relate to taste, product structure, consistency, and durability.

First of all, the quality of the butter produced depends on the quality of the raw materials used, where the butter production technology, compliance with all necessary sanitary regimes and its storage conditions are also of great importance.

Production technology regarding the manufacture of butter:

The first method involves the conversion of high-fat cream.
The second method is to churn cream, where the allowable percentage of fat should be 30-35 percent.

The second method is used in the production of small volumes of traditional butter among urban dairies.

Butter is made by the conversion method, which is used in all other types, which also includes varieties with fillers of any volume.

Technology for the production and release of butter using the churning method.

At the entrance, the product presents: MJ cream with 35 percent.

At the output, the product is: MJ butter, where the percentage of fat content can be in the range of 61-82.5 percent.

Butter production - main operations

Any factory for the production of butter implies a production process that is based on the following stages:

1. Milk intake.
2. Next, the separation of whole milk takes place, after which cream is obtained.
3. Normalization of the resulting cream for fat. Removal of possible odors and tastes.
4. Pasteurization of cream at a temperature of 85 degrees without exposure.
5. This is followed by low-temperature preparation of cream.
6. Whipping cream.

The production of butter involves the use of various structures on which the process of churning cream takes place, butter grains are washed, salting, and mechanical processing of butter is also carried out. For the implementation of these processes is used equipment that is necessary for the production of various butter.

As for the cream, before they enter the butter maker, they are filtered. The churn is filled with 50 percent cream of its total volume. The duration of whipping takes from forty to sixty minutes. The churning process ends after an oil grain of 3-5 mm in size is obtained.

7. Washing the oil grain.

Thanks to this process, butter has a greater shelf life. So, in the process of washing, the remains of buttermilk, which acts as a nutrient medium for many microorganisms, are removed. Wash water must be of potable quality.

8. Salting oil.

The production of butter includes a process such as salting the butter, due to which the butter has a high storage stability. The boiled salt is sifted and also calcined.

9. Mechanical processing of oil grains.

This procedure is carried out in order to combine disparate grains into a single layer of oil. Rollers or screws are used for mechanical processing of oil in oil producers.

10. Packaging of the product is carried out in parchment, corrugated boxes, as well as in cached foil.

Thermostating implies a certain process, where the production of butter in the first days (up to 5 days), after the butter is produced, it must be kept at temperatures up to 15 degrees. This is done in order to create favorable conditions for the final process of crystallization of the milk fat itself, in order to improve the structure and physical properties of the oil.

In the process of making butter, the technology of butter production must be maintained.

The food industry, despite some difficulties in organizing business here, is estimated by experts as one of the most promising. And a special place here is occupied by the oil and fat industry, namely butter. These products are in demand among consumers, it is possible to produce a wide range of them, and the technology for the production of butter is relatively simple - it's time to seriously think about organizing your own business. It will be difficult for a start-up manufacturer to run a high-capacity oil plant - rather large investments will be required. The best option is a mini-production of medium capacities, which provides the local market with products. An entrepreneur will have to think through a lot of details here, and therefore, one cannot do without a well-formed business plan. The pages of the document reflect the analysis of the consumer market and competition, the development of a specific technology and the selection of equipment for it, calculations of costs and possible income. So how to open a butter production in Russia?

Our business valuation:

Starting investments - from 2500000 rubles.

Market saturation is high.

The complexity of starting a business is 7/10.

What range of products can be offered to consumers?

In order to attract large incomes, an entrepreneur needs to diversify the assortment - and in this niche this is quite realistic. To begin with, for lack of extra funds, 2-5 types of oil are enough (including spreads). And in the future, as the popularity of the brand grows, you can think about expanding the product line.

Depending on the specific recipe, the output can be oil, which differs in moisture and fat content. The higher the percentage of moisture in the finished product, the less quality and taste it has. GOSTs do not classify such products as butter - these are margarines and spreads.

A mini butter plant can produce the following product names that are in demand among buyers:

• Peasant,
• Vologda,
• amateur,
• ghee,
• sour cream,
• sandwich,
• Chocolate.

To develop a product line, it is better to involve an experienced specialist in business.

In addition to the variety of names and composition of the product, it is possible to offer customers different packaging by weight and type of container. The most popular product is packaged in 250 g. Butter is packaged in paper or thick foil to reduce the cost of the process. And more expensive products are packaged in plastic containers.

Registration of the future enterprise

Long before the production of butter is launched, the enterprise will need to be registered. And even if it is planned to produce products according to specifications, it must be certified by Rospotrebnadzor. Supervisory authorities will assess the sanitary conditions in the workshop, evaluate the raw materials and the product itself for quality. And only after all the checks, the entrepreneur will be able to obtain a license to conduct his activities.

To enter the regional sales market, it is better to register the plant as an LLC. In the future, this will make it possible to conclude profitable contracts with wholesale buyers.

What raw materials will need to be purchased?

Whatever the production methods of the product, it is important to ensure that only high-quality raw materials enter the shop. Its input control in the workshop must be carried out by qualified specialists.

If possible, it is better to conclude contracts for the supply of raw materials with local farmers. In this way, the cost of oil production can be reduced.

The main raw material processed by the butter production line is cow's milk. To obtain other types of oil (walnut, honey, chocolate) at the output, a whole range of different ingredients is used - cocoa powder, honey, nuts. In addition, many manufacturers add artificial ingredients to the recipe - stabilizers, preservatives, dyes and flavor enhancers. But here it is important to understand that the more natural the product, the higher its cost on the market, which means that the profit received from its sale can be many times greater than in the case of sales of non-natural oil.

Butter technology

The methods of production used today in modern factories can vary. The methods are as follows - whipping cream, converting cream. Which one to choose will depend on the available finances. It is believed that whipping cream is a cheaper process. So, it is this technique that a novice entrepreneur should adopt.

Technological process of oil production

The technological scheme for obtaining butter by whipping can be represented as follows:

• Reception of milk.
• Making cream from milk.
• Cream pasteurization.
• Normalization of cream by fat content and, if required by the recipe, adding other ingredients to them.
• Whipping cream.
• Separation of butter from buttermilk.
• Molding and packaging of the finished product.

The buttermilk separated during the process can be used again in the production cycle - to normalize the cream to the required fat content.

Technical equipment of the future workshop

In order to produce products in the planned volume, the entrepreneur needs to buy equipment for the production of butter of a certain capacity. And even in the domestic market, due to the demand for the product, a wide selection of special machines and devices is presented. The price of equipment for the production of butter varies widely. And when choosing the necessary units, it is worth taking into account the planned sales volumes, since it is completely inexpedient to equip a “young” workshop with high-performance machines until sales are established.

The optimal productivity for a mini-workshop is 100-200 kg per shift.

Butter production line

The equipment of the line includes the following main machines:

• Tanks for storage of raw materials and "semi-finished products".
• Separator.
• Bath for normalization.
• Pasteurizer.
• Churn.
• Homogenizer.

For basic equipment, according to minimum estimates, you will have to spend ≈1,300,000 rubles. But besides the fact that you have to buy a butter churn for the production of butter, you should take care of purchasing some additional units - a filling and packaging machine and freezers for storing the resulting product. Industrial refrigerators are on the market, starting from 150,000 rubles. And the packaging equipment will require at least 350,000 rubles.

To accommodate all the necessary equipment, you will need a room with an area of ​​60-150 m 2. But do not forget that you need to allocate a certain area for warehouses and rooms for staff. Without their presence, the supervisory authorities will never give permission to conduct production activities.

Sales of butter

In order for the sale of butter to be carried out smoothly, it is important to establish contacts with wholesale buyers as soon as possible. But since the competition in this area is quite high, it will not be easy for a novice entrepreneur.

How to promote a new product on the market?

• Bright memorable label.
• Promotions and discounts.
• Only quality products.
• Advertising.
• Opening your own outlet.

Many of the marketing strategies for start-up entrepreneurs may not be affordable in terms of cost. Therefore, for a specific product and region, it is worth choosing the most appropriate schemes for promoting an enterprise.

Entrepreneurs very often do not pack butter in containers. Some of the product is sold directly from the shop by weight. This "economy option" can be adopted to develop consumer loyalty and develop a client base. And consumers will be happy to buy quality oil at a reduced price.

But supplying oil to large federal hypermarket chains, most likely, will not work in the first years of the operation of the workshop, since they impose increased requirements on manufacturers. Yes, and the shelves of large stores are quite expensive. Therefore, we first deliver the product:

• wholesale food warehouses,
• private shops,
• private buyers.

How profitable is the butter business?

The payback period of the planned venture will depend on the investments made, sales volumes and the price set for the oil. As practice shows, a butter churn and other equipment pays for itself after 1-2 years of operation on the market.

Capital expenditures include the following:

• Registration of an enterprise and obtaining all necessary permits - from 100,000 rubles.
• Technical equipment of the workshop - from 1,800,000 rubles.
• Preparation for the work of the premises - from 200,000 rubles.
• Purchase of raw materials - from 200,000 rubles.

To organize a mini-workshop, at least 2,400,000 rubles will be required.

As for the final profit. Then for calculations, let's take as an example an apparatus that gives an output of 150 kg of product each shift. It turns out that when working in 22 shifts per month, you can sell up to 3.5 tons of oil. Its average wholesale cost is ≈120-200 rubles/kg. With the full sale of products that the machine produces, you can have revenues of up to 700,000 rubles per month. To calculate the net profit that the entrepreneur himself will have, all variable costs for production should be deducted from this figure - renting premises, purchasing raw materials, paying taxes and utilities, and paying wages. On average, net profit is 50,000-100,000 rubles / month.

From this article, you will learn about all the nuances of opening an oil production business, as well as about investments and profits from this business.

Any entrepreneurial business begins with writing a business plan, which specifies the goals of creating a business, the necessary organizational measures, as well as the amount of investment, the expected profit.

A business plan for the production of butter is necessary for further management of the enterprise with minimal investment and maximum benefit.

It is often necessary for an entrepreneur looking for investors to develop and present a detailed business plan to potential investors. The business plan can provide an analysis of the profitability of the enterprise and its further development strategy.

Butter production equipment

First you need to select and buy equipment for the production of butter. The cost of the corresponding equipment directly depends on the scale of the manufactured products.. A small workshop can produce about 100-200 kg of product in one shift.

The butter production line is a technical complex necessary for the corresponding production. The production line for creating butter consists of:

• Separating machine;
• Pasteurizing equipment;
• Oil mill;
• Homogenizer;
• Bath in which the normalization process takes place;
• Containers for storing raw materials.

However, often an entrepreneur will need to purchase additional equipment - freezers for storage, as well as an apparatus for packaging and packaging products.

Butter production lines

There are a large number of complex lines on the market for the production of butter. The higher the productivity of the line, the higher its cost..

Here are some of the most requested specialized lines:

1. Production line P8-0LF-01 – price from $45,000, Molmash, Russia.
2. Oil production line A1-OLO-1 – OOO MNPP Tekhmo, Russia.
3. OLMas-Pro line – Protemol LLC Plant, Russia.

High-quality equipment can be purchased both in Russia and ordered from China.

Butter production technology

When implementing, the entrepreneur must understand the chosen area. Therefore, before starting a business to create butter, you need to know how butter is made and what is needed for this.

How is butter made in a factory? On the scale of a small workshop, butter is made in two ways. The main methods for the production of butter are churning cream, as well as the transformation of high-fat cream. The second method is the most commonly used and takes less time..

At the initial stage, when receiving and separating milk raw materials, these methods of butter production are indistinguishable from each other. Then the cream (fat content 35-45%) is pasteurized. After that, according to the chosen method, the technological process of butter production is carried out.

churning cream

Cream (pasteurized) goes through a cooling stage and is left until completely “ripened” at a certain temperature (2-8 degrees).

The rate at which a product "ripens" is directly related to how low the temperature was - the colder it is, the faster the raw material is ready for processing.

After “ripening”, the cream is poured into oil drums, where, by means of constant rotation, oil grains – fat crystals – appear in the raw material. After the formation of oil grains, the raw material is washed.

To keep the oil longer, calcined salt is placed in the mass. Then the raw material is squeezed out in rollers, where the mass turns into a homogeneous layer of finished oil.

In the production of sour cream butter after pasteurization, the mass is fermented, however, the remaining stages of butter production remain unchanged.

Heavy cream conversion

Butter manufacturing technology, in which cream is transformed, is based on thermochemical treatment. First, the fat cream is poured into the oil mill, in which the raw material thickens to the consistency of butter.

For several days, the raw material "ripens". The temperature at this stage is 12-16 degrees. The finished product must retain its shape at positive temperatures.

If this did not happen, then the temperature regime was violated during the manufacture. Also, the finished product should not crumble.

Raw materials for butter production

What is butter made from? The basis for the product are milk fats, which may contain various aromatic additives. Most often, the composition of butter includes cream from cow's milk. However, oil can be made from different types of raw materials:

• cream (cow's milk);
• cream (buffalo milk);
• cream (curd whey);
• mixture of milk plasma and fat;
• mixture of baked milk and plasma.

Should be remembered that milk for butter must necessarily have the appropriate quality, because the quality of the butter also depends on it.

Range

At the enterprises that create butter, several types of this product are usually produced. GOST R52969-2008“Butter” is a document by which the quality of the relevant product is verified, if it was made from milk.

If the composition of the product contains additives, then the quality is verified by GOST R52970-2008 Butter with fillers. According to these standards, it is determined how butter is made in production.

Varieties of butter

1. Traditional - with or without salt, sour cream or sweet cream. Fat content - 82.5%;
2. Peasant - fat content 72.5%;
3. Sandwich - fat content 62.5%;
4. Amateur - fat content 80%;
5. Tea - the permissible fat content is 45.5%;
6. Dessert (fat content 62%) with the addition of various ingredients (berries, fruits, coffee, etc.);
7. Honey - fat content 57% and 52%;
8. Delicacy (fat content 62% and 55%) with the addition of seafood, mushrooms, meat;
9. Snack (fat content 62% and 55%) with the addition of vegetables;
10. Chocolate (fat content is 62%).

Sales and advertising

The payback period of any is related to how successfully it was possible to organize the sale of goods. The product should attract the buyer not only with its quality, but also with bright packaging, advertising, etc. Ingredients of a good advertising campaign:

• bright packaging;
• installation of advertising paraphernalia (outdoor advertising, banners, etc.);
• holding promotions and tasting events in large stores;
• rental of a personal pavilion for the sale of products.

If the production of butter as a small business should bring an appropriate income, then when selling the goods, it is necessary to cooperate with wholesalers.

Required documents

Before you need to think about the scale of the sale. To open a butter mini-factory, in which, perhaps, only family members will be involved, it makes sense to register an individual business. If the entrepreneur has sufficient start-up capital, then you can open an LLC.

When registering, a fee is paid to the state, and the appropriate OKVED code is selected. This type of business corresponds to the code OKVED 10.51.2"Production of butter, ghee, butter paste, milk fat, spreads and melted vegetable mixtures".

The circuit must pass certification by inspection control, which will determine the quality of the product, the conformity of the product with the declared names. An inspection of related documents, a separate batch of goods, etc. is carried out. Then a license is obtained, which allows the production of the product to begin.

Necessary steps to start a business

1. LLC registration.
2. The reporting package template is filled out.
3. A complex of acts, conditions of production is being studied.
4. Creation of a business plan.
5. A room for the workshop is selected, equipment is purchased.
6. Certification procedure.

room

Since the creation and storage of butter in production requires certain conditions, it is necessary to take care of the choice and equipment of the premises. The room in which it is planned to create a workshop should be spacious enough - 60-150 m2.

However, it must be remembered that warehouses should be located in the room, as well as rooms for workers.

A mini workshop for the production of butter should be located in a non-basement room, with plumbing, hot and cold water, as well as sewerage. To ensure the safety of products in production, a minus temperature must be set.

The room should be well ventilated with air humidity up to 80%. The room is equipped with electrical wiring designed for 380 volts. Floors and walls should be tiled with easy-to-clean tiles.

Recruitment

Hired employees must be well aware of how butter is produced, what quality requirements apply, etc. For a 24-hour production process, three shifts of employees are required. Each shift should have two workers and one foreman.

First of all, you need to find a good technologist who knows firsthand how butter is made. The number of staff can be as follows - 4 workers, 1 technologist, 1 laboratory assistant, 1 director, as well as an employee responsible for sales and advertising.

To optimize business processes, it is possible to transfer bookkeeping to outsourcing. In this case, the entrepreneur can focus on doing business.

Expenses

The production of butter as is one of the most promising projects, since such a product is always bought under any conditions.

The payback period directly depends on the number of sales, the volume of investments, as well as the cost of products. First you need to calculate the cost of butter production.

• purchase of the line - about 45,000 dollars.
• installation and delivery of the line - $ 4,500.
• purchase of refrigeration equipment - about $ 9,000.
• purchase of a packaging machine - about $ 5,000.
• rent (taking into account that the fee is calculated at $ 2.5 per 1 m2) - from $ 150.
• salary of employees (8 people) - about $ 4,000.
• other expenses - $ 5,000.
• creating a stock of products - about $ 17,000.

In total, you need to invest about 89 thousand dollars in your business.

Profit

A medium-sized workshop can produce about 500 kg per day. The number of shifts per month can reach 22. If the cost for 1 kg of oil is $3, the revenue will be about $33,000. Accordingly, the percentage of profitability of such a business will be about 15%, and the payback period will be six months.