Презентация для инвесторов. Презентация о технологическом процессе.

5. Presentation
of unique technology
breakthrough in the market of
cottage cheese manufacture

6. The buyers choose health
benefit and quality, not a packing
A qualitative product for buyers, and
increased profit for manufacturer.

7. Innovations are the best way
to take the lead over competitors
Innovative technology

9. A breakthrough in manufacture
of cottage cheese products

10. Unique
Patented
technology
Better taste
of products
Lower cost
price
Increased
biological value
Increased
profit
Increased profitability
of business
Maximal retention of production
Minimal terms of introduction and expenses for implementation
Guarantee of a complex technological support
in the course of introduction.
A breakthrough in manufacture
of cottage cheese products

11. Features of classical manufacture
of cottage cheese products
lactose
248other
extremely
healthy
components
1 ton70%
8 tonsLoss of solids

12. Cottage cheese + whey
Improvement of product's
quality is obvious.
Features of classical manufacture
of cottage cheese products
a product
with increased
biological value
immunoglobulins
amino acids
vitamins
micro-and
macronutrients

13. Composition:
ГОСТ Р 53492-2009
• True protein 10-12%;
• Nonprotein nitrogen 1-1,2%;
• Lactose 65 -70%;
Whey concentrate
Recalculated for solids, the composition of
cottage cheese whey can be in the
following range:
• Mineral components 10 -13%;
• Fat 1 - 3%.

14. biological value: 65% -77%
The essence of technology is return of whey.
long arrow - 65%
1 part of
cottage
cheese
0,6 part of
cottage cheese
+
0,4 part of whey
concentrate
(20% of solids)
ГОСТ Р 53492-2009
Whey concentrate

15. 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

16. of the enriched cottage cheese products.
Dependence of additional profit on sale
20% of whey concentrate in
fat-free cottage cheese, %
Additional profit at sale of 1 ton of
enriched cottage cheese
products, thousand rbl.
Figures are calculated for the
currency rate 1 rbl. = 50 euros
20
10
40
30
32
16
64
48
1 rbl.
50 euros

17. classical technology
Our technology≈
• Technological environments –
• Consumption on one ton
of finished products –
• Requirements to washing
and disinfectant substances –
• Materials used during
technological process –
standard
standard
standard
standard

18. Composition
Solids, %
FAT-FREE COTTAGE
CHEESE
NEW PRODUCT
(share of whey
concentrate 20%)
Casein
Whey
proteins
Lactose
15,5
0,5
3,0
13,5
1,2
4,1
20% 20%

19. Flow chart №1
Does not require any additional equipment
and is completely sales-ready

20. Flow chart №2
Production of enriched cottage cheesefrom curd whey directly
at the site of Dannon manufacturing cottage cheeseand curd whey.

22. increase of company's profit for
26,5 million euro a year.
Technologyintroduction =
Concentrate share
in a product, %
Profit,
rbl./kg
Dependence of profit on
a concentrate share:
Dependence of profit on a concentrate share:

23. Profit, rbl./kg
Increase of profit more twice is possible:
from 40 to 86.4 rbl..
increase of company's profit for
26,5 million euro a year.
Technologyintroduction =

24. Technologyintroduction =
increaseof company'sprofit for 26,5million euro a year.
«now»
«Before»

25. 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

26. from technology application
More than 15 advantages
• Marketing advantages
• Ecological advantages
• Advantages in composition
• Material advantages
Guaranteed effect from
introduction of innovation.
• Production advantages
• Taste advantages
• Advantages of healing properties

27. Innovations cannot go unnoticed!
The new technology is a possibility to meet the
requirements of the consumers and to stay
ahead of competitors.
26,5 millions
euro a year