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The career path of Nadezhda Ilyinichna Matryukova can be called “sweet”. After all, she works as a technologist at the “Bayan Sulu” confectionery factory, which has been loved by Kazakhstani people for half a century.

The first working day of a young specialist began as a chemist-technologist in the only confectionery shop in Kostanay. A graduate of the Korkinsky College of Food Industry (Chelyabinsk) was accepted into a bakery at that time. The young specialist worked in the same position for 10 years. And in 1986, Nadezhda Ilyinichna was appointed chief technologist of a large production.

A taste of nostalgia

Sometimes we hear the phrase “how it was during the Soviet Union”. Because sometimes people like to reminisce about the past. We call this feeling nostalgia. According to Nadezhda Ilyinichna, by biting a piece of “Burevestnik” candy, you can enjoy the taste of happy childhood. At the same time, it should be noted that the production technology of about 300 products of the “Bayan Sulu” factory will remain the same as at that time. That’s why consumers always remember the special taste.

Technology has changed

Today, confectioners work mainly on European equipment. Despite the fact that manufacturers offer their own recipes, technologist Matryukova sticks to her method of making sweets. After all, consistency is important for the customer. Consumers of all ages trust taste as a guarantee of quality. According to her, Europeans say that chocolate is conching to the desired temperature for only 6 hours and then mixed. But this immediately affects the quality. However, “BayanSulu” takes this process much longer. Although these three shifts consume more time and electricity, the effect is enormous,” says the chief technologist.

Experience is a guarantee of quality

“You have to love your job. Even on vacation, insomuch that you miss the smell of sweets.” Nadezhda Ilyinichna describes her work in the same way. She doesn’t see her half-century career as a daily grind. The joy of giving people the pleasure of a candy or waffle for 50 years is probably the secret of sustainable success. The problem here is not only personal income. After all, the entire confectionary factory has gone through complex development stages for almost half a century.

Weekly tasting sessions are held in the workshops of the “Bayan Sulu” factory. Technologists and confectioners compare the taste of products and determine the correctness of each stage of preparation of sweet delicacies. Color, smell, consistency – all this is carefully checked. Despite the fact that this process is fully automated, it is a tradition that allows the production to have a permanent place in the market.

Fresh doesn’t always taste good

According to Nadezhda Matryukova, young people should not imitate too much the brand of confectionery products, which are common today, based on advertising “sugar-free” and perfect consistency. After all, substitutes for the main ingredient of delicious recipes can be dangerous for health. In addition, they are often expensive. That’s why it’s better to trust technologies that have been proven for decades, says a qualified specialist.

70-year-old Nadezhda Ilyinichna does not complain about her health even though she enjoys sweets every day. “You can take care of your figures and health without giving up the habit of drinking tea with sweets. The main thing is to know the limits of sweetness,” says our hero. “By the way, many of our products can be classified as eco-products. After all, we add dried fruits to candies, toffees, waffles and dragees. In particular, there are Argentinian peanuts, American plums, and Turkish prunes,” shared Nadezhda Matryukova.

By the way, countries producing additives were selected after long technological experiments. Nadezhda Matryukova and her team bought raw materials from China, Uzbekistan and Argentina. Each of these regions has its own characteristics, she says. Uzbek peanuts are fragrant, but they are not easy to grind, the type grown in China is suitable for making oil, and Argentine peanuts are very suitable for us. This is how to describe the day of the confectionery technologist: full of new tastes and knowledge.

Note to young people

Nadezhda Matryukova taught her experience and knowledge to many specialists.
According to her, she loves all the products of the factory. In particular, she drinks tea with sweets made of sugar fudge in chocolate glaze called “Pilot”. This name of the candy is like her life. After all, a young specialist, who was employed in a small workshop, has been collaborating with the well-known “Bayan Sulu” factory for half a century. Flying high and spreading her wings proudly.