Recently, the legendary «Kommunarka» confectionery factory celebrated its 120th anniversary since its foundation. Since then, six generations have changed, but the products continue to be in demand among both the elderly and young people. As the President of Belarus Aleksandr Lukashenko noted in his congratulations on the anniversary, it was the sweet products of «Kommunarka» that were among the first among the country’s enterprises to be awarded the highest award — the State Quality Mark, which became a true symbol of national recognition of the work of the team. We went to the enterprise to find out how the factory managed to become among the first owners of the award.

High-quality production control

Head of the Quality Department Anna KOZYR said that the quality of products is a priority and a guideline in the work of the enterprise: «The products we produce comply with the requirements of the technical regulations of the Customs Union on food safety, labeling, food additives used, as well as state standards of Belarus. They are produced in compliance with sanitary norms, rules and hygiene standards, recipes, and technological instructions of the manufacturer. All products are tested for GMO content and are marked with the „GMO free“ sign».

But a quality product begins long before the production process. As reported by the company, the expected characteristics of the product are formed at the stage of marketing research depending on demand. When drawing up the recipe, scientifically sound approaches to the selection of ingredients are used. An important stage is the selection of suppliers of raw materials and their timely delivery to the enterprise.

Speaking directly about the production of confectionery products, we noted that testing of each batch is carried out for physicochemical and organoleptic indicators by a laboratory technician of a certified production and technological laboratory in the manner established by the control schemes for semi-finished products and confectionery products.

Further, the process engineer controls each batch according to technological parameters: they must monitor the temperature and weight of the confectionery products. The results of the test control are entered electronically into the SAP «Production Management» program. At the same time, the specialists of the production and technological laboratory and microbiologists control and test confectionery products in the order established by the control schemes and the production control schedule. The conformity of product batches according to safety indicators is also determined in accredited laboratories on a contractual basis. The quality control department carries out the final acceptance of each batch of finished products according to organoleptic indicators, quality of twisting, packaging, labeling and in accordance with other requirements.

As previously noted, the company was one of the first in the country to receive the State Quality Mark for the «President Exclusive» chocolate line. But they are not going to stop at that. This year, documents were submitted for the State Quality Mark to chocolate... To which? Perhaps we’ll find out when the lists of the next laureates are announced.

Aroma is tempting...

We go to the candy and chocolate shop to study the intricacies of production. It is noisy, tirelessly boiling work, moving conveyors with sweet mass, and the aroma of milk chocolate is still felt. We can consider that we have successfully entered, because we got to the production of a new bar with nuts, caramel and rice krispies. «The caramel includes molasses, natural condensed milk, a pinch of salt for taste...» Viktor SHELAEVSKIH, the leading process engineer of the process department, tells us. «Larger additives follow. Then everything is mixed, and the result is a sweet mass that enters the funnel. After that, two drums (the temperature of each is minus 20°C) form a layer of a certain length and height — the parameters are adjusted on the monitors.»

We move further and see a large white tunnel — this is a cooling device. The mass passes through the refrigerator — although it is open, it fulfills its task: it cools the bottom of the sweets. Then this sweet huge rectangle enters the disk knives — the mass usually produces 40 straps, which are cut into equal segments. Next, the bars are covered with milk chocolate and, finally, sent for packaging.

From idea to implementation

The company pays special attention to modernization as one of the most important elements of increasing competitiveness. For this purpose, a plan for the development of new types of products is created at the beginning of each year. «Trends change quickly, so adjustments are often made thereto,» said Chief Process Engineer Iryna MATSYGUD. «After the plan is approved, we produce samples. Then we choose the most suitable flavor from ten, and sometimes from fifteen proposed ones, for this purpose a tasting is held. We always listen to the consumer’s opinion. If people like the product, we register the recipe. From idea to implementation, it takes about six months, but sometimes it is faster.»

«In 2024, we released 52 new products, this year — 31. And this is not the limit,» said leading process engineer Ekaterina VOROBYOVA. «We also retain those product names that have been in demand for many years. We treat traditions with respect.»

Demand for products is growing not only in our country, but also far beyond its borders. Kommunarka sweets are exported to Russia, China, Azerbaijan, Kazakhstan, Uzbekistan and other countries.

Not only tasty, but also healthy

Our interlocutor Ekaterina Vorobyova also told us about the chocolate that received the State Quality Mark — it is positioned as a product for a healthy lifestyle. «Dark bitter chocolate without added sugar does not cease to be popular. It was created on behalf of the President. The recipe includes cocoa beans from four countries: Colombia, Ecuador, Venezuela, Cote d’Ivoire. The varieties differ in taste profile: there is a floral one, with a sourness... The difference of the new chocolate line also lies in the choice of sugar substitute. This product uses lactate — it is convenient to work with in terms of technological parameters, and also, speaking from the point of view of the impact on health, it does not cause caries and does not increase the glycemic index,» explained the leading process engineer.

In general, the company places special emphasis on dietary nutrition, as demand is growing. Protein bars without sugar are produced, and a new type of product has been created that contains protein and cocoa. This year, sugar- and protein-free candies are planned to be released.

When work is a pleasure

At the end of June, Gayane Vladimirovna Ezerskaya, a storekeeper of auxiliary materials at the candy and chocolate shop, will celebrate her 20th anniversary of working at «Kommunarka». The woman had always dreamed of working at this particular factory, and when a vacancy appeared in the company’s security department, she happily accepted the offer to get a job. Five years later, the then shift supervisor Tatsiana Ivanovna Krasnik suggested that she try herself in a new profession. By the way, this wise and experienced woman became a real example for Gayane Vladimirovna.

For the past 15 years, the woman has been working here as a storekeeper, ensuring the smooth operation of production. Her working day begins with the preparation of materials: depending on the shift assignment, she determines what the shop will need — containers, labels, tape, markings, foil for packaging and much more. She is in charge of four production lines. At the end of the day, she carefully checks the leftovers and forms orders for the next day: «For me, Kommunarka is not just a job, but a part of life, where everything has already become so familiar and dear.»

Yana Volosach
Photo by Viktor Ivanchikov