Making kvass. Kvass production: list of equipment, description of manufacturing technology

In this material:

Kvass is a delicious refreshing drink made from natural ingredients. It does not contain GMOs and preservatives, and therefore is becoming more and more in demand. According to market research data, kvass sales increase by 8-10% annually, so the idea of ​​opening your own mini-enterprise for the production of the drink is of interest to investors. Those who want to make money on this should first develop a business plan for the production of kvass.

Advantages of own production

The business of making kvass has a number of advantages:

• relatively small volumes of investments in opening;
• high demand for goods, especially in summer;
• maximum benefit - the cost of the drink is 8-10 times less than the price of its sale;
• low competition in this niche;
• ease of doing business;
• quick launch of a mini-enterprise.

Company Description

The goal of the project is to open a small workshop for the production of various types of kvass. The enterprise will be located on a rented area outside the city limits. In summer, the production process is organized in 2 shifts - from 8.00 to 17.00 and from 20.00 to 5.00. In winter, the shop works in 1 shift. Weekends - Saturday and Sunday.

The mission of the company is to meet the growing demand of the local population for natural products. The range of produced kvass:

• bread classic;
• tiny;
• berry;
• ginger.

An LLC with one founder was chosen as the organizational form. This will allow us to cooperate with organizations - cafes, shops and supermarkets, to sell products in bulk. The chosen taxation system is the STS with a deduction rate of 6% of the amount of income.

Beverage production technology

For the preparation of kvass, special equipment is used. The production process of the drink takes place in several stages:

1. Cleaning and boiling water.
2. Preparation of wort from water, purchased kvass briquettes with the addition of sugar and yeast.
3. Fermentation. This process takes 10-12 hours.
4. Filtration of kvass and bottling in hermetically sealed containers.
5. Maturation of the drink - the container with kvass is placed in a cool place for 4 hours.
6. enrichment with carbon dioxide.

Attention! The drink prepared by this method is stored for no longer than 4 days at a temperature of +5 ... +7 degrees. To increase the shelf life by 2 times, you can subject it to clarification at the final stage of the technological process.

Analysis of the market and competition in the production of kvass

Before proceeding with the implementation of the project, it is necessary to carefully study the local market. The company's competitors are large producers of kvass. It is important to find out:

• what products do they offer;
• what technology is used to make the drink;
• Are preservatives added to the product?
• how sales channels are established for competing firms;
• at what price they sell the goods.

The analysis of this data will help develop your "chips" and stand out from the competition. You can fight them by offering the consumer a natural product that does not contain genetically modified additives, dyes and preservatives. True, in this case, the shelf life of the drink will be reduced to 5 days. In this regard, it will be necessary to carry out serious work to find distribution channels for the entire volume of products. Otherwise, the company will suffer losses.

How to organize a business: a step by step guide

The organizational plan of the enterprise includes several stages of work. The first step towards achieving the goal is the legalization of business. Next, we have to find a room to accommodate the production line, purchase equipment, hire workers, and find suppliers of raw materials. The product will have to be certified.

Registration of activities and certification of products

To be able to cooperate with legal entities, you will have to open an LLC. If there is only one founder, the entrepreneur will have access to a simplified taxation system with a deduction rate of 6% of the amount of income. To register an LLC, you must come to the tax office and write an application in the form P11001. Bring documents with you:

• passport and copy;
• TIN and a copy;
• receipt of payment of the state duty (4000 rubles);
• Charter of LLC;
• protocol on the establishment of LLC;
• a letter of guarantee from the owner of the premises and a lease agreement.

After submitting the documents (no later than 30 days), you must write an application for the application of the simplified tax system with the selected tax rate. Also, the entrepreneur needs to select the OKVED code from the classifier, which allows him to engage in activities for the production and sale of kvass - 15.98.2.

You will have to obtain a certificate of conformity from the Customs Union. The cost of product certification will amount to 25-40 thousand rubles. The document is issued for a period of 3 years.

room

To accommodate the production line, a room with an area of ​​up to 100 m2, located on the outskirts of the city or outside it, is suitable. Ideally, if this is a former dining room. The main requirements for the arrangement:

• availability of water supply with the possibility of installing filtering equipment;
• good ventilation;
• sewerage;
• serviceable electrical wiring with a power of up to 5 kW and with an alternating voltage of 220 V;
• a separate area for storing kegs;
• the floor and walls are tiled or other easily washable material;
• convenient access roads and the availability of a platform for loading and unloading goods.

The minimum set of equipment for a medium-sized enterprise will cost a businessman 400-500 thousand rubles. It is better to buy a turnkey production line. It includes units:

• fermentation chambers;
• keg washing machine;
• dispensers for raw materials;
• water tanks;
• water filtration system;
• mixers;
• cooling equipment;
• bottling and spinning line;
• oak barrel for storage of wort;
• industrial refrigerator;
• keg stock.

The search for suppliers of raw materials should be approached with all seriousness, because the taste of the finished product depends on the quality of the ingredients. The main components from which kvass is prepared are:

• barley malt;
• Rye flour;
• special kvass briquettes;
• sugar;
• water.

To prepare 100 liters of drink, 5 kg of sugar, 300 g of dry briquettes, about 300 liters of purified boiled water are used. The purchase of ingredients to obtain such a volume of kvass costs 600–700 rubles.

Staff

Together with the business organizer, the staff includes 14 employees:

• Deputy Director;
• 2 production technologists;
• sales manager;
• accountant;
• Foreman;
• 4 workers per production line;
• 2 movers.

The main requirements for personnel are experience in the production of soft drinks, no criminal record, understanding of the technological process, knowledge of regulatory documentation, decency.

Advertising and marketing, search for distribution channels for products

Product promotion begins with the creation of your own brand. We will have to come up with a memorable name, a company slogan and develop a design for labels for kvass. Effective advertising methods:

• creating commercials for demonstration on TV;
• advertising on local radio;
• holding meetings with the owners of supermarket chains in order to conclude supply contracts.

You need to position your products as unique, environmentally friendly, natural. Consumers are increasingly interested in a healthy lifestyle, in the choice of food and drinks they are guided by the desire to receive benefits. This should be taken into account when developing commercials.

How much can you earn in the production of kvass?

To find out how profitable the business of making kvass is, you need to make calculations by comparing the estimated income with the expenses of the enterprise.

Investment in the project

The cost of opening a shop includes:

• expenses for registration and certification - 44,000;
• purchase of equipment - 500,000;
• purchase of raw materials for the first time - 10,000;
• advertising - 50,000;
• arrangement of the premises - 50,000.

Total: 654,000 rubles.

Current expenses

Monthly maintenance costs include:

• the cost of renting the premises - 40,000;
• payroll - 260,000;
• advertising - 30,000;
• transportation costs - 10,000;
• raw materials - 170,000;
• tax deductions - 6% of the company's income.

Total: 510,000 rubles plus taxes.

Income and profit calculation

The enterprise produces 1,000 liters of kvass per day, and 24,000 liters per month. The wholesale selling price of 1 liter of the drink is 35 rubles. It is easy to calculate the average monthly revenue - 24,000 x 35 = 840,000 rubles. To calculate the net profit of the workshop, you need to subtract monthly expenses and tax deductions from this amount. Let's do the calculations:

• 840,000 x 0.06 \u003d 50,400 - tax;
• 840,000 - 510,000 - 50,400 \u003d 279,600 rubles - the net profit of the enterprise for the month, subject to the full workload of production.

The payback period of investments will be 6-8 months, depending on the number of orders. In the first quarter, the workshop will not operate at full capacity. During this period, it is important to actively search for distribution channels.

Kvass production is a great business idea. Its main advantages are ease of implementation, high profitability and low investment. However, a carefully crafted marketing strategy plays a huge role in achieving success.

In this article:

Kvass does not need advertising. Since Soviet times, our people have been accustomed to quench their thirst with this foamy drink with the characteristic aroma of rye bread. And the benefits of a natural product compared to carbonated sweet water with dyes and flavoring imitators are undeniable. And thanks to the adaptation of beer equipment (PET bottles, thermoKEGs) for the sale of drinks, kvass lost its only drawback - huge unsanitary barrels, in which the drink often spoiled right during the trade.

Natural, refreshing, tasty kvass is steadily increasing its segment in the soft drinks market. Therefore, the production of bread kvass is a very interesting idea for small and medium-sized businesses.

Market analysis of kvass

The kvass market in Russia is still far from being saturated. Moreover, despite the annual appearance of new producers, the consumption of kvass is constantly growing. For example, in 2010, about 500 million liters were sold through the country's retail chains. kvass. According to economists-analysts, in the next few years the kvass market will continue to grow by 10% per year in price terms, and up to 5% in physical terms.

The most popular container for kvass is PET bottle(about 90% of sales) and KEGs(about 8%). The remaining 2% falls on barrel packaging, but such packaging is gradually becoming obsolete, giving way to more modern technologies. The most common container is a 2L bottle (about 60% of sales).

There are various varieties of kvass: cranberry, pear, lemon, which are prepared on the basis of berry juice or jam without adding flour, but ordinary bread kvass won real people's love. Recently, a “live” drink based on natural fermentation of kvass wort and with a shelf life of up to 7 days is gaining more and more popularity.

Large producers (mainly breweries) prefer to produce synthetic analogues, the so-called "kvass drinks", without fermentation, by mixing concentrates with sugar and then saturating with carbon dioxide. Such drinks are stored much longer (about six months), but they have a rather controversial relationship with natural kvass.

We will consider the production of natural kvass, and not surrogates.

“Live” products have many advantages that can be profitably beaten in advertising and attracting consumers, and one serious drawback is a limited shelf life and a special temperature storage regime. Such kvass will not be stored in a warehouse until “better times”, therefore, before starting production, it is advisable to have preliminary agreements on sales. It is most profitable to sell through supermarket chains, retail stores and outlets, therefore, before starting production, one should realistically assess competition, pricing, the possibility of cooperation and other conditions for the successful sale of developed products.

Permits, certification and other organizational issues

For the legal registration of activities, you will need to choose the organizational form of doing business - it can be an LLC or an individual entrepreneur. To identify activities for the production of kvass, the OKVED code 15.98.2 "Production of soft drinks, except for mineral waters" is provided.

An indicative list of documents required to start the production of kvass (may vary depending on the region, so it is better to check with the relevant authorities):

• founding documents(certificate of registration, charter), which lists the main type of activity - the production of soft drinks;
• tax registration certificate;
• document confirming ownership of a production facility;
• permits for the work of the production workshop from Gospozharnadzor and form N 303-00-5 / y from Rospotrebnadzor, certifying that the premises comply with the standards and can be launched for the production of a trial batch of products;
• certificate from the water utility that the water for brewing kvass complies with the norms of SNiP;
• certificates for raw materials, materials;
• technological scheme of kvass production: list of equipment, production capacity, technological map;
• the production program of production, certified by the head with a description of the technological process, indicating GOSTs, TUs, recipes and an assortment list of products;
• list of employees of the enterprise (with the results of the medical examination passed);
• sanitary and epidemiological conclusion for products from Rospotrebnadzor in the form N 303-00-3 / y obtained on the basis of laboratory analyzes of a trial batch of kvass.

Room for the production of kvass

The room must comply with standard requirements and sanitary and hygienic standards:

• have a connection to clean drinking water; - belong to category "D" (not explosive, not flammable);
• divided into three zones: a room for production, for aging and for storage of finished products.

With a capacity of 500 l/day, recommended area of ​​production premises must be at least 70 m 2, - the technological room must be equipped with good ventilation, electrical supply, heating and sewer drainage. From the point of view of fire safety, it is good if the walls and floor are finished with ceramic tiles, and the ceilings are painted with water-based paint.

Former canteens are well suited - they are often rented out, and it is easier to obtain permission to produce in such a room than in a basement, warehouse or production area. There must be a place in the room for a refrigeration unit (or 2-3 ordinary refrigerators), in which the goods will be stored until they are sold.

Equipment for the production of kvass

To open a small production for the production of kvass, you will need special equipment for the fermentation process. Basic equipment - fermenters. The amount of products produced depends on their capacity.

With the help of a simple fermentation apparatus with a capacity of 100 liters. can be made up to 6000 l. kvass per month.

Each apparatus must be equipped with an electronic high-frequency temperature controller and a built-in timer to control and program the fermentation process.

The minimum set of equipment required for the production of 200 liters per day:

• Fermentation apparatus - 23,000 rubles;
• Dosing container - 6000 rubles;
• A barrel with a tap (50 l) is intended for the sale of kvass on tap - 4 pcs. * 1350 rubles = 5400 rubles;
• Cooling cover to keep the temperature of kvass - 2200 rubles;
• Screwdriver and nozzle for twisting plugs - 4700 rubles;
• Thermal box for storing bottles - 3000 rubles;
• Barrel for kvass wort concentrate (50 l) - 320 rubles.

Total: 44,620 rubles.

The manufacturer attaches to the equipment a set of necessary documentation for the production of kvass: a passport and a certificate of conformity, an extract from TU 9185-001-50789493-2007 for the production of kvass, a recipe and a technological scheme for the production of kvass.

Technological process of kvass production

1. Water preparation

For the preparation of natural fermentation kvass, you will need drinking water that is suitable for sanitary and hygienic standards, in accordance with the requirements SanPiNa 2.1.4.1074-01(and ideally, use water used in the manufacture of soft drinks TI 10-5031536-73-90). The requirements for product sterility at all stages of production also apply to water - it should be boiled or passed through a special filter with UV radiation.

2. Wort preparation

To obtain kvass wort by the infusion method, special kvass briquettes are used, made on the basis of rye flour and sugar beets. Briquettes are poured with boiling water (30 liters of water per 4 kg of briquettes). Sugar and kvass wort concentrate (fermented rye malt) are added to the fermentation tank according to the recipe. Then 100 liters are poured. warm water (about 35°C) and pre-diluted yeast mixture.

3. Fermentation

After adding the yeast mixture, the wort is thoroughly mixed, the fermenter is tightly closed. The temperature (about 30 ° C) and the fermentation time (at least 12 hours) are set.

4. Ripening

The fermented liquid is filtered through a filter, poured into sealed containers (plastic food barrels, kegs, PET bottles) for further maturation. The containers are hermetically sealed, since carbon dioxide accumulates during the fermentation of the drink, and the packaging must withstand a certain level of pressure. Kvass is placed in a dark room, where it is kept at room temperature for 4 hours.

5. Cooling

After the kvass has matured and the drink has been saturated with carbon dioxide, the containers are placed in the refrigerator.

6. Implementation

Kvass of natural fermentation is sold together with the container in which maturation took place.

Kvass production scheme

Profitability of mini-production

Consumption of raw materials per 1 liter of classic bread kvass:

• kvass briquettes - 0.0465 kg * 130 rubles = 6.05 rubles;
• kvass wort concentrate - 0.01163 kg * 62 rubles = 0.72 rubles;
• sugar - 0.0581 kg * 40 rubles = 2.32 rubles;
• yeast 0.00058 kg * 30 rubles = 0.017 rubles;
• electricity - 0.00233 kW * 1.5 rubles \u003d 0.0035 rubles.

The total cost of 1 liter of draft kvass is 9.11 rubles.

Total bottled kvass (the cost of a 1.5-liter and 2-liter PET bottle with a cap and a label is 7 rubles) - 16.11 rubles.

With the production of 200 liters per day (one fermentation unit), the cost of production per month (24 working days) will be:

• draft kvass 2400 l * 9.11 rubles = 21864 rubles;
• bottled kvass 2400 * 16.11 rubles = 38,664 rubles.

The selling price of draft kvass is 35 rubles/liter (84,000 rubles/month). The selling price of kvass in PET bottles is 45 rubles/liter (108,000 rubles/month).

Revenue - 192,000 rubles / month.

Profit - 131,372 rubles / month.

Other fixed payments (depending on the region, utility prices, lease conditions and the chosen taxation system):

• rent of premises with an area of ​​30 m 2 - 10,000 rubles / month;
• salary of 2 employees (worker and sales representative) - 27,000 rubles / month;
• heating - 2,500 rubles / month;
• other utility bills (water, garbage disposal) - 1,000 rubles / month;
• income tax 20% - 26,274 rubles.

Total: 66,774 rubles. With the operation of one fermentation unit with a capacity of 200 liters / day, the net profit for the month will be 64,598 rubles.

Of course, few people limit themselves to buying only one fermenter, because 5 such installations will bring 6-7 times more profit. But to open a small production and start creating your own client network, this option is one of the most profitable. Initial capital investments in production are small, and the payback period of the equipment will be about a month.

• Permissions to open
• Taxation system

Consumption of kvass has only increased in recent years. The annual growth of the kvass market, according to some data, is 15-20% per year and its pace will continue in the coming years. Kvass always occupies a leading position among the sold soft drinks.

The main task of real kvass since Tsarist Russia is to invigorate the body and compensate for the spent nutrients. Live kvass quickly relieves thirst, fatigue and nervous tension. Everyone drinks it - healthy and sick, old people and children. In ancient times, kvass was taken with them to hard work: plowing, mowing, harvesting. Live kvass was mandatory included in the diet of an early soldier, because it contributed to a faster recovery and restoration of spent strength.

The kvass that is sold today in hypermarkets consists of a set of chemically pure substances - dye, carbon dioxide, sweetener, acidifier and flavoring. The benefits of such a drink are highly questionable. The caffeine and stimulants included in its composition only spur the nervous system for a short time and do not give such a positive effect as real live kvass.

Therefore, a significant proportion of consumers in the hot season buy kvass in bulk. After all, it is tastier, rich in vitamins B1, B2, does not contain preservatives and dyes.

The production of real live kvass in the summer is a good seasonal business. Modern equipment allows you to create a mini-production of live kvass with a capacity of 200 liters per day. At the same time, one should not be afraid of competition from large producers in view of the fact that live kvass has a short shelf life and its transportation to other regions is not profitable. Live kvass is a business for small businesses within the region.

What equipment to choose for the production of live kvass:

How much money is needed to start a business for the production of live kvass

The cost of purchasing equipment will amount to a little more than 50 thousand rubles. Such a set of equipment will allow to produce up to 200 liters of live kvass per day. To do this, it is enough to attract no more than 2 employees, or it can become a good family business.

Live kvass production technology

The technology for the production of live kvass has remained unchanged for a long time and includes the following steps:

1. Obtaining malt (enzyme preparation) and fermentation of kvass dough. This dough is then baked to give the kvass a dark or red tint. If this is not done, kvass will turn out white with a peculiar taste, more suitable for summer okroshka;
2. Getting kvass wort - extraction of water-soluble substances;
3. The last stage is the fermentation of the wort, obtaining the finished product.

Various variations are possible at each stage of kvass production, but in the end the drink is obtained with a characteristic sour taste and aroma of bread.

What documents are needed to open a business for the production of live kvass

In order to produce kvass, in addition to registering an individual entrepreneur (or LLC), the following documentation is required:

• The protocol of product analyzes, issued by the Center for Hygiene and Nutrition;
• Certificate of Conformity for kvass of your production, issued by the Center for Standardization;
• Conclusion of SES on the premises where kvass is produced;
• The technological instruction for the production of kvass in the conditions of your production is approved by the head of the enterprise.

It usually takes 2-3 weeks to collect and prepare such a package of documents.

How much can you earn from a kvass business

The main raw materials for the production of kvass are kvass briquettes, kvass wort concentrate, aromatics, sugar, and yeast. The cost of production of 1 liter of classic kvass is about 8 rubles. The recommended selling price is 35 rubles per liter, including PET containers (3 rubles). Total profit from one liter - 25 rubles, from 200 liters - 5000 rubles per day. Of course, you still need to take into account transportation costs, the lease of the outlet and the salary of the seller, that is, minus 30% of the specified amount.

The main ways to sell live kvass (read the article: Trade in kvass):

1. Realization of live kvass in barrels or kegs in highly passable places from April to September;
2. Wholesale deliveries of kvass to trade enterprises - points of sale of draft beer;
3. Realization of kvass in the period from October to March in shopping centers, canteens, cafes, baths.

The range of kvass sold can be very diverse with various natural additives. Kvass can be sold in bulk, with the option to consume the product at the point of sale or buy a bottle to go. The approximate period of promotion of one outlet is 1 month.

Step by Step Plan to Start a Live Kvass Business

1. Register a business (individual entrepreneur or limited liability company).

2. Make a detailed business plan. 3. Rent a room for a production workshop, conclude a lease agreement.

1. Buy equipment.
2. Purchase raw materials and consumables.

6. Obtain from Rospotrebnadzor a sanitary-epidemiological conclusion for the premises and the same conclusion for kvass. 7. Obtain a quality certificate, if necessary. 8. Obtain permission to conduct activities from the fire department.

1. To study the markets for products (as an option, open several points for the sale of kvass in kegs).

Which OKVED to indicate when registering a business

OKVED 15.98.2 - production of soft drinks, except for mineral waters.

What documents are needed to open

It is necessary to register a business entity - it is an individual entrepreneur or a limited liability company. Prepared documents are submitted to public authorities or to multifunctional public service centers (MFCs). Since the business entity is a legal entity, it is necessary to open a bank account. It is also necessary to register with the Pension Fund, Social and Medical Insurance Fund. When hiring employees, the entrepreneur is responsible for paying insurance premiums.

Permissions to open

To start the production of live kvass, it is necessary to obtain a number of permits. When registering an enterprise in the types of activity, it is necessary to indicate the production and sale of kvass. In order to obtain a permit for the production workshop, it is necessary to prove that the premises in which kvass will be produced comply with the standards of Rospotrebnadzor and the sanitary and epidemiological service, the water from which kvass will be produced complies with the norms of SN IP. To this end, the IP sends a message to Rospotrebnadzor, then receives the appropriate permission for production. For confirmation, he provides a production program with a list of assortment.

The commission inspects the premises and, if it complies with the standards, issues a sanitary-epidemiological conclusion. The same conclusion must be obtained for the manufacture of kvass, for this a trial batch is sent to the laboratory and, if it matches, Rospotrebnadzor issues a sanitary and epidemiological conclusion. If you plan to supply kvass to retail outlets, then you must have a quality certificate, it is issued if the enterprise has technical conditions (TU) and technical instructions (TI). TU can be replaced by GOST, but, while TI, you need to develop it yourself. In addition, all employees of the production process must have medical books. You must also obtain permission from the fire department.

Taxation system

If an enterprise is engaged in the production and retail trade of kvass, then you can choose a simplified taxation system (STS) or a single tax on sane income (UTII). The law exempts from the purchase of a cash register (CCA), since kvass belongs to a group of goods that exempt the seller from providing the buyer with any documents when selling goods on tap. If the enterprise is engaged in production and wholesale trade, then it is necessary to choose the general taxation system or the simplified tax system.

Source: kvas02.ru

-> Production, construction, agriculture

Kvass production

The annual growth of production and sales of kvass is 25%-30%. There is reason to seriously think and take a closer look at the kvass business. Analyzing the situation, one can say that kvass production- a very interesting and profitable niche for small and medium-sized businesses.

The production of kvass is considered a highly profitable business, the profitability of kvass production exceeds 100%, and in a successful scenario, kvass production can bring an investor up to 300% per annum.

Today, manufacturers offer a huge selection of equipment for the production of kvass for every taste and budget, including mini-factories for the production of kvass. You can purchase both separate disparate equipment and ready-made turnkey mini-production.

For a kvass production workshop with a capacity of 5,000 liters per day, a production facility measuring 12 x 20 x 6 m or a site of 40 square meters will be required. m under the hangar to accommodate the equipment of the mini-factory. Requirements for the premises (site) - availability of water supply and sewerage. A set of necessary equipment for a mini-factory for kvass production includes fermentation and blending tanks, syrup boiler, wort breeding tank, syrup measuring tank, heat exchanger, refrigerator, gra, pump set, washing and filling. In addition, you will need retail equipment (barrels or cooler carts with kegs) and transport. All this pleasure will cost you about 70-120 thousand dollars.

However, do not be afraid! The production of such a capacity is rather focused on medium-sized businesses and is given as an example. Begin kvass production it is possible and with much smaller investments, having picked up a set of equipment of less power for money that is more acceptable for a small business. In addition, it is worth carefully studying all offers for leasing such production equipment.

Let's take a look and calculate what is the profitability of kvass production. As a basis for calculating the production of kvass, we will take the figures carried out by the Kvasyanya company, which is engaged in the production and sale of live fermented kvass.

For the production of kvass, a special fermenter and two additional containers are required. All this costs 16,500 and 7,000 rubles, respectively.

1. Kvass concentrate 4 kilograms x 100 rubles = 400 rubles;
2. Granulated sugar 5 kilograms x 21 rubles = 105 rubles;
3. Yeast 50 grams = 6 rubles;
4. Aromatic raw materials (mint, currant leaf, cherry leaf) = 30 rubles;
5. Electricity = 72.71 rubles;

Total ingredients and energy resources: 613.71 rubles for the production of 86 liters of "live" kvass.

Plus a salary of 10,000 rubles / 22 days / 8h x 1.262 = 71.70 rubles per hour (where 1.262 are mandatory payroll payments).

For the production of 86 liters of kvass, 3 people / hour will be required.
For the production of 172 liters of kvass, 6 people / hour will be required
For the production of 258 liters of kvass, 9 people / hour will be required

The total costs for the production of kvass are:

• 86 liters - 613.71 rubles + 71.70 rubles x 3h = 828.81 rubles
• 172 liters - 613.71 rubles x 2 devices + 71.70 rubles x 6h = 1657.62 rubles
• 258 liters - 613.71 rubles x 3 devices + 71.70 rubles x 9 hours = 2486.43 rubles

The cost of a liter of kvass is the same for all three cases. It is 9.64 rubles.

Little to produce kvass, it needs to be bottled and sold. What will be the profit from the sale of kvass?

Calculation of profit when selling kvass in PET bottles of 1.5 liters (the most common and demanded container on the market):

86 liters of kvass = 57 bottles of 1.5 liters.
172 liters of kvass = 114 bottles of 1.5 liters
258 liters of kvass = 172 bottles of 1.5 liters

1. Bottle cost:
2. PET bottle - 4.98 rubles;
3. Lid - 0.53 rubles;
4. Label - 1.70 rubles.

Total: 7.21 rubles

The recommended price for the sale of live kvass in one and a half liter bottles starts from 50 rubles. As a result, the total revenue from the sale of 57 bottles per day will be at least 2850 rubles. If we deduct from this the cost of kvass production and bottles, then the net profit will be 1614.81 rubles per day. When selling 57 bottles of kvass at a price of 50 rubles per bottle, the monthly profit (for 30 days) will be 48,444.30 rubles.

If 114 one and a half liter bottles of kvass are sold per day at a price of 50 rubles, then the revenue will be 5700 rubles, profit - 3229.62 rubles per day. For a month (30 days), the profit from the sale of 114 bottles of kvass at 50 rubles each will be 96,888.60 rubles.

During the summer, besides the sale of kvass in 1.5 liter PET bottles, the sale of kvass for bottling will also generate very good revenue. In the summer heat, kvass at street outlets goes away simply with a bang.

In production draft kvass The cost of a liter of the drink will already be 9.83 rubles (compared to kvass intended for bottling, a new ingredient is added - kvass wort concentrate). The price recommended by the supplier of kvass concentrate and wort is 23 rubles per liter. As a result, the daily profit of the outlet for the sale of kvass in the case of selling 86 liters of the drink is 1132.39 rubles, with the sale of 172 liters - 2264.78 rubles, with the sale of 258 liters - 3397.17 rubles. The monthly profit will be equal to 33,971.70 rubles, 67,943.40 rubles and 101,915.10 rubles, respectively.

From the above calculations, it can be seen that the cost of kvass is low, and the business of producing and selling kvass is quite profitable.

LECTURE 18 KVASS TECHNOLOGY

1. Characteristics of kvass

2. Raw materials for obtaining kvass.

3. Technology for obtaining kvass wort

4. Characteristics of the combined ChK, breeding ChK

5. Technology for the production of kvass from KKS

1. Kvass - a brown newspaper drink with the aroma of rye bread, obtained by combined incomplete alcoholic and lactic acid fermentation with an alcohol content of not more than 1.2% by volume.

Kvass is produced in accordance with GOST R 53094-2008,

According to GOST

Kvass happens

1 unfiltered unclarified

2.unfiltered clarified

3.Filtered pasteurized

4. Filtered unpasteurized

5.Filtered unsecured

The mass fraction of solids in kvass must be at least 3.5%

Acidity 2-7°T

Carbon dioxide - not less than 0.3%

2. The main raw material for the production of kvass is rye and barley malt, rye, barley or corn flour, kvass bread and sugar.

It is also allowed to use honey, sugar syrups, citric and lactic acids, salt, as well as any types of vegetable and fruit and berry raw materials as additives.

In the production of kvass, three types of malts are used

1 Barley brewing malt.

2 Rye diastatic malt.

3 Rye fermented malt.

1.1 The production of brewing malt was taught.

2 Rye diastatic malt is produced similarly to barley brewing malt and on the same equipment and according to the same technological scheme. I carry out soaking of rye! by air-water method to the degree of locking 45-48%. The duration of soaking is 32-36 hours. Soaking and germination are carried out at a temperature of 13-16°C. The duration of germination is 3.5 days. Drying similar to barley malt

3. Rye fermented malt. Soaking and the first day or 1.5 days of germination is similar to diastatic malt. Then the malt is subjected to fermentation for 4.5-6 days Fermentation involves languishing green malt at a temperature of 50-60°C. At this temperature, under the action of enzymes, a significant amount of low-molecular sugars and amino acids is formed, and acidity increases. Sugars and amino acids interacting with each other according to the Maillard scheme form mslanoidins. which significantly increases the color of the malt and ensures the presence of a specific bread smell. The activity of enzymes during fermentation is significantly reduced. Losses by weight of solids during fermentation are large and amount to 10-12%. Drying of rye fermented malt is carried out to a moisture content of 8%. Moreover, in order to preserve aromatic substances, drying is carried out at low temperatures up to 70°C.

The ratio of these three types of malts, as well as the amount and species of flour for making kvass wort, vary depending on the variety of kvass.

Kvass bread is not used in industrial production. They are produced as a raw material for making kvass at home. Kvass loaves - a mixture of crushed malts baked at a low temperature for the production of kvass and rye flour and water. When baked due to malt enzymes, partial hydrolysis of starch to dextrins and fermentable sugars occurs, the aroma is enhanced. Bread is crushed, dried and sold to the population under the name dry kvass. The extraction of extractive substances from dry kvass is carried out by ordinary infusion in water.

Sugar" syrup - a filtered solution of sugar in water with an extract of 65-75%.

Produced hot and cold. That is, respectively, by dissolving sugar and hot or cold zero.

3.1 Technology for obtaining kvass wort

We write down the structural technological scheme of the arbitrariness of kvass wort.

For some reason, the modern production of kvass has developed in such a way that the resulting kvass wort is subsequently evaporated to an extract of 70%. The resulting product is called kvass wort concentrate. KKS is sold to other industrial enterprises, where it is diluted with water and sent for fermentation. It is not economically profitable, but everyone works that way.

Cleaning has been done several times.

The crushing of fermented malt is carried out similarly to the crushing of barley malt in the production of beer. those. but strive to keep the chaff shells intact.

Steaming. Target:

1 To increase the taste and aroma of fermented malt as a result of the continuation of the reaction of melanoidin formation.

2 Conduct starch gelatinization

The hydromodule during steaming is 0.4-0.9. The duration of steaming is 1.5-2 hours. Steaming temperature 125-133°C. Pressure 1.5-2 atmospheres. During steaming, the mass is stirred. Before being transferred for saccharification, the steamed mass is diluted with water to enable pumping to a hydromodule of 1-1.5.

Saccharification is carried out using crushed malt or enzyme preparations. Malt is introduced in the amount of 9-12% by weight of fermented malt. Interestingly, for kvass wort, the saccharification process usually does not imply complete saccharification, until the iodine color disappears. And the purpose of saccharification is to transfer aromatic sugar compounds, a certain amount of amino acids, peptones and dextrios into solution. During saccharification, the mash is diluted with water, bringing the hydromol to 8-9 if the wort is immediately sent for fermentation and to 2.8-3.2 if the kvass wort is used to make kvass wort concentrate.

There are 2 ways of saccharification:

Classical conduction along the protein, maltose and saccharifying pause. Improves the transition of amino acids into kvass wort.

Saccharification starts at a temperature of 70°C. then the temperature is lowered by adding cold water. Improves the transition of sugars into kvass wort.

Filtration is carried out at a temperature of 72-78°C. The extract remaining in the grains is washed out with hot water in the same way as the filtration of brewing wort. The first wort and wash water are combined and sent either to fermentation or to evaporation in vacuum apparatuses.

4.Characteristics of the combined HC, breeding of the HC.

In the production of kvass, a combined pure culture is used, consisting of yeast and heterofermentative lactic acid bacteria. Many races are used, but the classic sourdough starter consists of dusty yeast of race M and lactic acid bacteria of 2 races 11 and 13 at the same time Dry yeast and baker's yeast can be used.

Accordingly, three schemes for breeding ChK can be used

1. Breeding all three types of m / o separately and mixing them only before fermentation of kvass wort.

2. Breeding separately 2 races of lactic acid bacteria and yeast.

3. Mixed breeding of three species on one nutrient medium.

In the laboratory stage, as a rule, the second option is used, in the production stage the third option.

Breeding is carried out classically, by transferring HK into ever-increasing volumes of the nutrient medium. For breeding, a blend of kvass wort and sugar syrup is used, the extract is 11-12%, and 20-30% of dry matter is added with sugar syrup. Breeding is carried out at a temperature of 25-35°C. It is very important to maintain a balance in the development of different types of microorganisms, since they can enter into antagonistic relationships. In this regard, it is necessary to know which factors stimulate the development of lactic acid bacteria, and which yeast.

1. Lowering the temperature below 30°C stimulates the development of yeast.

2. Lowering the pH below 5.0 stimulates the development of lactic acid bacteria.

3. Aeration stimulates the development of yeast.

4 Increasing the proportion of sugar added by sugar syrup stimulates the development of yeast

5. The use of protein supplements stimulates the development of yeast.

5. Technology for the production of kvass from KKS

Kvass wort concentrate is a dark viscous liquid obtained by thickening kvass wort to an extract of 70%.

Let's write down the structural technological scheme for obtaining kvass from KKS

Dilution of KKS with water is carried out to an extractivity of 20-25%. to facilitate transfer.

Due to the high osmotic pressure, the microflora does not develop in the KKS, but it can survive. But as soon as we have diluted KKS with water, the microflora, getting into favorable conditions for existence, can begin to develop. Therefore, KKS with an extractivity of 20-25% before being used for the production of kvass is pasteurized by heating to 80°C and holding at this temperature for 30-40 minutes and then cooling to a temperature of 30°C.

The preparation of the wort is carried out by blending the KKS of sugar syrup and water in such a way that the extractivity of the blend is 2.5-3.5%, depending on the variety of kvass, and 30% of all solids were made by sugar syrup. The acidity of the blend for making kvass should be 0.9-1.2°T.

ChK is introduced into the wort in the amount of 4% by volume. Fermentation is carried out at a temperature of 28-32°C at atmospheric pressure until the acidity increases to 2.5-3.5°T, depending on the variety of kvass. Typically, the duration of fermentation is 60-80 hours. The extract of the must at the end of fermentation is from 1.8 to 2.5%. Alcohol accumulates from 0.3 to 0.9% by volume and depending on the variety of kvass.

Upon completion of fermentation, kvass is sent for separation or sterilizing filtration in order to stop fermentation. After separation, the number of yeast cells and kvass should be no more than 5000 cells/ml.

After separation, the fermented wort is blended with sugar syrup to extract from 3.5 to 6% according to the variety of kvass.

After blending, kvass is cooled to a temperature of 1-3°C in order to prevent the possible re-development of yeast and lactic acid bacteria and sent for bottling.

Before bottling, kvass is pasteurized and saturated. Unlike beer, the quality of kvass does not deteriorate during pasteurization, therefore it is pasteurized with a huge excess of somewhere around 1000-1500 PU.