A wide range of ready-made sauces is produced by the industry. These include, first of all, mayonnaise sauce, which has gained great popularity among the population. This sauce is widely used in many cold dishes.

But, in addition to mayonnaise, there are also a number of sauces that are no less valuable in nutritional and gustatory terms. These are tomato, fruit and gourmet sauces.

The sauces produced by the industry are very diverse in their composition. Many sauces use seasonal ingredients that are not available during the rest of the year.

The richness of the recipe, the accuracy of its observance, the careful fulfillment of the prescriptions of technology, sanitary requirements provide each sauce with a special fine fine taste and beautiful appearance.

Industrial sauces are suitable for direct use with food, or they can be added to cooked food to enhance the flavor. They are produced in small or large packaging.

The storage of industrial sauces is fairly stable. An opened jar, a bottle can be stored for several days if it is closed again with a lid, cork and placed in a dark, cool place.

Industrial sauces

165. Sauce mayonnaise

The main sauce mayonnaise contains refined high-quality sunflower oil (68%), fresh egg yolks (10%), ready-made mustard (6.7%), sugar (2.3%), vinegar (11%) and spices (2% ).

Mayonnaise is used for salads, vinaigrettes and many other cold dishes.

166. Spicy tomato sauce

This sauce is used in the manufacture of many meat, fish and vegetable dishes. It can also be used as a dressing for red sauce and added to vegetable marinade sauce.

The sauce contains fresh tomatoes or tomato puree, sugar, onions, garlic and spices. The taste of the sauce is sweet and sour.

167. Kuban Sauce

This sauce is also tomato sauce, but in composition and preparation method it differs significantly from tomato hot sauce. It is prepared from selected fresh tomatoes, which are peeled. Its taste is gentle, sweet and sour.

Kuban sauce is good for boiled meat, boiled fish and potato dishes, some vegetables.

168. Sauce "Amateur spicy"

This delicious sauce contains plums, cherry plums, apple shores, pomegranate juice, tomato paste, granulated sugar, salt, pepper, cloves, cinnamon, ginger, and nutmeg.

Use it with fried cold and hot meat, fish; added to various red hot sauces.

169. Sauce "South"

This sauce contains enzymatic soy sauce, applesauce, tomato paste, sugar, salted liver, vegetable oil, garlic, onions, raisins, peppers, ginger, cloves, cinnamon, Madeira wine, nutmeg, cardamom. The Yuzhny sauce has a sharp taste and spicy aroma.

It is applied to cold and hot fried meat, fish, added to salad dressings, to red hot sauces to give them a spicy, piquant taste.

170. Sauce "East"

This sauce is based on enzymatic soy sauce. In addition, it contains applesauce, tomato paste, granulated sugar, salted liver, vegetable oil, garlic, onion, prunes, dried pear, pepper, ginger, nutmeg, cloves, cardamom, onions, cinnamon.

They use it to the same dishes as the Yuzhny sauce.

171. Moscow sauce

This sauce contains enzymatic soy sauce, tomato paste, sugar, vegetable oil, garlic, onion, pepper, coriander.

It is used in the same way as the Yuzhny sauce.

172. Indian Fruit Sauce

This sauce contains puree apple, plum, cherry plum, dried apricots, raisins, tomato paste, sugar, pepper, cloves, cinnamon, ginger, nutmeg, Madeira wine. It is recommended to apply it to cold and hot meat and fish dishes and appetizers, as well as to flavor red hot sauces.

173. Fruit sauces

They produce apple, plum, apricot sauces, etc. For their preparation, ripe selected fruits are used, which are cleaned of skin and seeds, and slightly boiled with added sugar.

Fruit sauces have many uses; they are used for cereals (porridge, cutlets, casseroles), flour dishes (pancakes, pancakes), and are also used for dressing salads, added to mayonnaise.

174. Nasharabi

Nasharabi - boiled pomegranate juice. To prepare the sauce, the pomegranates are peeled, the internal partitions are removed, the grains are placed in a clean cloth and pressed. The squeezed juice is poured into a tinned saucepan or cauldron, brought to a boil, boiled down to one third of the original volume, cooled and poured into glassware. This sauce gives the dish a sweet and sour taste.

175. Tkemali Sauce

Tkemali is the fruit of one of the types of plums growing in the forests of the Caucasus. This sauce serves as a seasoning for national dishes - boiled and fried meat. It is prepared as follows: the plums are washed, allowed, then thrown back and wiped. The resulting puree is diluted with the remaining broth, spices are added - cilantro, basil, garlic, red pepper, allowed to boil, then cooled. Serve it with dishes separately on the outlet.

In this article:

The production of mayonnaise and ketchup is rightfully considered one of the most profitable. The production of mustard is slightly inferior in economic efficiency, therefore it is recommended to consider it as an auxiliary product. There is an increased interest of the population in small-scale production, which differs from the standards of mass production. This trend can be of great service to a budding entrepreneur.

On average, the population consumes about 3.5 kilograms of pasty products per year (mayonnaise, mustard and ketchup). Thus, the product will be in demand, and its production will be economically profitable.

Organizational nuances of the food business

1. Determine the organizational form of management

For the operation of a mini-plant for the production of pasty products, it is recommended to register an LLC on the general taxation system. Strategic partners are wholesalers, food warehouses and supermarkets, which often prefer to work with a reliable company.

For the preparation of periodic reporting, it will be more economical to use the services of an outsourcing company.

During the registration process, a novice entrepreneur will need the following OKVED code: 15.87 Production of spices and seasonings

2. We study regulations

Before the release of the first batch of pasty products, it is recommended to study the state standards:

• GOST R 53590-2009 Mayonnaise and mayonnaise sauces. General technical conditions.
• GOST R 52141-2003 Ketchups. General technical conditions.
• GOST 9159-71 Mustard seeds.

3. Product certification

To organize the production of any kind of sauce, it is imperative to undergo certification and get the necessary package of documents in hand, which will confirm the quality of the product. For its registration, it is necessary to decide on a regulatory document according to which pasty products will be made.

The normative documents can be the above-mentioned GOSTs or TU (technical conditions) developed by oneself.

Mayonnaise production technology

There are various recipes for mayonnaise, but the main ingredients are the same - eggs and vegetable (soy) oil. Only yolks are taken from eggs, only whites, or both together. Eggs must be pasteurized to kill salmonella and other bacteria. Eggs are brought to large enterprises in metal tanks in liquid form.

The eggs are pumped through a hose into a cooling collecting tank.

The second main ingredient is soybean oil. All tanks or other containers that come from the supplier must be hermetically sealed and not open until arriving at the mini-plant. The pump also transfers oil to storage tanks. Further, additional ingredients are weighed - spices, which must be added according to the company's secret recipe.

The resulting mixture is poured into a tank at room temperature. As a result of mixing all the components, a mayonnaise paste is obtained.

Meanwhile, raw eggs are poured into a large refrigerated tank. Thus, the production hall houses 3 containers: with pasta, eggs and soybean oil. Further, in a certain ratio (according to the recipe of the enterprise), all components are sent to the mixing vat.

After 5 minutes of operation of the unit, eggs, paste and oil are mixed into a homogeneous mass - mayonnaise.

Periodically, samples of the mini-factory product are sent to the laboratory for quality control.

Lab technicians evaluate parameters such as color, consistency and odor. After checking the finished product for quality, the packaging machine pours it into a plastic container. It is recommended to place a foil inside the lid, which is attached by induction heating. It is she who will protect the mayonnaise from heating, and also indicate that the can was not opened after shipment from the factory.

The quality control laboratory performs another check - the consistency of the product is measured.

Ketchup production technology

Ketchup production begins by adding a mixture of sugar and salt to a giant pot of water. The components are thoroughly mixed.

The factories often use ready-made concentrated tomato paste as the main raw material, which is pumped into a large digester.

A sugar-salt solution is placed in it.

Cooking boiler

The mixture is thoroughly mixed in a giant cauldron. Steam is supplied between the inner and outer walls of the unit, which prevents the mass from burning. The stirrers are constantly turning and make the ketchup homogeneous, i.e. the mixture is homogenized.

Cooking pot device

The finished factory sauce is sent for laboratory testing, where the mass fraction of soluble solids is measured using a refractometer - i.e. find out if there are enough tomatoes in ketchup.

If all the parameters suit the specialist (consistency, aroma, color, etc.), then the batch is sent in bottles.

Containers can be made in a nearby workshop. They are based on PVC granules, of which many plastic products are composed. Then a dye is added - so the container will acquire a noticeable red color.

The granules are heated and milled in a device that is similar to a meat grinder - extruder.

Hot red "sausages" are squeezed from both sides by the walls of the forms.

Then the syringe injects a portion of air into the plastic blank and the semi-finished product becomes a "pot-bellied" bottle.

It is noteworthy that a standard bottle for ketchup weighs only 42 grams; it goes to bottling directly from the conveyor, barely cooled down.

At the same time, ketchup is bottled using hot technology, when the temperature of the finished product should not be less than 80 degrees. In this case, the appearance and growth of bacteria in the sauce is prevented. Next, the bottles are supplied with lids, labels and packaged in boxes.

Mustard seed production technology

The initial ingredients for the production of the product are: seeds of the mustard plant, pepper and turmeric, salt, water and white vinegar. The crushed ingredients are poured into a mixing tank with water and vinegar.

The approximate proportions for making yellow mustard are as follows: 60% water, 20% vinegar, 15% seeds and 5% spices.

The mustard seed is added last. A huge rotary mixer mixes all components for about an hour at a speed that breaks the beans (up to 265 km / h).

Rotary mixer

The contents are poured into a stainless steel mill.

There are 2 artificial stones inside the unit, which grind the grains (millstones). During the grinding process, the mixture is heated to 60 degrees, as a result of which it turns into a bright yellow mustard with a creamy consistency. Before bottling, check the finished product for homogeneity.

If the particles are larger than a quarter of a millimeter, then specialists adjust the millstones to a finer grinding program.

We organize a mini-plant - a list of mandatory stages

The preliminary stage for the release of the first batch of the finished product is:

• selection of a room that meets sanitary and hygienic requirements;
• purchase of a technological line;
• search for an experienced technologist.

The stage of purchasing equipment is inextricably linked with the planned volume of production. Almost all technological lines have a similar configuration. The difference lies in the design of the homogenizer - an apparatus that is responsible for crushing into microscopic droplets. The main factors that influence the choice of a forward-thinking entrepreneur are the cost of the technological line and the degree of automation of the technological process.

You also need to decide on the packaging method. For mayonnaise, tubes (disposable plastic bags) or plastic containers are the most preferred options.

Equipment for this type of packaging is cheap. In the case of filling in glass jars, the finished product will have a maximum shelf life, and the production process will be laborious.

Thus, the first method of packing pasty products (mayonnaise, ketchup and mustard) is most preferable, since it will be possible to achieve minimum storage and transportation costs.

We acquire a technological line for the production of pasty products, which consists of the following units:

• long-term pasteurization baths with stirrers; (photo bath)
• boiler;
• homogenizer; (photo homogenizer)
• vacuum unit; (photo vacuum installations)
• pump for transfer;
• storage tanks for raw materials and finished products; (photo storage tanks)
• dispenser and packaging unit. (photo packing machine)

The cost of the technological line is 3,000,000 rubles.

It is planned that the products of the mini-plant will be in the middle price segment. Production of mayonnaise, ketchup and mustard is planned.

Economic feasibility of the production process

For the functioning of a mini-plant for the production of pasty products, 9 people will be enough:

• director - 13,000 rubles;
• chief technologist - 12,000 rubles;
• laboratory assistant - 11,000 rubles;
• manager for the purchase of raw materials and sales of finished products - 9,000 rubles;
• 5 employees to service the line (5,000 rubles each) - 25,000 rubles.

The total monthly payroll is 70,000 rubles.

The monthly fixed costs will be divided into the following sections:

• Payroll - 70,000 rubles;
• utility costs - 7,000 rubles;
• rent of an industrial building - 10,000 rubles;
• transportation costs - 5,000 rubles;
• packing container - 4,000 rubles.

Total: 96,000 rubles.

Mayonnaise production business plan

Let's determine the cost of 1 kilogram of mayonnaise (2 jars of 500 grams). The initial ingredients for the production of the finished product are:

• vegetable oil - 25% (30 rubles per 1 liter) - 7.5 rubles;
• eggs (egg powder) - 20% (30 rubles for 10 pieces) - 6 rubles;
• water, sugar and salt - 46% (20 rubles per 1 kg) - 9.20 rubles;
• acetic acid - 3% (35 rubles per 1 liter) - 1.05 rubles;
• spices 6% - (80 rubles per 1 kg) - 4.80 rubles.

Total: 28.55 rubles.

The planned daily production of mayonnaise is 70 kg (140 plastic jars or 350 tubes). Thus, the monthly output, taking into account 22 working days, will be equal to 1540 kg (3080 packages of the finished product in plastic containers or 7700 pieces of the finished product in tubes).

Full cost \u003d Monthly production x Cost of 1 kg of mayonnaise \u003d 1540 kg x 28.55 rubles. \u003d 43,967.00 rubles.

Gross income \u003d Monthly output x Retail cost of 1 kg of mayonnaise \u003d 1540 kg x 150 rubles. \u003d 231,000 rubles.

The financial indicators of the mini-plant for the first month of operation of the enterprise will be presented in the following form:

• gross income - 231,000 rubles;
• cost price - 43,967 rubles;
• gross profit - 187,033 rubles;
• monthly fixed costs - 96,000 rubles / 3 types of product \u003d 32,000 rubles;
• profit net of tax (15%) - 131,778 rubles.
• return on sales - 57%.

Ketchup production business plan

Let's calculate the cost of 1 kilogram of ketchup (2 cans of 500 grams). The initial ingredients for the production of the finished product are:

• concentrated tomato paste 28% (100 rubles / kg) - 28 rubles;
• sugar 10% (30 rubles / kg) - 3 rubles;
• water 42% - 0 rubles;
• dried vegetables 9% (100 rubles / kg) - 9 rubles;
• spices - 4% (120 rubles / kg) - 4.80 rubles;
• salt - 7% (10 rubles / kg) - 0.70 rubles.

Total: 45.50 rubles.

The monthly output of the finished product will be 1650 kg or 5500 packs of 300 grams.

Total cost \u003d Monthly production x Cost of 1 kg of ketchup \u003d 1650 kg x 45.50 rubles. \u003d 75,075.00 rubles.

Gross income \u003d Monthly output x Retail value of 1 kg of ketchup \u003d 1650 kg x 130 rubles. \u003d 214,500 rubles.

The mini-plant will complete the first month of work on the sale of ketchup with the following financial indicators:

• gross income - 214,500 rubles;
• cost price - 75,075 rubles;
• gross profit - 139,425 rubles;
• profit less tax (15%) - 123,539 rubles;
• return on sales - 57%.

Mustard production business plan

Let's calculate the cost of 1 kilogram of mustard.

For its production, the following ingredients are required:

• water 60% - 0 rubles.
• mustard plant seeds 15% (90 rubles / kg) - 13.50 rubles;
• pepper 2% (150 rubles / kg) - 3 rubles;
• turmeric 2% (125 rubles / kg) - 2.50 rubles;
• salt 1% (10 rubles / kg) - 0.10 rubles;
• white vinegar 20%. (160 rubles / liter) - 32 rubles.

Total: 51.10 rubles.

The monthly output of the finished product will be 500 kg or 2500 jars of 200 grams.

Total cost \u003d Monthly production x Cost of 1 kg of mustard \u003d 500 kg x 51.10 rubles. \u003d 25 550 rubles.

Gross income \u003d Monthly output x Retail value of 1 kg of mustard \u003d 500 kg x 150 rubles. \u003d 75,000 rubles.

Subject to 100% sale of finished products, the mini-plant will complete the first month of work with the following indicators:

• gross income - 75,000 rubles;
• cost price - 25 550 rubles;
• gross profit - 49,450 rubles;
• monthly fixed costs - 32,000 rubles;
• profit net of tax (15%) - 14,832 rubles.
• return on sales - 19%.

Thus, the production of mayonnaise, ketchup and mustard is an economically viable business. The total net profit is 271,935 rubles, and the average return on sales is 45%. Financial investments will be fully paid off in 1.5 years.

Sales of pasty products

The main force of the sales manager should be directed to the conclusion of contracts with wholesalers, grocery stores and supermarkets. At first, in order to stimulate strategic partners, it is advisable to use several simple techniques:

• provision of a discount from each additional box of goods that was purchased for a certain period of time; - to each intermediary for a free product (for example, 10 packs), subject to the purchase of a certain number of boxes;
• discount on products subject to self-pickup;
• monetary rewards for dealers (sellers) for their efforts to promote pasty products.

To increase product recognition, the manufacturer can make souvenirs with the company's logo (pens, calendars, notebooks, etc.) and give them to the public for free. It will also be advisable to hold an action to sell packaging at a discounted price. Stimulation of short-term sales growth is possible in the case of selling at a reduced cost of 2-3 related products (mayonnaise, ketchup and mustard).

During the first months of operation of the mini-factory, investments in advertising will not differ in impressive size. This is especially true of plans to work exclusively for your region, as well as cooperation with small wholesalers and directly with supermarkets. In this case, the taste of the manufactured products will work for themselves. However, in the case of an increase in the assortment, it will be necessary to correctly promote the product. Bright packaging, a creative slogan, participation in international competitions and winning prizes will contribute to an increase in consumer demand.

The consumption of ketchup, mustard and mayonnaise exceeds three kilograms per year per person, so pasty sauces and seasonings will always be in demand.

Food business organization

It is necessary to register an LLC of the future mini-plant and decide on strategic partners involved in the sale of products (wholesalers, bases). Supermarkets are especially important, they prefer to do business with reliable manufacturers, because they provide maximum sales.

Study of regulations and state standards GOST 9159-71, GOST R 53590-2009 and GOST R 52141-2003.

A room is selected that meets sanitary and hygienic standards and a technological line for the production of pasty products is purchased.

A business plan is formed (which must necessarily include - the daily volume of production, all costs and net profit). Return on sales is key and should be more than 55% for a payback in a year.

To confirm the quality of any type of pasty products, certification is required with an appropriate package of documents, according to which the products will be manufactured. These can be GOSTs (category "Extra" without artificial preservatives) or corporate specifications (TU) for other categories.

Mayonnaise making technology

The composition of mayonnaise is not regulated by GOST. The main components are vegetable oil (over 30%), eggs, sugar (xylitol), salt, milk. The workshop must have three vats (for liquid eggs, butter and paste).

The eggs are pasteurized and pumped into a cooling tank. Then add soybean oil and spices diluted in apple cider vinegar. The machine agitates the mixture at room temperature for six minutes until smooth and a mayonnaise paste is obtained.

After selective laboratory quality control of mayonnaise in color, smell, viscosity and other parameters, it is poured into a packaging container (disposable two-layer bags, plastic) with a dispenser.

Ketchup preparation technology

Tomato paste is diluted with water, mixed in a cooking pot with sugar (sorbitol), salt, fruit purees, starch, stabilizers, dye. Before pouring into cans, bags and plastic cups, they are checked in the laboratory with a refractometer for the mass content of dry matter of tomatoes and for other parameters (aroma, consistency). Hot casting (80 degrees) ensures optimum quality.

Mustard production

Crushed seeds (17%) are added to a mixture of pepper, turmeric, salt, vinegar, water (up to 60%) and mix for about an hour before breaking the grains. The mass is poured into a controlled grinding mill, where the grains are ground with stones to a cream at a temperature of 60 degrees. The seasoning parameters are checked and poured into cans.
Grain mustard differs from powdery seasoning in sweetness, and in French mustard, the acid is replaced with grape juice.

Five people are enough to service the ketchup, mayonnaise and mustard production line. To stimulate the pace of sales, it is recommended to make discounts to wholesalers and supplement products with advertising brochures, to hold special sales promotions.

Working directly with supermarkets brings the most bang for your buck and product quality will work for itself. Fatty mayonnaise sales outpace low-calorie mayonnaise because consumers are interested in quality, not price. And if we take into account that the market is not yet saturated with pasty ones (the growth trend is more than 2%), then the production of ketchup, mustard and mayonnaise guarantees a stable profit.

Was dedicated to the manufacturer of bright socks LoveMySocks. This time we will talk about the brand Mr. Caramba - about delicious homemade sauces sold in cute packaging.

Mr. Caramba, ukrainian trade mark of original sauces is a truly family business. Company foundersMr.Caramba - husband and wife, Roman and Rita. The entire design was designed and created by the co-founder's 16-year-old younger sister. Sauce cooks are parents. Most of the raw materials grow in family gardens, and greenhousesand with hot pepper bushes was built from scratch. Business conceptMr.Caramba - sauces are made from ingredients that grow in local latitudes: if something cannot take root on the territory of Ukraine, it does not get into the sauce. During the time of work, which is about one and a half years, the businessMr. Caramba managed outlive a few less fortunate competitors.

Boredom idea

The thought of starting their own business foundersMr. Caramba n pushed by Rita's parents living in the city of Zheltye Vody (Dnipropetrovsk region). After retirement, they actively took up cooking. The house was often visited by guests who were fed tasty and original food. In addition to the dishes, the emphasis was also placed on sauces that emphasize the flavor nuances of the dish.

The idea of \u200b\u200bmonetizing the parental hobby came after Rita and Roman, accustomed to homemade delicious sauces, realized that it was impossible to find anything on store shelves except a very standard set: ketchup, mayonnaise, mustard, soy sauce. Not finding competitors, we decided to occupy a free, albeit rather narrow niche - the preparation and sale of exclusively homemade "handmade" sauces.

Roman and Rita, husband and wife, co-founders of the Mr. Caramba brand

The risk was to enter the segment of high-priced goods: a 200-gram jar costs from 70 hryvnia. The price is high due to the use of expensive but high quality ingredients: for example, ordinary vinegar will not get into the sauce - either red wine vinegar, or white wine vinegar, or apple cider vinegar. Logistics also plays a significant role in the price: Zhovty Vody, where the production is located, is located 400 kilometers from Kiev, where the main sales take place... However, the rather high price did not scare away those interested.

Marketing & Sales

Initial investments in the project amounted to$5 thousand. The funds were set aside for housing, but it was decided to invest them in business. Operating zero was reached in early autumn of that year, according to the company.

At first, the guys did not plan to seriously engage in sauces. Having made a test batch of several boxes in 2014, we went to the fair “Kiev. Market ”, where the first sales took place. Before they had time to decompose, people began to approach, take interest and buy. On the one hand, the market reacted positively, on the other hand, mistakes became visible.

The biggest mistake among those made was marketing: the first sauces were called very simply, for example, "Cranberry" or "Lingonberry". The buyers did not understand the value of the product and, therefore, were not interested in it. I had to clarify the name: "Cranberries with celery seeds" turned out to be more interesting for buyers, as well as "Lingonberries with red wine". It turned out to be a rather difficult task of communicating with the help of a label, a booklet or some other promotional material, information that there are up to 15 ingredients in sauces, that a certain, empirically tested sequence is observed, that each sauce is the result of painstaking work.

The demand for sauces, sales (everything brought to the exhibition was sold out) and the interest from a number of stores already shown at the first exhibition led to the fact that the confirmed hypothesis began to grow overgrown with meat - Roman and Rita realized that it was necessary to formalize the business.

The whole winter of 2014-2015 was spent on paperwork, search for premises and negotiations with the sanitary and epidemiological station. The most difficult stage turned out to be the search for premises: in the small town of Zheltye Vody, it turned out to be practically impossible to rent a kitchen room that meets all the requirements of the SES. With difficulty, but still it was possible to find a person who rented out a suitable premises to start-up entrepreneurs, in which the business began to be established.

In the spring of 2015, Mr. Caramba products began to appear on the market: from the very beginning, we managed to negotiate with a number of stores of Ukrainian goods, which became the second largest sales channel. In total, there are three of them: in addition to retail, there are also sales at festivals (the largest volume) and sales throughFacebook.

In the summer of 2015, the stores did not show good results, the situation was "pulled" by festivals and fairs. Since autumn, sales through stores have started to grow, and festival activity has retained a high percentage.

Last year Mr. Caramba managed to get into the chain of stores "Eco-shop" and on the shelvesWine House. More products Mr. Caramba in Kiev you can buy in the network "Nasha Lavka", the store "M 'yastoriya ", A number of wine shops, a butcher shop"T-Bone ". Jars with original design are sold in Odessa, Lvov, Dnepropetrovsk and Dneprodzerzhinsk, as well as in Zhitomir.

At the same time, when deciding on stores, the guys are not omnivorous. Realizing the uniqueness of their product, they very carefully choose the stores and chains through which they want to sell their sauces.“I would like the sauce to be in those stores where it will catch the eye of a person who understands. Who buys good meat and sees our Cherry and Garlic sauce, and realizes that this is what he needs " - says Rita.

In addition, p the guys don't want to hit the shelves of large retailers. There, according to them, saucesMr. Caramba there is nothing to do: it is impossible to compete with major players such as Torchin, Chumak or Veres, and Roma and Rita do not want to get on the shelves in order to stand until the expiration date.

Facebook group - the third largest sales channel -was established back in 2014. And if in the early daysaspiring entrepreneurs watched with excitement due to the increase in the number of subscribers by one person, then soon, after a thousand subscribers, they stopped worrying about the success of the page (at the moment, the pageMr. Caramba on Facebook about 2000 subscribers).

Facebook is the third largest sales channel for Mr. Caramba sauces

Raw materials and production

All sauces, despite the growth in volumes, are still made by Rita's parents, who have so far refused to hire assistants, but they guarantee "the highest quality in every can." If at the beginning of their work their daily output was about 10-15 cans per day, then a year later it increased more than 10 times, up to 120-180 cans per day.

The increase in volumes required the optimization of the cooking processes. If the first, small batches were prepared absolutely by hand, then over time the most labor-intensive actions began to be performed using mechanisms.

Initially, the raw materials for the sauces were our own, as volumes grew, they had to look for a supplier. Tomatoes and bell peppers are purchased from a local farmer. Hot peppers grow in their own garden, in a large greenhouse. Strawberries and garlic are grown in the garden of Roman's parents, in the Zhytomyr region. Much - cherries, apricots - are harvested in the "wild" gardens around the city. The spices required according to the recipes are also purchased from suppliers, but only in whole form, they are ground independently.

However, the main raw material that is a component of each sauce is hot peppers. Roman and Rita grow it on their own, which they are very proud of: they are the only ones who do it in Ukraine. For this, a greenhouse was even built.

During its work, the company received often unexpected, but no less pleasant support from outsiders. For example, Rita and Roma are grateful to Victoria Parkhomenko, gastroexpert and co-founder of GastroSreda, who took an active part in the development of the brandMr. Caramba. She gave a number of tips for improving the consistency of sauces, according to the recipe, for which the guys are sincerely grateful to her.

The victory in the competition was also unexpected.Unlimit Ukrainefrom the European Business Association: the co-founders consider this a recognition not only of the high level of their products, but also a groundwork for the future expansion of markets at the expense of European countries.

Results and prospects

Investments in the project at the initial stage amounted to $ 5 thousand. The money was saved for housing, but it was decided to invest it in the business. The funds were spent on equipment, 10,000 cans and lids, missing spices and label printing.

Until the fall of 2015, the co-founders still had to invest in business development and operating expenses in addition to their own money. They do not disclose the amount, but it is much less than the initial investment.

According to Roman and Rita, by this time they managed to achieve a level of sales at which the profit made it possible to return all investments. Given the positive dynamics of the business, the spouses decided to expand the family business, reinvesting all the income received: in increasing the assortment, marketing, creating a website, etc.

Over the past year, the product line has gradually expanded,reaching 15 positions ... Along with this, the most and least purchased sauces were determined. The task for the near future islearn to balancedmu productions : Determine how many less-bought sauces need to be produced to avoid stockpiling.

also in immediate plans - expansion of the product lineMr. Caramba and entering a new niche - selling dried hot peppers. So far, they only think about expanding geography, collecting information. The guys know that there is a demand: sauces are often bought as a gift,say that abroad. The geography is great: Russia, Poland, France and Germany.

The most important project is in the future. Roman and Rita are thinking about creating a production near Kiev: expanding the raw material base in a new place (creating a greenhouse complex near Kiev with an increase in the number of types of products grown), reducing dependence on third-party suppliers due to their own raw materials, as well as reducing costs due to proximity to the main market sales. There are no funds for the implementation of such a project, so for now the guys are accumulating funds and solving current problems.

To speed up the process of making red and white basic sauce, catering establishments use sauce pastes, which are produced by procurement enterprises.

The centralized production of sauce paste consists of the following processes:

sautéing carrots, onions, tomato puree with fat (200 g of fat for 1 kg of vegetables);

wiping browned vegetables using a grating machine;

sautéing flour in an oven (at 130–150 ° C) until light yellow, cooling and sifting;

combining vegetables with flour and other components of the pasta.

Mashed vegetables are mixed with tomato puree, 1/4 flour sauté, sugar, margarine and heated, stirring until a thick mass, and then combined with the rest of the browned flour, salt, Southern sauce, pepper, bay leaves, table mustard. Knead everything well until a homogeneous thick red-brown mass is formed.

When preparing a sauce paste of white sauce, the flour is sautéed with almost no color change, then combined with melted margarine, grated sautéed onions, salt, pepper, bay leaf powder and stirred so that a homogeneous thick mass is obtained.

Sauce paste is hung in metal boxes or functional containers, closed, sealed, cooled at a temperature of 0 to 4 ° C and stored for no more than 12 hours. To prepare a sauce from the paste, it must be diluted with hot broth or broth and boiled for at least 30 minutes.

Industrial sauces. When preparing meals at catering establishments, industrial sauces are often used. These include sauces "Yuzhny", Amateur, Spicy tomato, mayonnaise, Moscow, Kuban, Fruit with nuts, Marinade, Tkemali, Shashlik, Astrakhan, Okhotnichy, Mushroom, Samarkand.

Each of these sauces has a distinctive, pronounced taste and beautiful appearance. The composition of sauces includes a variety of products that are valuable in their chemical composition. Manufactured sauces are added to some dishes and culinary sauces during the preparation process to enhance flavor, and are also served with hot and cold dishes.

These sauces are produced in small packaging - from 100 to 400 g and in large - from 1 to 3 kg, packed in glass jars and bottles, in plastic film bags, in tubes and other packages. Store at a temperature of 10-18 ° C in dry rooms.

The most common commercial sauce is mayonnaise, which contains refined vegetable oil, egg yolks, table mustard, salt, sugar, vinegar, spices, skimmed milk powder, or casein. Mayonnaise, produced in several types: table with dill, mayonnaise with tomato, horseradish, with spices.

Southern sauce has a dark red color, pungent taste, spicy aroma. It is prepared from enzymatic soy sauce, applesauce, tomato paste, grated liver, sugar, vegetable oil, garlic, onions, raisins, pepper, ginger, cloves, cinnamon, nutmeg, cardamom, Madeira. Served with cold and hot fried meat and fish dishes. It is added when preparing sauces, stewing cabbage, in salads and vinaigrette (from 8 to 10 g and from 10 to 18 g).

Sauce East prepared from enzymatic soy sauce, applesauce, tomato paste, sugar, liver, vegetable oil, garlic, onions, prunes, dried pears, spices. It is used in the same way as the "South" sauce.

Moscow sauce consists of enzymatic soy sauce, tomato puree, sugar, vegetable oil, garlic, onion, pepper, coriander. It is used in the same way as the "South" sauce.

Tomato sauce Spicyserved with hot meat dishes at 25–40 g per serving, added to tomato sauces and marinades at 10–15 g. The sauce includes fresh tomatoes or tomato puree, sugar, onions, garlic, spices. The color of the sauce is red, the taste is sweet and sour.

Kuban sauce prepared from fresh tomatoes and served with boiled dishes of meat, fish and vegetables. It has a delicate sweet and sour taste, red color.

Tkemali sauce is mashed wild plum puree with the addition of cilantro, basil, garlic, red pepper, which is diluted with a decoction, brought to a boil and cooled. Serve sauce for fried meat and poultry dishes, for barbecue, kupat, lula kebab.

Fruit sauces - apple, apricot, plum - made from peeled, boiled fruits with sugar. These sauces are served with sweet, cereal, flour dishes (puddings, casseroles, pancakes, pancakes).

Marinade sauces are served with cold fish and meat dishes.

Food concentrates of sauces. The food industry produces white and mushroom sauces concentrates and their derivatives. They are a powder that, before use, is diluted with water in the required amount and boiled for 2-3 minutes, then butter is added. Raw materials for sauce concentrates are dry meat, mushrooms, vegetables, browned flour, tomato powder, milk powder, salt, sugar, citric acid, spices, sodium glutamate. All products are processed, removing inedible parts, water, then crushed, make up a mixture according to the recipe. Sauce concentrates are packed in boxes or bags weighing from 50 to 200 g or from 1 to 2 kg. Store up to 4 months.