BACKGROUND
The ‘mother’ of bread is considered to be the raw mash of whole grain dropped occasionally at hot stones of a cave fireplace. Supposedly that was how the first naive cake appeared. Millstones crushing grain into flour appeared at the dawn of Ancient Egypt.
First bread was baked of whole grain flour. Natural yeast, residing on glume, got into the dove complete, so there was no need to purposely add it for fermentation. However over time striving to improve the taste of bread and its appearance in the process of milling they started to separate the bran, representing the glume and corcule – the hold of its vital forces. It is quite clear that natural yeast followed to wastes alongside with bran, and the other, artificially obtained yeast, started to be added to dough instead of it.
Hence the use of non-yeasted cakes and whole grain cereals dates back many thousands of years. And baking bread of refined white flour and adding of artificial yeast to dough – is quite a recent invention of mankind, and according to the opinion of nutritionist Dr. Herbert Shelton, the author of well-known manual "Principles of Natural Hygiene", -- “one of the great curses of modern life”.
Today’s science made the whole series of such ‘useful’ inventions for bread baking, as artificial gluten, bleachers, raising agents, and other flour improvers of a kind. The last ill turn to bread was given by microbiologists, who cultured thermophilic yeast, use of which allowed to several times accelerate the process of dough making, but strongly questioned safety of resulting bread for human health.
Serious growth rate of cardio-vascular, onсological deceases during the last century says that the nature itself moves us to appeal to our past, look for the ways to healthy life at our sources.
We are often asked: which way do you make your crisp breads? Is it true, that they contain nothing harmful? For you not to have a minutest doubt, that the process of making Khlebsi-Molodsi® is extremely simple, and they are truly healthy, we decided to share with the you the know-how of our technology.
HOW WE MAKE KHLEBSI-MOLODSI?
Attention! Production technology of Khlebsi-Molodsi? crisp breads represents an intellectual property of developing company and is subject to protection by the Law “On Copyright and Associated Rights”. Patent No. 2223682 of 20.02.04 (priority of 23.05.01) and Patent No. 004607 of 24.06.04 (priority of 23.05.04).
In order to obtain authentically healthy product, primarily it is necessary for it to correctly select grain – the basic raw material for production of crisps. We make Khlebsi-Molodsi directly from whole grain, skipping the stage of flour making!
From 2002 we use solely wheat and rye grown for our special order by several farms of Rostov Region. Already through growing we perform own field inspection after the farm. Main requirement – no pesticides used through the growing process. Only organic fertilizers are allowed to increase productivity. As it became clear through recent years it is possible to crop quite a considerable crop yield of cereals; which although a little more expensive than its ‘chemical’ siblings, hence completely free of monstrous compounds killing all alive.
Every batch of cereals used in production process is tested for toxic elements, pesticides, mycotoxins, and radionuclides at an independent certified laboratory, which excludes unfairness of our suppliers.
In order to make crisps even more healthy, for several kinds we use purposely germinated grain, which production technology is also our company know-how. ‘Molodets’ is the only company in Russia which produces crisps with germinated grain!
Coming to production the grain is thoroughly cleaned. Primarily it goes through the multi-stage system of coarse and fine screens. In such a way we remove the seeds of weed, stones, stalk fragments, and other impurities. Then the grain is blown through cyclone type separator by a strong air stream. It removes the dust and light pest-damaged wheat grains. Afterwards the grain flow passes through the powerful magnetic separator. It is necessary to ensure that small metal objects can not pass into the finished product. At the last stage of cleaning the remaining selected grain is washed by the running artesian water.
Grain preparation is not finished here. While mashing the grain salt and natural vegetable lecithin are added, the latter tinctures extra useful properties to the product. Then we mix grains with different grits depending on what kind of crisps we are making and leave them for several hours to let humidity penetrate into seeds and have the mixture “age”.
A good housewife knows that genuine bread does not like haste and dough should be prepared when in good and calm mood. That is why we do not use any accelerated methods. In grain mixture aging no artificially introduced yeast is used. We do not apply preservation agents, artificial dye-stuffs, raising agents and other chemical additives. Time, patience and solicitous attitude are the main principles that we use to get a good grain base for our crisps.
After aging grain and grit mixture is delivered through conveyor system to the semi-crisps manufacturing area. To make crisps the unique self-produced equipment is used, copyrights are entrenched by an international and Russian patents.
Starting crisp production in 2001 we faced the fact that various equipment offered by third-party producers does not allow to make products with the properties we needed. First of all most machines could make crisps of flour only, not of whole grain. Units that could do with grain made coarse tasteless round crisps that have already been available in the market in good supply.
That led us to create our own model а equipment for crisp production. After a few months of dogged work conducted technical development have yielded the results. Test model “Vulkan-2m” produced qualitative smooth semi-product with a pleasing savor. For today we have already built a few dozens of “Vulkan-2m” units that provide millions of our customers with crunch crisps.
When come to the working area of a grain-processor, which is another name of “Vulkan-2m”, grain is mashed with edge stones and at that is spontaneously heated because of friction. Moisture contained in grain becomes superheated steam but is kept inside grain as edge stones do not let it out and create high pressure. Then coming out from a narrow hole grain mass gets into the area of normal atmospheric pressure and a process comparable to volcanic eruption happens, the latter gave a name to our equipment unit. Vapor extends abruptly and so causes sponging of homogeneous mashed grain mass that right there forms a belt of crisps.
“Easier said than done” – a Russian folk proverb says. It is vice versa with crisps. It took you about half a minute to read the previous paragraph, and complete process of grain heat treatment with crisp appearance takes less than 2 seconds! Thanks to this short thermal influence we keep biological goodness of grain, its vitamins and amino acids.
The rest is paperwork. Crisps produced in the form of long belts are cut and packed on the most modern high-speed automatic Italian equipment. We take particular care of the fact that time since crisp production till their packing should not exceed 20 minutes. It is vital so that crisps should not take in moisture from the air and keep their excellent crunchy properties thanks to which they are so famous with our customers.
As you see we actually DO NOT USE any conditioners, preservation agents and other chemical agents. Our developments have shown that the healthiest product is the one which stands closest to nature. Khlebtsi-Molodsi? as a GENUINE NATURAL PRODUCT can help you to preserve health, discover longevity,perfect and keep you shape in a perfect state!