You certainly try an ordinary paste, which is sold at every step in almost all shops. Somebody likes it, somebody doesn’t. Meanwhile, it has nothing to do with a real paste, which consists of 2 or 3 ingredients and is manufactured only in two towns in our country – Belev and Kolomna.
Today Belyov Pastila is well-known, than it was 10 years ago. We went to the homeland of this unique delicacy, which is situated in Tula region.
It’s surprising that perfectly smooth road leads to the town, but the town itself leaves much to be desired. The rich town earlier gradually dies out today, neglected yards and forsaken houses are often met on the streets. More likely that paste manufacuring is the only craft, that gives a job to the local people.
The factory excursion was conducted by Dmitriy Belokon, who is the head of enterprise. A young man, a fan of his work can tell about history of the factory and the factory itself endlessly.
“We stood at the Red Square at the fair, caught people by hands and said ‘Try, this is Belyov Pastila'” tells Dmitriy.
At first, people treated sellers suspiciously, because the delicacy doesn’t look like an ordinary white paste, but then tried and said that this is wonderful.
Somebody told this is wonderful, others that it looks like bread or bacon.
By the way, heads of the workshop took the paste recipe from local grandmothers, who still cook it. Originally, this delicacy was made in Royal Russia and delivered to the house of Russian Tsar and heads of other countries.
The main ingredient of Belevskaya paste are apples. Taken sort of apples for making is antonovka only, but by the end of a season this sort is ended up and they have to pick up other sour sorts of apples.
Apples are baked in the special oven, then sent to rubbing, which is called “crocodile”. In produced puree sugar and protein are added. All ingredients are whipped for about 30 minutes. Produced mass is taken apart, dried and layers are received.
The paste is dried in the old fashioned way – on the wood. The temperature in oven is maintained permanently at 72 degrees.
There is no latest technologies in workshops. All process is regulated manually. May be that’s why the paste is so tasty.
Layers and whipped pastille mass are taken after drying and laid out by layers: layer, mass, layer, mass, layer. The last layer on the top is covered, so appeares a pie.
A pie is left for a while, then is cut, dried, strewed in powdered sugar and packed. The Belyov Pastila is ready!
By the way, production and taste of the paste are very affected by the weather, if air humidity reaches 80%, the paste dries slower and taste willnot be usua
Now production capacity is about 40 tonnes of a paste per year.
Product line has about 15 kinds of Belyov Pastila with various natural mixtures: with berries, nuts, cinnamon, with sugar or sugar-free, etc. Product line also has sourly-sweet croutons, which are also made from apples.
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