Miory Regional Executive Committee

One of the largest ice cream producers in the Vitebsk Region, Unitary Enterprise "OrshaCheesePlant", is ramping up production volumes ahead of the spring-summer season.

Currently, the facility produces 2,600 kg of this sweet treat per shift. In the near future, operating on a two-shift schedule, the conveyor line will produce over 5 tons of ice cream daily, including popsicles, cups, cones, loose-pack, and sandwiches. In total, the enterprise’s assortment during the hot season will comprise approximately 90 varieties of ice cream.

“It all depends on demand,” stated the enterprise director, Sergey Gerasimets. “Two production lines are currently in operation. One produces loose-pack and popsicle ice cream, while the second manufactures ice cream in wafer cones and cups. Approximately 20 percent of our output is exported, primarily to the Russian Federation, with the remainder sold domestically in Belarus.”

This year, the export share is targeted to increase by more than 40 percent. New contracts are being finalized with one of Russia’s retail networks for the supply of ice cream and cheeses from OrshaCheesePlant (cheeses account for approximately 100 tons of annual production at the facility).

The universally beloved treat is manufactured using a time-tested technology. For instance, the base mixture for popsicles matures in specialized tanks for six to twelve hours. It is then aerated with air bubbles in a freezing unit. On the conveyor line, maintained at minus five degrees Celsius, the ice cream arrives in a soft state, is automatically fitted with sticks, and subsequently dipped in chocolate glaze. The glaze sets in just 20 seconds, after which the product is packaged and transferred to a cold storage facility. From there, the dessert is dispatched to retail outlets.

Workshop supervisor Irina Gorbatovskaya noted that she personally prefers traditional plombir prepared according to a classic recipe. Having worked at the enterprise for 40 years, she possesses comprehensive knowledge of ice cream production, allowing her to confidently assert that the formulation of Orsha ice cream is a source of particular pride.

– We are among the few manufacturers that use only natural ingredients: fresh milk, cream that we separate ourselves, butter, sweetened condensed whole milk, cocoa powder, and powdered milk, – the specialist notes. – As soon as warm, pleasant weather arrives, we will begin producing sherbet – a frozen berry dessert made from fruit and berry puree and milk.

Both raw materials and finished products of the "OrshaSyrzavod" enterprise undergo rigorous quality control. This process is overseen by production laboratory chemist Olga Sharanovich. She proudly and fondly recalls serving ice cream to the President of our country, Alexander Lukashenko, during his visit to the Orsha district in July of last year.

– The Head of State sampled the finished products of the Agrocomplex "Yubileyny" and other enterprises in the Orsha district, including ours, – Olga recounted. – I offered Alexander Grigorievich some "Kak ran'ye" ("Like Back Then") ice cream in a wafer cup. He remarked that it was a genuine taste of childhood.

Only "extra" grade milk is used here for this delicious dessert. Each year, the production facility introduces new varieties. The ice cream is produced with jam, berries, vanilla, peanuts, raisins, dried apricots, chocolate sprinkles, halva, cocoa, cookies, both enrobed in chocolate and plain, and served in cups, cones, and sandwiches – offering an extensive selection.

Source: vitebsk-region.gov.by