Kvass is not just an excellent tasting foamy drink, but also a traditional way to quench thirst in our country. The pleasant aroma of rye bread and the thick color of kvass are familiar to everyone since childhood. Compared to soda, the drink does not contain carcinogens and dyes, so it is also safe for children. Kvass is in demand, so the demand for it is growing. So, in 2016, 15% more kvass was sold than in 2015. In 2017, demand is projected to increase by another 20%, which is associated with the trend of healthy eating. A business plan for the production of kvass will help beginners correctly predict income and organize the workflow.

Legal information about the company

Main activity: production and sale of kvass, from classic bread kvass to berry juice.

Location of the company: the production is located on the edge of the city, a separate rented room with an area of ​​150 sq. m. The lease is confirmed by the rental agreement.

Hours of Operation: Two shifts during the summer. 1st shift: from 08.00 to 17.00; 2nd: from 20.00 to 05.00. In winter - in one from 8.00 to 17.00. Saturday and Sunday are days off.

Suggested product:

• Bread kvass classic.
• Kvass is tiny.
• Kvass berry in assortment.
• Ginger kvass.

As an additional service, delivery of products to the consumer is offered if a batch of 5,000 rubles or more is ordered.

Form of legal registration: LLC, as several founders organize production.

Taxation: single imputed tax.

Competitors are large companies that produce kvass. It is planned to fight them with the help of quality. Due to the short shelf life, competitors use various chemical additives in the manufacture, our business plan provides for the production of a natural bread drink. The main risk is low demand due to the higher price of the drink. It is planned to reduce it by using information about the usefulness of a natural drink in advertising, segmenting the target audience (selecting lovers of a healthy lifestyle, for whom the difference in price is not fundamental) and optimizing the volume of production, since the shelf life of our product is shorter than that of cheaper kvass.

Since live kvass is stored at a temperature of plus 3-5 degrees for only 7 days, it is recommended to find buyers before making the first batch. The main customers of the manufacturer can be wholesale buyers of small cafes, shops, street tents. Since kvass is a cold drink, in warm seasons there will be more buyers and sales will increase by 40-70%.

Sales plan

Sales forecast data are presented in the table:

When implementing marketing planning, you must adhere to the following principles:

1. The method of "understanding the buyer" is based on the accounting of potential buyers and the dynamics of market conditions.
2. The method of "struggle for consumers", which is carried out by influencing the market and the buyer using any available means.

When determining a marketing strategy, one must proceed from the concept of product improvement. On the market, kvass of high quality, unusual taste, with a good natural composition will be sold faster. The firm has chosen a strategy to improve the product by modifying it and a deliberate pricing policy.

The general director of the LLC is responsible for the sale of products. The distribution schemes of the goods are presented in the table:

Thus, a two-level distribution channel in the market is used:

1. Directly the supply department of the company.
2. Dealer (wholesale and retail trader).

Since the main distribution channel is from the warehouse of the enterprise, the main methods of stimulating sales are the following:

• When purchasing more than 200 liters, a discount of 8% of the cost is provided.
• Stimulation of own sales staff.

Production planning

The business plan for the production of kvass with calculations is implemented in two stages: the preparatory period and the launch. During the preparatory period, the duration of which is 3 months and 20 days (from 09/01/2017), the following scope of work is performed:

• The equipment necessary for the organization of the production process is purchased.
• The premises are being equipped, the equipment is being planned and placed.
• Purchased furniture.
• The equipment is set up and a trial run is carried out.
• The staff is selected.

The order, duration and cost of the stages are reflected in the calendar plan:

Total costs amount to 472 thousand rubles. After completion of the preparatory phase, a trial run of the production line is carried out. This is necessary to make a small batch of kvass. At the initial stage, it is planned to carry out an advertising campaign, which will help to convey to potential buyers information about the appearance of a new kvass: traditional and from various berries. Example: kvass is produced on the basis of currant, cherry, raspberry juice with ginger. On the streets in front of large shopping centers, a free tasting of the product is arranged.

Equipment and accommodation

The premises for the production of kvass should be selected in accordance with sanitary and hygienic requirements:

• The room is provided with a connection to the water supply.
• The location is classified as D for safety purposes, which means that it is fire and explosion proof.
• The room is divided into three workshops: 1) production; 2) aging of the drink; 3) storage of finished kvass.

For the production of 100 liters of kvass per day, powerful equipment and large containers are required, so the premises are rented with an area of ​​​​at least 140 square meters. m. From the technological side, the room should be equipped with an extractor hood, electricity, sewerage and heating.

A little trick: rent former canteens for the production of soft drinks. These premises were developed in accordance with the rules, and it will be easier for you to obtain an opinion from the SES and SPS.

To organize the production of kvass, you will need to purchase the following equipment at a minimum:

• Fermentation chamber (3 pcs.) - 100,000 rubles.
• Dosing container (3 pcs.) - 25,000 rubles.
• Oak barrel with a built-in tap (required for the sale of products for bottling) with a volume of 50 liters (3 pcs.) - 60,000 rubles.
• Cooling case (3 pcs.) - 24,000 rubles.
• A line for bottling a drink and twisting PVC bottles (1 pc.) - 75,000 rubles.
• Industrial refrigerator (for storing finished products) (2 pcs.) - 110,000 rubles.
• Oak barrel for storage of wort concentrate, volume 50 l (1 pc.) - 18,000 rubles.

In total, a minimum of 412,000 rubles will be needed to equip a small workshop.

Staff

To ensure the production process, a staffing table is provided. The total number of jobs created, including the head, is 13 people who will be hired on a competitive basis on a contract basis.

Recruitment is planned to be carried out before the start of production, taking into account the following requirements:

• Knowledge and experience in this area.
• Work experience in the shops for the production of non-alcoholic beverages of the first fermentation.
• Ability to work in a team, diligence, communication skills.
• Knowledge of regulatory documents governing the work in the field of production.

The organization's need for labor force and wages in the table:

The staff of the main employees of the department consists of the following personnel:

The staff of the enterprise must be highly qualified, top and middle managers are able to work proactively and efficiently, for the final result. Ancillary workers receive a salary of 10,000 rubles. As a result, the salaries of employees per month will need 229,000 rubles.

financial planning

The enterprise should bring the first profit by the end of the first year of its operation. Financial plan of the enterprise for the production of kvass:

A visual representation of the composition and structure of cash income and expenses of the enterprise gives the cash flow:

The table shows that after three years the company will receive a net profit of 6 million 600 thousand rubles. All profits are supposed to be invested in production, that is, in the main activity of the organization. Profitability will grow with the advent of regular customers. Production will reach profitability in the second quarter of work.

Eventually

Preliminary calculations showed that the organization of kvass production is economically feasible, since with a production volume of 2000 liters in the first quarter, production begins to generate revenue in the amount of 260.13 thousand rubles, and for the planned period (3 years) the net profit will be 5,236,000 rubles . Investments in this case amount to 472,000 rubles.

• The efficiency indicators of the investment project are high.
• Net present value = 443.4 > 0.
• Yield Index = 489.4/46 = 10.6 > 1.
• Average annual profit = 2,241,000 rubles.
• Payback period = 0.25 years (1 quarter).
• Project efficiency ratio = 20%.
• Internal rate of return = 327%.

Thus, the cash flow indicator is positive, but subject to the presence of regular customers and cooperation with large retail chains.

Homemade kvass production as a business- a very profitable, low-cost and fast payback business.

Russian kvass is an extremely useful, popular and, moreover, quite simple product to manufacture. By organizing its production at home, you can build a profitable business. What might be the algorithm for setting up an appropriate home business?

Kvass is a national Russian product. It is noteworthy that its traditional format is just the same home, and therefore, there is every reason to assess its potential demand among consumers as exceptionally high. Many drink lovers will prefer home-made kvass to that produced on industrial lines.

Actually, this can be facilitated by objective reasons:

1. Homemade kvass can be produced in compliance with all the nuances of the traditional drink recipe - for example, the necessary aging, the use of utensils made of special materials, which, in turn, can be problematic to comply with in the production of kvass on an industrial scale in terms of ensuring the profitability of the drink production.
2. The manufacturer of homemade kvass in many cases has more room to maneuver in terms of changing the taste content of the product, the range of kvass supplied to the market, in contrast to an industrial factory with a closed technological cycle, which must necessarily be reproduced in order to prevent economic losses.
3. The manufacturer of homemade kvass can establish extremely close feedback with the consumer of the product, adapting the taste content of the produced drink, as well as the assortment to the wishes of buyers.

Thus, homemade kvass will be in demand. But it, despite the potentially high performance, will be characterized by nuances.

Demand for kvass: nuances

Kvass is one of the best drinks that can quickly quench your thirst in the heat. One way or another, it is customary to use it cold. Therefore, the peak demand for kvass almost always occurs during the hot summer months. But, it should be noted that even in winter kvass can be extremely popular in a number of market segments where there is a demand for drinks that can effectively quench thirst - for example, in the industry of Russian baths, saunas, and in some areas of fitness.

The region where you do business is also important. In some subjects of the Russian Federation, hot summer months are a rare or inconsistent phenomenon. It should also be noted that kvass is not as popular in all the national republics of the Russian Federation as in the historical Russian regions.

Thus, The ideal market for selling homemade kvass is characterized by:

1. A climate in which hot summer months are not uncommon.
2. Developed bathing culture, demand for fitness services - as conditions for the demand for kvass in winter.
3. The traditional popularity of kvass as a national drink.

If these conditions are met, there is every chance to develop, albeit a small, but extremely profitable home business.

You can sell ready-made kvass:

• on their own (at home, in the format of remote trade);
• through public catering points, provision of bath services, fitness centers;
• through specialized points of sale of kvass;
• through retail outlets.

Consider how much you can earn in the production of homemade kvass.

In order to make 10 liters of kvass, you will need:

• about 10 liters of drinking water (the cost is about 100 rubles if it is bottled water from a store);
• about 1 kg of rye bread (70 rubles);
• about 90 grams of pressed yeast (15 rubles);
• about 1 kg of sugar (50 rubles).

The total cost of 10 liters of kvass, if the entrepreneur produces the drink on his own, without the involvement of hired employees, is, therefore, about 235 rubles.

Estimated selling price of 1 liter of homemade kvass averages about 50 rubles. Thus, the operating profitability of the production of the corresponding beverage will obviously exceed 100%.

Of course, the costs of delivering kvass to consumers and supplementing its classic recipe with additional ingredients can also be taken into account (but in this case, selling the cost of the drink can be increased, and profitability will not change significantly).

The cost of kvass can be significantly reduced (and profitability, accordingly, increased) by using not bottled, but filtered running water (but in this case, the cost structure will have to include the cost of buying a high-quality filter).

Now consider how to start the production of homemade kvass.

How to start the production of kvass?

To do this, the future entrepreneur needs:

1. Follow the formalities:

• registering as an economic entity (the easiest way is as an individual entrepreneur) and choose the optimal taxation scheme;
• having issued a sanitary book for yourself (for this you need to contact the regional institution of hygiene and epidemiology).

2. Purchase accessories:

• bottle for water (10 liters);
• a bottle for the finished product (10 liters);
• a set of utensils for preparing ingredients (a knife for cutting bread, a cutting board, a frying pan for toasting bread, a container for breeding yeast);
• sugar storage container.

Kvass using the above ingredients is prepared for about 2-3 days. Therefore, if there is a corresponding demand, then it makes sense to purchase several of these sets of accessories to organize a continuous release of the product (perhaps in a significantly larger volume than 10 liters).

3. Start producing kvass- with mandatory compliance with the requirements of SanPiN 2.3.6.1079-01. There is, albeit rather small, but still worthy of some attention, the possibility of checking the activity of an entrepreneur by Sanepidnadzor.

No permits are required in this case. But at the request of the entrepreneur, samples of finished kvass can be tested in a specialized organization and issue a certificate for the relevant products.

Due to its seasonality, the production of kvass is of little interest to large producers. But small enterprises can make good money on it flying. Especially given the annual increase in market volume by 20%. Interest in the drink encourages its environmental friendliness, naturalness, useful properties for all segments of the population.

First steps in starting a business

The business plan of an enterprise, as a rule, begins with registration with the tax authorities. Here you can stop both on the form of a legal entity (LLC), and on an individual entrepreneur. One way or another, during registration it is necessary to indicate that the enterprise will be engaged in the production and trade of kvass.

Next, you need to find a room, bring it into line with the standards of Rospotrebnadzor, the fire inspectorate. At a minimum, the premises must have water supply with water of a certain quality, sewerage. To obtain a certificate, it is necessary to provide the regulatory authorities with a production program with an approved list of the product range. A trial batch will also require the conclusion of the SES. Without this conclusion, it is simply impossible to sell kvass, especially to stores. For implementation, it is necessary to issue an appropriate permit from Rospotrebnadzor.

In total, in addition to registration documents for opening a business plan, it should include the receipt of such documents:

• permission for production from the State Fire Supervision Service, Rospotrebnadzor;
• certificates for materials, raw materials;
• certificate from the water utility about the water used;
• production program;
• technological scheme of production;
• conclusion of the SES of a trial batch;
• a list of employees.

Production room

While the registration process is underway, premises for production should be selected. If on average we plan to produce about 500 liters per day, the room should be at least 70 square meters. m. This area will be enough to install the equipment of a mini-factory, as well as a refrigeration unit for storing the product before sale.

By the way, it should be divided into the following parts:

• production area;
• wort aging zone;
• product storage area.

With regard to hygiene standards, it must be equipped with sewerage, heating, good ventilation, and good wiring. It is advisable to paint the ceilings with water-based paint, and tile the walls and floor. Ideally, these standards correspond to the premises of the former canteens.

Search for colleagues

The issue of personnel selection is very serious, since the quality of products and its distinctive advantages over competitors depend on them. Therefore, it is necessary to select employees who are familiar with the kvass production technology. Although you can hire one or two specialists who will train other workers along the way. In total, for a production line of 500 liters per day, no more than 4 employees will be needed.

Kvass preparation technology

In order to competently draw up a business plan for a kvass business, you need to understand how the process of making a drink actually goes.

The first step is water preparation. It is boiled and passed through a UV filter. Then the wort is prepared from kvass briquettes, sugar, yeast and water. For 30 liters of water, 4 briquettes are used. Fermentation takes place at a temperature of about 30 ° C in a special fermentation chamber for about 12 hours. Next, the production plan includes filtering the wort by pouring it into sealed containers and placing them in a dark place for less than 4 hours. After ripening, kvass is saturated with carbon dioxide and stored in refrigerators. It must be sold exactly in the containers in which it matured. Sometimes the production process includes a clarification step, which allows you to extend the shelf life of kvass by 4 days. In normal production, it can be stored for no more than three days.

You can also include in the business plan the production of a drink using carbonated water technology. But then it should be sold not as kvass, but as a kvass drink. In any case, production must proceed strictly in accordance with the developed TU, TI or GOSTs. The development of TI and TS can be ordered from specialists.

Equipment for the production of kvass

The following items should be included in the equipment procurement plan:

• dosing container (6 thousand rubles);
• fermenter (23 thousand rubles);
• nozzle and screwdriver for screwing plugs (4.7 thousand rubles);
• a barrel with a tap for 50 liters (4 pieces - 5.4 thousand rubles);
• cooling cover (2.2 thousand rubles);
• a barrel for a concentrate of 50 liters (320 rubles);
• thermal box (3 thousand rubles).

In total, equipment for kvass will require investments in the amount of 44,620 rubles. Make sure that each unit is equipped with a working timer for programming and fermentation control, as well as a temperature controller. Each of them must be accompanied by a certificate of conformity and a passport.

To simplify the plan for purchasing equipment for the production of kvass, you can buy a ready-made line for about 800 thousand rubles. Separately, you will need to buy a bottling and packaging line, which is another 500 thousand rubles.

Raw materials for kvass

The kvass business will require a careful search for bona fide raw material suppliers. This business will actually be based on it, since customers will vote with their money only for a tasty and high-quality drink. The main components of kvass, which give it a special color and aroma, are rye flour and malt. Barley malt is used for saccharification of rye flour. You will also need kvass bread and briquettes - dry kvass. For a thousand liters of drink, you need: 50 kg of sugar, 30 kg of dry kvass, yeast and about 3 cubic meters of water. It will take about 6 thousand rubles.

Economic component

In order for the business to have a real chance of success, its organization should be started long before the season - from about December-January. The peak of sales falls on June-August. In the future, in the winter, you can sell products to retail chains, catering points. But one way or another, in winter, production will have to be significantly reduced, if not completely suspended.

The cost of one liter of kvass for bottling is about 10 rubles, bottled - 17 rubles. One fermentation unit allows you to produce up to 200 liters per day. If you sell draft at 35 rubles, and bottled at 45 rubles, you can earn 84 thousand rubles per month, respectively. and 108 thousand rubles. The profit will be 131,372 rubles. It should deduct the costs of:

• rental of premises;
• salary;
• heating;
• utility payments;
• tax.

Then for the month the net profit will be approximately 64.5 thousand rubles. Therefore, the investment will pay off in about two years.

Production and wholesale. The 2020 catalog contains 50 manufacturers and suppliers of soft drinks and chilled kvass. Implementation in the regions and regions of the Russian Federation. Kvass productions that presented goods for the exhibition:

• "Ros";
• "Chekhov expanse";
• "Ostankino Drinks Factory";
• "Stolbushino";
• Vyatich and other companies on the list.

Companies buy automatic equipment, fermenters, special production lines. When preparing the kvass product, high-quality yeast, kvass wort, malt and other raw materials are used. Manufacturing plants use traditional sourdough and fermentation recipes and advanced technologies. Kvass brewing on artesian water gives the taste and aroma of a natural rye bread drink!

Organization of production, storage conditions in the premises, technological level under the control of Rospotrebnadzor. The proportion of substances is carefully observed, confirmed by the GOST certificate! A sugar syrup concentrate is used, filters are installed. The products are poured into kegs, barrels (draught), PET containers. Delivery of the product to the regions of Russia - by transport organizations.

We call for cooperation of entrepreneurs, representatives of the trading business, suppliers, dealers, retail chains. To buy a soft drink in bulk, download the price list - contact the exhibition manager. The price for large wholesale is discussed individually.

Low-alcohol drinks include bread kvass, mash, fruit and berry kvass, honey drinks, fruit drinks, etc. They are prepared by fermenting the wort obtained from the corresponding raw materials. Soft drinks include carbonated water, carbonated fruit and berry drinks, carbonated mineral artificial and natural table and medicinal waters.

Production of bread kvass

Bread kvass is a dark brown drink with a pleasant aroma of rye bread and a sour-sweet taste, obtained by incomplete fermentation of the wort with yeast and lactic acid bacteria. Factories produce Khlebny kvass, Okroshechny kvass, Moskovsky kvass and Russian kvass, which differ mainly in the content of the extract.

The raw materials for the preparation of kvass are red rye malt, rye and barley flour, light brewing (barley) malt and sugar. Rye malt contains many melanoidins, which determine the taste, aroma and color of the drink. Brewing malt is used for saccharification of starch in bread raw materials.

The best quality is kvass, obtained from kvass bread. They are baked from a mixture of crushed rye (64.5%) and barley (10.5%) malt and rye flour (25%) in special ovens. The whole process of making bread takes about 20 hours. For long-term storage, the bread is dried and then crushed, obtaining the so-called dry kvass.

Recently, most factories for the preparation of kvass use kvass wort concentrate supplied by specialized factories, which greatly simplifies the technology of kvass brewing and allows increasing the production of kvass in the summer. Kvass wort concentrate is prepared from dry red rye malt (90%) and raw enzyme-containing rye malt (10%). An enzyme preparation is added to the mixture of crushed malt and mashing is carried out according to the infusion method, gradually increasing the temperature of the mash from 35 to 74°C and holding for 1-2 hours at a temperature of 40, 50, 63 and 70°C. The saccharified mash is filtered and the wort is sent to a vacuum apparatus, where it is evaporated to a solids concentration of 72 g per 100 g of wort. The concentrate is a thick viscous liquid of dark brown color, sweet and sour taste, with the aroma of rye bread.

The main stages of kvass production: wort preparation, wort fermentation, kvass blending and bottling.

Preparation of kvass wort. In for Depending on the raw materials used, different methods of wort preparation are used. In loaves and dry kvass, dry substances are mainly represented by soluble forms, which makes it possible to prepare the wort by the infusion method. When processing grain raw materials, a rational method is used. When preparing the wort from the concentrate, the latter is diluted with water. The consumption of raw materials for different varieties of kvass is normalized by the recipe. Dry kvass and grain raw materials are pre-crushed on roller crushers.

With the infusion method, the wort is prepared by infusing chopped bread or dry kvass two or three times in hot water in a special apparatus. The wort obtained after each infusion is filtered through a fine sieve, cooled in a heat exchanger to 25°C and sent to a fermenter. The concentration of solids in the total wort in the fermenter should not exceed 1.5-1.6%.

The infusion method is accompanied by large losses of the extract in the thick. With an extractiveness of loaves of 52% on dry matter, more than half of the extractive substances remain in the thick. The pulp is used for livestock feed.

In a rational way, the mash is made from rye malt (54%), rye flour (34%) and barley malt (12%).

Crushed rye malt and rye flour are mixed with water (1:1) and kept in a steamer for 2-2.5 hours under a pressure of 0.03 MPa. In this case, starch and other complex organic substances are dissolved and melanoidins are formed. Steamed mass under steam pressure is transferred to the mash apparatus, previously filled with water by 1/3, where it is saccharified with crushed barley malt at a temperature of 65-70°C. The thick is separated in a filtration or settling apparatus or using a separator. The wort is cooled in a heat exchanger and sent to a fermenter. The loss of the extract in the thick with a rational method is 15.5%.

The preparation of the wort from kvass wort concentrate is reduced to the dilution of the concentrate with warm (30-35°C) water to the content of 1.4 g of extract per 100 g of wort. At the same time, only 70% of the concentrate is added to the wort from the amount specified in the recipe, and the remaining 30% is added after fermentation when kvass is blended.

Fermentation of kvass wort and kvass blending. The peculiarity of kvass wort fermentation is that yeast and lactic acid bacteria develop simultaneously in the wort and the fermentation process is interrupted by cooling, leaving the fermentable substances in the drink. With the joint fermentation of the wort by yeast and bacteria, kvass acquires a pleasant sour taste.

At modern factories for the fermentation of kvass wort and mixing ready-made kvass with sugar syrup (blending), a fermentation-blending apparatus is used - a steel, hermetically sealed vessel. The cylindrical part of the apparatus has double walls, between which brine is supplied to cool the kvass. A tank in the form of a truncated cone is attached to the cylinder, where the mixer is placed. A yeast separator is attached to the lower base of the cone, closed by a valve, with the help of which yeast and grounds are removed from the apparatus.

Fermentation and blending devices are produced with a daily capacity of 800 and 200 decalitres. The required power is 3.5 and 2.4 kW, respectively.

Kvass wort from the heat exchanger is sent to the fermentation and blending apparatus, where it is cooled by brine fed into the jacket to 25-27°C. Then, 25% sugar syrup is added from the mernik to the wort, increasing the concentration of solids to 2.8-3.3%. and leaven. The apparatus is hermetically sealed and the wort is fermented with periodic stirring for about 10 hours. When the concentration of solids in kvass decreases by 1%, the fermentation is stopped by cooling to 10°C. In this case, the thick, yeast and bacteria are deposited in the yeast separator. It is covered with a slide gate and blending is started, introducing the remaining amount (75%) of sugar syrup into the apparatus. The content of solids in bread kvass is adjusted to 5.4%, and in okroshka kvass - up to 3%. The blend is mixed, cooled down to -6°C and sent under pressure for bottling.

The sediment from the yeast separator can be reused (but not more than 3-4 times) for subsequent fermentation. Then it is sold along with grounds for food.