Production of granulated sugar from sugar beets. Business idea: sugar production from sugar beets

Food industry is an industry that is highly resistant to any changes in the market, since the demand for food never falls. One of the most profitable types of business in this area is sugar production. This product is included in the minimum consumer basket, and therefore is very popular among domestic consumers. In this article we will look at the technology for producing sugar from sugar beets and tell you how to organize such a business.

Production Features

Sugar production is a fairly large industrial sector. In our country, granulated sugar and refined sugar are produced by more than 300 enterprises. This high-quality natural food product is an essential commodity, so there is a consistently high demand for it in any economic conditions.

Entrepreneurs who do business in sugar periodically reconstruct their enterprises to increase their productivity. Thanks to this, this market segment is developing rapidly.

According to statistical studies, every citizen of our country consumes about 20 kg of sugar annually. Despite the fact that excessive consumption of this product can negatively affect human health, the demand for it does not fall. Therefore, if you organize sugar production as a business, it will bring good profits.

To open such an enterprise, you need to purchase expensive equipment and find qualified specialists. In addition, you should draw up a business plan for sugar production and perform all preliminary calculations. Proper planning will help you avoid serious mistakes at the start and minimize all risks.

Such a business, in addition to advantages, also has disadvantages. The most important of them is that mini factories for the production of sugar from beets are tied to the places where raw materials are grown. If you use imported raw sugar, the cost of production increases significantly. Therefore, entrepreneurs mainly use domestic raw materials.

Registration of activities

Are you wondering? The most profitable and affordable option is sugar production. But to organize such a business, you need to obtain permits and register a legal entity. You can also open an individual entrepreneur, but in this case you will not be able to enter into agreements with large organizations.

In addition, it is necessary to bring the production premises into full compliance with the requirements of the fire inspection, SES and other regulatory authorities. All existing standards should be checked directly with these organizations, since different regions they may differ significantly. Finished products must fully comply with special GOSTs.

Raw materials

In our country, sugar is produced from sugar beets. But gradually these raw materials begin to crowd out alternative proposals:

Sorghum stems. This product comes from China. Sugar made from such raw materials is no different from the products familiar to everyone;
Malt sugar is made from starchy rice. Such raw materials are produced in Japan;
Palm sap is extracted in Southeast Asia;
The main suppliers of sugar cane are Brazil and Cuba.

Equipment

You can purchase equipment for the production of sugar from sugar beets in different ways. If you're on a budget, buy a used line or build one from rebuilt units. Another option is to purchase new equipment or a ready-made business.

Let's take a closer look at each of these options:

Self-assembly. This is not the best idea, so it should only be implemented as a last resort;
Ready plant, equipped with old equipment. It can be purchased at an affordable price. At first glance it may seem that this a good option, since such enterprises are located near the raw material base and have all the necessary infrastructure. But in fact, the plant may turn out to be a dilapidated enterprise with physically and morally outdated equipment;
Existing business. This is a good purchase, but for this you will need a large starting capital;
New line. Such equipment can be purchased at an affordable price. Manufacturers offer equipment of any power, so you can easily choose the appropriate option;
To increase the profitability of the enterprise, you can also purchase equipment for the production of refined sugar. This will allow you to expand your product range and increase your company's income.

Room

The production facility must meet all the requirements for food enterprises. To install one unit you will need 30–60 sq. meters. In addition, you need to allocate space for storage finished products. A certain humidity should be maintained in this room, since sugar strongly absorbs odors and moisture.

Technological process

Traditional sugar production technology is a rather complex process that requires the use of special equipment.

It consists of the following steps:

Purification of raw materials from impurities;
Obtaining diffusion juice from sugar beet shavings;
Liquid purification;
Juice thickening;
Cooking massecuite;
Drying of finished products;
Cooling and packaging.

In other words, the beets are first washed and peeled, after which they are weighed and ground into chips. The prepared raw materials are sent to a diffuser, where under the influence hot water sugar extraction occurs. The result is pulp, which can be used as animal feed, and diffusion juice. The liquid is purified and mixed in a saturator with lime. Next, the solution is heated and filtered. Next, the purified juice is evaporated. The resulting syrup is sent to special vacuum devices to obtain massecuite of the first crystallization. The last stage is sugar crystallization.

Sales of finished products

Finished products can be sold wholesale to supermarkets, confectionery factories, catering establishments and canneries.

In addition, you need to establish sales of production waste, such as pulp, molasses and molasses. They can be sold to raw material suppliers or bartered.

The business of selling sugar brings good income to many entrepreneurs. They purchase products from manufacturers in large wholesale and sell them at retail or in small quantities to trading enterprises. If you find such a buyer, there will be no problems with the sale of finished products.

Internet users often ask, ? Try buying sugar in bulk from manufacturers and selling it in large quantities at a small markup. According to experts, this is a fairly profitable line of business, so you can easily earn such a large amount in a month.

Financial calculations

If you competently approach the organization of the supply of raw materials, as well as ensure the sale of finished products, the enterprise can pay for itself in one season. Payback periods largely depend on the cost of the equipment. For example, if you want to open a plant with a productivity of about 100 tons per day, you will have to pay 90–270 thousand euros. Mini-production in the basic configuration costs approximately 18–20 thousand euros. In addition, funds will be needed for renting premises, advertising, wages for workers and transportation costs.

To open an enterprise with a productivity of 6 tons per month, you will need approximately 4–6 million rubles. To organize a serious production, producing 50 tons of finished products per month, you will have to spend more than 10 million rubles.

To reduce the cost of finished products, you should purchase equipment whose productivity reaches 1.5–2 tons per day;
A mini-enterprise for the production of sugar is especially beneficial for large farms who are engaged in growing beets;
Sugar production does not release toxic gases or other harmful substances. The only problem is noise, therefore, to avoid problems, it is advisable to rent a production facility outside the locality;
Sugar packaging will significantly increase business profitability. To do this, you need to develop attractive, recognizable packaging.

conclusions

Sugar production is enough profitable business, which is highly profitable. If you organize the work of your enterprise correctly and are able to beautifully present your product at an affordable price, the business will prosper and develop.

Sugar is a food product consisting of high purity sucrose.

Sucrose has a pleasant sweet taste. In aqueous solutions, its sweetness is felt at a concentration of about 0.4%. Solutions containing over 30% sucrose are sickly sweet. The energy value of 100 g of sugar is 1565-1569 kJ (374 kcal).

Sucrose is quickly and easily absorbed. In the body, under the action of enzymes, it is broken down into glucose and fructose. Sucrose is used by the human body as a source of energy and material for the formation of glycogen, fat, and protein-carbon compounds.

The raw materials for sugar production are sugar cane, which grows in areas with tropical and subtropical climates, and sugar beets (about 45%). Sorghum, corn, and palm are also used to produce sugar. The domestic industry produces two types of sugar from sugar beets: granulated sugar and refined sugar.

Commercial sugar should consist almost entirely of sucrose. Free impurities are not allowed, but during the production process, non-sugars can be adsorbed inside sucrose crystals and on their surface in the form of a thin film. In addition, all types of sugar contain minerals (Na, K, Ca, Fe) - about 0.006%.

Granulated sugar is a bulk product consisting of sucrose crystals. It is obtained from fusiform, white sugar beet roots.

The main stages of granulated sugar production

The beets are washed, crushed into chips (into narrow thin plates) and processed in diffusion drums hot water. The transfer of sugar and soluble non-sugars from beets into water occurs due to diffusion. The diffusion juice is cleaned of mechanical impurities and non-sugars and treated with lime milk (an aqueous suspension of calcium oxide) to neutralize acids, precipitate aluminum, magnesium, iron salts and coagulate proteins and dyes (defecation).

To precipitate excess lime into the form of fine-crystalline calcium carbonate, on the surface of the particles of which non-sugars are adsorbed, the juice is treated with carbon dioxide (saturation). At the next stage, the juice is concentrated by evaporation, followed by crystallization of sugar from the syrup - the formation of massecuite and the separation of sugar crystals from the intercrystalline liquid (green molasses). Sugar crystals are washed with water and separated from the intercrystalline liquid (molasses); at the last stage, drying, cooling and freeing the crystals from ferromagnetic impurities and lumps of sugar are carried out.

The marketable one is obtained only by boiling the massecuite of the 1st crystallization.

White and green molasses obtained by centrifuging the massecuite of the 1st crystallization are supplied to the boiling of the massecuite of the 2nd crystallization. When centrifuging the massecuite of the 2nd crystallization, two outflows (white and green molasses) and sugar of the 2nd crystallization are also obtained. It retains a film of intercrystalline solution on its surface, therefore it is colored intensely yellow.

To boil the massecuite of the 3rd crystallization, the second and first outflows of the massecuite of the 2nd crystallization are used. The resulting sugar of the 3rd crystallization, along with sugar of the 2nd crystallization, is used to boil the massecuite of the 1st crystallization. The waste collected during centrifugation of the massecuite of the 3rd crystallization is called molasses; it is a production waste.

Quality granulated sugar is determined according to GOST 21-94. From organopoleptic indicators evaluate: taste And smell - sweet, without foreign tastes and odors, both dry sugar and its solutions; flowability - without lumps, free-flowing, intended for industrial processing, may have lumps that fall apart when lightly pressed; color commercial granulated sugar - white, for industrial processing - white with a yellowish tint; purity of the solution- sugar solution is transparent or slightly opalescent, without insoluble sediment, mechanical or other foreign impurities.

By physical and chemical parameters(in terms of dry matter) granulated sugar must meet the following requirements (in%): mass fractionsucrose - not less than 99.75, for industrial processing - not less than 99.65; mass fraction reducing substances - no more than 0.050, for industrial processing - no more than 0.065; mass fraction ash - no more than 0.04, for industrial processing - no more than 0.05; mass fraction moisture - no more than 0.14, for industrial processing - 0.15; mass fraction ferroimpurities - no more than 0.0003; chromaticity(in conventional units of optical density) - no more than 0.8, for industrial processing - no more than 1.5.

Most common defects granulated sugar - moisture, loss of flowability, and the presence of non-scattering lumps are the result of storage at high relative humidity and sudden changes in air temperature. An uncharacteristic yellowish or grayish color and the presence of lumps of unbleached sugar appear when the technology is violated. Foreign tastes and odors are formed when packaging in new bags treated with an emulsion with the smell of petroleum products, as well as when the product proximity is not respected; foreign impurities (scale, lint and fire) are the result of poor purification of sugar using electromagnets and the use of poorly processed burlap bags for packaging.

Rafinated sugar- a product consisting of crystalline, additionally purified (refined) sucrose, produced in the form of pieces and crystals. The purpose of refining granulated sugar or raw cane sugar is to, as a result of sequential technological operations, remove impurities as much as possible and obtain almost pure sucrose. According to the current standard, the content of impurities in refined sugar is no more than 0.1%. Refining is the separation of sucrose from non-sugars by crystallizing it in solutions.

The main stages of refined sugar production. Granulated sugar is dissolved in water. The resulting syrup is purified using adsorbents (active carbons) and ion exchangers that absorb dyes from the syrup.

In refinery production, several crystallization cycles are carried out. Refined sugar is obtained in the first two or three cycles; in the next three or four cycles, yellow sugar is obtained from molasses, which is returned for processing. Refined molasses is removed from the last cycle as a production waste.

To reduce the inversion of sucrose, a slightly alkaline reaction of sugar solutions is maintained, and a dye is used to mask the yellow tint of refined sugar of blue color- ultramarine. It is added as a suspension to a refined massecuite or when washing sugar crystals in centrifuges.

Refined sugar is produced in the following assortment:

pressed crushed in bulk in bags, packs and boxes;
pressed instant in packs and boxes;
pressed in small packaging;
refined granulated sugar in bulk in bags and bags;
refined granulated sugar in small packaging;
sucrose for champagne;
refined powder in bulk in bags and bags.

Lump pressed refined sugar is produced in the form of separate pieces shaped like a parallelepiped. The thickness of a piece of pressed crushed refined sugar can be 11 and 22 mm. Deviations from the thickness at the site of splitting of the pieces are allowed ±3 mm.

Refined granulated sugar produced with the following crystal sizes (in mm): from 0.2 to 0.8 - small; from 0.5 to 1.2 - average; from 1.0 to 2.5 - large.

Sucrose for champagne produced in the form of crystals ranging in size from 1.0 to 2.5 mm.

Pressed refined sugar It is obtained by removing the molasses from the isotel in a centrifuge and washing the crystals with klers (a pure solution of refined sugar). Wet crystals form a refined slurry. Their edges are covered with a thin film of sugar solution. Pieces of refined sugar or bars are formed from the porridge on presses, which are split into pieces after drying.

The strength of the resulting refined sugar depends on the moisture content of the porridge, which is regulated by the amount of sugar remaining in it. Humidity of porridge to obtain instant refined sugar should be 1.6-1.8%, pressed crushed - 1.8-2.3%. Refined sugar bars have a capillary-porous structure, which contributes to their drying. Removal of moisture during the drying process causes additional crystallization of the sucrose that was dissolved in it. The more clerce there is in a bar or piece of pressed refined sugar (and therefore dissolved sucrose), the more firmly it connects the crystals into a conglomerate and the refined sugar is stronger.

Quality Refined sugar is assessed according to GOST 22-94. In terms of organoleptic indicators, refined sugar must meet the following requirements: taste And smell - sweet, without foreign taste and smell of both dry sugar and its aqueous solution; color— white, pure, without foreign impurities, a bluish tint is allowed; flowability - refined granulated sugar, free-flowing, without lumps; purity of the solution - The sugar solution is transparent or slightly opalescent; a subtle opalescent tint is allowed.

Defects refined sugar: a grayish tint, dark inclusions, etc. - the result of insufficient clarification of syrups, clogging of the porridge, non-compliance with pressing and drying conditions.

Sugar is almost pure sucrose (C 12 H 22 O 11), which has a sweet taste, is easily and completely absorbed by the body, and contributes to the rapid restoration of expended energy. Sucrose is a disaccharide that, under the action of an acid or enzyme, is broken down into glucose and fructose (invert sugar). Sucrose can be in two states: crystalline and amorphous. By chemical nature Sugar is a weak polybasic acid that produces compounds called saccharates with oxides of alkali and alkaline earth metals.

Invert sugar is hygroscopic due to fructose. It protects jam from sugaring, slows down the process of bread becoming stale, and protects confectionery products (marmalade, marshmallows, marshmallows, fudge, etc.) from drying out.

Sucrose is highly soluble in water, and its solubility increases with increasing temperature. In solutions, sucrose is a strong dehydrator. It easily forms supersaturated solutions, in which crystallization begins only in the presence of crystallization centers. The rate of this process depends on temperature, solution viscosity and supersaturation coefficient.

The starting materials for producing sugar are sugar beets and sugar cane. Due to the higher yield of sugar cane compared to sugar beets, about 2 times more sugar is obtained from each hectare of its crops, although the sucrose content in sugar cane stalks is slightly less than in sugar beets.

The sugar industry produces the following types of sugar:

granulated sugar - a bulk food product of white color (without lumps), having a sweet taste without foreign tastes and odors (with a moisture content of no more than 0.14%, sucrose not less than 99.75%, metal impurities no more than 3 mg per 1 kg of sugar , with dimensions greater than 0.3 mm);
liquid sugar - a liquid food product of light yellow color, sweet in taste, without foreign tastes and odors (with a sucrose content of at least 99.80% for highest category and not less than 99.5% for the first category, with a dry matter content of not less than 64%));
refined sugar - lump pressed sugar, granulated refined sugar and white refined powder, sweet in taste, without foreign tastes and odors (containing sucrose not less than 99.9%, reducing substances not more than 0.03%, moisture not more than 0.2%).

Features of production and consumption of finished products

All sugar factories operate a standard scheme for producing granulated sugar from sugar beets with continuous desugarification of beet chips, pressing of pulp and return of pulp press water to the diffusion plant, lime-carbon dioxide purification of diffusion juice, three crystallizations and refining of yellow sugar of III crystallization. Sugar beet roots contain 20...25% dry matter, of which the sucrose content ranges from 14 to 18%. Sucrose is extracted from beets using the diffusion method. The resulting diffusion juice contains 15...16% dry matter, of which 14...15% is sucrose and about 2% non-sugars. To get rid of non-sugars, the diffusion juice is purified with lime (defecation) followed by removal of its excess with carbon dioxide (saturation). To reduce color and alkalinity, filtered juice of II saturation is treated with sulfur dioxide (sulfitation). Condensation of juice is carried out in two stages: first, it is condensed in an evaporation unit to a dry matter content of 55...65% (at the same time, sucrose has not yet crystallized), and then, after additional purification, the viscous syrup is condensed in a vacuum apparatus to a dry matter content of 92.5. .93.5% and get a massecuite. The finished massecuite I crystallization is centrifuged, obtaining sugar crystals and two outflows. Granulated sugar is unloaded from a centrifuge with a moisture content of 0.8 ... 1% and dried with hot air at a temperature of 105 ... 110 ° C to 0.14% (for bulk storage, the mass fraction of moisture in granulated sugar should be 0.03 ... 0.04 %).

The recommended intake of sucrose is 75g per day, including sugar found in other foods.

The sugar beet harvesting period lasts 40...50 days. per year. The average production capacity of one plant is 2.84 thousand tons of beet processing per day with a sugar extraction rate from beets of 72%.

Process stages

The process of producing granulated sugar at beet sugar factories consists of the following stages:

feeding beets and cleaning them from impurities;
obtaining diffusion juice from beet chips;
purification of diffusion juice;
thickening juice by evaporation;
boiling massecuite and obtaining crystalline sugar;
drying, cooling and storage of granulated sugar.

Characteristics of equipment complexes

The line begins with a set of equipment for preparing beets for production, consisting of a beet lifting unit, a hydraulic conveyor, a sand trap, a top trap, a stone trap and a water separator, as well as a beet washing machine.

The leading set of equipment of the line consists of a conveyor with a magnetic separator, a beet cutter, scales, a diffusion unit, a screw press and a pulp dryer.

The following set of equipment includes filters with heating devices, preliminary and main defecation devices, saturators, settling tanks, sulfitators and filters.

The most energy-intensive set of line equipment is an evaporation unit with a concentrator, as well as vacuum devices, mixers and centrifuges.

The final set of equipment of the line consists of a vibrating conveyor, a drying and cooling unit and a vibrating screen.

The machine and hardware diagram of the production line for granulated sugar from sugar beets is shown in Figure 1.

Figure 1 - Machine and hardware diagram of the production line for granulated sugar from sugar beets

Design and principle of operation of the line

Sugar beets are supplied to the plant from borage or from a pine field. It is transported via a hydraulic conveyor to the beet pumps and rises to a height of up to 20 m. It is further moved to carry out various operations technological process happens by gravity. Along the length of the hydraulic conveyor 1 (Figure 1), straw traps 2, stone traps 4 and water separators 5 are installed sequentially. This technological equipment is designed to separate light (straw, tops) and heavy (sand, stones) impurities, as well as to separate conveyor and washing water. To intensify the process of collecting straw and tops, air is supplied to recess 3. Sugar beets after water separators enter washing machine 6.

The washing machine is designed for final cleaning of beets (the amount of stuck soil during manual harvesting is 3...5% of beets, and during mechanized harvesting with combines - 8...10%).

The amount of water supplied to the beet washing depends on the degree of its contamination, the design of the machine and on average is 60... 100% of the beet weight. Broken off beet tails, small pieces and small root vegetables (only 1...3% of the beet weight) fall into the wastewater of the hydraulic conveyor and washing machine, so the conveyor-washing water is first sent to a separator to separate the beet tails and pieces from them, which after processing enter the conveyor belt 14.

Washed sugar beets are irrigated clean water from special devices 7, rises by elevator 8 and enters conveyor 9, where electromagnet 10 separates metal objects, accidentally falling into beets. Then the beets are weighed on scales 11 and sent from the hopper 12 to the beet cutting machines 13. The chips must be smooth, elastic and without pulp, lamellar or diamond-shaped in section, 0.5... 1.0 mm thick.

Beet chips from the grinding machines are fed into the diffusion unit 15 using a 14 belt conveyor on which a conveyor scale is installed.

Sugar dissolved in the beet root juice is extracted from the cells by countercurrent diffusion, in which the chips enter the head part of the unit and move to the tail part, releasing sugar by diffusion into the salting water moving towards the extractant. From the end of the tail part of the unit, shavings with a low concentration of sugar are discharged, and the extractant, enriched with sugar, is discharged as diffusion juice. From 100 kg of beets, approximately 120 kg of diffusion juice is obtained. The pulp is removed from the diffusion units by conveyor 16 to the workshop for pressing, drying and briquetting.

The diffusion juice is passed through a filter 17, heated in a device 28 and sent to the preliminary and main defecation apparatus 27, where it is purified as a result of coagulation of proteins and dyes and the precipitation of a number of anions that produce insoluble salts with calcium ion contained in lime milk (lime solution ). Lime milk is introduced into the juice using dosing devices.

The defecated juice is fed into the first carbonation boiler 26, where it is further purified by adsorption of soluble non-sugars and especially coloring substances on the surface of particles of fine CaCO 3 sediment, which is formed when carbon dioxide is passed through the defecated juice. The juice of the first saturation is fed through a heater 25 into a gravity settling tank 24. In the settling tanks, the juice is divided into two fractions: clarified (80% of the total juice) and a thickened suspension supplied to vacuum filters 23.

The filtered juice of the first carbonation is sent to the second carbonation apparatus 22, where lime is removed from it in the form of CaCO 3.

The juice of the second saturation is fed to filters 21. Sugar production juices have to be filtered several times. Depending on the purpose of filtering, they are used various schemes process and filter equipment.

Filtered juice from filter 21 is fed into the sulfitation boiler 20. The purpose of sulfitation is to reduce the color of the juice by treating it with sulfur dioxide, which is obtained by burning sulfur.

The sulfated juice is sent to the filter station 19, and then transported through heaters to the first housing of the evaporation station 18. Evaporation units are designed to sequentially thicken the purified juice of the second saturation to the concentration of a thick syrup; at the same time, the content of dry substances in the product increases from 14... 16% in the first building to 65... 70% (condensed syrup) in the last. Fresh steam enters only the first building, and subsequent buildings are heated by juice steam from the previous building. The heating surface area of the evaporation station of a sugar factory with a capacity of 5000 tons of beets per day is 10,000 m2.

The resulting syrup is sent to the sulfitator 29, and then to the filtration station 30. The filtered syrup is heated in the heater 31, from where it enters the vacuum apparatus of the first product 32. The syrup is boiled in the vacuum apparatus until supersaturation, sugar is released in the form of crystals. The product obtained after boiling is called massecuite. It contains about 7.5% water and about 55% crystallized sugar.

The syrup is boiled in periodically operating vacuum devices. The massecuite of the first crystallization from the vacuum apparatus enters the receiving massecuite mixer 33, from where it is sent to the distribution mixer, and then to the centrifuge 34, where, under the influence of centrifugal force, sugar crystals are separated from the intercrystalline liquid. This fluid is called the first edema. The purity of the first outflow is 75...78%, which is significantly lower than the purity of massecuite.

To obtain white sugar from a centrifuge, its crystals are washed with a small amount of hot water - whitened. During whitening, part of the sugar dissolves, so a runoff of higher purity comes out of the centrifuge - the second runoff.

The second and first outflows are fed into a vacuum apparatus for the second (last) crystallization, where a massecuite of the second crystallization is obtained, containing about 50% crystalline sugar. This massecuite is gradually cooled to a temperature of 40 ° C while stirring in massecuite mixers - crystallizers. In this case, some additional sugar crystallizes. Finally, the massecuite of the second crystallization is sent to centrifuges, where molasses is separated from sugar crystals, which is a waste of sugar production, since obtaining sugar from it by further thickening and crystallization is unprofitable. Yellow sugar of the second crystallization is refined by the first runoff, the resulting massecuite is sent to a distribution mixer and then to a centrifuge. The resulting sugar is dissolved and the juice enters the production line.

White sugar discharged from centrifuges 34 has a temperature of 70 °C and a humidity of 0.5% when whitening with steam or a humidity of 1.5% when whitening with water.

It enters the vibrating conveyor 35 and is transported to the drying and cooling unit 36.

After drying, granulated sugar is supplied to the weighing belt conveyor 37 and then to the vibrating sieve 38. Lumps of sugar are separated, dissolved and returned to the grocery department.

Commercial granulated sugar enters silos 39 (long-term storage warehouses).

Attachments: from 3,500,000 rubles

Payback: from 1 month

In the food industry, there are several branches of production with high profitability: the products are consumed by almost all people. One of the promising areas of entrepreneurship is the production of sugar from sugar beets. Let's consider the advantages and risks of such a business and calculate the possible costs.

Business concept

According to statistical studies, any resident of our state consumes approximately 20 kilograms of sugar per year. The product is in constant demand, and if you set up sugar production as a business, it will bring high income.

More than 90% of sugar in Russia is produced from imported raw materials. Its prices are quite high.

If you use local raw materials, you can significantly benefit from the difference in selling price.

Such production requires decent start-up capital. You need to buy expensive equipment and hire qualified workers. There are two ways to organize a business:

Purchase a ready-made plant. You immediately get an established production with high capacity, infrastructure and often well-developed supply channels. However, maximum caution is required, because sometimes they offer crumbling buildings with outdated equipment. To avoid getting into such a situation, use the services of a competent appraiser.
Buy or rent the necessary premises and assemble a production workshop yourself from a variety of machines and units. For a novice businessman, this is the most suitable method.

Products can be sold wholesale to hypermarkets, confectionery factories, catering establishments and canneries.

Additional profit will come from the sale of industrial waste: cake, molasses and molasses. They are sold to suppliers of raw materials or through trade.

What is required for implementation

The future workshop must comply with production standards food products. Its area is selected based on future production volumes. On average it is 80-100 square meters. The premises are divided into the workshop itself, storage compartments for raw materials and finished products, recreation and hygiene areas for workers.

For this production the following equipment is required:

washing;
hydraulic conveyor;
unit for lifting raw material;
cake dryer;
screw press;
diffusion units;
slicing machines;
separator conveyors;
settling tanks;
filtration devices;
evaporating design;
centrifuges;
drying and cooling devices;
vibrating sieve and vibrating conveyor.

The line is serviced by 8 workers. In addition to them, we need a specialist in purchasing raw materials and selling goods, a storekeeper, and a cleaner.

Step-by-step launch instructions

First, the entrepreneur needs to officially register the production. The best choice— LLC, which allows you to cooperate with large clients, which will increase financial benefits. But at first you can arrange individual entrepreneurship. Taxation system: simplified tax system (income minus expenses), OKVED 10.81.11.

You also need to obtain permits from the fire and sanitary services, certificates of product quality and production level.

Processing beets into sugar is a process that takes place in several phases:

Purification of raw materials.
Grinding. A special unit with sharply sharpened knives is used. Chopped beets are easier to process in the future.
Juice extraction using a diffusion unit.
Purification and clarification of juice. In special devices, the juice is filtered from sediment.
Condensation of juice. On the evaporation unit, the concentration of sugar in the raw material increases to 60-75%.
Obtaining sugar crystals. In vacuum devices, the syrup is processed and massecuite - crystallized sugar - is obtained.
Subsequent processing of the massecuite and separation of white sugar in a centrifuge.

During the production process, in addition to sugar, molasses, cake and filter cake are formed. The first product can be used in the production of alcohol, citric acid, and animal feed. Fertilizers are made from the filtered sediment. The cake is used as a basis for the production of compound feed. All this can serve as an additional source of profit.

Financial calculations

Before starting production, all preliminary calculations must be included in the business plan. With proper planning, you can avoid serious mistakes when starting out.

Starting capital and monthly expenses

The bulk of the initial investment will go towards purchasing a production line and purchasing raw materials. If you plan to open an enterprise with a daily productivity of about 100 tons, you need to contribute at least 10,000,000 rubles to the cost of purchasing equipment. A mini-factory in its basic configuration costs about 1,200,000. But it will not “lift” more than 10 tons per day.

In addition, it is necessary to take into account the following expenses (in rubles):

paperwork – 50,000;
rental of premises for the first month – 10,000;
workers' wages for the same period – 150,000;
purchase of raw materials (at an average price of 5,000 rubles per ton) – 2,000,000;
expenses for purchasing a cash register and online accounting – 30,000;
transport and unforeseen expenses - 40,000;
website creation and advertising campaigns – 20,000.

In total, at the start, an entrepreneur needs to have 3,500,000 rubles. Monthly expenses will include additional purchase of raw materials, rent, salaries, transportation and unforeseen expenses. They will amount to at least 1,000,000 rubles.

How much can you earn and payback period

Granulated beet sugar in wholesale costs an average of 35 rubles per kilo. If 10 tons of products are produced daily, then 22 shifts per month yield 220 tons of sugar. If you manage to sell everything and avoid losses, then you will gain 7,700,000 rubles. With a competent approach to the supply of raw materials and sales, the enterprise can pay for itself in one month.

Advantages and possible risks

Business in the production of sugar has both pros and cons. The main disadvantage is that a small plant will have to be opened in places where the raw material is grown, otherwise you can go broke on transportation costs.

Additionally, you can master the production of refined sugar in the form of cubes or shaped sweets in the form of stars, hearts, and circles. Sugar figurines are also used as confectionery decorations.

The production of sugar from beets is a highly profitable business. If you organize the operation of the enterprise and are able to sell the products, the profit will be very decent.

Production of sugar from sugar beets at home

Different ways technologies for making beet sugar at home from scratch: from preparing raw materials to obtaining syrup. Recipes for natural Russian products for a healthy lifestyle are now available to everyone.

Beet sugar: from the depths of history to today

It so happened historically that sugar made from cane was most widely used. Such a product was very expensive, because the main territories where plantations were grown were far beyond the borders of civilized Europe and wild Rus', and, therefore, transportation costs played a significant part in the cost of the sweet substance. The only available alternative was, perhaps, honey. However, already in the 16th century, thanks to the scientific research of Andreas Sigismund Margrave and a certain French botanist Achard, another method of extracting sugar from sugar beets became known to the world. According to its properties, sugar obtained in this way not only makes it possible for it to be widely used by the population, but also has a number of advantages over its cane counterpart, namely: it has lower calorie content and contains maximum amount micro- and macroelements, as it does not require refining.

Industrial production

In Russia, due to the above-mentioned reasons, beet sugar has become more widespread.

The factory receives raw materials - beets. It is thoroughly washed in a special washing shop and cut into uniform chips. At the next stage, this mass is fed into tanks, where it is filled with hot water. Under the influence of water, sugar and some other substances contained in it are separated from the chips, which, when oxidized, give the juice a dark color. Brown color. To obtain maximum yield from the raw material, water leaching is carried out several times. Production waste - repeatedly soaked shavings are sent to feed livestock.

At the next stage, the resulting juice is cleaned of impurities, first heated to 80 ° C - this allows you to get rid of protein substances, and then treated in sealed tanks with lime milk, carbon dioxide and sulfur dioxide gases. At this stage, unwanted impurities precipitate, which remains in the tanks after subsequent evaporation of the juice. Evaporation produces a sweet syrup, which is then filtered and thickened in special containers. The output is granulated sugar with molasses, which is then separated from sugar crystals in centrifuges.

Beet sugar has more dark color than cane, so it is finally washed with water and dried.

Making sugar from beets at home

You can now replace store-bought sugar with real Russian products: refined beetroot and sweet syrup.

Refined beetroot

Wash and peel the beets. Then cut it into thin rings and place it in a clay pot. Immerse the container in the oven to steam, without allowing our workpiece to burn. Look into the pot from time to time - the beets should become soft. Then pour the beet slices onto a baking sheet and place them back in the oven. Now the beets should dry. For longer storage and improvement general properties our beets, then it is better to lightly fry the dried rings in a frying pan. Just a little - it will also improve the smell somewhat.

For consumption, all you have to do is grind these slices into flour, so they can be used to replace store-bought sugar in cooking.

For tea, you will need to roll these whole slices a little in flour and fry them on butter. Tasty and healthy.

Making syrup: first method

Peel the roots and heads and rinse the beets without peeling the skin. Place the washed root vegetables in dense rows in a pan with already boiling water. Watch the fire. The beets should be boiled in boiling water. After 1 hour, remove the root vegetables from the pan, wait for them to cool and remove the skins.

Cut the beets into thin slices no thicker than 1 mm. Once crushed in this way, place it under a press to obtain juice, after wrapping it in a clean canvas bag. Place the squeezed mass back into the pan, add hot water at the rate of half the volume of root vegetables. This blank is for the second spin. Let it sit for half an hour, and then strain the liquid into the container where you collected the juice from the first extraction. Place the evaporated cakes back into the canvas bag and repeat the squeezing process. Heat the collected juice to 70-80°C, and then strain through gauze folded several times.

The last stage is evaporation. The juice must be evaporated until it is completely thickened in a low enamel basin or other flat vessel.

Obtaining syrup: second method

Prepare the beets for cooking, as in the first method, now removing a thin layer of skin. It is necessary to steam in an autoclave for about an hour maintaining a pressure of 1.5 atm. If you don’t have an autoclave, you can use a boiler, which should have a grate at the bottom, but it will take more time.

Having received soft beets, they are crushed and passed through a press twice. The strained juice is then evaporated, as in the first method.

Store the syrup in a cool place, protected from direct sunlight, like any preserved food.

In cooking for baking, the proportion of syrup to flour is approximately 0.75-1: 1. For making jam, the ratio of syrup to berries by weight is 2: 1.