How we do it
We buy raw material from the best suppliers
Reliable partnerships with suppliers from 20 countries and strict food control systems in the producing countries guarantee stable quality of the supplied raw material.
We quickly deliver raw material
The company implemented an efficient logistics system to ensure fast delivery of raw material to the company's plants. BREMOR uses reliable supply chains, integrating various ways of delivering raw materials from different parts of the world and controls the accuracy of the transportation.
We automate production processes
All factories of the company are equipped with advanced facilities from leading foreign manufacturers. A high level of automation ensures the reliability of technological operations and guarantees the stability of the production quality.
We retain products benefits
Thanks to the innovative technology and company’s own unique recipes, BREMOR manufactures food products delicately and takes great care to keep them healthy and preserve their natural taste.
We control quality and safety
We implement quality control and product safety control at all production stages: from thorough checking of the raw material and each processing operation to the control of the finished products. The control is carried out by technologists and its own accredited production laboratory.
We care for the environment
BREMOR focuses on environmental preservation. The company creates and implements innovative solutions that contribute to the protection of natural resources and respect for nature.
Production stage
Atlantic salmon arrives at the facility only chilled from Norway. No more than 3-4 days pass from the moment the fish is caught to the moment it is processed at BREMOR.
Processing of raw materials begins with inspection and thorough washing of the fish.
After washing and beheading, the salmon is sent for filleting. Fish is placed on a special equipment, and knives automatically separate the fillets. The fillets are then sent along a conveyor for processing – trimming, where fins are removed and bellies are separated.
The cut fillets are brined with sea salt. Preservatives are excluded from the preparation process.
Fillets maturation takes place in special chambers where the required temperature, humidity, and air circulation are constantly maintained. Thanks to the company's unique salting technology, the fillets acquire a tender, juicy texture and a balanced flavor.
Thanks to the unique salting technology developed by the company, the fillet acquires a delicate, juicy texture and balanced taste.
After salting or smoking, the fillets are placed on a conveyor and fed to an automatic fish portioning. The fish fillets are then sent for packaging.
Vacuum packaging preserves the product's quality throughout its entire shelf life.
The products, packaged in shipping containers, arrive at the warehouse and from there are shipped to store shelves.
Raw materials of Atlantic herring, caught in the north of Norway, is used for production herring fillets “Maties”. Herring arrives at the factory as frozen fillet in dense vacuum packages, which are packed in boxes.
First fish is placed in the defrosting chambers. The computer controls the temperature in the layers for equal defrosting. Beneficial properties of herring are saved due to special temperature levels.
After defrosting herring fillet is placed automatically to the conveyor, where the workers unload it from the vacuum packaging. Raw materials are fed to the sink.
After washing raw materials are thoroughly sorted. The largest herring is fed exactly for fillets “Maties”. The fillets are gently straightened by hand to ensure even salting. After that selected fillets are fed to the vats with salt and species.
Containers are sent to the maturation chamber. Herring fillets maturation takes three days. During this period “Maties” will get its exquisite taste. It happens due to exclusive recipe and technology of salting, developed by BREMOR company.
After the maturation herring fillets are unloaded on the conveyor and sent for skinning. Only woman’s hands can skin fillets gently. Removing the skin without damaging the valuable fatty layer, reach in Omega-3, is a task that a machine can’t handle.
Oil and filling are dosed automatically.
Then herring fillets are vacuum packed. Each package undergoes mandatory metal detector control to avoid the presence of foreign objects in the product.
Packages with herring “Maties” are placed in transport packaging and are transported to the chamber of finished products. From there they are shipped to different parts of the world.
Natural ingredients are used for producing meat dumplings “Granny Annie”. Production of meat dumpling begins with preparatory operation – preparation of species, herbs and other flavorings mixture. The exact dosage of ingredients gives unique flavor and aroma to each kind of meat dumplings.
The main stage is preparation of stuffing. Meat is chopped, mixed with salt and species, herbs and other flavorings in the cutter, and finished stuffing is sent to automatic line of making meat dumplings.
Only high-grade flour is used for making dough. Dough moisture and consistency are controlled in the mixing process. The thoroughly mixed dough is fed to the dough-sheeting machine.
Meat stuffing is wrapped into the dough, and shaped meat dumplings are conveyed for freezing. The quality of ready meat dumplings is controlled on the line.
Blast freezing is used to preserve the beneficial features of the product and provide its microbiological safety.
After blast freezing extra visual control of quality is held and meat dumplings are sent for packaging. An automatic dispenser provides accurate portioning of meat dumplings in the packaging.
Meat dumplings are packaged into transport packaging and are sent to the finished products chamber. In this form meat dumplings “Granny Annie” are delivered to the store shelves.
Natural ingredients from trusted Belarusian suppliers are combined in an automatic mixing bowl. A huge planetary mixer kneads the dough to the perfect consistency, strictly adhering to the specified recipe.
The ready dough is fed to the baking line. Special dosing heads instantly form even circles of the desired diameter, ensuring the uniform size and weight of each pancake.
We use a unique frying technology on two giant cast-iron frying pans, each 3 meters in diameter. The pancake is browned on one side and then automatically picked up by the "twin pan" for frying on the other. This gives the product that special "homemade" taste.
On a 9-meter conveyor, the filling is dispensed onto each pancake using a delicate dispenser. We use only natural berries, preserving their juiciness and flavor.
At the next stage of the conveyor, automatic equipment carefully rolls the pancakes, giving them the desired shape: a classic envelope or an elegant tube.
To preserve the product's health and freshness, we use the blast freezing method. Pancakes are frozen in a special chamber at -35 to -40°C for 25 to 40 minutes. This prevents the formation of large ice crystals and preserves the dough structure.
At the final stage, each pancake undergoes quality control. The finished products are carefully packaged in trays and shipped to stores, ensuring they reach your table at their best.
Ice cream is produced using fresh cream made from high-quality whole milk. The ice cream mixture is prepared fully automatically and consists of several stages.
Raw materials are added according to the recipe. Pasteurization and cooling of the mixture ensure the microbiological safety of the product. Homogenization gives the ice cream a smooth, viscous consistency.
During freezing, the ice cream mixture is whipped and simultaneously frozen to -5˚C, after which the soft ice cream is sent to the dispenser.
Today, the company's product range includes all the favorite ice cream varieties: from classic ice cream and eskimo to ice pops. Popular formats include cups, cones, sticks, and large family-size ice creams.
After dosing, the ice cream is sent along a conveyor for hardening, which occurs in a quick-freezer at a temperature of -40 to -35˚C in the shortest possible time.
After hardening, the ice cream is fed by a robot to the packaging machine. Mandatory visual quality control of the ice cream is performed along the line. Automatic packaging of the ice cream occurs as quickly as possible to maintain the cold chain.
The ice cream, packaged in transport boxes, is transported via a conveyor system to storage chambers. The next step is delivery of the ice cream to retail outlets.
All the ingredients are joined and mixed thoroughly to obtain a uniform elastic mass . On this stage the structure of the dough is formed.
On the prepared layer of the dough special margarine is put for layering. We strictly control the temperature balance of the components: it excludes seaming and ensures perfect margarine distribution during rolling.
The process of rolling and folding repeats for some times. Exactly this cyclic technology creates multilayer structure, which is famous for its quality baking.
Finished puff pastry is cut into layers of given weight and is folded into neat rolls. Such format is very convenient for a customer and ideal for careful storage.
The technology of blast freezing is critical for saving all the dough properties: after defrosting it keeps its structure and rises perfectly during baking.
Frozen rolls are packed into hermetic flowpac. It reliably protects the dough from drying, extraneous flavors and damage during transporting, keeping its freshness.
Only natural ingredients are used in salads production. All the ingredients of the future salads are thoroughly selected even at the recipe development stage.
After preliminary preparation the ingredients are sent to the cutter, where they are mixed with the sauce. Each recipe has its own original mayonnaise sauce, which is prepared at the company by its own technology.
Production process is almost completely automated – from the moment the salad is mixed to its final packaging to the transport box. This approach excludes the human factor and ensures high product quality.
Special vacuuming technology helps to keep freshness and flavor properties of finished product.
A special method of sealing reliably protects salads from external influences. This ensures guaranteed safety and security of the dish for 70 days.
The final stage of control is scanning of packed product through modern X-ray inspector. High-tech equipment accurately checks each package for the absence of the smallest foreign inclusions.
I have read the cookie policy, I accept all conditions and want to continue working with the site