as if, but it's time for us to fly, we return to the city limits. the first mention of pinsk in the epitelian chronicle dates back to 1097, when the city was part of the turov principality. later he gained independence in the memory of these lands. kievan rus grand duchy lithuanian speech. commonwealth russian empire. poland the soviet union architect of the seventies of the last century considered pinsk to be the second city of belarus after grodno in terms of the number of preserved architectural monuments. well , let's see, and the history of the city will tell us the building streets themselves and the townspeople. by the way, you know how to determine who is in front of you a native of pinsk or a visitor, you need to ask a simple question, with whom do you have the honor

to communicate with a wedding or a pinchuk? hello and who do you consider yourself to be pensioners or pinchuks, probably shoulders, and you are indigenous glands, this is like a surname and how locals live. i’ve been living in pinch for 15 years in pinsk i’m not from here i think pennsylvania it may be that the patriots consider themselves pinchuks, but here is the collective image of a native on the main pedestrian street of the city boots, polished koszulya solid in the bag is clearly

found money. i say from pinsk, the real pinchuk then bends his finger and enumerates all his merits, it seems, at least i doubt it very much. this is how all the inhabitants of this region imagined themselves. well , to list all the sights of pinsk with its rich history, the fingers of our entire film crew are not enough. in this building, behind the polish hour , one of the best hotels in the city was located; the rooms here were lowered and even with amenities. as a rule, near the hotel there is an english we made an appointment so that later we could go on the gas. this phrase, combining polish and jewish words, meant going for a walk. along the main street of pinsk, we go

to our subdivision. along the main pedestrian street, and here, like nowhere else in the city , historical buildings have been preserved. pinsk is a major center of several religious denominations, it is even called the second jerusalem. here, as in the israeli city of three religions, churches, a church and synagogues of the basilica minor adjoin the church ascension of the blessed virgin mary, the pope in the guise of a temple combined the medieval power of the gothic and the baroque layout of the temple and the desire in rome, the unity of the interior space is emphasized by a whole complex of monumental decorative carvings made at the beginning of the 18th century, to the left of the entrance to the costume is the altar of the mother of god of ostrobrama. personality im

very legendary to tell. for us, this is primarily a servant of god close to the positive lazinsky, yes, who was the first bishop. uh this our finnish license, second personality is when there are kazbektions, so he , being a young man, prayed near the coffin of dima talentinsky. he told us small two requests, his mother was sick. she asked for health for her mother, and the second was such that she simply knew her calling to her mother. they then began to live out this story he chose himself, that path became a priest, then a cardinal. yes, that is, if the cardan after the soviet request. when soviet power was established in the capital, kazimir brought the coffin with they episcopated this wall with relics. yes, there is something like that, there the player was walled up, and no one knew what was here. yes already opened. there's a window there. this is where you

could pray. he, who considered sigmund of talazin as his heavenly patron , is packed with a marble tombstone in the crypt of the costume . not every tourist will be able to get into the oldest part of the costume with acrylic paint to our creative team lucky, antique furniture, copper washbasin. further more cross gallery, the theological seminary miraculously preserved frescoes of the xviii century, a real exclusive. and here is a special pride of all the inhabitants of pinsk - a costume organ. one of the oldest in belarus

, the famous pinsk madonna of alfred roamyra enters through the clouds. like thick trips and fogs. its prototype was a real-life typo. for a four-tiered belfry next to the costume , they built a hundred years less than the leaning tower of pisa, well, they made an architectural mistake similar. this bell tower also deviated from its axis, in the meantime, the whole world in the photographs does not allow the leaning tower of pisa to fall. i will support finnish in every sense. another reason why pinsk is called polissya jerusalem is the close connection of the city with the history of the israeli people before the second world war , 70% of the population were jews. near pinsk , the first israeli president, heim

weizmann, was born. here , the future fifth prime minister of israel , golda mayor, spent seven childhood years with her grandmother, and it was also the one who lived parents billionaire and ex-ceo of microsoft steve ballmer. you can learn about its historical status from the inscription in polish about this building - the male state gymnasium, the oldest in woodland. today , the city department of education is located here . i also advise you to include this temple on sovetskaya street in your personal route list. first prayers. here sounded in 1712 barbarians are one of the oldest as it is in belarus, the sixteenth century of the mother of god , the adegetria of jerusalem, it is believed that

the image was painted by the invangelist of the bow himself in 15 years before the ascension of jesus christ, according to the stories of parishioners, miracles happen here people are healed of various diseases find help in solving many problems of family conflicts overcome depression sadness, and the barbarian patronizes travelers and is considered the intercessor of pinsk his nochenoy appeared on the belfry 3 years ago. i'll tell you a big secret. in fact, the sacrament of marriage. this is what the interns say happened not here, but in a wooden temple, which was once part of the barbarian monastery, this temple, alas, has not been preserved. what did you do that exploded? is there

the most promising position for defeating the enemy from those who while lies, conjectures and secret meanings, the main goal is to break, this is the easiest. and get the desired psychological campaigns citizen against belarus russia were developed and supervised, just wonderful and specialists not only from the usa and great britain, other countries, if you call yourself independent, then show your independence. show and prove faith in what you do. watch this different on belarus 24 tv channel

. here he met his future wife , got married and got his first heir. a hundred years ago he lodged. voice block turgenev glinka kuprin korotkevich gumilyov is not a complete list of celebrities whose fates are connected with finnish. it is known that louise boyt, the daughter of the owner of a california gold mine, also happened in these parts. yes yes. the same legendary american who opened the world by the way, the pinsk gentry from

the creators of the first belarusian opera, vincent dunin martsinkevich, is also woven from local stories, and has spent all its inheritance on the study of the arctic . by the way, the louvre could have appeared in its place earlier . this is how the sponsor of its construction, the merchant's son, wanted to call the first city cinema. david boyarsky then as usual , he changed his mind sometimes. according to wikipedia the first stone of the foundation of this architectural monument was laid by the last polish king, stanislav august pyatovsky, it turns out no. by that time, the monarch

was no longer in the city, the polish writer jozef, kraszewski, once joked that this building stands like frank in the village. today, you can often hear a different definition of the building , this palace is called the pearl polesye built the building of the city judge, financier, politician and grandfather of the famous artist , musicians and composer napoleon orda, this is the first secular residential stone building of the end xviii century. the palace would be right now. synthesis of baroque and classicism the author's decision of the villinian architect shindagauz three glorious families of burimovich orda in kirmunty alternately owned this majestic building

. for 9 years now , elena pavlovna voron has been the hostess of the wedding palace ; in 2012, elena pavlovna voron took over the reins of government evgenievna omelyanyuk hayata, i think, why do i feel so comfortable here? it is enough to fall in love with pinsk now, this is one of the largest regional centers of belarus, more than 130,000 people live here, largely thanks to polesye universities, young people from all over the country come to pinsk, and this is stalin's pseudo

classicism. in the architecture of the irrigation and drainage technical school, the largest pages of the center for the training of specialists, drained in their time. a large part of the wall mosaics and paintings in pinsk gives the impression that the original drawings and plots are here everywhere, yes, and the light palette in the buildings themselves is very diverse . carla baramesha. the main shrine, the monks of the communists, the frivolous political party. of course, they had no relationship. they lived in a commune. hence the name of the order. but because of the purple vestments of the monks, the communists were called violets, mind you, the monastery, baramesha, was the only one of its kind, not only on

the territory of the police, but also on the territory of the entire grand duchy of lithuania. twisted brick the stairs are the old steps of the impressive thickness of the wall - this is what little remains of the interior decoration of the ancient temple. today he is holding creative evenings and concerts. and we return again to the banks of the pina 2.5 km of the embankment is still a favorite place, for the first time this coast was ennobled by the pinchans and pinchuks in 1948, and later fragments of the embankment were completed and reconstructed. now we have a single frame framing the mirror river. a great place for walking and thinking, for example, about plans for the future, well, in order to definitely return here, it’s worth,

perhaps, according to the good old tradition, to throw a coin into the local waters. and it is better to have a few, so that for sure, in the bibliographic book of the glorious pinsk, there are still enough pages that you can flip through with pleasure. our secret is very simple. we just know how to communicate on normal parity e relationships to determine our position and develop tools to strengthen our society, your ability to convey your thoughts. this is one more drop that sharpens the stone and which creates not only a system

international, but it shows what it should be in the future, but no external influence. it cannot be productive if there is internal unity, if people are confident in the future, if they have stability to keep. multiply we have our backbone that you have not lost in the nineties. we didn’t scatter it around, perhaps because we chose a specific course objectively, don’t miss it on belarus 24 tv channel

. offer specific actions, make decisions and fulfill agreements, and somehow so it turns out that the knife of this chair is illusory. that's much more than four, whether we need it or not. perhaps this is the emotional step that fakes are trying to achieve from us to see logic in action and find answers to controversial issues. be careful of ridiculous opinions and excuses and remember that politics is very tricky. but it's very interesting. i am categorically glad that we are now forcing ourselves to be respected watch propaganda

on belarus 24 tv channel. you watch the news. is tatyana king with you now? hello, what about the tasks of the parliamentary csto measurements spoke today in the palace of independence, new challenges and threats constantly appear. geopolitical turbulence has reached an unprecedented level, the military presence and offensive potential of the north atlantic alliance is increasing along the western borders. the csto and the osce are turning into institutions of pressure and confrontation; their obvious primary tasks of resolving conflict situations in the region are not being fulfilled; their rules of the game, which are far from being based on the principles of international law, impose collective the west will cope with the growing

international tension. it is possible only together. we do not want that, in connection with the sanctions imposed against us, they would fall under them by cooperating with us. we absolutely do not need you. it will only get worse, but i want to say that we very much hope that these attempts to tear us apart will not affect our unity, the main economy, the main market. i'm just an experienced person. i want to ask you carefully without noise. do n't fall for these tricks your peoples. you parliamentarians will not allow this, because you will not allow this gap. at this critical moment in our history. today the world is being divided, the powerful of the world are trying to redistribute the world today and we are in the center of this attention, so we need to hold on to each other, we need to be closer to each other at this time. this is our policy, we

offer it to you. i think that there is no other alternative for preserving the sovereignty and independence of our states . i want to say this, our assembly should say according to our president it is necessary to form a new system of international relations noted alexander lukashenko most countries, including members of justice and better prospects for the development of the world. the united states is ready to freeze the conflict in ukraine, it can last for many years or even decades, the politician writes, this scenario is becoming more likely against the backdrop of growing expectations in the biden administration of failure from the ukrainian counteroffensive in the face of citizen discontent and a likely default in the united states washington wants to cut spending on support for kiev

also to weaken public attention to the events in ukraine in gomel discussed sensitive issues in the information sphere. about 200 participants. experts. ideologists representatives of the state media gathered a seminar on information interaction in modern conditions. the main topic, the strategy for the development of media in the sane world is information security, it is necessary to teach people to navigate the information flow to distinguish between reliable data and outright fakes. we are also talking about creating a single information space.

in anti-freak journalism, well, unfortunately, such conditions are now. geopolitics is the one on which we must respond and respond to the global agenda. all proposals during the gomel seminar will be analyzed and sent to the presidential administration. these are the main events to this minute see you at 19:00.

ciabatta in italy matnakashvu armenia in france baguette in mexico tortilla, but the neighbors

are russians, and we have belarusians. this, of course, is bread, and from ancient times to this day. for us. it's not just one of the products national cuisine, and, perhaps, the main and even the main one about it in the next half hour and we will talk together with scientists, we will analyze the bread literally into ingredients, and we will also look into the scientific laboratory, without which today we could not have bread on the table if you if you still doubt that science is actually with us even when it comes to bread, then don’t switch, studio ekaterina beretskaya. hello and we are starting. more than 15,000 years ago, we will tell you how and when the history of bread began, there is an idea, what varieties of grain are being developed by belarusian scientists and why one bread is enough to survive even in the most extreme conditions will you find out

very soon? the very first bread, similar to modern in taste, was liquid. wheat stew, i note, is still included in the diet of some peoples of africa and asia, but it began. of course, we will study the history of the issue right now. approximately 15,000 years ago , ancient people noticed that if you put one grain into the ground, you will get after a while for several millennia a person has been eating raw grains, until he learned to grind them between stones into flour, this process was very difficult, since the grains of wild wheat. it was hard to separate from kolos, everything will change when people start roasting kolos, the grain became tastier and lighter. separated from kolos, cereals

were heated on hot stones located specially dug pits. the first baked bread appeared about 6,000 years ago. people learned it to make wheat and barley by wandering hand mills. this period is considered to be the time of the birth of the first baked bread, and the first loaf, helped to appear, cases, historians and archaeologists believe that once during the preparation of grain porridge , part of it spilled out and turned into a cake that looked like pieces of brown mass. reminiscent of modern bread, however, this was the progenitor of the main product of all peoples, from that moment on earth a bakery arose, many more years will pass. until again, chances bring a person closer. to the familiar taste and aroma of bread in ancient egypt, one of the slaves overexposed the slain dough, and it acidified because he was afraid of punishment. nevertheless, i decided to take a chance to bake bread, and it surprisingly

turned out to be lush, ruddy and more tasty. scientists work on improving varieties and creating absolutely new ones . the film crew of our program went to the institute of agriculture of the academy of sciences of belarus and is ready right now to talk about the latest developments. with the lecture center, we are conducting selection of varieties of the target direction of bread use - this is one of the directions for using grain and practically for all cultures and each culture has its own specific properties that need to be controlled in order to use further baking, in particular wheat. maintain a high protein content. gluten gluten must be of good quality, extensible, as a rule, so that

the grain is obtained with gluten of the second quality group lower for winter rye, it is necessary to maintain the content of pentazones at a certain level in order to increase either hybrid. uh, rye wheat, which inherited its qualities, both from the maternal form, and the paternal form, it is necessary to create bread from thirty-kal, and it is also necessary that it has a sufficiently high content of protein and leucovins, despite the fact that the main direction of use grains of thirty-potassium, after all, fodder grain, then the creation of baking words. this is a new direction of use, which we have been implementing for 5-10 years. e ago, now , in order to breed a variety , it takes about 10-12 years. and on at each stage, it is necessary to select breeding

materials precisely for the corresponding direction of use. that is, already when the varieties are on the plots, it is already necessary to determine their baking qualities , to conduct a biochemical analysis of the grain , to conduct laboratory baking. khlebov, from this grain, in order to determine whether the variety will go into production in the future or not, we are breeding two types. this is winter and spring from winter wheat. here is a new variety, for example, oshima is characterized by a good content of crude protein, gluten high vitreousness and good baking qualities. this variety will now be widely introduced into agricultural production. for winter rye, diploid varieties and hybrids have advantages. at present , for the first time, a belarusian, a hybrid of the first generation of heterosis, has been created, it is called squirrels , it has very good baking

qualities, er, and in the future it can also be used for the production of bread. i generally prefer winter rye bread. pecans, qualitatively have diploid varieties. spring wheat included. znamya in terms of gluten quality in terms of gluten content , spring wheat often surpasses winter wheat in terms of baking qualities, good bread. it turns out from spring wheat, the main direction of breeding , which we implemented earlier, this grain was used for fodder, and created varieties with a high starch content for the use of the alcohol and fermentation industry, but now we are implementing such a direction for the use of vertical bread baking. eh why? because well, there such a need, after all, to expand people, especially cement or bakery products, so that

new dietary products new recipes appear. we use laboratory baking to analyze properties for evaluating varieties, after this karma of qualities, each variety, before going to the state test, is assessed for suitability for use. she has a bakery here , we have a laboratory where all varieties are evaluated using the same technology and the same recipe. and the quality of bread is such indicators as the volume of bread it the higher the better. eh, the porosity of bread, taste organoleptic qualities, crumb, this is both the smell and the taste parameters, but all varieties are evaluated according to the same baking technology and according to a set of factors. eh, they get better. here are the varieties of wheat, these are rye varieties. this is

lab-baked tritecal bread. you see, uh, in terms of volume, it, of course, comes to wheat, because after all, gluten was less than thirty, and i think that if the bakery were engaged in baking this bread, then found. the consumer could use the volume of grain that we harvest here 30, as well as a sophisticated person for the baking industry. sooner or later it gets satiated, but have you ever wondered why exactly bread from centuries of age remains on the tables of all nations of the world and why even in the most hungry times of the great patriotic war a loaf of bread was enough for a person to survive to look for an answer, of ​​course, we will be with the scientist with us. in touch, leading researcher of the department of hygiene nutrition of the scientific and practical center of hygiene.

hello vasily georgievich of the ministry of health of belarus. so why is bread still the basis of our diet. i hope this is not the first or last question. what is bread? bread? this is, in principle, this flour this water. and yeast can be added already in the last century, it was shown that the ratio of proteins and carbohydrates in grain bread, that is, is practically optimal for human nutrition. if we talk about calories, as such, in principle, there is a big difference between white bread refined flour and rye bread, in principle, there is no big difference, but in terms of fat content, of course, white bread is more saturated with fat than bread from rye flour. in addition, many types of white bread that we make additional sugar is added to them and various additives that lead to the fact

that it is more high-calorie, but this is the most important thing, the most. the main thing is that to obtain white bread, it uses refined grain without shells. that is, these are those bran, which contain the bulk of all vitamins. for two-lib or whole-grain, such cleaning does not occur. therefore, if we are talking about saturation and assume vitamins and minerals, of course, it is preferable to use. still, bread, dark rye or whole grain bread is, in principle, the champion of the main food products in terms of the content of b vitamins, magnesium content, the content of the universe, so we should always remember this well. bread gives us a feeling of satisfying hunger. but the most interesting thing is that, in basically, it's already marked by historical bread, it is impossible to get enough when eating only one bread.

well, naturally, for a person to have water, it can last for months. and maybe even exist for years and remain quite healthy. vasily georgievich then why is bread on the black list in most popular diets today? basically, he often asks this question. it exists often. this is the majority of cases. it's people about it. they say not specialists, not specialists, because not a single respected nutritionist recommendations of any diet will never rule out. vice versa. he will say that some products should be replaced with bread. i understand it will not be rolls. it won't be cookies, and so on. it will, of course, most likely be whole grain bread. bread also has the quality it gives us a feeling of fullness and therefore, in diets, of course, the use of bread. i think it's very , very necessary, given those positive

qualities that we know about it, and when they say that bread should be excluded, first of all they talk about bread made from refined flour, this some sweet. uh, biscuits, buns, sweet dough, which is better to remove simple sugars , sweets, biscuits, perhaps sweet fruits, there are some very sweet grapes, but bread. i think in no case should anyone be removed from our diet, especially with a diet, you can take a piece of bread to weigh it. what is it to know? how many do you need? damn it, thank you so much. now we know that bread is not possible. and you need to eat, you are watching the science project near the ekaterina beretskaya studio. and now, what else we will tell about in the program is stored does not lose quality longer, belarusian scientists continue to improve the bread recipe. what is more useful to find out what kind of bread is better to leave on the counter in the store and

find out how flour becomes lush and fragrant food in the hands of professionals? dreaming of traveling, but don't know where to start, so where is the city of bogotsk. the labyrinths of their streets will be opened for us today, the father of belarusian cities, polotsk , we will tell you everything about tourist opportunities. i love the beauties of the nature of belarus, no matter what you travel on the august canal, but a boat on a catamaran on a boat is absolutely not important. i'm sure you'll absolutely love it, because all around you are insanely beautiful with major attractions, an exciting adventure and an interesting meeting. sofia cathedral. the creed of the power of independence built in the eleventh century. lent

prince vsesla yesterday drive, when you are in the museum. you roughly fall into the nineteenth century, as veins, that is, polishchuks lived in such huts, traveling together. with us to belarus 24 editors' club we do what we say, we do it is strength, belarus if i have an iron club in my hands, i am much stronger than if i have it in my hands, it’s just my hands, when an aggressor attacks me in new geopolitical realities , we take steps that make us a stronger force of confidence in calmness knows where we are going in the club of editors, and if we predicted it would be said that this needs to be done, a balance must be maintained. you have to be very subtle. only this allows you to keep the peace, especially the average european state, authoritative experts lead

open conversations about the most important socio-political events in the country and at the international, watch on the tv channel belarus 24. every year the technology of bread production is improving and here, of course, we will also prove science nearby. right now we are the studio director of the beltekhnokhleb enterprise of the scientific and practical center for food of the academy of sciences natalya sergeevna hello hello hello well, of course, seeing all this bread variety. i would like to immediately ask you about varieties and recipes, but i propose to support the intrigue and start our conversation with the latest research if , despite the fact that bread has a long

history, not everything has been studied correctly yet. the history of bread goes back thousands of years. well , it seems to me that this is the only product that even remains useful our enterprise is engaged in. developments in the creation of technology for the range of products in the field of bakery flour confectionery pasta are one of the latest interesting developments that the consumer already has on the shelves. that is, it is possible try, yes is a bakery product rye-wheat bread with low sodium content sodium content is not more than 0.12 g per 100 g product. in addition, another interesting recent development is the creation of composite mixtures. based on grain processing products and, accordingly, bakery products using these mixtures, which allow , due to natural sources , to position bread as a source of iron from the very beginning it was said that even stale it remains nutritious and tasty. is it true now the main question is the storage time of bread

for scientists, how to increase it without loss in modern quality. eh, the requirements go in this direction, and only not because the neighboring countries, who are very fond of and love ours, would increase the shelf life. products, of course, is another of the directions, yes , which prompted us to develop production technologies for preserving and extending the shelf life of bread, without the use of preservatives, our company has developed a technology for deep freezing bakery products canning with alcohol by the method of thermal sterilization, as well as by a modified gas environment today , the maximum shelf life of bread is 96 hours use in production. here , our canning technology allows , depending on the group of products, to set the shelf life of the product from 4 days to 6 months, which allows expanding the export potential , among other things. is it true that you are proposing to directly start grains and preserve grains ? grains are a source of dietary fiber and

certain b vitamins and of course germinated grain is a storehouse of vitamins and minerals, but the shelf life of germinated grain is only 8 hours, so another idea for the specialists was a way to preserve germinated grain, since not every manufacturer. they can afford to germinate grain on their own premises, therefore, in order to use sprouted grain in the production of bread, they were forced to create another interesting technology that allowed, e, to extend the shelf life of this product to 60 days by based on food acids, salt, sugar, preservatives, of absolutely natural origin, and therefore it is now possible to use this raw material. not only to those producers who have the opportunity to germinate it. well, any other manufacturer of bread put his product, we get it on our table. means a source of a natural product that is a source of, or high in dietary fiber. let's

move on to the most delicious, except for bread , yes, and a loaf. we have here dryers, cookies and loaves, and this is also a development, uh, of our belarusian scientists. about your team's collective. tell you here are presented, for example, bread for the nutrition of pregnant lactating women. this low-sodium, sugar-free product contains only sugar of natural origin, in addition, from this calcium inulin enrichment of flat bakery manufacturers, the only one in the republic of belarus with this product, and we have the right to apply, depending on what is enriched, if enrichment goes on inulin, then this improves the motility of our intestines. here three directions were considered, salt-free with enriched with nulim and calcium-enriched aimless can be used in diets. who needs a salt-free diet, or one who is nourished, yes, the content of the legs is higher. well, calcium contributes to all known teeth to bone. here, this sold joints. yes, besides, of course we think about

our future is our diet generation, which is a healthy nation. the latest development is drying for baby food and cookies. these products are also with reduced sodium content with reduced sugar content in addition, there is an enrichment with vitamins. dietary fiber is also essential for calcium. along with this , fatty acids contain only 2%. this is very little. this is a very important indicator in nutrition, useful properties for children. it can be a product for school meals for children. i mean, well, six years. here it is specifically. this is the development of all these products can be used not only by the target groups of pregnant lactating women, of course, this is only good for all of us. infant nutrition and pregnancy nutrition. women. control goes on at the stage of the son, you can’t use certain types of raw materials, so as not to cause allergies there or some other symptoms of the disease, then some main

issue. well, then sergeevna when you develop healthy buns, cakes, and so that you can eat both day and night and it’s tasty and nothing happens. the company has also created a technology and a range of products with reduced energy value in relation to those products that are present on the market energy value of these products, a certain composition is selected, and it is reduced by 30%. but nevertheless it cannot be said that the infinite can be used 30% lower. and this is already good what are you working on now? what will surprise you in the future, but today we continue the direction of baby food and work in creating a product of breakfast cereals enriched for baby food. in addition, we have taken a swing at the hmm gluten-free line. now. this is a very fashionable trend for people who lead such an active lifestyle, they try to limit their

gluten. well, in addition, here are sick pillars and will also be able to use this product, because it will not contain research gluten. very deep. uh, starting with raw materials, we have the entire chemical composition investigated next year. i think you will see on the counter there for food, i have no doubt that anatolyevna’s experiments will be successful and tasty for you. thank you very much for taking the time for our program. thank you, and right now i propose to see how bread is baked, moreover, to the rules created in the hay of scientific laboratories. how god helps people come before us, how to teach us the truth , justice, love. what is known about the ancient miraculous icons does not circulate in sorrows and in everyday problems. so when you

rector says, when it is in prayer, when it is with faith, then she helps. what secrets are hidden in the sacred places of the belarusian land now ? what is prayer? and what is the meaning of prayer - it’s the same in a dream on avito and in this way khalits, just you come out of your weakness and just in the silence you pick up your poser. uh, hearts, spiritually, educational projects on tv channel belarus 24. architecture - this is the alphabet of giants, the greatest system of visible symbols ever created only by a professional. given the opportunity to improve the world e, make it quality and e provide. that's

what we all dream of - to live in a comfortable environment behind his shoulders a huge number of monumental structures. and their story is my favorite object - this is the one we are designing. this is always a favorite object, and all objects that have passed through our hands. they loved. we confirm all the decisions that were laid in them that they are made thought out and fit there or another place, the synthesis of the arts of convenience and quality, which the minsk architect embodies into one drazhin , the architect is, to some extent, a psychologist who is constantly. gives an assessment of what is happening and finds those appropriate motives that allow the passage of the project from slippers, see on friday on our channel. the production of bread begins with the delivery

of the main flour ingredient by a machine with milled grains first falls on the scales, and then unloads the flour. then she ends up in a bunker. then the main bulk ingredient is sieved and already at this stage multi-stage quality control begins. the fact is that while the flour is being transported into it, metal chips from the walls of the transport can get into it, and special installations with magnets catch this chip, which for the purpose of safely it starts under pressure air through special pipes to come to the masters. and the flour enters the dough department, where together with another prepared raw material , it is simply impossible to use the raw material or dissolve it. this is necessary so that

during the dissolution we get a suspension or solution that is very easy to filter and easy to dose, therefore, the prepared raw materials are together with flour. do not do much with the machine, the kneading process takes place , the next stage is the fermentation stage, and the sourdough at the sixth bakery in minsk is made with pure cultures of lactic acid bacteria from here. the finished dough goes to the bakers. this bakery hall of the bakery number six here miracles happen closely turns into bread. we work 24 hours. a day of bread. in the morning it should be fresh in stores, so the main load falls on the night shifts , the day shift also produces products, but in smaller quantities. in this room, the dough is formed, rises, then enters the oven, where it spends 35 minutes. after that, in special equipment, the bread is cooled and

given with water so that the crust becomes like the head of the factory employees for one hour, one production line produces a ton of bread. this proofing time is looking at the quality of the proofing, the baker. we have a fifth grade baker. they are considered to be an integrated mechanized line baker of the fifth category. this is a high size for a working specialty, and under the control of the technologist, the temperature regimes in the furnace are already monitored by the fireman, that is, yes, this is all set automatically, but the control is man- made. well, according to priore, bread is handless labor, such equipment cannot exist yet, but we are automated enough, the plant’s products do not contain no additives that enhance the taste, everything is just looking for high-quality fresh ingredients that are constantly monitored within the walls of the laboratory. in this laboratory , the incoming raw materials are controlled for all indicators. and also there is

a quality control of finished products for physical and chemical indicators , a separate laboratory that controls the microbiological purity of the product. as a result , we get products of such quality that we want to use and either the taste is felt, the aroma is very rich, let's say technology, accelerated, of course, inferior in these respects. more and more new recipes are being implemented at the plant, now the priority is the development of dietary bread products rich in dietary fiber. our bread is also in demand among the russians, but in order to deliver it to a neighboring country , specialists use the technique of shock freezing. this is also enough , such a modern trend of obtaining bread, always fresh bread on the table, the problem of stale bread disappears, because after freezing the bread is absolutely fresh and suitable in general,

frozen products can be several variations. it can be a finished product, frozen, it can be a semi-finished product of a high degree of readiness, which only the daughter needs. it can be a semi-permanent product, and it can also be a color blank, frozen, which has yet to be completely parted. to release a new type of bread, experts study the market and only then develop a draft recipe. after the tasting, the commission decides what needs to be improved in the product, but that’s not all bread should be of high quality and safe, so both the ministry of health and only after receiving all the necessary documents a new type of bread gets on the shelves in stores.

antoine where did you retold bread has become for us a means of uniting people, because people break it at a common meal, bread has become for us a symbol of the greatness of labor, because it is mined in the sweat of the face, bread has become for us an indispensable companion of compassion, because it is created in disaster store, the taste of divided bread is incomparable to anything. and i thank you for sharing these half an hour with us and i hope you are convinced that science is in fact near.

i went to the front as a 17-year-old volunteer. in 1943, i trampled, but more often crawled from my native mogilev region to berlin itself. i was a signalman in an artillery regiment. i don’t know how i survived on may 2, i was at the very front line and imagine it is simply indescribable at some point , the nazis began to come out of hiding with their hands up to throw weapons. i was the first to pass it on to my brother-soldiers in communications. dance victory. many did not immediately believe after

a couple of days in the suburbs of berlin to rest there stood. college gardens ponds, beauty everyone was in a joyful mood, victory, i took off my trousers and climbed into the pond and stirred it up. there all the fish grew disturbed. so we grabbed the hefty karpov right with our hands and threw them ashore on may 9th. we had fish day. and they also gave us front -line 100 g. before, i always either refused, or imputed to sugar, and then i decided to drink for victory, the officers the soldiers staged a festive fireworks

, they shot as i wanted a trifle from a rifle pistol. ethniki have been patronized so far. it was the happiest day of my long life. wars, and i remember them more vividly in different kutkas ukraine in the places of trade and feats of alignment, remember the olary and heroes great and small pits

shackle historical truth and make parking for study the memory of my land. the vitebsk region is the legendary field of partisan glory 7 km from the regional center near sharjah, and here the orphans of the swamps or persons are shown by charcot jumping out of heroism, he consoles the folded ones, and on may 5, 1946, the partisans of the polotskalepite zone broke through the armament of the blockade, there were 17.185 of them. suprad 60.000 the ability of the people to perlal on a super-kusyama escapade in 1976 in place of a seminary day with a heap was an open memorial complex proryv