_ pictures are mine_
Hi everyone, happy New week to you all
The food business is one of the most lucrative businesses one can think of starting. Whether it is snacks, cooked food, or even raw food because humans can not survive without it.
Chin chin business is one of the easiest to start. Chin chin is one of the most common snack in Nigeria and it is loved by over 70% of the population in Nigeria. It is one snack that can easily be grabbed and eaten even when one is busy.
Like it has been stated earlier, chin chin business is very easy to start and it does not require so much capital. I'll be sharing with you what you need to put into consideration before starting.
** pictures are mine**
1.. Target market
2.. Branding
3.. Marketing
4.. Recipe
Costing
Target market is simply the people you want to sell your chin chin to. Are you selling in a school, in the traffic, in your neighborhood or supplying to shops as a whole seller. Your target market is what determines the scale of your business.
Branding is one of the most important aspect of any business. It is simply what people know you for. It is what people can identify your business with. Branding has to do with the name of your brand (business), your packaging and your presentation.
Marketing is also one of the most important thing you should do as a business person. No matter how well you know how to do what you're doing, if no one knows about it then it's simply zero. Marketing is shamelessly telling people what you do.
Packaging and branding attracts customers to you but it is the quality of your product that keeps them. Source out a unique recipe for your brand and keep to it diligently. If you don't know how to go about this then you'd have to enroll for training and modify the recipe you learnt. Just a little thing can make a lot of difference .
Costing. In order not to be at lost, calculate the cost of production then you add your profit. This will give you and idea of how much to sell your product.
Assuming you want to make 50% of what you spent in production, what you'd do is sum the cost of production + 50% interest then divide by the number you have. Let's say you spent 10k in production and it gave you 25 packs of chin chin. The simple calculation is:
10,000 + 5,000 ÷ 25
15000÷ 25 = 600
That means each pack will be sold for #600
Recipe:
24 cups (3kg) plain flour (all purpose flour)
2 tin Peak Milk
500g margarine
2cups granulated sugar
2 tablespoons ground nutmeg
6 eggs
Some water (only if necessary)
Vegetable oil (for frying)
Directions
-Sift the flour into a big enough bowl.
-Add the granulated sugar and ground nutmeg and mix.
-Add the margarine in small scoops. Then rub it into the flour till you get a good mix that feels like crumbs.
-Break eggs and add them now and mix very well with the contents of the bowl.
Add the peak milk, mix well, then knead till a ball of dough is formed. It may feel dry during the mixing but do not be tempted to add more liquid because the liquid you have in the bowl should be enough.
You just need a bit of arm power to mix it.
But if you really really can't get it to form a dough, add a little quantity of water bit by bit till the dough is formed.
When done, cover the bowl and leave the dough to rest for about 30 minutes.
After 30 minutes, you will notice that the dough is softer. Knead very well.
Roll out small bits of dough and cut with a knife or a pizza cutter. Do not use flour to dust Nigerian Chin Chin because this causes the oil to foam during frying. Just rub vegetable oil or shortening on the surface before rolling out
pour a generous quantity of vegetable oil into a deep pot and set your stove to high heat. Chin Chin fries best on high heat.
As the oil heats up, test the temperature with one piece of raw chin chin. If the oil is hot enough, the piece of chin chin should sizzle and come up to the surface almost immediately.
Once you confirm that the oil is hot enough, gently collect some chin chin from the side of the mound of diced raw chin chin with both hands and throw into the hot oil. Do not overcrowd them.
Start stirring immediately with a metallic spoon, shaking the spoon from side to side till all the pieces of Chin Chin come apart.
After that, keep stirring at intervals till the Chin Chin browns evenly. Remember, the Chin Chin will go one shade darker when you take them off the oil. Repeat process till you exhaust the raw chin chin dice.
Allow it to completely cool before packaging
Thank you very much for those who have taken the time to read my post this time, I hope my post is a little useful for readers, and see you in my next post.
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