Soya Sauce Manufacturing Business: How to Start a Soy Sauce Company


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There are different types of sauces produced by large and small food manufacturing companies. Some popular condiments include tomato paste, soy sauce and ketchup.
Others are barbecue sauces, mustard sauce, garlic sauce and mixed vegetable sauce. Although they cater to different markets most sauces attract premium prices.
The sauces are usually highly concentrated concoctions packaged in cans, nylons or bottles. Soybean is a protein rich legume used to enhance meals.
The sauce adds lots of flavor, color and aroma to meals. Soy sauce main ingredients include soybeans, salt and wheat.
The mixture is left to ferment and mature creating a unique bitter-sweet taste. Apart from the basic ingredients manufacturers of the product add other ingredients and secret recipes.
More ingredients include spices, pepper, vinegar and vegetables. Entrepreneurs interested in starting a soy sauce manufacturing company need to develop a good recipe.
Other considerations are size of enterprise, production output, labor costs and equipment. To launch your enterprise you need an industry kitchen or factory in a commercial area.
Choose the machinery carefully because food processing equipment's are dynamic. The equipment is able to manufacture different types of sauces depending on the ingredients and manufacturing process.
To succeed you need to understand the manufacturing process, acquire funding and develop a marketing strategy.
Different Types of Food Sauces
Mayonnaise
Ketchup
Salad cream
Tomato paste
Mustard cream
Barbecue sauce
Garlic sauce
Soy sauce
Things to Consider
Things to consider are working capital, plant capacity and total capital investment. Others are rate of return, break even and plant machinery. How are you going to finance the enterprise and incorporation?
Incorporate the Soy Sauce Company
Incorporate the soy sauce plant as a limited liability company. Apply for trade license, insurance and sales tax. Your product needs a national drug and food test and certification. Follow international standardization requirements and health safety rules.
Equipment for Sauce Making
Machinery used in commercial production of soy sauce is expensive and capital intensive. Manufacturers are able to produce different sauce products using the same equipment.
The only difference is the production methodology and ingredients. Common sauce making machinery include crushers, pulverize, pulping machines, mills and vacuum evaporators.
Other equipment's are pasteurizers, aseptic storage, conveyor, sorting, storage systems and packaging.
Raw Ingredients
The different types of soy sauce are based on shades of color, fermentation process and ingredients. The subtle changes in the process create variety of soy sauce that has distinctive coloration, tastes and aromas.
However, soy sauce is produce primarily from soybeans, wheat and salt. The sweet-sour taste is obtained when enzymes convert wheat starch into glucose.
 Lactic bacteria convert the glucose to acetic and lactic acid used to reduce the prevalence of salt in the mixture. You find a tinge of alcohol through the action of yeast on parts of the glucose.
Soy sauce is loaded with amino acids caused by the breakdown of protein in the soybean through enzyme action. However some protein is retained in defatted soybeans an essential ingredient in soy sauce production.
Dissolved salt added to blend suppresses certain bacteria which aid the manufacturing process.
Soy Sauce Fermentation Methodology
Manufacturers brew soy sauce through three methods. They could employ the mixing method, semi-fermentation method or full fermentation method. There are also laborious traditional methods that span several months unlike modern methods.
Defatted soybeans is steamed and mixed with crush roasted wheat.  Salt is dissolved in water to brine the mix.
The mix is then blended before fermentation, maturity and press filtration fining. The raw soy sauce goes through heat treatment, fining, inspection and bottling.
Production Process
Defatted soybeans – steaming – roasted and crushed wheat – mix + Brine – Blended – Fermentation – Maturity press filtration fining – Heat treatment – Bottling
Marketing Soy Sauce
The market is saturated with large and small manufacturers. You need an effective marketing strategy to reach consumers of your product.
Major outlets include hotels, restaurants, supermarkets and malls. Advertise your products in national daily’s and food magazines.
Actively seek sales agents and grocery wholesalers. Print handbills, posters, banners and billboards.
Offer discounts on bulk purchase including community awareness programs and events.
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