Launching a New Confectionery Factory: Scale, Technology, Quality

Two years ago, our team faced a challenge — to build a modern and scalable confectionery production facility capable of supporting the growth of our retail network and ensuring consistent product quality.

The project was developed in collaboration with international experts, together with our employees, technologists, and managers from other production sites. By the time construction began, we were already operating several product lines: cakes and pastries under the Tortavita brand, as well as gingerbread and cookies under the “Pryanik-Rumyannik” and “№1” brands..

In March 2025, we completed the construction of a new 5,300 m² confectionery factory. This is more than just a building — it is a strategic step forward. Now we have:

A modern laboratory with microbiological and physico-chemical divisions, enabling in-depth analysis of both raw materials and finished products. Previously we focused only on microbiology, but now we can also measure milk fat, flour ash content, and gluten levels.

A production area for 300 employees, divided into sections: affordable cakes and pastries under Tortavita, premium desserts under the new Mon Cherry brand, as well as cookies and gingerbread under several other brands.

An advanced control system for real-time monitoring of raw materials, costs, and all internal processes.

Highest-level sanitation: the facility is designed to eliminate cross-contamination. Floor-cleaning machines, foam washers, sanitary gateways, and other technologies ensure strict compliance with hygiene standards. Access to production zones is possible only after passing sanitary checkpoints.

A storage zone allowing shipment both frozen (including to remote regions) and chilled — to nearby stores.

Safety systems include automatic fire suppression (powder or water depending on the area), hydrants, fire extinguishers, and efficient climate control. Production areas are maintained at up to +15 °C, while oven zones provide comfortable working conditions.

Employee comfort: spacious locker rooms with showers and individual lockers, rest rooms, a prayer space, medical office, and laundry facilities. Uniforms are issued in two sets, washed, disinfected, and returned clean daily.

The current production capacity is about 4 tons per day, with potential to reach 15 tons. Thanks to automation, we will scale output without proportional staff growth. Electric stackers, palletizing and packaging machines, as well as washing equipment for crates and tools are already in use. Egg cracking is now automated, and dishware is washed in industrial dishwashers.

The new confectionery factory is the result of tremendous teamwork by engineers, technologists, logistics specialists, builders, and the entire company. We are grateful to everyone who contributed and proud to share this important milestone in our development!