"OrshaCheeseFactory" is increasing ice cream production ahead of the summer season

One of the largest ice cream producers in the Vitebsk region, UP "OrshaSyuZavod", is increasing production volumes ahead of the spring-summer season.

Currently, the workshop produces 2600 kg of the sweet treat per shift. In the near future, operating in two shifts, more than 5 tons of ice cream will be produced daily – eskimo, in cups, cones, bulk, or sandwiches. In total, during the hot season, the enterprise's assortment includes about 90 types of ice cream.

– Everything depends on demand, – said the director of the enterprise, Sergey Gerasimets. – Two ice cream production lines are in operation. One produces bulk ice cream and eskimo, the second – in wafer cones and cups. Approximately 20% of the products are exported, mainly to the Russian Federation, and the rest are sold in Belarus.

This year, the share of exports is planned to be increased by more than 40%. New contracts are being concluded with one of the retail chains in Russia for the supply of ice cream and cheeses from "OrshaSyuZavod" (the latter are produced here in the amount of about 100 tons annually).

The all-time favorite treat is made using a time-tested technology. For example, the delicious mixture for eskimo ripens in special tanks for 6 to 12 hours. Then it is aerated with air bubbles in a freezer. At a temperature of minus five degrees, the ice cream is fed to the conveyor in a soft state, automatically filled with sticks, and then dipped in chocolate glaze. It solidifies in just 20 seconds, after which the product is packaged and sent to the freezer. From there, the dessert is distributed to retail outlets.

The workshop manager, Irina Gorbatovskaya, admitted that she herself prefers traditional plombir made according to a classic recipe. She has been working at the enterprise for 40 years and knows everything and even more about ice cream, so she confidently states that the composition of Orsha ice cream is a special pride.

– We are among the few manufacturers that use only natural ingredients: fresh milk, cream that we separate ourselves, butter, whole condensed milk with sugar, cocoa powder, dry milk, – says the specialist. – As soon as the fair warm days arrive, we will be making sherbet – a frozen berry dessert based on fruit and berry puree and milk.

Both raw materials and finished products of "OrshaSyrZavod" undergo thorough quality control. This is monitored by Olga Sharanovich, a chemist at the production laboratory. She is proud and fondly recalls how she treated the President of our country, Alexander Lukashenko, to ice cream during his visit to the Orsha district in July last year.

– The Head of State tasted the finished products of the "Yubileiny" agro-combine and other enterprises of the Orsha district. Including ours, – Olga said. – I offered Alexander Grigoryevich to try "Kak Ran'she" ice cream in a waffle cup. He said it was the real taste of childhood.

Milk of "extra" class is used here for the delicious dessert. The workshop delights with new products every year. Ice cream is prepared with jam, berries, vanilla, peanuts, raisins, dried apricots, chocolate chips, halva, cocoa, cookies, with and without glaze, in cups, cones, and sandwiches – the choice is rich.