The technological process for the production of condensed canned food with sugar consists of the following main operations: 1) acceptance and preparation of raw materials and components, 2) normalization, 3) pasteurization, 4) homogenization, 5) preparation and addition of sugar syrup, 6) thickening, 7) cooling of condensed product, 8) packaging, 9) packaging (rolling) and 10) storage.

Acceptance of raw milk and its preparation (cleaning, cooling and reservation) is carried out in the same way as in the production of other dairy products. The components of the finished product according to the recipe are prepared in accordance with the current documentation.

After preparation, the milk is normalized taking into account the content of fat in the finished product, dry milk residue, dry skimmed milk residue (SOMO) and the ratio of fat and SOMO.

The normalized milk mixture is pasteurized at a temperature of 85-95 or 105-112°C without aging. For low-fat canned food, skimmed milk and buttermilk are pasteurized at 75-77°C with a holding time of 10 minutes and at 85-90°C without holding. Before pasteurization, a 25% aqueous solution of a stabilizer salt can be added to normalized milk in an amount of 0.008-0.01% of the milk mass.

Before thickening, homogenization of milk is allowed. It is applied in winter time, as well as for canned food with a viscosity of less than 2.5 Pa * s. Homogenization is carried out at a temperature of 60-65°C and an operating pressure of 8-10 MPa, and for condensed canned coffee - at 75-80°C and 10-12 MPa.

Sugar syrup is prepared by dissolving required amount sugar in drinking water temperature 60-70 ° C. After mixing sugar with water, the mixture is brought to a boil and cleaned. Sugar syrups are recommended to be prepared with a sugar concentration of 65-70%. In order to prevent the splitting (inversion) of sucrose, as well as sugaring and thickening, the syrup cannot be kept for more than 20 minutes from the start of boiling until it is mixed with milk. The temperature of the syrup during mixing should be 90-95 ° C. Sugar syrup can enter the vacuum apparatus of the installation mixed with milk or in stages: syrup - milk - syrup. Before entering the evaporator, the milk mixture with sugar syrup, milk or syrup is filtered.

Figure 3 - Scheme of the technological line for the production of whole condensed milk with sugar in a continuous flow way

Figure 3 shows a diagram of a technological line for the production of whole condensed milk with sugar in a continuous-flow way, where: 1.6 - containers for raw milk; 2, 4, 7 - pumps for milk; 3 - container with a tensometric device; 5, 22, 33 - plate coolers; 8, 17 - counters for milk; 9 - disk filter for milk-sugar mixture; 10, 20 - plate heaters; 11 - pump for milk-sugar mixture; 12 - pump for recirculation; 13 - container for dissolving sugar; 14 - sugar dispenser; 15 - receiving hopper; 16 - receiving chute; 18 - pump for skimmed milk; 19 - container for skimmed milk; 21 - cream separator; 23 - buffer tank for cream; 24, 27 - pumps for cream; 25, 28 - plate pasteurizers; 26 - container for storing cream; 29 - capacity for the normalization of the mixture; 30 - pump for the mixture; 31 - vacuum evaporator; 32 - homogenizer; 34, 36 - containers for the finished product; 35, 37 - pumps for the finished product; 38 - bank washing machine; 39 - packing machine; 40 - seaming machine; 41 - washing dryer; 42 - labeling machine; 43 - packing machine.

Condensation (cooking) is carried out at the boiling point:

• 1) in a single vessel plant: 55-58°C in the middle of the process, and 60-63°C - at the end of the process;
• 2) in a two-case installation: 70-80°C in the first building, and 50-52°C - in the second building.

The duration of thickening of the product in the vacuum apparatus should be minimal. To determine the readiness of the product, a sample is taken, cooled to 18-20°C and the density, mass fraction of dry matter and organoleptic indicators are determined.

The density of condensed whole milk with sugar at 50°C is 1280-1320 kg/m?. The mass fraction of solids in the finished product according to the refractometer at 20°C is 73.8-74%. The consistency of the product sample at 50°C should be slightly viscous. The product should flow easily from the spatula or hydrometer when removed from the cylinder in which the density of the sample was determined. The condensed product from the vacuum evaporator is sent for cooling. For this purpose, coolers-crystallizers and vacuum coolers are used. The product is cooled to a temperature of 18-20°C for 40-60 minutes.

When the condensed milk with sugar is cooled, the crystallization of lactose begins. This process is uncontrollable and results in the formation of large crystals. To obtain a high quality product, it is necessary that the size of lactose crystals does not exceed 10 microns. If larger crystals are formed, then the consistency of the condensed product becomes powdery and even sandy. To intensify crystallization and the formation of small crystals of lactose, a seed is introduced into the condensed product - dry finely crystalline lactose with a crystal size of 2-3 μm. The amount of seed corresponds to 0.2% by weight of the product. Before adding lactose, it is heated at 105±2°C for at least 1 hour. After adding lactose to condensed milk, the number of crystallization nuclei increases, which contribute to the formation of small crystals. As a seed, you can use condensed milk from a previous production. Its amount should be at least 10%. The crystallization temperature of lactose is 25-35°C. The correct crystallization of lactose is judged by its size. According to GOST 2903, the homogeneity of the consistency of the product is determined by the average size and distribution of crystals in groups, and their number is counted under a microscope using micrometer eyepieces. The size of the crystal is measured along the length of the face. All crystals are divided into 4 groups. According to the average size of crystals in each group and their number, the average size crystals in sweetened condensed milk. When determining the size of crystals milk sugar measure at least 100 crystals. Depending on the size of the milk sugar crystals, the following consistency of the product is distinguished: up to 10 microns - a consistency that is uniform throughout the mass; from 11 to 15 - mealy; from 16 to 25 - sandy; more than 25 - crispy on the teeth. Samples are also taken from chilled condensed milk to determine physical, mechanical and biochemical parameters. If these indicators correspond to the regulatory documentation, then the product is sent for packaging and rolling. The finished product is packaged and rolled into cans No. 1, 7, 13, metal tubes No. 13, as well as plywood-stamped or wooden jellied barrels and metal flasks. If the product does not meet the requirements of GOST and technical specifications in terms of water and fat content, it is normalized (standardized) after thickening with water skimmed milk or cream.

Skimmed milk and cream added to the condensed product are pasteurized at the same temperature as the milk used for condensing. The temperature of the water, skimmed milk and cream used for standardization must be equal to the temperature of the condensed milk being standardized. If sweetened condensed milk contains more water than intended regulatory documentation, then it is allowed to mix it with a product of a lower moisture content of another brew.

The production of condensed milk in Russia, according to experts, is quite promising and profitable business. Condensed milk is in high demand in the consumer market. Sweet and healthy treat bought up in large quantities not only the population. A demanded type of sale is the wholesale sale of condensed milk to enterprises engaged in the manufacture of confectionery and bakery products.

Business idea: production and sale of condensed milk

The advantage of the business is that it is quite easy to buy equipment for the production of condensed milk today. The domestic market offers customers a wide range of both individual devices and fully equipped production lines. The cost of equipment depends on the country of the manufacturer, configuration and power. You can install modern, compact equipment in a relatively small area. Mini production of condensed milk does not require special knowledge and large financial investments. But before you buy equipment and start making condensed milk, you need to familiarize yourself with the technological process and some of the nuances of running such a business.

When choosing ingredients for the production of condensed milk, one should take into account the fact that a standard condensed milk production line is equipped with a vacuum evaporator designed to get rid of excess liquid and is designed to process natural whole raw materials.

If it is intended to use a dry milk mixture, then in this case you will have to spend money on purchasing an expensive unit - a homogenizer. The advantages of powdered milk over whole raw materials are convenient delivery, relatively low cost and shelf life.

Requirements for the manufacturing process and raw materials

Installed in 2011 new GOST condensed milk (GOST R 53436-2009) clearly indicating the composition of the product:

• raw milk,
• water,
• sugar,
• cream.

Ascorbic acid can be used as an oxidizing agent, and potassium and sodium derivatives act as a stabilizer. In rare cases, it is possible to use a dry mixture with the addition of animal fats. The production of condensed milk in accordance with GOST is not only compliance with the specified composition of the finished product, the content of protein and fat in it. Appearance, color, taste and packaging of condensed milk must also meet a certain standard. Container according to GOST is made of environmentally friendly, non-toxic material, and the label should inform the buyer about the manufacturer, composition and shelf life of the product.

But the cost, and hence the final price of a quality delicacy, is quite high. Therefore, despite impeccable taste and beneficial features, whole condensed milk is produced in a small volume.

More often, the technology for the production of condensed milk involves the use of the following ingredients:

• powdered milk;
• vegetable fats;
• flavors;
• stabilizers;
• thickeners;
• other delights of the chemical industry.

Additives that are part of the finished product, significantly reduce its cost. The low price attracts the attention of buyers, both retail and wholesale. Therefore, store shelves are littered with precisely these products.

Condensed milk production: technology, raw materials, scheme

A beginner should study the question of how condensed milk is made from different ingredients. The information provided will help you choose available technology, and determine the configuration of the automated line.

The technological process for the production of condensed milk is not complicated and consists in the following scheme:

• mixing water and milk powder in a mixer;
• adding sugar and fats from the melter;
• passing the resulting mass through a homogenizer;
• heat treatment in the reactor;
• cooling in the mold (without this, crystallization and a decrease in the quality of the finished product are possible);
• condensed milk packaging.

When opening a mini-production of condensed milk, which converts milk powder and additives into a sweet treat, an entrepreneur must purchase a melter, a reactor, a homogenizer, and a pump. A larger enterprise will require the addition of digesters and additional vessels to the production line.

If a businessman decides to open a condensed milk production plant that processes natural fresh raw materials, then crystallizers, a pipeline equipped with a receiving funnel and a control panel must be added to the listed devices.

Automated lines for the production of condensed milk from dry mixes

The price of equipment for condensed milk from dry mixes and additives can reach 3,500,000 rubles. and higher.

These are high-capacity lines for giant factories producing more than 200 kg of products per hour, including:

• fat melter 200 l.,
• reactor 500l.,
• homogenizer (4 stages),
• crystallizer cooler,
• fat pump,
• pump for pumping condensed milk,
• intermediate tanks with a volume of 1000 liters.
• tormenter - a device for pasteurization and production of boiled condensed milk.

Entrepreneurs who open the production of sweetened condensed milk in a small village do not need such a powerful installation. In this case, attention should be paid to more compact and less powerful equipment, for example: UMS-4, plus VMS-100 reducing agent. The line produces about 23 kg of condensed milk within 8 hours.

The cost of an extended line varies from 300,000 rubles:

• UMS-4 (3 assault rifles) - 90,000 rubles;
• VSM - 210,000 rubles.

Milk consumption per 1 kg of the finished product will be 2.5 liters (dry mix - 0.3 kg), and sugar will need about 0.45 kg. That is, the cost of 1 kg of condensed milk is 60 rubles. ( fresh milk), 45 rubles. (powdered milk).

Equipment for the production of condensed milk from whole raw materials

An automated device for making whole condensed milk from natural fresh raw materials costs about 550,000 rubles. and is equipped with a separator that analyzes the composition and fat content of the mass. After adding or removing cream, the milk enters the pasteurizer for processing that increases the shelf life of raw materials.

Sugar is introduced into the cooled mass, and it enters the vacuum evaporator. After the excess liquid is removed from the total mass, the condensed milk enters the crystallizer for cooling. The introduction of crushed lactose helps to avoid crystallization of a homogeneous mass. Packaged condensed milk is stored or delivered to the customer.

For some time now, condensed milk, beloved since childhood, has begun to raise more and more questions. And the first of them: is it milk?

Condensed milk is a strategic product, that is, one from which the state reserve is formed!

AT Soviet times getting condensed milk was not easy. Queues lined up for tin cans with blue-white-and-blue markings. The packaging material was not chosen by chance: it keeps the product well for up to 12 months at temperatures from 0 to 10 °C. Although today there are a lot of condensed milk on the shelves in soft containers or tubes. According to the manufacturers, this does not affect the quality. Yes, and useful too. In the product condensed with sugar, all amino acids, minerals and vitamins of whole milk are preserved, however, in slightly smaller quantities. Provided that condensed milk is prepared according to classic recipe: high-fat cow's milk and sugar. Preservatives, dyes, sweeteners, vegetable proteins and fats are not allowed by GOST (DSGU 4274:2003).

Condensed milk 8.5% fat

Contains calcium, magnesium, sodium, potassium, phosphorus, chlorine, sulfur, iron, iodine, copper, manganese, selenium, fluorine, zinc. It also has a lot of vitamins - A, B, D, E, PP

SHOULD BE SO

The traditional recipe is as follows. The normalized milk mixture is thickened to certain concentration dry matter. Cooked at the same time sugar syrup, which is added to raw milk. The product is cooled. The homogeneity of the resulting mass depends on the accuracy of the technology at this stage. The fact is that when cooled, lactose crystallizes. The slightest mistake - and the crystals will creak on the teeth. Therefore, sometimes in order to make them small and imperceptible, a seed is added in the form of powdered milk sugar.

155 years on sale

The world's first factory for the production of condensed milk was opened in 1858 at the initiative of the American Gale Borden. He invented the apparatus for preparing this goodies. Borden made sure that the milk he was supplied by the farmers came from clean cows. Thanks to this, his products have gained an impeccable reputation.

8 out of 10 cans of condensed milk are made according to a simplified recipe

COLOR. Real condensed milk is white, with a creamy tinge. Light brown color indicates that the product is overheated, that is, the technology is broken.

SMELL. It would be superfluous to remind that favorite treat should not have foreign odors and tastes. Mold on the inside of the jar indicates poor sanitation

CONSISTENCY. High-quality condensed milk will not create a feeling of "sand" on the teeth. Liquid mass gives out a lack of protein in the raw material (for this reason, the finished product may delaminate). Thick - a sign of increased acidity of milk or high temperature storage of condensed milk

ON THE OTHER SIDE OF THE LABEL

1. All dairy products contain a small amount of natural preservative - benzoic acid(according to the site http://test.org.ua/tests/food/369). But sometimes the manufacturer also adds it.
2. AT natural product sugar acts as a preservative, so it is not sterilized. But some manufacturers add preservatives.
3. A cellulose-based thickener may be present in the pseudo-condensed milk. And besides, dye (titanium dioxide), flavoring. Such a composition looks very unappetizing, not to say unsightly. Yes, you will notice.

If at least partially the dairy component is replaced by a vegetable one, we are dealing with a “condensed milk product”, and not with “whole milk condensed with sugar. Dulce de leche”, or - in our opinion - boiled condensed milk, turns out to be , also invented in Argentina. There is even an exact date and place: July 17, 1829, the village of Kanyualas. Generals Lavagier and Rosas signed an agreement to end the civil war, a holiday began in the village on this occasion, and in its heat the maid Rosas forgot milk in closed jar on coals. The jar exploded with a bang, the brave generals tasted the molasses and, following the agreement, signed an agreement on the first joint venture for the production of dulce de leche.

HOW ELSE?

With a certain ingenuity of the manufacturer, condensed milk can be used 2.5 times less milk(let's tell you a secret, sometimes they do without it at all). Then the composition appears soy flour, palm oil or its mixture with coconut, cooking oils, margarine. Instead of sugar, substitutes, including synthetic ones, can be added. Some of them should not be consumed by children under seven years of age.

"Condensed milk with sugar" per 100 gr. - calories, proteins, fats, carbohydrates, glycemic index

calories: 329 kcal
Squirrels: 7.2 Gr.
Fats: 8.5 Gr.
Carbohydrates: 56 Gr.
GI: 80 (high)

A delicacy familiar from childhood is condensed milk, which you can not only buy in the store, but also cook it yourself at home. Sweet, viscous, healthy treat can be eaten with a spoon, added to pastries, served with pancakes. Unlike a store-bought condensed product, there is no homemade harmful components- only natural ingredients. Treat yourself and your family to a delicious treat by cooking it in a saucepan on the stove, bread maker or autoclave.

How to make condensed milk at home

Presented on store shelves a wide range condensed milk. delicious treat in tin can produced in different parts of the world. The modern economy has relaxed the requirements for the quality of the condensed product produced. An industrial dessert is prepared with palm oil, and from dairy products, and not at all from tasty and healthy cow's milk. To avoid non-uniform crystallization of sugars and to achieve a stable structure, microcrystals of lactose are added to the product.

Housewives are looking for recipes for home cooking without harmful additives. Production technology for ordinary kitchen is not difficult, you can cook delicious treat without much hassle. The cooking procedure and recipe change only slightly. The dairy product is boiled with granulated sugar over low heat until desired consistency. There are several secrets for making the perfect condensed product:

1. Use milk only with a high fat content of at least 3% (with the exception of low-calorie condensed milk).
2. If the freshness of raw materials is in doubt, add a little soda. This component will not allow the milk to curdle.
3. Dessert will not burn if you take a pan with a thick bottom to cook condensed milk. You need to stir the mass constantly so that the milk does not run away or burn.
4. Thickening of the treat occurs after cooling, so do not overcook it. Hot condensed milk will be semi-liquid.

What does condensed milk mean according to GOST

High requirements for condensed milk back in 1952 are not met today. This product contains only carefully cleaned and tested whole milk and sugar. As a result of boiling, condensed milk with a fat content of 8.5% came out. A special production technology made it possible to preserve maximum amount useful substances in the final product even with prolonged heat treatment.

Features of the technological process

The main secret technological process- long-term pasteurization at a temperature of 60 to 65 degrees. Such heat treatment does not destroy valuable macro- and microelements, vitamins, proteins, milk fats contained in a whole dairy product. Thanks to modern kitchen appliances (multi-cookers, pressure cookers), you can follow this technology at home. Even in the absence special devices there are methods that will prevent milk from leaking onto the stove, but the temperature will have to be adjusted manually.

Condensed milk recipe

Among homemade recipes, there are many ways to cook condensed milk. Modern recipes are prepared not only on the whole product, but also on powdered milk or take infant milk formula as a basis. From natural supplements use coffee or cocoa, which give the dessert special taste. You can prepare a healthy treat without harmful ingredients. Follow the instructions, keep the proportions so that the treat comes out flawless. Do not increase the cooking time. In a digested dish, the process of crystallization of sugars will begin in a few days.

Classic condensed milk according to GOST

• Time: 3 hours.
• Calorie content of the dish: 164 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

The recipe for condensed milk without extraneous additives according to GOST is suitable for true connoisseurs of the taste and quality of this sweet delicacy. Granulated sugar plays the role of a preservative in the recipe. Even an opened jar can be stored in the refrigerator for 30 days. The cooking process is long, but you can prepare the product for the future. Condensed milk at home is prepared faster from a high-fat product. If you want a thick product, replace regular sugar reed. It is characterized by strong crystallization and will make the consistency denser.

Ingredients:

• sugar - 250 g;
• milk - 0.5 l;
• water - 50 ml;

Cooking method:

1. Boil the sugar syrup using a heavy bottomed saucepan.
2. Gradually add milk to the sugar mass.
3. Cook for 2-3 hours until desired consistency over very low heat.
4. Can be made with classic condensed milk, if you pour it into sterile jars and roll it up.

Condensed milk powder at home

• Time: 1 hour.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

For expressiveness milky taste sometimes condensed milk is prepared at home with the addition of dry concentrate. Do not use water to dissolve - only whole milk. When buying a concentrate, pay attention to its composition. Avoid low quality products vegetable oils and preservatives. To make the dry powder dissolve well, set the liquid correct temperature- about 60 degrees. In cold or too hot milk, the powder will not disperse, lumps may form.

Ingredients:

• dry and whole milk - 300 g each;
• sugar - 300 g.

Cooking method:

1. Place the pot of milk on water bath.
2. When the temperature approaches 60 degrees, start gradually pouring in the concentrate. Stir while cooking to prevent lumps from forming.
3. Boil the mixture for about an hour, stirring occasionally with a whisk.

From cream

• Time: 1-1.5 hours.
• Calorie content of the dish: 387 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Condensed milk is a versatile product that can be taken with you on a trip, served with tea, pancakes, used to make various creams. For those who are on a diet, even the right condensed milk is not recommended. The product has a high calorie content, so it can adversely affect the figure. If the number of calories does not scare you, use the recipe with cream. Your loved ones will no longer want to eat purchased product, after all homemade treat much tastier.

Ingredients:

• cream 30% fat - 1 l;
• sugar - 1.2 kg;
• dry milk - 0.6 kg.

Cooking method:

1. Take a saucepan with a thick bottom. Pour sugar, add cold water (about 50 ml).
2. Heat the mass over high heat, but do not bring to a boil. Sugar should not completely dissolve.
3. On the steam bath put cream, add sugar syrup there.
4. Gradually pour the concentrate into the liquid.
5. To obtain a homogeneous mass of solids and liquids, stir the contents of the pan constantly for the first 15 minutes.
6. Evaporation time - about 1 hour. The longer the cooking process, the higher the density of the finished product.

• Time: 1 hour.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 134 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

For condensed milk lovers chocolate flavor you will like the product prepared according to the following recipe. Use for cooking the milk component, in which the proportion of fat is maximum (3.5-4%). So the finished treat will come out with a rich creamy taste. Don't expect skim milk good result. For cooking, take a pan with a thick bottom. Carefully grease its walls with butter - so your condensed milk will not run away when boiling.

Ingredients:

• milk - 1 l;
• sugar - 200 g;
• cocoa - 3 tbsp. l.

Cooking method:

1. Mix dry ingredients.
2. Pour milk into a saucepan, put on fire.
3. Add mixture, stir.
4. Boil until the volume is reduced by 2/3 of the original. Don't forget to stir.

Recipe for homemade condensed milk in a bread machine

• Time: 3 hours.
• Servings: 5-6 persons.
• Calorie content of the dish: 192 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Homemade condensed milk made from milk and sugar, cooked in a bread machine, will come out white without a creamy tint. Delicacy has high nutritional qualities and incredible taste. Do not be afraid that milk will run out of the bread machine bowl. The blade will constantly stir the delicacy, preventing it from burning or rising. The taste and texture of the condensed product is similar to a quality product from the store, but it does not contain harmful additives and artificial preservatives. 2-3 spoons per day of such a delicacy will benefit the body, cheer you up and strengthen your immune system.

Ingredients:

• milk - 2 tbsp.;
• cream - 1 tbsp.;
• sugar - 3 tbsp.;
• water - 0.5 tbsp.;
• salt - a pinch;
• soda - on the tip of a knife.

Cooking method:

1. Mix milk and cream, add baking soda and bring to a boil using a saucepan.
2. In another container, boil the syrup from sugar and water. Boil until sugar dissolves.
3. Mix both mixtures in the bowl of the bread maker.
4. Add salt.
5. Set the mode to Jam. When the program is over, let the oven cool down for 15 minutes, then turn on the “Jam” mode again.
6. After two cycles, pour the mass into a jar, let cool, then place on the shelf of the refrigerator. After 12 hours, the dessert will acquire the desired consistency.

In a slow cooker

• Time: 1 hour.
• Servings: 3-4 persons.
• Calorie content of the dish: 312 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

Homemade food is always healthier and tastier than store bought. Sweet viscous delicacy, cooked in a slow cooker, contains only natural products. Preparing it is quite simple. Combine all the products, and your kitchen assistant, the slow cooker, will do the rest of the work for you. Do not use a substitute for milk powder - only with a natural product, condensed milk will gain creamy taste.

Ingredients:

• dry and whole milk - 250 g each;
• sugar - 250 g.

Cooking method:

1. Combine sugar and dry milk powder, then gradually pour the milk into the mixture, stir with a whisk.
2. When the dry ingredients are completely dissolved, pour the mass into the multicooker bowl.
3. Set the "Extinguishing" mode to 60 minutes.
4. Stir the mixture periodically so that it does not burn.

in an autoclave

• Time: 1 hour.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 175 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

If you are a happy owner of a modern kitchen appliances, use it to make delicious and healthy condensed milk. The process will take you a few minutes, and the result of simple work will delight the household. Delicate, viscous, sweet delicacy is loved by children and adults. The main difficulty is to buy good ingredients. Poor quality milk can spoil the product. Be sure to take the main ingredient fresh, with high fat content.

Ingredients:

• milk - 1 l;
• sugar - 500 g.

Cooking method:

1. Dissolve the sugar completely in the liquid.
2. Pour the mixture into jars, roll up.
3. Put the container in the autoclave, set the temperature to 120 degrees and cook for 30 minutes.
4. To get a creamy condensed milk, increase the time by 20 minutes.

• Time: 20 minutes.
• Servings: 2-3 persons.
• Calorie content of the dish: 62 kcal / 100 g.
• Purpose: dessert.
• Cuisine: international.
• Difficulty: easy.

For those who are on a diet or cannot eat the usual sweets for any reason, you can prepare a special version of condensed milk. Interesting coffee taste and low calorie make this product a worthy delicacy for diabetics and losing weight. You can prepare it in a few minutes. As a sweetener, a sugar substitute is used, vary its amount according to your taste.

Ingredients:

• skimmed milk powder - 3 tbsp. l.;
• corn starch- 1 tbsp. l.;
• instant coffee - 1 tsp;
• skimmed milk - 200 ml;
• sugar substitute - to taste.

Cooking method:

1. Warm the milk a little, dissolve the sugar in it.
2. Mix the rest of the ingredients with the coffee and milk mixture.
3. Put the dishes with the components in the microwave. Set the power to 800W. Boil the condensed milk 5 times for 1 minute. Stir after each boil.
4. Cool the finished product, store in the refrigerator.

Benefits of condensed milk

Condensed milk product- This is a delicacy that is loved by adults and children. Not only beautiful taste characteristics make it valuable for human nutrition. When it comes to a natural product made from cow's milk and sugar, it is difficult to overestimate its beneficial properties. The product contains the following substances:

• vitamin D - necessary for the formation bone tissue;
• magnesium and calcium are needed for normal operation heart and blood vessels;
• phosphorus - for good blood circulation and brain activity;
• glucose - will help restore strength and energy reserves;
• vitamin C - to strengthen the immune system.

because of high calorie product, nutritionists recommend limiting consumption to 2-3 teaspoons per day. Even this small amount of treats will strengthen your teeth, bones and hair due to the high content of calcium and fluoride. There is a lot of glucose in condensed milk, which will cheer you up, increase physical and mental activity improves emotional state. Experts recommend introducing a high-quality condensed product into daily diet nursing mothers, as a means of increasing the amount of milk produced.

Video

Given the popularity of condensed milk among consumers, you involuntarily think about organizing your own business. Indeed, the production of condensed milk is a profitable and cost-effective direction. Moreover, many confectionery companies use condensed milk to make their products. Indeed, the demand for this delicacy is huge.

But we must not forget about the existing competition. Now we are talking about products that are not manufactured according to GOST ( state standard), and according to TU ( specifications). Condensed milk, which is made according to TU, has a low cost, because non-natural ingredients are used for its manufacture. In the preparation of such products, manufacturers use:

• surrogate products;
• flavors;
• emulsifiers;
• flavor stabilizers, etc.

This circumstance can create some difficulties for novice entrepreneurs who want to produce high-quality condensed milk in accordance with GOST. However, if you position yourself as a conscientious and high-quality manufacturer, then the brand of your delicacy will be out of competition.

State standards for condensed milk

To date, there is an approved GOST 53436-2009. According to these standards, only fresh milk and additional ingredients. It is allowed to use ascorbic acid as an oxidizing agent.

Also, the new standards classify products, depending on the level of fat content:

• fat-free condensed milk (1%);
• standard (8.5%);
• cream (19%).

Condensed milk production technology

High-quality condensed milk, which meets the established standards, is produced by the process of evaporating water from raw materials. After that, sugar is added to the resulting concentrate.

The whole production process finished products based on the passage of raw materials according to a specific processing scheme:

1. Assessment of the quality of the initial raw material. Milk, sugar and other ingredients must be highest quality. After that, the raw materials are cooled, thoroughly cleaned and reserved. If it is necessary to increase the percentage of fat content of milk, cream can be mixed with it. If you need to reduce the percentage of fat content, the raw materials are diluted with skim milk. Various stabilizers and salt are also added at this stage.
2. Heating procedure original product up to a temperature of 95 degrees is called pasteurization. Thus, pathogenic microorganisms inside the milk are destroyed, the raw materials are brought to a stable state. It is due to pasteurization that the product retains its liquid form for quite a long time.
3. Cooling, after the pasteurization process. At this stage, the milk mixture is cooled to 70 degrees, after which it is added right amount Sahara.
4. Reach thick consistency milk is assisted by a vacuum evaporator. The raw material is placed in a special tank, where it is brought to a boil to evaporate excess moisture. Upon completion of the process, the products are placed in the mold, where they are cooled.
5. A seed is added to the resulting cooled mixture, which consists of ordinary lactose. The seed must be ground into a powder, which will prevent the formation of crystals in the condensed milk.
6. Pouring products into special containers. For these purposes, special automatic lines are used.

It is also possible to organize the production of condensed milk based on powdered milk. According to the technology, the process is similar to that described above, however, in this case, the process of evaporation of moisture from the milk mixture can be excluded. It is enough to dilute the raw material with drinking purified water. The resulting product must be kept for several hours. After that, a similar sequence of procedures is carried out, as with whole milk.

Also, the technological process provides for the preparation of condensed milk with various fillers. For these purposes can be used fruit supplements, cocoa, coffee and so on.

Most modern producers use the so-called combined method for the production of condensed milk. The line is built in such a way that it is possible to produce condensed milk from powdered milk and whole milk.

To organize your own workshop for the production of condensed milk from raw milk, you need to purchase the USM-4 unit. The price range of the installation varies between 20,000 - 25,000 rubles. Or any other similar installation for the production of condensed milk at home.

For a small workshop, several such installations will be needed. During the seasons when natural milk As prices rise significantly, entrepreneurs prefer to use VSM-100, which makes it possible to use powdered milk for the production process. The installation cost is 190,000 rubles.

Also, the automatic line must be provided with a cooling unit, the cost of which varies between 450,000 - 500,000 rubles.

For packaging finished products, you need to buy the appropriate equipment, the cost of which is 700,000 rubles.

To purchase a complete set of equipment, you may need about 1,500,000 rubles. Of course, you can cut costs by purchasing used equipment. To find a line at the best price, you can use electronic bulletin boards or visit the official website of the manufacturer.

Obtaining the necessary documents for organizing a business

Before opening your own business need to be thought through carefully in advance. Any business needs to start with legalization. First of all, the entrepreneur must register his “newly minted” enterprise with the Federal Tax Service (Federal Tax Service). To open an activity, an LLC or IP is suitable. The following list of documents will be required:

• certificate of accounting in the Federal Tax Service;
• permits for activities from Rospotrebnadzor;
• product quality certificates;
• collection of sanitary standards;

It is also necessary to indicate when registering a legal entity. faces OKVED codes. To select a code, you need to select the appropriate type of activity according to the description. A four-digit code must be indicated in the application.

It is also necessary to ensure that the manufactured products must comply with the established GOST, only in this case it will be certified and tested.

It is necessary to pay attention to the room where the production line will be located. The room must comply with sanitary standards, have an emergency evacuation plan, and be equipped with a fire alarm.

The production process should be managed by experienced technologists. Employees should not be allowed to work without concluding an employment contract. The employer must also ensure that employees undergo a medical examination and have an appropriate medical certificate. Business organization may require:

• purchasing manager;
• accountant;
• technologist;
• cleaner;
• Sales Manager.

How to organize the supply of raw materials for the production of condensed milk

Raw milk and sugar are the main raw materials for the production of condensed milk. Before organizing a business, it is necessary to take into account a number of difficulties that arise with whole milk:

• the need for permanent suppliers who offer high-quality raw materials at an attractive price;
• ensuring the delivery of raw materials and its transportation;
• in winter and autumn, milk becomes more expensive;
• storage of raw materials.

You can conclude a contract for the supply of whole raw materials with various farms. The more raw materials purchased in bulk, the greater the discounts.

Distribution channels for finished products

When the production process is established, the entrepreneur receives large volumes of finished products. It's time to think about its implementation. The best distribution channels are:

• Retail Stores;
• large companies that are engaged in wholesale sales;
• retail point, which is open by the manufacturer.

You can also pay attention to the confectionery companies that use the delicacy to prepare their products.

Business Profitability

An approximate calculation must be carried out based on the work of the entire workshop. For calculations, we take three USM-4 installations. For one shift they are able to produce 65 kg of condensed milk. The cost of one kg is 50 rubles. The average wholesale price of one kg is 120 rubles. Monthly revenue will be about 170,000 rubles.

It is also worth considering possible risks in business, which include:

• during operation, the equipment may fail;
• instability of prices for raw materials, depending on the season;
• marriage;
• raw materials may deteriorate if the rules of storage and transportation are not followed;
• human factor (sudden illness of an employee, injury in the course of the technological process, and so on).

How to create your brand

Highly important question which should be taken seriously. Some kind of inscription or an individual drawing that will be applied to the container can act as a brand. For example, "Sweet tooth", "Taste of childhood", "Teddy bear" and so on. In this matter, it is extremely important to show maximum creativity. The chosen brand should not repel a potential consumer. The logo should evoke pleasant emotions and childhood memories.

Video for dessert

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