On an excursion to the “Rhodes” plant of TM “Gorlinka” the editorial staff of “Telesem” went together with the famous tiger trainers Bagdasarov on the eve of Maslenitsa.
The desire to see how the useful mustard oil “Gorlinka” and mustard is made was not accidental among circus artists. Karina and Artur Bagdasarovs have long adhered to a healthy lifestyle. As it turned out, circus performers are already familiar with mustard and butter “Gorlinka” and appreciate it for its unique composition and excellent quality. It’s time to find out how it’s done.
We got to the factory where mustard oil is made on the eve of Maslenitsa, and what a circus no joke. Artists are artists even in serious production. Surprise, smiles accompanied our excursion at every step. That’s right, because the circus has arrived!
– Are these all your awards? – we ask the founder and ideological inspirer of the Volgograd mustard plant “Rhodes” Vladimir Kolomytsyn, examining dozens of letters and diplomas along the walls.
– This is a small part. There are more than a hundred of them, – says our guide. – I will show you a unique production and understand why we have so many of them.
Dressed in sterile gowns, we set off along the route of the seeds to production. First of all, we get to the storage warehouse, where local agricultural producers bring mustard of the “Raketa” variety. Next is the warehouse where raw materials are stored. There we see the mountains of this unique “Raketa” variety for the first time.
The uniqueness of the Raketa variety, bred by Russian breeders, is that it contains valuable unsaturated fatty acids in a good ratio: oleic 45%, linoleic 36%, linolenic 15%.
We go to the section for cleaning and preparing seeds, then we get to the press department, where the seeds are heated and pressed. Here, with the help of modern presses, grain is converted into oil and cake. Further, the oil goes to coarse and fine filtration, and is packed into consumer containers (beautiful elegant bottles of three volumes). And the cake goes to the grinding section, where it turns into mustard powder. Subsequently, it is packed in consumer containers or bags for business. Part of the powder is sent to the production of finished mustard, which is packaged in tubes and glass jars.
All products: powder, ready-made mustard and oil are sold under the Gorlinka trademark.
– And what is the cold method of obtaining oil? And why is it the most useful? We ask.
– At all stages of oil production, the processing temperature does not exceed 50 ° C, – says the director. – This is gentle drying of seeds during preparation and pressing itself, and cold filtration. This is the only way to preserve all biologically active organic substances in a raw fresh form. Cold pressed oil tastes and smells like the raw seeds from which it is made.
Today, the plant employs “smart” machines, people only monitor them and perform some types of work. By the way, some units and mechanisms on which unique products, natural mustard flavoring are produced, were invented, designed and patented by the owner of the plant.
The Bagdasarovs, of course, could not resist and tried to replace the workers: either Arthur tried to quickly pack ready-made tubes with mustard into boxes, then to glue labels on bottles with mustard oil. But most of all, the family of animal trainers enjoyed watching how people and machines work together. Well, we all love this, to contemplate how the water flows, the fire burns and … another person is working.
Artur Bagdasarov and Vladimir Kolomytsyn
Today the plant employs over 100 people. The products of the Volgograd Mustard Plant are sold not only domestically, but also in the near and far abroad.
The uniqueness of Gorlinka oil is that it contains three main fatty acids in the correct proportion, from the point of view of nutritionists. These are Omega 9 (45%), Omega 6 (36%) and Omega (15%).
You can buy Gorlinka mustard oil in chain stores in convenient packaging of 500, 700 and 1000 ml.
Remember! Gorlinka mustard oil is ideal for salads and sauces, for frying, baking and preserving.
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