Tour of the chocolate factory in Samara
• of the chocolate factory tour Samara
Visit the chocolate factory, probably the dream of every child, and every adult will not give up their own eyes to see how to make chocolate. Yesterday there was a small miracle - I was in the heart of Russia - Samara shkoladnoy "Russia" factory. It is a paradise for the sweet tooth, it is a pity that the Internet has not yet learned to pass the magical smell of chocolate.
At the invitation of Catherine Burtsev manager of corporate affairs branch of OOO "Nestle Russia" in Samara, I had a unique (and this is true, given the rarity of excursions) the opportunity to visit the production of chocolate. But in order to popas for production need to access. View "on the street" is not possible.
After receiving the coveted badge and access to fototehnmki, familiarized with TB, I hit the road for the factory.
Stop-stop-stop. You need to change - to take off all jewelry such as earrings, chains, rings (can be smooth engagement). We wear a gown, gloves, which do not leave fibers on feet special footwear (very convenient).
The company take care of the cleanliness of the production and of the employees. Bathrobes centrally wash and iron. Thought all - wearing sunglasses - laces for handles are required, and special naborodniki provided for bearded men ".
That's about the average factory worker looks:
The factory employs more than a thousand people, average age - 41 years, the average length of service - 13 years, and even trennigov to develop a corporate culture of the average account for at least 55 hours per year. Since it is very noisy in the shops themselves, then you need earplugs:
Well, finally, washed his hands and walking up to the rollers on the robe, I was allowed into the holy of holies - the place where they make chocolate.
This plant, wherein the treated cocoa beans - roasted, crushed, and triturated pressured oil:
You see yellow markings? This pedestrian line. Only allowed to move on them, so as not to create emergency situations. Each shop has a transport, so the "pedestrians" go strictly on the paths, painted in yellow.
The manufacturing process begins with chocolate roasting the beans. Their purified and fried, to remove any remaining moisture and reach characteristic cocoa flavor and odor. Crusher, here come roasted cocoa beans of the tree, where they are crushed:
After roasting cocoa beans are cooled, and then sent to winnowing machine which refines them away from the shell and splits into particles of several millimeters in thickness. The husk is removed through a hot air stream. Peeled and crushed beans are called crushed cocoa beans. And that beans go to transportero further ground into cocoa mass:
A processing step is all cocoa beans - from roasting to a dry powder and cocoa butter:
Let's order, it is beans, which come from Kenya, and which have been fried in the "Russian" factory:
This "grits" aka "feathers", which is made from beans that came from Kenya, and which have been fried in the "Russian" factory:
This "liquor", cocoa paste, cocoa mass, which was ground from grit, which is made from beans that came from Kenya, and which have been fried in the "Russian" factory. It is the principal ingredient for the preparation of various chocolate products and consists of cocoa butter (natural cocoa fat) and dry bean component.
And this is cocoa powder that remains after oil extraction. In the background you can see a yellow oil - this is it, cocoa butter, which makes chocolate - chocolate and so loved by beauticians. It is not sweet taste. The powder is not too sweet - like normal food cocoa we use for baking.
Cocoa paste is needed for the production of the very ... chocolate. To prepare the chocolate cocoa mass, you must add the cocoa butter, sugar, vanilla. These ingredients were mixed and kneaded until a smooth, homogeneous mass. In the photo - the secret ingredients go into the conche. Conche, I can tell you is huge, there is easily fit a few people.
This is the upper floor Conches. From here we will admire a lot of that is inside:
Conching. This is one of the most important stages in the manufacture of supershokolada. Its purpose is to remove any residual moisture, the removal of incompatible flavors and aromas, lumps, which are still present, and the displacement of excessive volatile acidity and bitterness. Chocolate spread in tanks for conching, where it is rolled out and knead for 2-3 days. During this process, it is heated to different temperatures. Conches, top view:
Inside, it is - the most famous in the whole country - the chocolate. While normal conched chocolate is only a few hours of the highest quality chocolate is conched to five days. Insufficient conching of chocolate can lead to increased acidity. In previous processes, the chocolate temperature is constantly maintained at the level of cocoa butter melting point. Now it is necessary to cool the mass so as to ensure proper crystallization of cocoa butter and one-time distribution of the mixture. Tempered chocolate hardens quickly, has good texture and shine, easy to work with. Chocolate is poured into molds. For each type of chocolate - its own molds, the noviniki to - "Favorite desserts":
In practice, the finished chocolate-filled, in a series of "Favorite Dessert" rides "discharged" from the form:
plitochki go "to dress" - wrapped in a package:
Each batch is carefully checked and weighed:
Those who do not fit the parameters - to place in the bucket, I imagine, as you devour the eyes of this bucket, dear sweet tooth, but the main shock is yet to come:
Only properly weighing and properly looking tiles can proudly imenovatsya "favorite dessert":
And now that Dame - the other line - bars "Nesquik" - yes, they also produce in this factory. First, "brewed" for nougat filling, then, while it's hot, served in a rolling drum:
In it, she pressed a plump ribbon and cooled.
Drum that cools for nougat bars - frost is visible even from here:
If the day produced "Nats", the over the top "dyryavchaty" drum to laid hazelnuts - Hard to nuts - so that every bite was guaranteed nut. But today was Nesquik bars.
Then on the tape is laid a second layer of filling and cut into long strips:
And now the main shock. ready:
Everything unnecessary is cut off. And the bars are going to be cut further on:
These are the beautiful bars:
Then all filled with melted chocolate:
And here they are - beautiful and shiny bars are going to pack in boxes:
Finished packing bars:
And the most delicious and famous candies finally - "Expanse !, they are the same" Golden Field ", they are also known for the rest of Russia -" Native land ":
molten walnut body fat machine produces mini-dome, which became the prototype of the factory symbol - the dome of the logo "Russia". Instead of church domes, personally I originally thought.
Many Kupo ... sooo much. In fact, it is very difficult to resist and not to try at such proximity))):
Then they poured chocolate go:
"Bathing in chocolate domes":
After the first "irrigation" candy go further:
They're going to cool:
cooled to grit stuck only to the top layer:
Then, the cooled candy dipped in the second layer of hot chocolate:
And crumble in wafer crumbs:
And going further down the pipeline, in the folding box:
packaging boxes, note manually:
Ready for shipping products. It's all "Native land":
Some photos from the factory products:
This recent update - the new series - "Favorite desserts."
Most of all I like "Comme il faut". Especially those - with cashews.
And liked the candy to the village did not pay attention to them on the shelves:
Bloggers organized a tasting of products. I then looked at what he leaned - "Native land" and "Comme il faut". The other candies, chocolates so successfully been used.
Finally little history:
Factory "Russia" turns 45 years old this year!
In 1969, Kuibyshev, now Samara, started the construction of the Kuibyshev chocolate factory. Sam enterprise project, equipments and license for the production of sweet products were purchased in Italy - the famous producer - "Carle & Montanari". In the Soviet Union it was the only full-cycle factory for the production of chocolate - from the cocoa bean processing to the final product. Not everything went smoothly at first, but April 20, 1970 Kuibyshev chocolate factory "Russia" officially reported about the development of the first 50 tons of chocolate "Mignon." Some adults Samartsev (kuybyshevtsy) with nostalgia trips to the factory as a child. But now it has a bunch of yourself as you saw interesting! In 1992 the "Russian" factory was transformed into a Joint Stock Company. In 1995 the company "Nestle" has become the holder of the master package factory shares. In 2007 took place the transition to ISO standards, reconstruction and repair of equipment. And since 2011 the chocolate factory "Russia" has become a manufacturing subsidiary of concern "Nestle".