grazed by the first palovy sustrechy, adnak navat gety handykap not allowіў ska peramagchy myshkoў bresta ў ў ў ў ўніку туніку 27:26. the third party for the final was held on saturday. this year, you will see the quality of the hockey tournament of the cup , the future team of junior teams and the matches of the kgl finals. parallel to football games.

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the age of rapid development of technology no longer surprises anyone that even food can be printed on a 3d printer, cutlets, chicken wings and even bread, i don’t... . i am a categorical conservative, but still, when it comes to bread, i am more traditional. nowadays, baking production has reached industrial scale. bakeries they compete for ideas, for who has the coolest equipment, and one incredible girl wanted to know how bread was made, and we couldn’t refuse her. hi, i'm kylie from venezuela and i really love baking, and i absolutely adore belarusian bread. but i would like to know how you make suba bread.

please tell me, you are from venezuela, of course, how you ended up in belarus, because you fell in love, 10 years ago, my husband met in benezuela, and we met there, and he suggested to me, let’s come to belarus, i think so, let's try it, it's like that romantic, but tell me what you are interested in, what you do, i am now shooting a video, i am making video content, showing belarusian... listen, today is our day for you and an excursion to the factory where bread is produced will be very interesting, although tell us why you you like baking, now or you cook, so you bake something, here baking, this is a special topic, because in venezuela there is a small bakery there, that is, a family there they make with their own hands, that’s the scale.

unfortunately, we don’t have it, maybe we do, but very little, today there will be plenty of content for you, believe me, the plant is huge. bread too, pastries too, god, it’s possible, of course, we’ll run there quickly, we have to wait already, yes, let’s go, yes, great, oh, yes, you feel it already, but as soon as you get closer to the production, it tastes right away . delicious, i see your eyes have lit up, come on faster, please, faster, faster, listen, you won’t be able to keep up with you venezuelans, come on, i think there will be something as grandiose as you usually show in the film, a lot of people on site, i work everything according to the schedule, just

like a robot, ta-ta-ta, right? necessarily, we are in the production of bread, so we need to maintain sanitary conditions, maintain sanitary conditions, i can’t even argue, i assumed that when you need to go to places like this, you need to get dressed, but i didn’t know that you also need to take off your jewelry , i wonder if i allow makeup or not? oh, hello, hello, i brought a guest from

venezuela to your production today, she’s a blogger, a very active girl, i think you’ll understand this during our filming, so we need to follow her eye to eye, where we are going, lead us, let's go. start of production, kneading the dough, great, go ahead, top-notch, how noisy, and how cool it looks, like porridge, yes, what do you think the bread is made from? naturally, flour, so, eggs, milk, in our recipe not all the components that you listed are present, our dough is prepared with flour. water, yeast, semi-finished product, sourdough, i think you don’t have such a semi-finished product, we ’ll look at it later, sourdough - some kind of living bacteria, and these are living bacteria, yes, yes, and how many types of bread do you produce here, about ten, and we will try everything today or

not, we will try, we will try, and you are already hungry, yes, you want to pinch the crust, yes, and here, what will happen in this machine is kneading the dough now. in my life, i didn’t think that potatoes are also added to bread, but can i, yes, of course, i’ll help you, look, i wouldn’t have guessed that it’s not like that, it looks like, yes, yes, look, cool, well, it’s like at home,

smaller houses, they’re spinning there, spinning, it’s spinning, your bread machine is spinning like this, well, yes, it’s a very... complex process, kneading the dough, it goes in three stages at different speeds, there they knead it, mix it, constantly add some additional ingredients, what is your request as a bread lover? i would like to know why you don’t produce bread specifically for new year, christmas, yes, birthday bread, which will be from home for the new year, this is a good idea, indeed, we have not worked in this direction. i just heard we have it for the new year we prepare special bread, there is a lot inside, there is cocina, there are olives, raisins, everything, but unfortunately you don’t have it, we have other traditional holidays for which we produce baked goods

, paska, yes we bake easter keys, but we need think about a new one. what is your name? vladimir nikolayevich? vladimir nikolayevich. oh, very nice. what exactly are you checking here? i am currently checking the acidity of a thermophilic sourdough starter. thermophilic sourdough acidity. it consists of several starters, it serves as food for the fermented sourdough well, yeah, that is, for the yeast as food, so that all this would

work even better and there would be fluffy bread, yes, i can also become a technologist, well, it’s clear that i needed to impress our guest, i think i have it it turned out , we take 5 g 5 of the semi-finished product, that is , thermophilic starter, wait 5.03, you see, there are three extra, even this is important, yes, yes, imagine, we pour 50 g.

you agree that it is pale pink, i agree, i agree, oh, look, five with one, multiply by two, 11, this is normal meaning, yes, for me it was just like adrenaline, because i honestly didn’t think that this was also done with bread, but in reality it was just bomb, cool. they arranged

their life in the village in such a way that any city dweller could envy. you have belovezhskaya pushcha right here in your yard, how far is it, well, just meters away, so? yes, it's opposite the house. we're going to walk through real swamps today, right? along the swamp, yes, which is near the house, which is again twenty meters away, the uninitiated, seeing this building, will say what it is. i don't know, castle a manor, an estate, but in reality this is a mill, this is a mill, the leader from the capital will have to experience all the delights of rural life, guys, 40 minutes have already passed, not like birds, it seems to me that not even a fly has flown here, look, i don’t know , who is this, what kind of bird is this, but it turned out, well, okay, it’s a brown-headed nut, blue, we don’t see any external blades on this mill, but for the uninitiated...

they were born in different parts of the world, i came from kazakhstan, from city ​​of almaty, my husband sergey. came here first work, he really liked it here, i was born in telenograd, that is, there is, so to speak, a little history there, first there was telinograd, then akmala, everyone found something here for themselves, this is our favorite scene, our home, i can’t even to say that this is work, this is our home, where we give our soul, our creativity, i came and declared that i want, that i want to have my own.

belarus 244.

kayla’s activity can be envied, that is , everything is interesting, absolutely everything, where something falls, where something rolls, goes, how it is mixed, but can you help us a little

work, yes, you can, come on, come on, today you do everything with your hands, i... just look, you see, even though the machine gets in the way, you still need to work with your hands, oh, you have to drag everything there, it’s hard, hard , but what a delicious bread it will be, it’s very difficult and difficult, it sharpens so quickly, i think that their arms are very pumped up in a modern way, here’s the kaila, i see how it’s taken there... it’s scientifically correctly called , i didn’t think that it goes through several floors, that is, on the second floor we mix it and send it there, and there it’s already going molding, dough, dough arrives,

divide the dough, and we dropped it from there to you, and from there our dough is divided into equal parts. it falls into our seaming machine, where it takes the shape of bread, i just look, so, so, so, so, so, like a labyrinth, and here , look, then some other shape is given, yes, what, into cradles , oh, through the stacker, through the stacker, and how many of them are here, we process a ton of bread in an hour , a ton in an hour, can you imagine how many people in belarus eat bread, i know you love bread? you constantly eat bread in the morning, in the evening, everywhere, always, according to statistics, every belarusian eats about 78 kg of barn per year, why am i not surprised, i understand that, everything is different for us, and what do you eat there instead of bread, well, only in the morning, but not in the evening, wow , snack, already, no, i know that the dough is divided

into even pieces of 20 kilos each, but after baking it loses... moisture, of course, they all become exactly 950 g. what is the height, and he drives constantly, it’s amazing , that is, it turns out to be a carousel for bread, there are so many of them that i don’t understand where to end, and i’ll tell you where it ends, if you look carefully at this closet, that is , it is approximately two floors high, my god, here it goes, it goes on... a transfer, on a transfer, this is a transfer, it’s called a transfer, yes, it all goes on, spinning, how many minutes does he pass here, here 55 minutes 55 minutes, that’s it. where it then falls into the oven for 40 minutes, maybe something else

, let’s see how many products you have in general, 167 items, it’s all here in your plant, therefore, that’s why such volumes, i’m stunned, i would like to have it in my country such that there is such a factory or... some kind of lump starts up, stands and eats, this is a sesame cake, so rich, there is sesame, you can feel it strongly, we

find such cakes mainly in venezuela from cuava, you know what it is , kuava, dawaba in spanish, well, this is some kind of fruit, guava, yes, we rarely used sesame somewhere, well , look, i packed a packet, ate a cookie, packed a packet, ate a cookie, yes, that’s exactly the work that. .. not needed, do you like oatmeal on cookies? it’s unusual for me, because all the writing is in venezuela they are considered to be the ones who put on the jackpot all.

cookies, on the contrary, they are available to everyone, and i want to tell you that oatmeal cookies are, to be honest, the calling card of this factory, and why, that they are the most delicious, was a huge discovery for me when... they were molded from a huge dough on small, small pieces, at first i thought that there would be some kind of process of rolling it out ahead so that it would be flatter, but no, they later explained to me, it turns out that it spreads itself and becomes flat, which we are used to see, hello, we went through the whole line and saw how my favorite cookies are made, i love, i love, you know, i’ll tell you a secret, my wife loves oatmeal cookies. so that it is hard, as she says, so that the tooth crumbles, yes, well , it needs to go through cooling, then it will be what is needed, what she loves, now it comes out of the oven

a little warm, he needs let it cool a little, at the moment there are cookies, they are with raisins, these are classic oatmeal cookies, and so we make an assortment, you eat, eat with pleasure, and in our assortment we make dried apricots, prunes,

i don’t want to read how much i sat down, let there be a secret between us, a lot, it’s called a gym. wait for me. i wanted to ask, does your freedom work 24x? that's right. how many tons of products? 140 ton pike perch. only bread. yes, bread and loaf, bakery. do you also pick bread that can be stored for, say, a year? we produce bread and freeze it so that it can be exported . we supply bread and loaves mainly to the russian federation, but also america, israel, yes, it can be stored frozen for six months, after

defrosting, everything is theirs... what they save is then, but i didn’t know how to store bread, it turns out you can put it all in the freezer, that’s really good , our program lasts 26 minutes, but kayla filmed about 10 videos, she filmed and filmed, saying that the angola krill can be felt. and smell like bread, i don’t know this, but now they say, so if this is so, then i will have the face of an angel, great, yes, so, where are we now where are we? this is a bread area, the product comes out of the oven, it’s hot enough, so we have rumps, and 98° in the center

of the crumb, come on! the trolleys are in a container to enter, i don’t know, when we took the hot bread, we put it in , it felt like you were picking up some child in your arms, really, you were so afraid of dropping it, it’s so fragile, it’s very hot, just like i wish the temperature here was good. here all the time, you need to be in this atmosphere, i’m not used to such temperatures, so it was a little difficult for me, well, about probably 70°, it was very hot there.

listen, what kind of bread is this? have you ever seen this? well, meet me, he has sunflower seeds with grain, a triangle of bread, this is the shape, i saw it for the first time, i’m only used to this round one, a baguette, a loaf, but a triangle, i see, you want to try it, okay, go ahead, it’s just like a watermelon , look, you can take it like this, i always dreamed of doing this, you see, i closed the gestalt of childhood, i broke the bread in half and just stand there and eat it, just from the oven, pavel, and we can treat our operator, look, if you want, take it.

in view of all these cars that were kneading, you never know, it’s like at the airport, when like at the airport, you won’t fit, if they check you, i don’t want to, but if there’s something metal there, it will squeal or something ? yes, the process will stop, a signal will occur, and we should already act according to the instructions, okay, watch each one, of course, personally , my wife and i love bread most of all, i don’t know why, but i really

like it and... we have a special taste, unfortunately, we can very rarely find burnt bread, again, it is not popular, we have more liver, white, a-ha, everything is already chopped here, but at home we are used to only with a scabbard, i see that you clearly just cut it in half, if only 450 g we have, how much is 450 450 g, now let’s try it, quickly, this is how it is necessary, not enough , they didn’t give me enough, i need to add this, this, yes, yes, and there’s still not enough, there’s still not enough, let’s add from here, we’ll get it, and we’ll get it, if yes, if it’s not enough, 440, it won’t work, but now

i’ll try , i couldn’t pack one... when a woman is like that 1 2 3 1 2 3 1 2 3 they are already so trained, and i’m still trying to figure out how to do it correctly, so it isnot mine. work, i wasn’t born for this, but she already has so much to do, i’m still living, a lot, oh god, it was, i was a little bit for moments, i was already nervous, i wanted to cry already, because i didn’t have time, i’m stressed now, so wait, i’m four, oh well, 450, finally, let’s get it, when they were already packing the bread, like that, they

were already quickly on the other side, there was one girl there, only thinking that she was the only one i did this, hello, what’s your name, my name is kylie, today i’ll be yours. let's get started. how long have you been working here? 5 her 5th birthday will be in august soon, is it difficult? it happens, yes, it happens, no. since how long have you been teaching like this , quickly, over time, with experience, everything comes, as they say. friends, my back already hurts. a lot, yes, back, especially when i’m already starting to carry it, i’m putting it in, no, that’s it, no, friends, the bread is packed, i’ve put everything together,

so bon appétit , we made it for you with love, that’s it, thank you, well done, señora kayla , yes, senor pavel, share your impressions about this day? first of all, i want to say thank you for inviting me, because this is the first time in my life for me, i looked at how bread is made and not just with just hands, but how it is produced, how so many people work, how difficult it is, i also test work, because when we have this dough here s... so they rolled out the whole thing, it was difficult for me, so i simply admired you, yes, yes, friends, how bread is made, you already know, and how much more is yet to come, if you want to learn everything

about everything, don’t be shy , record a short video, send it to us, and we’ll work together let's see how it's done. a year of quality for our enterprise is , first of all, an increase in the model range to fill the sales markets and satisfy our consumers . i came to the minsk atlant refrigerator plant. in 2001 in the refrigerator assembly workshop as a fitter. today i am the head of the refrigerator assembly unit. in 2001, i was 19 years old, i probably

decided for myself that i would like to see how a large production works. and, probably, i still wanted to work, see how our industry is developing. in 2001, we were in order. executions of these products, production over the 20 years of my work here, in principle, it has been automated by at least 30%, we have mastered a lot of work techniques, but also automatic equipment, including the quality from the introduction of this equipment has improved by an order of magnitude. the release of a new line of any of our products, in any case, it is natural pride both for ourselves and for the enterprises, but the most important thing is the team that produces this product. in the future we have...