View
76
Download
1
Category
Preview:
Citation preview
Presentationof unique technology
breakthrough in the market of cottage cheese manufacture
The buyers choose healthbenefit and quality, not a packing
A qualitative product for buyers, and increased profit for manufacturer.
Innovations are the best way to take the lead over competitors
Innovative technology
A breakthrough in manufacture of cottage cheese products
UniquePatented
technology
Better tasteof products
Lower costprice
Increasedbiological value
Increasedprofit
Increased profitability of business
Maximal retention of productionMinimal terms of introduction and expenses for implementation
Guarantee of a complex technological supportin the course of introduction.
A breakthrough in manufacture of cottage cheese products
Features of classical manufacture of cottage cheese products
lactose248 otherextremely
healthycomponents
1 ton70%8 tonsLoss of solids
Cottage cheese + whey
Improvement of product'squality is obvious.
Features of classical manufacture of cottage cheese products
a productwith increasedbiological value
immunoglobulins
amino acids
vitamins
micro-andmacronutrients
Composition:
ГОСТ Р 53492-2009
• True protein 10-12%;• Nonprotein nitrogen 1-1,2%;• Lactose 65 -70%;
Whey concentrate
Recalculated for solids, the composition ofcottage cheese whey can be in the
following range:
• Mineral components 10 -13%;• Fat 1 - 3%.
biological value: 65% -77%
The essence of technology is return of whey.
long arrow - 65%
1 part of cottage cheese
0,6 part ofcottage cheese+0,4 part of whey concentrate (20% of solids)
ГОСТ Р 53492-2009Whey concentrate
The result of technology introduction
Increase of profit
Expansion of product range
Improvement of product's quality
Decrease of cost price of cottage cheese products
of the enriched cottage cheese products.
Dependence of additional profit on sale
20% of whey concentrate infat-free cottage cheese, %
Additional profit at sale of 1 ton of enriched cottage cheese products, thousand rbl.
Figures are calculated for thecurrency rate 1 rbl. = 50 euros
2010
4030
3216
6448
1 rbl.
50 euros
classical technologyOur technology≈
• Technological environments –
• Consumption on one tonof finished products –
• Requirements to washingand disinfectant substances –
• Materials used during technological process –
standard
standard
standard
standard
Composition
Solids, %
FAT-FREE COTTAGE CHEESE
NEW PRODUCT(share of whey
concentrate 20%)
Casein
Wheyproteins
Lactose
15,5
0,5
3,0
13,5
1,2
4,1
20% 20%
Flow chart №1Does not require any additional equipment
and is completely sales-ready
Flow chart №2 Production of enriched cottage cheese from curd whey directlyat the site of Dannon manufacturing cottage cheese and curd whey.
increase of company's profit for26,5 million euro a year.
Technology introduction =
Concentrate share in a product, %
Profit,rbl./kg
Dependence of profit ona concentrate share:
Dependence of profit on a concentrate share:
Profit, rbl./kg
Increase of profit more twice is possible: from 40 to 86.4 rbl..
increase of company's profit for26,5 million euro a year.
Technology introduction =
Technology introduction =increase of company's profit for 26,5 million euro a year.
«now»
«Before»
What do we offer?
• Patented technology for independent manufacture
• Carrying out of pilot tests
• Complex technological support during technology introduction
• Children
• Men and women of middle age
• Retirees
everybody is satisfied!
Target audience
from technology applicationMore than 15 advantages
• Marketing advantages
• Ecological advantages
• Advantages in composition
• Material advantages
Guaranteed effect fromintroduction of innovation.
• Production advantages
• Taste advantages
• Advantages of healing properties
Innovations cannot go unnoticed!
The new technology is a possibility to meet the requirements of the consumers and to stayahead of competitors.
26,5 millionseuro a year
Recommended