Equipment for the production of jam and jam. Transport for the delivery of finished products

Today, jam, jam and other sweets are the most favorite treats of the sweet tooth. Modern equipment for the production of jam and other "delicacies" will make their preparation easy and fast.

The main purpose of the lines for the production of jam and jam

Equipment for the production of jam, preserves and marmalade is designed to perform an important task - to preserve the maximum amount of trace elements and vitamins in berries and vegetables.
Therefore, modern methods of processing are mainly used with the use of special equipment of complex lines.

Jam production technology

This equipment performs a full production cycle. Yes, on initial stage fruits and berries undergo preliminary preparation. Further, the direct production of jam, marmalade, marmalade, jam and confiture is carried out. For this, unique and original recipes.

The last stage of this production is packaging in tin, glass and plastic jars. Then the filled containers are rolled up, sterilized, labeled and packed in cardboard boxes.

So, quite simply, the manufacture of jam and preserves is carried out.

Structural elements of the line

Equipment for the production of jam, marmalade, marmalade and confiture consists of the following structural elements:

line pre-training fruits;
installation for boiling (in the manufacture of jam and jam);
installation for the preparation of mashed fruits, mashed potatoes with the addition of gelling components (in the production of marmalade and jams);
packaging machine.

Modern methods of raw material processing

Boiling in a vacuum allows you to ensure the release of the product good quality, it retains its natural color, the aroma is also not lost during evaporation. This process takes place on the principle of a pressure cooker.

Equipment varies in power and performance. Thus, with characteristics up to 300 kg/cycle, the lines can be quite successfully used in the research of recipes at large enterprises or for the production of jam and preserves at small and medium-sized business entities.

There are larger plants, their productivity is about 5000 kg / cycle.

Based on the type of berries and fruits, either single or multiple cooking is used. Also, the equipment is mainly used single-stage, involving the cooking and cooling of the finished product with a vertical or horizontal option execution.

There is an optimal mixing of the product, it is heated with steam using the "double jacket" technology. Cooking is carried out under pressure using sterile air with the possibility of steam condensation. Cooling takes place using the same "double jacket", as well as a pressure-controlled condenser. There is such an important point as the opportunity to take samples.

This equipment is controlled by a computer.

Alternative proposal for the use of vegetables as a raw material

A rather interesting area of activity for start-up entrepreneurs who have a desire to make money on the manufacture of sweets is the use of vegetable raw materials for the production of jams and marmalades, such as pumpkin.

Its main advantages are delicate fibers, consisting of pectin and fiber, low acidity and beta-carotene.

This vegetable can be classified as a dietary product. Important for the finished product is beautiful colour: yellow to bright orange.

However, there are some disadvantages of this vegetable. It has no gelling ability. Therefore, for the production of pumpkin jam, combinatorics is used, which makes it possible to improve the taste of the finished product.

DailyMail Online: Sugar, butter, a bucket of strawberries and some lemon! Homemade strawberry jam is back in style! This is partly due to budgetary savings, as well as the prototype of consumers who prefer organic healthy food. In addition, summer is in the yard - a brilliant time for growing fruits and berries (, raspberries and other products necessary for the production of jam).

“Jam is losing its old-fashioned image and becoming popular with young people,” says entrepreneur Fraser Doherty, founder of SuperJam. It somehow occurred to him to collect all the recipes for making jam from his grandmother and make his first million before he even reached 20 years old.

Where to produce jam?

Young Doherty started making jam products in his parents' kitchen, so aspiring entrepreneurs who are looking for can also consider implementing this idea. Thanks to grandmother's recipes jams were hugely popular in farm produce and deli markets. After some time, the young man developed his own technology for the production of jam, using only fruits (no sugar). This idea applies to

Using 100% fruit is an innovation. The unique recipe has been named SuperJam. The young man was interested in his delicious jam one depressed factory. Over time, their interest was fully justified.

By installing production equipment, creating and promoting a brand, improving own recipes, Fraser became the youngest supplier of Waitrose (a large supermarket chain). In March 2007 the first contract was signed. This happened at the age of 16. At that time, SuperJam was sold in almost all branches of the Waitrose chain. Since then, SuperJam products have been sold all over the world. Now SuperJam supplies goods to more than 2000 supermarkets worldwide (Asda, Tesco, Morrisons, Waitrose, Sainsbury`s) in Australia, Russia, Denmark, Ireland and Finland.

Register a business

A popular option for registering a small production is to open a company with limited liability. Type of taxation - STS with the object of income minus expenses. To open a full-fledged mini-shop, LLC is an ideal option. In addition, further expansion of the enterprise and hiring of employees is possible.

If you decide to make jam at home and do not plan to hire staff, register as a self-employed entrepreneur. The main advantage of an individual entrepreneur is the ease of paperwork and minimal taxes.

Get the conclusion of the sanitary and epidemiological station

Believe me, this is one of the most difficult stages. The quality of jam is evaluated by “Jam. General specifications". Requires coordination with the bodies of the State Sanitary and Epidemiological Supervision that control of the content is observed toxic elements and microbiological indicators.

It is necessary to draw up a product manufacturing technology - technical specifications or specifications. The document must be coordinated with the sanitary and epidemiological station. In the SES you need to get permits: operating permit and manufacturer's declaration. It also requires a sanitary and hygienic conclusion of the SES for final product. This document confirms the conformity of products established requirements, rules and regulations. The permit is issued for a period of 3 to 5 years.

Other food production ideas:

Choose the right space

First option- making jam at home. We need a large kitchen, with an area of 20 sq.m. Suitable for mini production.

Second option– Arrangement of a full-fledged workshop for processing berries. Suitable area - 70 sq.m. To save money, it is better to organize production on the outskirts of the city or in the suburbs.

Arrange the supply of raw materials

It is difficult to ensure uninterrupted jam production. Therefore, this is mainly done in summer period. The price of raw materials varies from season to season. Making jam or making jam from frozen berries is also unprofitable, and the quality is lost.

You need to conclude an agreement with manufacturers of agricultural products. More than enough suppliers.

Buy equipment

For organization production process you will need:

cutting table and washing bath - preparation of raw materials;
production plant and tanks - berry processing;
, jar rinser, lid and jar sterilizer;
bottling plants finished products- packing of jam;
and - capping of finished products
freezers and refrigerators - storage of raw materials and jam;
additional equipment (tare, trays, scales, sifter).

Examples electronic materials on complex multifunctional installations is possible.

Canned blanks from fruit crops enjoy in great demand among consumers. Previously, most people were engaged in the preparation of jam, marmalade, jam, marmalade, syrups and jellies at home, preparing them for the future for the winter. However, although such canned products have not lost their popularity at all, most people prefer to purchase them in stores rather than spend their time and energy on home canning. Thus, the production of natural canned preparations from berries and fruits seems promising and profitable business, which, moreover, requires not so much money to organize.

One of the most popular canned foods since ancient times is jam, which is made from whole or sliced \u200b\u200bfruits or berries, boiled in sugar syrup or with the addition of sugar. The possibilities for long-term preservation of all consumer qualities of such products are explained by the fact that with a high sugar content (over 65%) in solution, microorganisms that cause the usual spoilage of berries and fruits practically do not develop. Unlike jam, jam is cooked in one step. At the same time, the syrup from which it is made has a jelly-like consistency. Most often, jams are made from currants, quince, gooseberries and different varieties apples. Jam is obtained by boiling various fruit purees with sugar, and jelly - by boiling fruit and berry juices with sugar. In most cases, juicy berries are used to make jams and preserves - cranberries, blueberries, blueberries, cloudberries, lingonberries, strawberries, etc.

Jam is made from various fruits, berries, rose petals, melons, walnuts and even watermelon peels, boiled in sugar or sugar syrup. In this case, you can use both fresh fruits and berries, as well as frozen or sulphated (processed). Jam differs from other similar canned preparations in that the fruits and their parts in it retain their integrity, which is achieved as a result of two or three boils. It is believed that the highest quality jam is obtained from berries and fruits with a high content of sugar, acids and aromatic substances. Special attention paid attention to the quality of raw materials - only ripe and intact fruits are selected for jam, and only refined sugar is used to prepare sugar syrup premium. The content of the latter in the jam should not be less than 65-70%, otherwise the product will quickly deteriorate.

There are two types of jam - sterilized (with hermetic closure in jars) and unsterilized (packed in barrels). The product range is determined by the type of raw materials used (strawberry, raspberry, apricot jam, etc.). In addition, jam is divided into three grades, depending on the quality of the product: extra, premium and first grade. The extra variety includes jam made from fresh or frozen fruits and berries with the return of aromatic substances that volatilize during cooking. Jam made from certain types of raw materials (cherries, cherries with pits, from wild varieties of apples or sulphated fruits and berries), as well as jam that is packaged in barrels, is not rated higher than the first grade.

Contrary to popular belief, jam from natural products may contain not only the actual fruits and berries, as well as sugar and water (components of the syrup), but also various aromatic additives. For example, vanillin is often added to jam from cherries, grapes, cranberries, gooseberries, melons, figs, apples and walnuts, cardamom to jam from walnuts, cinnamon to jam from cranberries, lingonberries and walnuts. However, all these supplements must be completely natural. Artificial colors and synthetic flavors are absent in quality canned preparations.

In general, the jam is quite simple to prepare. The technology of its production consists in rubbing peeled berries from sugars and / or boiling raw materials with sugar syrup, followed by packaging the finished product in special containers (cups, jars, buckets, kegs, etc.). The main stages of production include the preparation of berries (cleaning, washing), processing of berries (rubbing and / or boiling with sugar), sterilization of containers, packaging of finished products and their packaging. It is not necessary to create your own recipes. You can use ready-made ones. This is what most manufacturers of canned food do, positioning them as "made according to the old and traditional recipes". In fact, they simply use recipes that have been preserved since Soviet times. However, despite all its simplicity, the process of making jam has its own nuances. According to the requirements for product quality, the fruits or their slices in the composition of the jam must be intact and retain their original shape. At the same time, the volume of fruit during cooking should not change much. So, for example, the volume retention coefficient for stone fruits is in the range of 70-80%, and for fruits of pome crops, this indicator should be at the level of 90% or more. The color, aroma and taste of products during jam cooking should not change, and the syrup should be transparent, have a color inherent in the fruits and berries used, and not have a jelly-like consistency inherent in jelly and jams. All these properties of the product are connected, first of all, with the quality of the raw materials used. For high-quality jam, only the strongest and whole fruits are selected. Fruits and years with various defects (stains, bruises, etc.) are used only for the preparation of compotes (it is possible at the same production). Depending on the type of raw material used, the requirements for it also change. So, for example, cherries and plums must be fully ripe, otherwise the jam will have an unpleasant sour taste, and peaches, strawberries, raspberries and pears, on the contrary, must be slightly unripe, otherwise they will quickly boil soft and not retain their shape. It is essential to find good supplier raw materials you can trust. Experts know that berries and fruits that are used to make jam must be collected in sunny and dry weather. At the same time, immediately after collection, they should be sent to production. Berries that are picked in the rain or immediately after it contain too much moisture and quickly boil soft, losing their shape and changing the consistency of the finished canned blanks.

The quality of jam is evaluated according to GOST R 53118-2008 “Jam. General technical conditions". Control over the content of toxic elements and microbiological indicators is carried out in accordance with the procedure established by the manufacturer of products in agreement with the bodies of the State Sanitary and Epidemiological Supervision.

To increase the shelf life of the finished jam, it is packaged in a special container. Previously, various packaging was used, including metal lacquered and solid aluminum cylindrical cans. However, now natural jams and jams are packaged mainly in glass jars, in containers made of thermoplastic polymer materials and stand-up doypack bags (mayonnaise, sauces, condensed milk and ketchups are packed in the same bags).

Regardless of which packaging is used, it must indicate the trademark, the name of the manufacturer and its postal address, the name of the product, its composition, net weight, production date, shelf life, information about the nutritional and energy value of 100 grams product. In addition, the packaging indicates the current certificate and certification information. Ready jam in an unsealed container is stored at a relative air humidity of not more than 75% and at a temperature of 2 to 20 degrees Celsius (sterilized jam) and 10-15 degrees Celsius (non-sterilized jam). Guaranteed shelf life of jam from the date of its production is 24 months for sterilized products and 12 months for non-sterilized and citrus jams with vitamin C content, six months for sterilized jam and packaged in thermoplastic polymer containers.

For the production of jam in a special berry processing workshop, as well as for the storage of raw materials and finished products, you will need special equipment. Thus, the preparation of raw materials for processing is carried out on a cutting table and in a washing bath. For the processing of berries and fruits, a special installation for production and containers for the finished product will be required. To sterilize jam, you need to purchase a UV water sterilizer, a jar and lid sterilizer, and a jar rinsing device. Packing and capping of finished canned blanks is carried out using a bottling plant for finished products, using a capping device and a labeling machine that sticks labels on cans. In addition, you need to take care of auxiliary equipment, which includes scales, a sifter for granulated sugar, trays, containers, special containers, etc. The minimum cost of a set of equipment of low productivity (1200 kg of jam per shift) with everything you need is from 1.6-1.7 million rubles.

Except production equipment, you will need special equipment for the storage of raw materials and finished products, which includes freezers with temperature regime from -20 degrees Celsius (for raw materials) and refrigerating chambers with a temperature regime from 0 to 2 degrees Celsius (for finished fruit and berry products). Wholesale companies will need at least one light-duty truck with an isothermal van to deliver your jam.

Square industrial premises is at least 70 sq. meters.

The main buyers of canned fruit and berry preparations are consumers with an income above the average, who value their time and prefer natural and high-quality products. Jam producers supply their products directly to grocery stores, supermarkets and hypermarkets, markets, as well as wholesale companies that sell food products.

For organization own production jam with a volume of over 1000 kg for an eight-hour shift will require a minimum of 3.5 million rubles. This amount includes the purchase of equipment, rent and repair of premises for the organization food production, the purchase of the first batches of raw materials, the purchase or rental of vehicles for the distribution of finished products, the development of design and manufacture of packaging for packaging finished products, the fund wages for the first two months of work (at the rate of 8-10 people per shift). The payback period for this manufacturing enterprise are from two years. It is worth considering the fact that jam and other fruit and berry canned blanks are a seasonal product. They are most in demand in winter period time and up to the middle of spring. During the summer, there is a significant decline in sales as consumers prefer to buy fresh fruits and vegetables at this time rather than canned ones. On the other hand, it is in summer that fruits are harvested and preparations are made. And they usually go on sale no earlier than autumn.

Sysoeva Lilia
- portal of business plans and guidelines

Today, almost anyone who is at least a little familiar with cooking can create a business for making jam, marmalade, confiture, jam. It can be organized in various directions: from industrial production to the production of exclusive marmalade, jam, jam, and other similar products. But it will always be seasonal business, which demonstrates the maximum profitability (up to 26%) in the winter.

Documentation

For the production of jam, marmalade and similar products, there is no fundamental difference which form of ownership to register. However, if you are planning industrial production jams and marmalade, it is worth registering a business as entity. For the manufacture of exclusive products, an individual entrepreneur is suitable.

You also need to know that the production of jam and marmalade must meet certain standards:

GOST R 53118-2008 “Jam. General technical conditions»
GOST 32099-2013 “Jam. General technical conditions»

You can develop your own technical conditions for production, but this document must be coordinated with the sanitary and epidemiological station. In addition, for work you will need a hygienic certificate for the final product, as well as a sanitary and hygienic certificate for equipment that certifies that it can be used to manufacture food products.

Remember that all employees involved in production must have health books.

Range

When forming an assortment of jams and jams, one must understand that buyers are willing to pay for original recipes, beautiful presentation and natural ingredients. This means that your business should have its own unique recipes for making jams and marmalades, which are rarely found on store shelves, which are different from traditional products. But at the same time, the technology of their production must be preserved so that the product can be stored for a long time.

The only difficulty is that the recipes for jam, jam or marmalade that you come up with will not always be appreciated by customers. So this business associated with constant experimentation. Although traditional jam should also be in the assortment, there is also a certain demand for it. True, it is desirable to offer it with some unique feature. For example, prepare strawberry jam with mint. If such a product is beautifully designed, packaged, you can safely set a margin above the average.

Raw material

The biggest challenge a business faces is raw materials. Finding frozen berries and fruits is not a problem - there are a lot of offers on the market from a huge number of suppliers. In this sense, it is even possible to save on refrigeration equipment, where stocks of raw materials will be stored. The difficulty lies in the fact that the product prepared from frozen raw materials is noticeably inferior in taste to that prepared from fresh products. The exceptions are citrus fruits and kiwi, which can be stored for a long time in a cool place. In addition, for the preparation of such a product, exceptional whole, unspoiled, undamaged fruits are used.

These conditions are strongly tied to purchase prices, which vary from season to season. Therefore, most products are prepared exclusively in the season when fresh raw materials are available.

Please note that the business will require the purchase of large volumes of sugar. For proper storage of products, its content must be at least 65%. At the same time, only the highest grade sugar is required for production.

Production technology

Jam production technology involves rubbing peeled berries or fruits with sugar. Alternatively, raw materials can be boiled in sugar syrup, after which it is poured into packages.

The main stages of production:

washing and cleaning of berries and fruits;
processing of raw materials (rubbing, cooking with sugar);
sterilization of packaging;
packaging of finished products;
package.

Jam production technology is slightly different from jam production. For its production, pectin syrup, sugar syrup are prepared separately, fruits are peeled and cut. Then the prepared raw material is poured with sugar syrup, boiled, and when the product is almost ready, pectin syrup is added. After that finished product goes through the same stages of packing and packaging.

By the way, today only glass containers are used for packaging of these products. A little less often - doy-pack bags or thermoplastic polymer packaging.

Equipment

What equipment to use to prepare the product depends on what niche you decide to occupy. For example, an exclusive jam business will require a minimum of equipment, since this process cannot be fully automated. The use of machines is permissible except at the stage of cutting, packing and capping. True, for the production you will need auxiliary equipment.

In general, the business will require the acquisition of such production inventory and equipment:

washing bath;
sand sifter;
scales;
cutting table;
ultraviolet water sterilizer;
production plant;
capacity for finished products;
device for rinsing containers;
container sterilizer;
installation of bottling and capping of finished jam;
labeling plant;
trays, containers.

You will also need refrigerators compartment to store finished products. If the production process involves the use of frozen raw materials, then the freezer.

Sales channels

If you have organized industrial production, then the main sales channel with which your business will work is supermarkets and hypermarkets. True, it is not so easy to work with them, since they require stable supplies of a specific assortment in a specific volume. Given that the business is clearly seasonal in nature, it is not easy to withstand these conditions. Therefore, entrepreneurs are often limited to local market, marketing products through local grocery stores. But even there, the business will face strong competition.

Therefore, many entrepreneurs prefer to produce small batches of exclusive goods and sell them through eco-shops, hand-made goods stores. Many entrepreneurs create their own website and sell goods through it, offering not just a hand-made product, but also a variety of individual servings. Then it is worth establishing cooperation with event agencies and companies operating in a similar service sector.

Industry exhibitions give a good return, where potential customers have the opportunity to taste products.

Investment and payback

It is difficult to say exactly how much the start of such production will cost. Much depends on the chosen niche and scale of activity. Experts say that the organization of production, designed to produce more than a thousand kilograms of jam for an eight-hour shift, requires at least 3.5 million rubles. These funds will go towards:

rental of premises, its repair, bringing it into compliance with all standards for premises where food products are produced (with an area of at least 70 sq. m. for industrial production);
purchase of equipment;
purchase of raw materials;
purchase of transport for the delivery of raw materials and finished products (including a light-duty truck with an isothermal van);
development of a unique product packaging design;
formation of a payroll fund for two months for eight people per shift.

As practice shows, such production will pay off in an average of two years.

They do not have a wide distribution and popularity in our country, due to the complete absence of such projects or their small number on the market. This type of project includes the business of preparing and selling homemade jam. It does not require huge investments and unique knowledge in the field of cooking. At the initial stage, jam can be cooked at home.

If we turn to the practice of implementing such events, then we should pay attention to the United States, where the purchase of jams and preserves from private farms is the norm, there is also an Internet resource where masterpieces of homemade sweets are presented.

It is absolutely certain that in our country there are people who, for certain reasons, do not have the opportunity to cook such a delicacy on their own, but they would love to taste homemade jam with fragrant tea in a cozy home environment.

There are several options for acquiring the main ingredients, namely berries and fruits. You can farm on your own, or you can buy everything on the market. At the same time, it is always worth remembering that fresh berries are not able to retain their original properties for a long time, and therefore, visiting the market in the late afternoon, there is a chance to buy everything you need in bulk and at a bargain price. For the next day, the sale of berries that gave juice and lost their marketable condition obviously not suitable, but for jam - this is the best raw material. It is worth noting such an advantage of jam as its long term storage, which is more than profitable for sale.

The jam production business can be elevated to the rank of highly profitable if you think about ways to purchase both inexpensive raw materials and wholesale purchase of containers at the maximum possible low prices. If we compare the implementation of homemade jam and homemade honey, then drawing a parallel, we can conclude that such a project will be appreciated by a considerable number of grateful customers a year later. And if there is a demand, then, accordingly, its satisfaction will allow you to get the long-awaited profit.

In case of successful production and sale of homemade jam, you can rent small shop and open not a home, but a serious business. In this case, additional pieces of equipment, utensils, various containers and seamers will be needed. Hiring employees to carry out the entire process will increase production volumes, and over time, an organized fruit and berry garden will reduce the cost of finished products, thereby increasing profits.

The most important thing in this business is to find ways to sell homemade jam. The first step is to get your own online store, or, in last resort, offer your product on various trading platforms and in social networks on the Internet, thereby advertising it and attracting an interested public.

Also, participation in thematic sales exhibitions, for example, dedicated to the gifts of autumn or products of small private farms, will not hurt. All this, of course, will allow you to acquire your circle of customers.

In order for potential customers to learn about the homemade jam offered for sale, you should not stop publishing ads in print media, distribute booklets or business cards in crowded places, and word of mouth, which could be organized by relatives and friends.

With the right approach to questions palatability jam, product advertising and marketing, such a business is able to bring good income, despite the fact that the threshold of financial investments at its initial stage is extremely small, often the business of making homemade jam is classified as a business from scratch.