Today we’ll visit a plant of prepared food “Siberian Gourmet” and examine all production stages from the mincemeat making till the packing of ready products and their delivery to storehouse. Besides meat dumplings the plant produces pancakes, cutlets and khinkali.
It is definitely necessary to wash your hands before entering production shops.
“Siberian Gourmet” takes leading positions from the Urals to the Far East in terms of volume of sold products in various price categories. The volume of production is up to 80 tons in a day, and 25 000 tons per year. Every day over 100,000 people buy ready products of the company and about 1,200 people work here. Production stages include control of all input raw materials, cooking, quality control of dough, filling, shaping, its intermediate control, freezing, packing…
The room for storage of flour. It keeps flour for the whole production, and there it is automatically sifted.
Pelmeni making lines Dominioni produce up to 25 tons of products per day. Flour is fed through a pipeline, then it is kneaded into dough by machines. The program of these machines has a variety of dough recipes, and operators watches proportions of ingredients.
An automatic truck distributes dough on all machines. Dough is rolled in layers, then a whole product is formed.
An operator of this line regularly checks meat fillings in pelmeni.
The finished product is sent by the line to chambers of spiral deep freezing. The temperature in the chambers is -30 — -32°C.
The line of handmade dumplings moulding produces about 10 tonnes per day. The task of workers is to form a dumpling manually: to make a joint and connect its ends.
Handmade pelmeni are moulded of not hard dough and succulent meat.
After the freezing chamber products are carefully sorted, then only appropriate pelmeni are packed.
The next stage is a mulitidispenser, which separates and dispenses products.
After packing products are formed in boxes, then as quickly as possible sent to temporary storage in cold chambers. The finished product has a temperature above zero only for some minutes. This is done to preserve the appearance and quality of pelmeni.
+13 °C .
Khinkali are produced nearby.
The refrigeration and logistics terminal with the constant tempurature of -18 °C.
Mince for pelmeni is made from 100% meat and soya is added only in cheap products for consumers’ money savings.
Frozen pork fat of European manufacturers, as well as all raw materials, undergoes a serious laboratory control.
Onion for mince.
Here all mince ingridients are mixed.
The plant has a unique for the Urals device – this fat analyzer from Germany.
The laboratory controls products quality.
All data are kept in computers.
Dough for pancakes.
The automatic system controls quantity of fillings.
Cheese and ham.
The production line produces pancakes with only one filling for a day. Next day – another filling.
Here special pancakes with sweet fillings are baked.