Lost industries. Gulbene bakery
“A bakery in Gulbene burned down. The company has long failed to meet fire safety requirements. ... The equipment was worn out and no longer suitable for intensive baking. District leaders realized that the bakery would not "drag" for long. Sooner or later there will be difficulties with bread. Therefore, we had to prepare for the reconstruction of the bakery. The red cock crossed the line for reconstruction. It turned out that it was more profitable to rebuild everything than to remake the rest. ”
/ Fight, No.212 (14.09.1982) /
As indicated in the newspaper "Laiks" on July 25, 1984, the Gulbene bakery burned down 5 years ago - in 1979.
The construction of the new bakery in Gulbene was started in 1981 opposite the 4th workshop of the Straume factory. Construction did not go smoothly, although the building was declared a crusade for communist youth. Everyone agreed that the factory should be built so that bread would not have to be transported from other areas. In 1983, an advertisement appeared in the press inviting him to go to Madonna to study to be a baker.
Bread began to be baked in 1984, initially without baking at full capacity - 9 tons per day. In order to provide the necessary amount of bread in the area, 16 tons would have to be baked.
The best employees: Zenta Burka, Anita Eglīte, Daina Asare.
In 1986, another technology appeared - baking according to liquid yeast technology, bread became more porous.
20th century In the 1980s, buyers complained about poor quality bread, to which shops replied that the old…
20th century In the early 1990s, a kiosk was opened near the bakery, where the freshest bread was sold. A competition was held for the name of the store, where the prize could be 10 lats. The title "Pie Baker" won.
During its operation, the bakery has offered various products - Donetsk bulka, Dobele loaf, Ramane bread, Abava bulka, Baltic rye bread, Zemgale wheat, Latgale wicker, garlic bread, country-shaped bread, etc. were baked in 1996. work continued to diversify production.
In 1996, Daugavpils Mill and the cooperative society Vecgulbene founded SIA Gulbenes Maiznieks.
In 1997, the bakery was visited by the Swedish company Bakels , whose representatives taught them how to bake bread differently. The old "shots" behind them are still the same. In 1998, German ovens were installed and a confectionery workshop was set up. Around 1998, 38 different types of products were mentioned.
In 1999, the "Safe Production Label" was awarded. According to former employees, no upgrades were added at that time. Baked in new ovens, thus saving fuel.
In 2001, new products - Mārtiņmaize , Jāņmaize , Pikantā bread , Hunter's bread . New - a mixture of red palm oil margarine, giving a beautiful yellow color. It has also appeared in the names - Kumelīt e, Saulīte . At that time, the bakery produced about 100 different bakery and confectionery products. The Berliners competed with the ponchos. Bread baked in Gulbene is also sold in Madona, Alūksne, Balvi, Smiltene, Cēsis and Valmiera.
In 2004, they were baked in a wood-fired oven - so the bread had a different taste. The products are also sold in supermarkets. Christmas 2005 - gingerbread pie "Snow White's Dream". Work was carried out on product diversification, such as pies with broccoli and mushroom filling.
January 10, 2008 came with an unexpected news - a notice of liquidation. The reason given was that the creditors had to pay at a loss and were not profitable. Consequently, bread was no longer baked in Gulbene. The plant and all equipment were sold.
Stories of former employees
A lot of bread was baked, tons, it was very low cost. 4,000 small, cheap bars could be baked at night! Paid very cheap. It would have been better to bake more expensive bread, but no one bought it at the time…
For the positions - kneaders, packers, baker, computer operator, packer, foreman, who was later renamed the shift manager.
Bread baking process. Former employees say: “First of all, you have to buy raw materials and bring flour! Then the kneader gets to work. It is simpler with white bread than with rye bread - yeast had to be made there. The scalds were made from flour - hot water, malt, cumin, then had to be cooled and stirred. The cubes were scalded at 100 degrees. It was hard work, it was hard to scald, and it was hard to cool down. Forming was also not easy because it was formed by hand. Loafs were made - clone bread and sweet and sourdough bread were made by hand. Everything on the scales to be precise.
When formed, then to the fermenter. How long it fermented, it can not be said - the baker looked with his own eyes! Sometimes it happened that the dough was not leavened, for example, for white bread, because the yeast had been forgotten! There have been many instances where something has been forgotten, such as salt.
It was always calculated how much to bake at a time. Next are the bakers.
There were such nests. Bread rolls fall out of the machine like a socket. I had to stand there - sometimes I didn't fall into those nests, sometimes - two fell. The nests were not for fermentation, but for resting to make the volume larger. Then bread loaves were made. They fell into the rounder, where they turned the ball, and went from the rounder to the rounder.
There was such a flour operator - it worked at the console, pressed the buttons and pumped into the bunkers. On the 2nd floor there were bunkers for flour - there was a high-quality flour bunker, then - 1st grade, shot and 2nd grade. The flour automatically went through the pipes to the 2nd floor, then we just pushed the button and they spilled.
As for the quality of bread - it depended on the raw materials, sometimes it was not so easy to bake good bread. The flour was often very bad - sometimes from ingrown grains. What was left in the stores was brought to us .. often margarine was moldy.
Working in a bakery was not easy - the salary was small. If there was no other job, he went to work in the bakery. At night some good ones fell asleep, then woke up and formed further. Everything happened so automatically… Sometimes even two shifts had to work. From the beginning the shift was 8 hours. Worked 2 mornings, 2 afternoons, 2 nights. Then switched to 12 hours. Then there were 2 days, 2 nights. There were 4 brigades. At night, bake white bread loaves and, if there was a shortage, a little more rye bread. White bread was also baked during the day and sent warm to the kiosk. Bake at night with a longer shelf life. Rye bread could last longer, white bread - had a shorter shelf life.
On Saturday nights, cookies had to be baked very often - with poppies and sugar. The dough is rolled out and each cookie is cut out by hand. There were also homemade cookies with nuts - the edge through the meat grinder.
What was sometimes not baked in bread - once a worker, forming a bread, dropped a silver chain inherited from her grandmother with a heart and a red drop. Who was happy to eat bread? - No one will admit it .. The chain was so beautiful, still sorry today ..
Brigades have celebrated names and birthdays. All holidays were celebrated. Those times were good! The festivities usually took place on Saturdays, with dancing and singing. There was little frying on Saturdays when the work was over, then the celebration started!
Bakery in May 2018.