Belyaevskaya tests over 100 tonnes of flour daily in food production
Flour under the Belyaevskaya brand is produced at five Siberian flour mills. One of them, Novosibirsk Flour Mill No. 1, has the capacity to process more than 800 tonnes of wheat per day. Together, the group's facilities process more than 1.3 million tonnes of wheat annually, with flour-milling output exceeding 1 million tonnes. The producer attributes its ability to assemble uniform batches for milling to the scale of its facilities.
Kazakhstan, which imports this flour, grows an average of around 14 million tonnes of wheat annually. The country meets its domestic needs and exports a substantial share of its harvest. When selecting raw materials for large bakeries, confectionery manufacturers and producers of ready-to-cook foods, consistent flour processing characteristics remain a key requirement. Differences between batches in gluten content, ash content and falling number require adjustments to equipment settings, recipes and proofing times; the article links these variations to downtime, defective products and additional costs.
Belyaevskaya's quality checks cover purchased grain and subsequent stages through to the finished product. In addition to laboratory testing, trials are conducted directly at food production facilities. According to the producer, the results provide the basis for recommendations on using the flour in specific products. The company says this approach helps maintain consistent finished-product characteristics, including at bakeries without their own laboratory or an in-house food technologist to make ongoing recipe adjustments.
The range includes three flour grades—highest, first and second—as well as dedicated products for confectionery, croissants, pasta, pelmeni and pizza. Different products require different flour strengths and gluten extensibility. The article cites baursaks, pelmeni dough and croissants as examples of products with differing raw-material requirements.
According to the producer, its pelmeni flour yields soft, pliable dough. The company states that the uncooked dumplings remain intact and free of cracks during blast freezing, and retain a creamy-white colour after boiling or steaming. The products are packed in sizes ranging from 2 to 25 kg for businesses of different scales. Pelmeni flour is also available in 50 kg sacks.
The brand exports around 50,000 tonnes of flour annually. The article estimates this volume at approximately a quarter of Russia's flour exports. Export destinations listed include Kazakhstan, Kyrgyzstan, Uzbekistan, Afghanistan, China, Mongolia and Korea. The company works with customers in countries with different baking traditions and takes their raw-material requirements into account.
Belyaevskaya also participates in a programme promoting domestic goods in overseas markets under the national Made in Russia brand. The programme provides for voluntary certification of product attributes. The assessment categories include reliability, quality, uniqueness, environmental friendliness and organic origin.
