the red army occupied the railway stations of damachevo, dubica, and priborovo. in the grodno direction, soviet troops liberated more than 80 settlements, including baranovo, indura, odelsk. there were 6 days left until the complete liberation of belarus. gety project pra dziўny region.

glyadzitsa project poleshuki on the belarus 24 tv channel. the tv news agency presents it in the public domain. we have no secrets from our people. these summer holidays began for us with a new semester, construction. west kazakhstan region one behind the other, the komsomol trains left.

today there are four visiting teams, this is volgograd, two teams from kazakhstan, one team from simferopol, this year we were forced to invite students, student teams to help builders and installers in the construction of the lukomsky cress. in the morning, the whole world is visible from the roof, and the commander is again preoccupied with something. where are the boards, where are the nails, where is the mortar, an interesting conversation with the foreman, the work went very well, when we completed the canal on time, everyone was very happy

it’s nice, well, the last few days, everyone tried especially hard, the foreman asked that they work diligently, and in general, that there were even extra shifts, this is my third working semester, and i was just convinced once again that life in a team is always fun and... .. and together, when one for all , all for one, there are a lot of impressions, the most important thing is that i myself observed that students can not only have fun, study, but also do great physical work, but the girls did not want to trample virgin soil, we doubted whether we could cope, but the girls showed such a pace, that looking at them, the hundred-year-old runaway bigaleev felt like a young motherland, setting up the lights. this was the case in each

of our detachments, in the kazakh steppes, 3,000 km from belarus, her anthem sounded. belarusian bread, one of the symbols of our country, dates back to soviet times,

when an imported, fragrant loaf was considered a chic souvenir. today, the technology of wide freezing allows the product to preserve its consumer properties abroad, so the crunch of the belarusian bun is known in many countries of the world. preparation of raw materials, quality control, leavening, kneading the dough, aging and only after baking, this is not the whole path that the loaf goes through before it hits the counter. more than 15 hours pass from preparing the tea leaves to packaging, such is the labor-intensive, painstaking technology of bread production. at the sixth capital plant, it kneads, molds, bakes and cuts equipment products. the production process is almost completely automated, the machines were updated not so long ago, but there is no doubt that fragrant bread will not turn out without professional hands so that we have fresh products on our table by breakfast; bakers

work at night. it is at this time of day that the bulk of the work falls. whenever we go to work, we strive to give the buyer fresh bread. high-quality, safe, the issues of quality and safety are given great importance at the enterprise, so last year at the beginning of 2024 the enterprise installed metal detectors on almost all production lines, natural raw materials without food additives, the pride of belarusian bakers, traditional recipes in neighboring countries were minimized, but we kept them. the main raw materials for baking belarusian bread are domestic wheat and rye flour, salt, and yeast. also their own, the green light for each batch of raw materials and dough is given in this laboratory, flour, for example, is checked for moisture, and the dough for elasticity, but there are many facts, literally the quality and taste of the products depends on everyone. all products undergo strict control; before they hit

store shelves, the laboratory not only deals with the control of raw materials entering the enterprises, but the analysis of finished products, according to some indicators, and bread, loaves and confectionery products are taken to a sanitary station accredited in order to cover the entire list of indicators, some indicators are analyzed here and a verdict is given on the quality of the finished products. interestingly, at the bread counter today, size matters. belarusians are increasingly looking towards small products, that is, smaller weights. heavy loaves are becoming a thing of the past and manufacturers, of course, take into account trends. at bakery no. 4 we are in we are currently completing the modernization of a technological line that will produce rye bread, rye-wheat bread, weighing 300-400 g, which is now in great

demand. today, belarusian factories send over a thousand varieties of products to store shelves, increasingly with an emphasis on healthy eating. dietary bread with bran and sprouted wheat. pregnant women, the elderly and children, products with reduced amounts of salt, sugar and without food additives. just a couple of decades ago it would have been difficult to imagine such an assortment, but now this is a request from society so that everyone can choose to their liking. today, we are working on new types of bread, we want to introduce new types for athletes with enriched beetroot and other types. now the laboratory is working, developing, making test samples, we will receive something in the near future, i think. now we have our own grain and bread and other products, ours are fully present on store shelves, but this was not always the case. after the collapse

of the soviet union, belarus lost its status of a large farm. we bought even the most basic products, there weren’t enough of them. thousands of kilometers away in different directions, this loaf is being prepared to be sent to the united states, to the city of mayani. russia, israel, kazakhstan, azerbaijan, armenia, bahrain are only part of the grain exports. in order for the bread to remain as tasty after 2 weeks of delivery, it is frozen at

extremely low temperatures, -36°. blast freezing technology allows you to preserve all the nutrients of bread and also extend the shelf life to six months. the baked goods are transported at a temperature of -18°, and after arrival they are defrosted under natural conditions, their shape, taste and even... the blast freezing technology, like others, was developed by the beltechno-bread enterprise. in recent years, specialists have been actively working to extend the shelf life of bread products. there cannot be any prohibited preservatives in the composition. preservation of freshness is achieved by a variety of technologies. we have developed technologies for canning alcohol, canning bakery products, modified gas environment, canning bakery products using heat sterilization a. also freezing, all these technologies allow bakery products to be preserved for a longer time,

for example, even from four to 6 months, due to the fact that we do not use preservatives here, of course, precisely due to the physical and chemical properties of the medium. the industry is developing in the same way as people's tastes and preferences, so it is important to keep up with the times; scientists, in close conjunction with production technologists, work on...

they start cultivating from one peg and bring it up to 1.00 tons, now this is this is more expensive than gold, this is more expensive than gold, people must understand that this is what they came for a piece of bread, bought in a store, this is the bread that starts with them , from scientists, of course, there are also manufacturers for whom the pursuit of income comes first, even if to the detriment of the consumer, but as a rule, their production activities in our country... are short-term, in the current year, in accordance with a number instructions of the head

the state committee carried out large-scale control and analytical activities in this direction, for the purpose of preventive control, aimed at preventing violations both in the production and sale of bread and bakery products, and surveyed more than 300 different economic entities. such as private and public bakery enterprises, small shops, as well as trade facilities of large retail chains. what exactly consumers don’t like, department specialists found out during hotlines at the end of last year. in just a few days , over 100 messages were received, just a few examples. please increase the range of bakery products for diabetics. why bread is mostly sold sliced ​​is marketing. exit earlier, if you need a half or a quarter, they cut it in front of you in the store. radevilovsky bread is very tasty and

of high quality, but it’s bad that it’s sold in large hypermarkets, that is, you can’t buy it everywhere. the deadlines for selling bread are violated; it sits there until it is sold out. it's clear, so many people, so many tastes, it is, in principle, impossible to please everyone, but if we are talking about violations of technology or sanitary standards, such cases are under the close attention of state control. buyers are already gravitating towards different types of loaves, we decided to find out from mogilev residents what they take for their table. for example, i really like it, they have hogwood with seeds, also imperial, it’s actually like such a small cake, i don’t know, the product is very worthy, children love bread, they eat mostly bricks we buy, this is a mogilev production, it’s called marvelous, yes. i don’t eat white, so i eat black, but i’m tired of black, i want some variety. wonderful breads with raisins, lard,

sesame, cumin, spinach, yeast-free and several dozen other types of bread are created in these workshops. many of them are the company's business card. specialists themselves develop technology and design. the machines mix a variety of ingredients to create a dough that literally breathes. the daily production volume exceeds 50 tons of finished products. we are constantly we are working. on our modernization of production, so we are currently updating our fleet of vehicles for delivering bakery products, purchasing equipment for cutting packaging, as well. it is planned to replace a more productive oven at this production, despite the fact that today almost every large retail outlet has its own mini-bakery, the household retains the bulk of the market, consumers still trust a large manufacturer more, which means there is special demand from them, control agency keeps his finger on the pulse. the enterprise works on all the shortcomings that

the state control committee draws attention to, minimizes work with intermediaries, this is also a question of price, a question of... control over product quality, a question of safety, the company adequately responds to those problems that are identified by inspectors, which are identified during within economic control, the company works to minimize returns of bakery products, this was one of our comments. walk past the bakery with indifference. v svisloch is impossible, the smell instantly dizzy takes you back to carefree childhood, now the processes in the workshop are automated, and not long ago everything was done here manually, and so a little background: in the summer of 2021, the head of state is on a working visit to the svisloch region, after a preliminary report of the state control committee, it was decided make an unscheduled visit to a local bakery, a small workshop where

they produce bread, baked goods, and that very same candy cane that reminded the president of the taste of childhood. alexander lukashenko then noted the work of bakers, and the fact that it is impossible to stand near a hot oven in the summer, especially when it is +30 outside, the president’s order: to preserve mini-production, but to modernize it. you can take it with you, it’s very tasty, thank you very much, but we’ll put things in order here, said and done, more than half a million rubles have been allocated for modernization. in a matter of months, the workshop was transformed. at the bakery

it was clear that already at 8 am fresh bread should be on store shelves, given that the premises are small, there is no fuss or rush here, everyone clearly knows their business, how it was like heaven and earth now, as they say, before it was very hot for us, it was stuffy, it was mostly all physical labor, now we have new equipment, new ventilation, uh, the conditions have become completely different, physical labor has become much easier for women . and the operating time of furnaces and electrical equipment has also been significantly reduced, which means lower costs, higher profitability, however, despite the automation of processes in the glorious tradition, the masters have retained the technology and recipes, the taste of the braided wire is still the same, as household members, subsequently, as part of monitoring the implementation of the president’s instructions, the committee monitored the implementation of measures aimed at

improving the production process of bakery products carried out on behalf of. the modernization of the bakery allowed the state to expand the range of products; currently it is possible to produce up to 44 items. well, traditional varieties, of course, are a priority; this is everyone’s favorite brick, the famous wicker. after the president's visit to sveslachi, advertising from first-hand knowledge it worked instantly, dad’s bun immediately went to the people, its sales in stores increased several times and even became a reason for a big celebration. the large-scale event quickly became popular with everyone ; in 3 years it united people; now people come to svisloch from all over the country. this is probably our father’s same bun, which became famous throughout our country, it is a recipe, our recipe, our production, our invention, we put our soul into the recipe, but the ingredients are a secret, unless someone

tried it, definitely try it, the batkova bulka festival is an event for... krisloče is iconic, a delicious holiday, unique, it has no analogues in the world, the best bakers from all over the country come here, share their professional secrets, recipes, and compete in their skills. for a small town, this holiday is already a brand opportunity to reveal its tourism potential. thousands of guests gather for the bloodfest, and not only from belarus. we are very proud that we are hosting this festival, this is the third time we will be hosting this grandiose bread. holiday, this is important, to show where bread begins, you need to have respect for bread, it’s very nice that this batkova bulka festival has become traditional, it is... large in scale and has become very significant, i would like to say that a very large number of tourists come to our city, this particular holiday, it unites

all the people, allows them to touch traditions, it is very joyful that there is such a festival that takes place only in our city of svisloch, to which a lot of guests come, both from the region and from all over countries, the program of events is always very large-scale, daddy’s bun. a clear example of initiative and entrepreneurship, how from a small production in a completely small city a large-scale festival grew into one of the brands of our country.

escort detachment of the baltic fleet. during the period of preparation for the offensive of the seventh army of the northwestern front, he participated in the destruction of defensive structures. under enemy rifle and machine gun fire, he destroyed the pillbox with the fire of his own gun and destroyed its garrison. since the beginning of the great patriotic war war. was at the front, went from tank commander to commander of a tank company, the eleventh separate guards heavy tank breakthrough regiment. in march

1945, for one and a half days, his company held the enemy in the city of lapenz, breaking through to the north. tankers and hormoz withstood attacks by up to two infantry battalions with artillery and tanks, which were soviet. data was headed by a german general with his staff, under the leadership of the guard captain garmoza, roto recorded six destroyed destroyed tanks and self-propelled guns, three guns, five mortars and up to 400 enemy officers. heroes of the soviet union, mikhail mikhailovich garmoza was awarded the order of lenin. patriotic war of the first second degree, order of the red star and medals.

this is a panorama, we summarize the main results of the day: on the calendar monday, july 22, see our issue. the whole situation in the industry, why is it important not to rest on our laurels and what about the markets for our goods? details of the presidential meeting at the start of... the consequences of the disaster are being eliminated by all over the country. forestry workers in the process of clearing windbreaks.