COMMERCIAL PRODUCTION OF MAYONNAISE

COMMERCIAL PRODUCTION OF MAYONNAISE.

FROM HOMEMADE PRODUCTION OF MAYONNAISE TO COMMERCIAL PRODUCTION

Mayonnaise is one of the best home made cold emulsified condiments for homes. it serves as food spreads, cream or dressing of sandwiches, burgers, salads, shawarma, beef pies,  and other food varieties. 

Though there are a different brands of mayonnaise by leading manufacturers, but venturing into a commercial production or small scale manufacturing of mayonnaise can be your very own lucrative endeavour as it not capital intensive and its raw materials are readily available at your doorstep and kitchen cabinets.

HOW IS MAYONNAISE MADE

Mayonnaise is made from the blends of egg yolks, vegetable oil, lemons or vinegar and salts to taste. You can spice yours with herb recipes like mustard, ginger and the likes to give special flavours and taste.

EQUIPMENT 

1. Blender or mixer
2. Basing or container 

ITEMS

1. Eggs
2. Lemons or vinegar 
3. Grinded sugar 
4. Salt
5. Vegetable oil
6. Herb spices and seasonings (as  desire)
7. Preservatives (calcium disodium EDTA, alcohol).

PROCEDURES FOR MAYONNAISE PRODUCTIONS 

(Note: I am basing it on 2 eggs to 4 tablespoons of lemon juice or vinegar)

1. Blends 1 table spoon of sugar to powder  
2. Turn the blended sugar and keep it safe
3. Break the eggs and remove the yoke into the blender
4. Add lemon juice or vinegar into the blender according to measurement.
5. Add the blended sugar 
6. Add salt to taste
7. Blend together until thicken and smooth.
8. Add  vegetable oil gradually as you blend until it is thicken and smooth.
9. Add herbal spices and seasonings for special flavour (if you desire)
10. Add preservatives and blends (if you like), to extend it shelf life.span.
11. Package or bottle for sales.

NOTE: if the mayonnaise after continuous blending did not thicken, you don't need to worry yourself about it. All you need to do is get extra egg yolks, blends it in a separate basing, add to the original mayonnaise and blend until it thickened.

It is advisable to use your homemade mayonnaise to train your self to perfection before venturing into commercial production of mayonnaise.

You can learn more about being a young entrepreneur by clicking the link: ALL YOU NEED WHEN STARTING YOUR OWN SMALL SCALE BUSINESS

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PRODUCTION OF YOUGHURT

SMALL SCALE COMMERCIAL PRODUCTION OF YOGHURT  IN NIGERIA.

PRODUCTION OF YOGURT FORMULATION TABLE AND RAW MATETIALS
1 Skimmed milk                      1kg
2 Sodium benzoate                 5 grams
3 Lactic culture
 (yoghurt starter)                     500 grams
4 Water                                      5 litres
5 Sweetener                              As desired
6 Flavour                                   As desired

SMALL SCALE COMMERCIAL PRODUCTION OF YOGHURT  IN NIGERIA.

Just by the mention of yoghurt, some people are already salivating as yoghurt is a well known delicious diary food drink that can be used for quenching taste as well as stopping hunger. Home made yogurt production or small scale commercial production process of yogurt is relatvely easy as it does not require any special skills. It major ingredient is milk; either low fat milk, whole milk, cream milk, or skim milk.

Starting a small scale commercial yogurt production factory or industry especially in Nieria can be relatively easy as it is not capital intensive and it technical knowledge is here and now on this page.

Yougurt production process are cultured controlled (Cow) milk, cream fermentation  of lactose baterials conditions in order to produce hygienic fatic acid which give tart taste to the yoghurt.

Most of the yoghurt production, be it home made yoghurt production or small scale commercial yogurt production comes in different varieties of recipes. And are blended, garnished and mixed with varieties of (fruit) recipes, according to the creativity of the yoghurt producers or manufacturers.  Some of the recipes are as follows;

1. Buttermilk recipe

2. Pineapple recipe 

3. Banana recipe

4. Blueberry recipe

5. Vanilla flavour

6. Strawberries recipe

7. Coffee recipe

8. Chocolate recipe

9. Lemon/Orange recipe

10. Honey recipe

11. Mixed recipes 

12. And many more

Learn more about: AN ENTREPRENEUR

YOGURT PRODUCTION PROCESS EQUIPMENT
1. Electric mixer
2. Sealing machine
3. Filling unit
4. Boiling tank
5. Filter
6. Freezer
7. Weighing scale

SMALL SCALE COMMERCIAL PRODUCTION PROCEDURE 

1. Mix 1kg of milk with 3 litres of water
2. Add 1/5 pack of lactic culture or yoghurt starter and 5 grams of sodium benzoate and stir well
3. Boils 2 litres of water to boiling point and add to the yoghurt, mix effectively
4. Cover the product with blanket and keep it undisturbed for 7 hours
5. Uncover and add the sweetener and flavour and stir further

NOTE:
Some people do not add flavour and sweetener to their yoghurt so as to save cost, but the addition of these will prove more beneficial in the long run as customers will prefer your product to theirs.

Also, some yoghurt producers use thickeners in the production of their yoghurt, thereby producing more yoghurt with the same ingredients. The result of this is that the nutritional value of the yoghurt is watered down, while the profit margin of the producers increases. The consumer won’t know the difference so you are to decide if you will use thickener or not.

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PRODUCTION OF BANANA ICE CREAM

PRODUCTION OF (BANANA) ICE CREAM IN NIGERIA.

BANANA FLAVOUR ICE CREAM RAW MATERIALS

1. Banana fruits                            1kg
2. Milk solid                                   200 grams
3. Sodium Benzoate                     1 gram
4. Water                                         1 litre
5. Sugar                                         As desired
6. Banana flavour                       As desired
7. Colorant                                    As desired
8. Packaging 
9. Refrigeration, freezing or icing 

ICE CREAM PRODUCTION AND MANUFACTURING IN NIGERIA.

The question of where Ice cream comes from and how Ice cream is made step by step comes to mind. Ice cream is an old age pleasurable, frozen products with mixed creams that is squashed from suitable quallities of emulsifiers and stabilizers, that are garnished, meshed and produced from different kind of recipes and flavours.

It has its origin  from Italian Catherine De Medici, who introduced same into the France palace as the wife of Emperor Henry II of France around 15th to 16th century.

An ice cream factory is good source of livehold and money making venture as you can start your small amount of capital. Ice cream production comes in different recipes, varieties, flavours and delicious tastes depending on the ice cream makers, producers or manufacturers and its prices are differ according to ice cream factory's standard and qualities.

A good number of ice cream producers or manufacturers has made reason living from the production of ice cream around the globe. A case of Nigeria ice cream production and consumption should paint it well as a good small scale business venture, factory or outfit.  The minimum prices of ice cream in modern day Nigeria is around #50 ($.30) while the maximum prices goes for #3,500 +($10 +).

All this recipes, flavours can be styled, garnished, meshed or properly mixed together to get a rich delicious well-flavoured ice cream at ago depending on the creativity of the ice cream producer or manufacturer.

Ice cream production, manufactuting or its preparations depends wholly on differnt type of recipes made available in the environment or geographical location. A toll around the globe will give that. Some of types of ice cream recipes  or flavours are;

1. Buttermilk recipe
2. Pineapple flavour
3. Banana flavour
4. Blueberry recipe
5. Vanilla flavour
6. Strawberries flavour
7. Coffee liquor
8. Chocolate flavour
9. Lemon/Orange flavour
10. Honey flavour
11. E.T.Cs

ICE CREAM PRODUCTION EQUIPMENT OR MACHINES 

1. Mixer, 
2. Weighing scale, 
3. Homogenizer, 
4. Measuring vessel, 
5. Freezer, Heater

PROCEDURE

1. Mesh the banana fruit with a good blender
2. Add water and blend properly, then sieve
3. Dissolve the milk into the mixture, add sugar and blend very well
4. Add colourant (food grade), flavour and sodium benzoate
5. Measure into containers 
6. And freeze properly.

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PRODUCTION OF CHOCOLATE DRINK

PRODUCTION OF CHOCOLATE DRINK

Chocolate drinks are beverage from cocoa powder, milk and sugar. It is usually iced and mostly served chilled. This food drink that is very rich in iron, highly nutritious and delicious drink. Varieties can be an added incentive as people tends to favour one particular flavour over the other. 

You can get contracts to entertain guests at seminars, parties, hotels and conferences with a chocolate drink. You can even supply supermarkets, banks, sell at motor parks, airport, cinema and public places.

The viability of this business venture cannot be over emphasized, as we have seen companies build an entire system around chocolate drink production. A company like Dominos is doing great as it has come up with different flavors like strawberry, vanilla, groundnut, and etc.  

CHOCOLATE DRINK PRODUCTION REQUIREMENT

1.    Calibrated jar

2.    Mixing machine

3.    Boiler

4.    Stirrer

5.    Crusher

CHOCOLATE DRINK PRODUCTION RAW MATERIALS

1.    Cocoa blocks                  12kg

2.    Sugar                               24kg

3.    Flavour (vanilla)          1.5kg

4.    Water                              20 litres

5.    Powdered milk             10kg

CHOCOLATE DRINK PRODUCTION FORMULATION PROCEDURES

1.    Crush the block-like processed cocoa into powder form

2.    Mix the crushed cocoa with twice the quantity of sugar

3.    Introduce the mixture into a boiler

4.    Mix to blend in the already boiling water

5.    Add small quantity of strawberry or vanilla flavour into the mixture

6.    Mix the powdered milk in cold water and then introduce it into the mixture in the boiler

7.    Add more water to a determined thickness

8.    Package the drink into the plastic bottle when it is still warm and put it in the fridge until ready to supply.

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