Certificate of geographical indication - 60

Status

Valid

(111) No. of registrations

60-1

Type of TP

Certificate of geographical indication

(210) Application Number

60-1

(220) Date of application

02.10.2024

(540) Image

ULYTAU UNY.

(730) Owner

Vismer Polina Pavlovna

(450) Number and date of the bulletin

№ 50 - 13.12.2024

(181) Validity period

Type of product

02.10.2034

Bread

Indication of the place of production of the goods (boundaries of the geographical object):

East Kazakhstan region, Shemonaikha city

Description of quality, reputation and (or) other characteristics of the goods 

Shemonaikha bread is produced in Shemonaikha district of East Kazakhstan region. Shemonaikha rayon is located in the north of East Kazakhstan region, bordering with Glubokovskiy, Borodulikhinskiy rayons of the region and Altai Krai of the Russian Federation. Shemonaikha district is famous for its kaleidoscope of landscapes - groves, meadows, steppes, dense coniferous forests, rivers, fertile arable land. The climate is sharply continental.

Not far from Shemonaikha city, on the deserted bank of Irtysh there is a large grain processing complex, which is the main supplier of flour for bread making. "Ust-Kamenogorsk flour mill" fully satisfies the needs of agrarian sector of the region in storage and processing of grain crops. The flour mill has received well-deserved recognition both within the country and in the world market.

Bread is the staple of most people's food basket, baked from flour. Bread is not easy to produce - like any vegetable crop, it requires a lot of hard work. But cereals remain one of the most sustainable crops that can feed humanity.

In addition, bread is a source of carbohydrates, dietary fiber, vitamins, including B vitamins, trace and macronutrients such as magnesium, selenium, iron.

Shemonaikha bread and bakery products are baked according to a special ancient recipe from flour and water with the addition of various ingredients such as yeast, salt, sugar, oil and others. In the process of preparing bread dough, the substances that make up the dough undergo a complex chemical reaction under the influence of heat. The result is a flavorful, hearty and long-lasting product that is firmly embedded in culture and culinary traditions.

Today, in addition to the natural ingredients found in bread, it is easy to find bread on store shelves that contains enhancers, acidifiers and preservatives. Some of them are really harmful to health.

The peculiarity of Shemonaikha bread recipe, also known to the residents of East Kazakhstan Oblast as "Vismersky bread", is that the entrepreneur does not use modern flavor enhancers and additives. Real bread according to grandmother's recipe, as in childhood, with a little sourness.

Individual entrepreneur Wismer P.P. is engaged in the production of bakery and flour confectionery products since 2005, has established itself in the market as a reliable and quality supplier of bread products.

For the production and baking of bread the entrepreneur uses products of high, proven quality, wheat flour, fortified, meeting the requirements of ST RK 1741-2008 and GOST 26574-85.

One of the most important indicators of the baking qualities of flour, which is taken into account during milling, is the falling frequency; for flour produced at the flour mill, this indicator is 250-350 seconds. This flour is suitable for all bakery products due to its perfect quality

Organoleptic properties of flour. Smell - wheat flour, without extraneous odors, not musty, not moldy; taste - like wheat flour, without extraneous flavors, not sour, not bitter; mineral impurity content - no crunch should be felt when chewing

Humidity - 12.

Whitewash -

Gluten -

Mass fraction of toxic elements 

Lead - 0.09

Arsenic - 0.001

Cadmium - 0.010

Mercury - 0.0001

HCCH - undetectable

DDT - not detected

Hexachlorobenzene - not detected

2,4 D-acid, its salts and esters - not detected

Organo-mercury pesticides - not detected

Mycotoxins

Aflotoxin - not detected

Deoxynivalenol - not detected

T-2 toxin - undetectable

Zearalenone - not detected

Ochratoxin A - not detected

Radionuclides 

Strontium-90 - 3.1+/- 0.4

Cesium-137 - 2.0+/- 0.4

Preparation method. After receiving and storing, the flour is prepared for kneading. Preparation of ingredients and weighing is quite simple and understandable stage, but it is very important: it requires attention weighing and strict adherence to the recipe and technological card.

Sift the flour through the flour sifter. The salt is dissolved in a portion of the water prepared for the dough. The water is stored in containers with cold and hot water, ensuring the water temperature required for dough preparation. The salt solution is strained through a sieve into the bowl. In the opar method, water with yeast stirred in it is added to the mixture. After the sugar is added, fermentation of the opara takes place. After 30 minutes, the opara is poured into the bowl and flour is poured in. After filling the bowl with flour, water, salt solution and yeast diluted in water, turn on the dough kneading machine and knead the dough. While the dough is rising, the dough is kneaded in the dough kneading machine, then manually. To improve the rheological properties of the dough during fermentation, the dough is subjected to one or more kneading. For this purpose, the dough is repeatedly kneaded for 1-3 minutes. The readiness of the dough is determined organoleptically.

After kneading, the bowl is rolled again for further dough fermentation. The total duration of fermentation of unfermented dough, depending on the amount of yeast in it can vary within 2-4 hours.  bowl with ready fermented dough is rolled to the molding table.

Dough is cut manually using AT-976 scales. The dough pieces are rounded and placed in pre-greased sunflower oiled molds. The dough pieces are proofed in the proofing room for 2 hours.

The molds are then sent to a three-section roasting cabinet preheated to 2300C for 15 minutes. After switching the thermostat to 2000C, the products are baked for a further 45 minutes.

 baked bread is transported to the bakery, where it  placed in trays. There the bread is stored until it is sent to the retail network. The stay of the bakery products is completed by loading the trays into the appropriate vehicle, which delivers them to the retail network

Storage. Bread and bakery products are stored in clean, dry, well-ventilated warehouses. Storage of bread and bakery products is carried out at a temperature not lower than +6 C of ambient air. Bread is stored in warehouses on special pallets.

Transportation. Bread and bakery products are transported using special vehicles - in closed isothermal vans that meet sanitary requirements and are equipped with shelves. Vehicles with isothermal body allow to deliver fresh bread to stores and retail outlets even in cold time.