starts at 7:30 in the morning, i come to work, change clothes, because we have special sanitary clothes, go to production, see how the night shift worked, the humidity of the dough has already been checked, yes 46.6, everything corresponds, yes good, well, my responsibilities include general management, we do not separate the service. testing we conduct incoming inspection of raw materials of finished products, each batch of incoming raw materials undergoes an organolytic assessment. that is, appearance, taste, smell,

color, whether they contain any impurities, documents are checked, this is in the warehouse, separately we also have a microbiological laboratory for incoming control of raw materials, each batch of raw materials that requires special microbiological control is also carried out there, it is checked, these are dairy raw materials, butter, cream, milk, cottage cheese, the laying of raw materials according to the recipe for each product is controlled by the shift... for finished products, tests are carried out in accordance with the production control scheme, and microbiological tests are also carried out for finished products, this is necessarily confectionery, then we control the humidity, acidity, these are bakery products, tenacity, years in the section, we also necessarily control the content. or the content of

sugar, fat is laid down? bread product refers to the products that we consume daily, and we ourselves are not only producers, but buyers, and we also want the product to please not only us, but our buyers, therefore, great attention is paid to the quality of the product.

voting goes to the ministry of health, verification recipes, then it comes back, when the recipe, we give the product for testing to an accredited laboratory for safety indicators, we draw up a declaration, we are ready to submit the price to launch the production of products, well, the main raw materials used at our enterprise are flour, salt, yeast.

water. flour comes to the enterprise, rye wheat is used. rye sifted, rye peeled flour. wheat of the highest grade, first grade and second grade, but it is mainly used in rye khshenicheskikh products, that is, bread. bakery products are mainly made from premium wheat flour , sweet bakery products, our loaves, and we also produce bread from... first grade and dietary products also mostly use first grade flour. at the moment, we are in a bulk flour storage warehouse, ki - this is a technologically interconnected set of equipment, which consists of seventeen layers of antistatic material, there are also flour sifters, fire traps, these are pneumatic pumps for...

bakery products we use as from additional raw materials in the production of fatty products - this is vegetable oil, margarine, peasant butter, and also sugar we use naturally for bakery products, molasses. syrup with the aroma of honey, from bread we add wort, various salad mixtures, that is, they give aroma, color, taste too, of course, in bread we use spice mixtures, or spices spices in pure form,

because without them, well, the bread will be the same, in the production of ... bakery confectionery, we mainly use raw materials of belarusian production, what our land allows us to grow, the quality of belarusian raw materials allows us to use it as a priority, we use food additives as natural, or seeds, like chea seeds, cinema, podzhitnik, such an additive as betaviton, this enrichment is going on.

treatment is going on for bread products with provitamin ai. everything you wanted to know about the connection and history.

i am doing a lot of work for the work of many gods, asking, so that god will bless them with caress dzіtsyatsi, i ўureshtsya yana try to understand what their people dzіtsa. what unique shrines are there in belarusian churches? and that’s what this altar and this image of st. anthony may be like, and all these ceremonial symbols mean. that at these large altars people were small, and they celebrated certain gifts of god and some other gifts of god, caressing. watch the spiritual and pro-enlightenment projects on the belarus 24 tv channel. they were born in different parts

of the world. my name is dmitry uksusnikov, i was born in the city of kazan, i have been i live in minsk and am a leading soloist of the belarusian theater. syria is my homeland, i love it very much, but it so happened that i decided to go to belarus, get an education as a cameraman, everyone found something for themselves here. i think that the bolshoi theater of belarus is the best place where i could be now at my age. i am happy that i ended up in another country, each hero has his own unique story and his own view of belarus. i have been living in belarus for 19 years, i love belarus very much and i am happy that i here, as for minsk, i really like that the streets are very wide, i like the pace of life in minsk, that the people are calm, i always feel at home, all this, this is

my land, watch on the belarus 24 tv channel . the production of bakery products begins, that we have raw materials, we have received, the rest must be prepared, that is, our flour is sifted, the yeast is dissolved, the salt is also given in the solution, the sugar is sifted, the margarine is either softened or dissolved, depending on ... what temperature of the dough we need, depending on what we we produce, for the production of loaf

products we produce using the sponge method, the sponge is a semi-finished product that is mixed using flour, yeast, water and put to fermentation, we are in the walk-through section of our bakery, here we produce loaves... we produce wheat bread using the sponge method, that is, the sponge is put, flour is supplied, water, yeast is dosed, the sponge is mixed, the sponge is put to fermentation for about 2 to 3 hours, when the sponge is mixed, its temperature is checked, then the fermentation time is controlled, the sponge ready, we use it further to prepare the dough, the rest of the raw materials are added - this is sugar, margarine

or vegetable oil, if it is very rich, then yaylansh can be added, again the yeast suspension is added, the dough is mixed, the mixed dough of the loaf goes to fermentation, fermentation takes about 50 minutes, and then the trough rises and the dough goes to ... where the finished blanks of a certain mass are formed, the blanks go into the chamber in the rounder, then preliminary proofing and then it is formed an oblong oval shape of a photon, which with the help of a planter goes further and enters the cradle of a proofing cabinet for proofing, where the dough piece increases in volume, takes almost the same form that we already see at the exit of a loaf. proofing is about 40-45 minutes, also under certain parameters, that is, there should be

a temperature of 35-45 °, it is also regulated, and the humidity is somewhere up to 70%. already leaving the proofing chamber, the dough piece gets under our slicer, we produce a new berezinsky loaf with one longitudinal with a cut, after the cut has occurred, the loaf. then the transfer is already on the under-oven, and in the first zone it is necessary to go, so that the thin film that we have on the dough piece, it is elastic, there is a steam humidification, this is the dough piece, it then goes through the baking zones, passes in the tunnel oven. in terms of time, the loaf is baked somewhere 20. 3-24 minutes, also depends on the weight of the product, either a rich product or not rich, at the exit,

so that the product retains its softness longer, freshness, and for the formation of gloss on the chicken, there is a spraying with water, already at the exit is a hot, fluffy, tasty loaf. well, in our dough we use both the sponge method and the non-sponge method. pan bread has been produced at our enterprise for a long time, it was precisely the pan bread that began to be produced. bread is produced on leaven. on leningrad leaven, brewing, and many people

love, they know these breads, we also produce, of course, diabetic products, dietary, that is, diabetic - these are precisely the products, there is such a selection composition, that it is recommended for use by those suffering from diabetes in agreement with a doctor, there is sugar of natural origin, that is, sugar, which... they act as a cleaner for our intestines and the body receives nutrition, but at the same time there will be no extra calories here. the calling card of our enterprise is custard bread, which we produce according to various

recipes, but the technology, the method of their production remains unchanged, that's how we started in ninety. fifth year, and we maintain traditions taking into account some new veniy, but the bread always remains custard, in the bread-making section number two we process about twenty types of custard bread, and purely externally they are similar, they are oblong oval, to distinguish them, we do, if the recipe requires sprinkling... we have a parcel like this, or the pricks are different, each loaf has its own designation, now in my hands i have borisovsky yubileiny original bread and borisovsky premium bread, despite the fact that here

the weight is the same, but we can distinguish them by the pricks. the enterprise produces a wide range of products, if by names, it is more than 50 names, but we can produce each name as packaged, unpacked sliced ​​of another weight, that is, half of the product, and this further expands the range, we are:

we must guarantee that the products will be in the storage process, in the future will reach the buyer in the form in which it is here. the freshness chamber allows us to maintain certain temperature and humidity parameters that are necessary for our products, so that the bread in in the process of its entire shelf life retains its consumer. in the confectionery section we produce a wide range of products, this is from sweets flour, puff pastries, biscuits, pastries cakes, this is the finishing room of the confectionery

section, there are already ... ready baked semi-finished products, various creams, fillings, fillers, here the confectioners assemble from them the finished product that we see on the counter, all the work is done manually, the finishing is assembled, finished, a lot of manual labor, but at the same time this is a creative process, each confectioner has his own style, his own style, and we even they themselves know what product each one has. the same roses each puts in his own way, or even some flower with the same tube, all the same it is his own for each confectioner, our confectioners take part in competitions and worthily represent our enterprise, take prize places.

our enterprise was founded in 1932, of course, having reached the almost hundred-year mark, this year we will be 92 years old, of course, the enterprise has undergone many reconstructions, and changes, modernization, we always tried to improve something, something new and... the same equipment and some new technologies, therefore, observing old traditions, preserving, as they say, the basis, we strive for new...

old recipes of belarusian cuisine for modern hosts and hospitable hosts. everything new is well forgotten old. listen, but i can hardly imagine it at all.

about borisov khlebprom includes all bakery enterprises of minsk region, our enterprise in borisov is head office, we also have branches in five more cities, these are zhodino, veleyka, molodeshchina. nesvizh and solegorsk. the structure of our enterprise flepron includes bakery section number one,

bakery section number two and a confectionery section. each section produces its own range of products, which are then delivered to the store. our enterprise employs about 400 employees. and the operating mode, since everyone wants bread in the morning, if not hot, then fresh, we work in three shifts, as they say, now 24/7, and here each line works a little on its own schedule, but the enterprise works around the clock, the bulk of the products begin to be produced in the evening and...

why, no worse than candy, in any case it is responsible, it obliges to a lot, that is...