Gifts for the holiday

Over the past year, the employees of the dairy and canning plant have managed to increase production volumes, expand the geography of product supplies, and increase the range of consumer goods. More on the latter.

Customers have noticed that among the usual "Selyanskoye" butter with 60% and 72.5% fat content, "Lepel'skoye" butter with 80% fat content has appeared on sale. What is the difference, besides these percentages?

The difference lies precisely in the fat content, as these are not just numbers, they have a more significant meaning. The higher the fat content, the less moisture in the product, the higher its class. On the other hand, each customer decides for themselves which product to buy: a higher-fat or a leaner one. When choosing a name for the new butter, the idea was to name it "Lepel'skoye" to remind people of our city once again. And for those who did not know about it yet, let them taste it.

The producers promptly responded to consumer requests, mastering the production of several types of ice cream in half-kilogram and kilogram packages. Among the latter, "Smetankovoye vanil'noye klassicheskoye" (Creamy Vanilla Classic) and "Molochnoye" (Dairy) are leading in popularity. And the "Lyustrovoye kiwi" (Mirror Kiwi) ice cream in jelly glaze received an honorary diploma at the republican competition "Taste".

The enterprise produces 24 types of whole milk products, two of which are new, presented to consumers literally this month. Many adults remember the taste of chocolate milk from their childhood. For them, and to a greater extent for children, the "Sladkaya zhizn'" (Sweet Life) milk-chocolate cocktail in a half-liter package. The first days of sales showed great interest from Lepel residents and city guests in the novelty; by the day of the correspondent's visit, there were no packages left in the warehouse.

The second new whole milk product is a five-percent-fat biokurds. In principle, dairy shops offer various curds with fat content from two to nine percent. The peculiarity of the new product is that it is produced using bifidobacteria, which are very beneficial for the digestive system's health.

Recently, another new product has become available for sale – skimmed milk powder in 0.5 kg packaging. Previously, this product was not considered a consumer good and was mainly sold to food enterprises as a semi-finished product for further processing: in baking, culinary, etc. The first batches of skimmed milk powder have shown that this product is in demand on the consumer market.
Since the MCC employs experienced and skilled technologists, the development and implementation of new types of products into production proceed very quickly. Literally within a few months, a fundamental idea is transformed into its embodiment in the first batch of marketable products.

Vasily MATYRKA