The symbol of the regional "Dazhynki-2015" will be a multi-tiered loaf of bread made from new harvest flour
The main symbol of the regional festival-fair of agricultural workers "Dazhynki-2015" will be a multi-tiered bread loaf baked by the masters of OJSC "Vitebskhlebprom" from the flour of the new harvest. It is this masterpiece of baking, weighing about 100 kg, that will lead the festive procession.
The festive loaf-2015 will be significantly larger than last year's. This is not surprising, as the Vitebsk region's farmers have harvested a record crop in the last 30 years. Preparations for baking the main attribute of the grain growers' celebration began in advance. The responsible task was entrusted to dough maker Natalia Sycheva, with 20 years of experience, who puts her soul and the warmth of her hands into every detail of the product. The appearance of the loaf reflects the main stages of agricultural activity. The product required certain professional skills in various dough working techniques.
Together with confectioner Nina Kolesnikovich, they "erected" the tiers. Such a labor-intensive process, according to Natalia Sycheva, took three days - from kneading the dough to assembly. After that, decorations made of unleavened dough, which were made in advance, were harmoniously woven into the loaf canvas - a variety of shapes and curls, ears of corn, the sun, cornflowers... The heart of this work of art was a dough towel with the inscription "Dazhynki-2015. Tolochin". Images of the district center's coat of arms, as well as the national symbols of our country, added a zest to the content of the colorful product.However, this is not the only loaf whose aroma will spread throughout the festive Tolochin. By
for the festival-fair of rural workers, employees of the Vitebsk bakery are preparing a whole range of such products – this is required by the terms of the competition held among all branches of the enterprise. In addition, OJSC "Vitebskhlebprom" has prepared loaves for welcoming delegations and guests of the celebration.According to Tatyana Kovalenko, Deputy Head of the Production and Technical Laboratory of the enterprise, bread is the final product of a long process that begins with the preparation of seed grain, its sowing, cultivation, harvesting, milling into flour, and finally, baking. Such a product is only of high quality when all the parameters of the technological process are observed during its production.
— Fresh grain cannot be processed. It must calm down, rest, gathering all its useful qualities together, — says Tatyana Vasilievna. — For the bread to turn out fluffy, the flour of the new harvest must settle, which is one of the main criteria for its high baking properties.
Rye-wheat bread is made using a complex multi-stage scald technology with the addition of molasses, kvass wort concentrate, honey, caraway seeds, and salt. Wheat varieties of bread and loaves are baked on a sponge made from wheat flour using sugar, butter, margarine, salt, and yeast. The kneaded, fermented dough undergoes mechanical processing: dividing into pieces, rounding, and shaping. After that, the future buns and bread are sent to the proofing cabinet to give volume and shape, and then to the oven for 25-40 minutes depending on the weight. The products are baked at high temperature and, with a browned crust, go for packaging and cooling. Then comes packaging and labeling, dispatch, and the counter.
OJSC "Vitebskhlebprom" bakes bread mainly from flour produced in our region. Thanks to the good harvest, the needs of the domestic market will be fully met.
It is noteworthy that the geography of the enterprise's supplies also covers the regions of Russia. For more than 10 years, products have been exported to the Moscow, Leningrad, Smolensk, and Pskov regions. Bakery products under the trademark "Karavai Pridvinya" made from new harvest flour have already filled the store shelves. Daily, 93.5 tons of bread, 36.2 tons of sweet and bakery products, 3.5 tons of rusks and bagels, 33.6 tons of dietary and enriched products, and 6.5 tons of confectionery are shipped to the region's retail outlets. At the same time, 59% of the products are packaged, and 41% of them are also sliced.The enterprise's employees constantly study consumer demand and improve their skills. Over the past 6 months of the current year, specialists have developed 40 recipes for bakery and 26 for confectionery products. By the way, a total of 107 new product items have been introduced into production at the association.
It is noteworthy that OJSC "Vitebskhlebprom" is moving towards healthy eating. In the near future, the production of "Mirazh" bread with the addition of wheat bran and a phytocomposition enriching the product with selenium will be resumed.
Continuing long-standing traditions, the enterprise relies on natural raw materials and traditional technologies. For preventive and therapeutic diets, dietary and diabetic varieties of bakery products are produced, containing wheat bran, grain additives, iodocasein, and a natural sugar substitute – stevia extract. Due to the increased content of ballast substances, a feeling of satiety comes quickly. Thanks to these natural calorie blockers, weight can be regulated.
For those suffering from gastrointestinal diseases, Vitebsk technologists have developed the dietary grain bread "Khutorok". It is noteworthy that the new product received high praise at the republican quality review of bakery and confectionery products "Lasunak".
-2015», becoming the owner of a gold medal. Such bread is produced from a mixture of first-grade wheat flour and 15% whole steamed wheat grain. "Khutorok" is decorated with a frame of oat flakes.For preventive nutrition of people with diabetes, Vitebskhlebprom OJSC offers a range of products: "Stebelek" bread crisp with stevia extract, "Pridvinsky" diabetic rye bread, "Lugavetski" bread crisp, "Dvinskie" diabetic rusks, "Kapriz" diabetic cookies with added sorbitol and others. In addition, the production of diabetic cakes and pastries has been resumed. At the request of consumers, the technology for producing unleavened bread varieties has been mastered - "Vitebsky", "Starodawni Vitsebsk", "Nesterka", buckwheat bread and others.
— Caring about their health, consumers pay attention to the composition of products when choosing them, which do not contain food additives and artificial components. Therefore, our products have a stable and steady demand, — said Tatyana Kovalenko.
Before the products enter the retail network, they undergo strict control. Vitebsk technologists regularly carry out checks, evaluating the quality according to a whole range of criteria, including appearance and taste characteristics. The effect of appetizing and healthy baking is also evident: a good immune system, an elevated mood, and vitality.
Olga Bulavka, "Vitebskiye vesti". Photo by the author.