CONTROL COMMISSION CRITICIZES BREAD PRODUCTION

• Document Type: CREST
• Collection: General CIA Records
• Document Number (FOIA) /ESDN (CREST): CIA-RDP82-00039R000200090017-3
• Release Decision: RIPPUB
• Original Classification: R
• Document Page Count: 10
• Document Creation Date: December 22, 2016
• Document Release Date: April 9, 2012
• Sequence Number: 17
• Publication Date: July 18, 1952
• Content Type: REPORT

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Control Commission Criticizes Broad Production
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CONTROL, COMMISSION REPORTS ON BREAD PRODUCT:CON .... Sofia,
Rabotnichesko Delo, 19 Jan 52
On government instruction the State Control Commission
inspection of bakeries in Sofia, Plovdiv, Dimmitrovo, Gbrovo, and.
Dimitrovgrad revealed that bread is badly prepared.
Of the 121 samples of bread taken during the inspection, only
6 samples from Sofia bakeries and 3 samples from Plovdiv bakeries
proved to be entirely satisfactory. The other ll5 samples are of
low grade bread _- the bread either contains more moisture than
prescribed, weighs less than it should, or is doughy, half baked,
and stale. Unsatisfactory samples are taken from the following
enterprises: 95 samples from the bakeries of the Sofia Economic
Enterprise "Khleb i khlebni izdeliya(Bread and Bread Products),
whose director is Stefan Ivanov Kolev; 1 samples from the bakeries
of the "Khlyab" (Bread) Bakers' Artisan Cooperative at Plovdiv,
whose chairman is Vangel Kostov Khadzhigeorgiev; 2 samples from
the Bread Plant at Dimitrovgrad, whose director is Ivan Zhelev
Ivanov; 3 samples from two bakeries of the "Gradska turgoviya"
(City Trade) Municipal Commercial Enterprise at Dimitrovo, whose
responsible manager is Krum Boyanov Dimitrov; samples from the
Bread Plant at Dimitrovo, whose responsible manager is Dimitur
Stoev Dobridolski, and 7 samples from the bakeries of the ?Gradska
turgoviya~(City Trade) Municipal Commercial Enterprise at Gabrovo,
whose responsible manager is Iliya Khristov Iliev.
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Declassified
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~ for the unsatisfactory prsPa"
One of the pr~.nca.~aa~. reason
bakeries is the sack of a
ratio strictly
n of bread in the a.nspected of
for bread baking on the part of the Ministry
establa.shed process pxaduction; ~eputY..
~. Trade (responsible officers on bread
inse~r
lnterna in nspeCto r Eng
Sto anon yordanov and Manag '
M~nistex Tailor y rtises at
the a,dministratvrs of entPrp
xliya Pavlov ll~.ev), and
Coo eratives, which are in
is and Production Artisan p
People' S Sova.e
charge of this lack of a strictly
.Qnr of bread producta Beau
ocess, there are different ways for baking bread in
establa.shed pr _
ifferent bakeries, and in many cases the most elementary tschno
d
kcal requirements are not met, At most of the bakeries in-'
log the to p m erature of
is instruments for measuring
spatted the most bas
' se s and. the ovens are lacking ?
Ater flour, dough, 'of the prem.
~
thew
The ure of the water is no mea
flour is not sifted. The tempera.t afar ~~
,es the yeast is diluted in very cold w
cured. Sn same cas
9 degrees ( faucet), as at
sometimes taken directly from the
of the bread,
vo, which delays the raising
branch number a at Gabr,p mber 3p at
or in very hot water -_
52 degrees, as at b ranch number and in water at 6L degrees,
as at branch number 12 at
Plovdiv;
burned yeast and poor dough?
Plovdiv, resulting in
The dilution of the yeast and
inspaction revealed that tha 'n
ormed at different temperature s ~
mixing of the dough 1e perf
the
3a at Sofia the tempera ure
baking premises. At branch numbar of is ~~ 23
the
ees' at branch number 1?72 at
of the premises ~.s 1~ degr ~
umber 30 at Plovdiv --- 30 de grsea
degree etc. The
s3 at branch n
the yeast and the dough
ure of the flour used for miin
~ g here
Tempe rat
at branch number 172 at Sofia
differs in different bakery-esy Sofia -~ 11
?, at branch number 152 at
is a l0 degree dxfference ~ at branch
number 1.,at Plovdiv -~ 9 degrees,
degrees; at branch
REST
Declassified
n Part - Sanitized Copy Approved for Release 2012/04/09 : CIA-RDP82-00039R000200090017-3
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number 32 at Plovdiv -- 21. degrees; and at branch number 1 at
Oabrovo -- 23 degrees,
The necessary length of tame for the dough to rase as not
allowed; it is not placed in the molds or shaped at the proper
tame; as a result the first kneaded bread loaves rase excessively
and overflow the pan, while the ones prepared later are placed in
the oven before they have had time to rise.
The baking time and temperatures of the ovens also differ
at the various bakeries; at branch number 38 at Sofia the bread is
baked for 25 minutes in an overn at 320 degrees temperature; at
branch number 155 at Sofia the bread is baked for only 25 minutes
in an oven at 220 degrees temperature; and at branch number 6 at
Dimitrovo the bread is baked for only 12 minutes, as a result of
which the bread is scorched on the outside and raw on the inside.
The unsatisfactory preparation of bread at many places is
due to the lack of the necessary baking equipment, obtainable
wi..thc'ut great difficulty.
Despite the knowledge of the Ministry of Internal Trade
concerning the unsatisfactory situation of bread production and
about the poor bread preparation methods at some bakeries, as shown
by the inspection protocols of 1951, made by officials of the bread.
production section at the said Ministry, it has not taken the
necessary measures for improving the bread production processes.
At the end of December 1951 the Ministry of Internal Trade had
not yet completed the elaboration of bread production technology.
It had not assured the bakeries a supply of the necessary equipment
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REST R%CTEO
onslb~,e bred production
On the other hand' the rasp ,
and tools ~ C ties inspected, hava nat
'p'eople's ~oviets at c'~ , is local
the
o~fic~.als of c~uct~vn~ assur~.
~~,y sups~'vision o~ bread p ro
exexcised day
improVer(tent the bakeries with even the
have not suppl1ea th
They
thermome~
uipment such as containers, cloaks,
mast ind:~spenSabl~. eq had the Chance to do
ensilfi, although they have
tars, and other ut and have not excercised
so . They a,lsn have not given theTa assistance
Cant and efficient control over bread prod.uctiona cons
the re spvnsible of f i.cials
of Internal Trade and
The Mtin~-stry
~Ead production at the people uoviets, do not keep xeasters
for bread ~ s ~
e endS~ nor
el upon whom the quality of the bread d p
of their persona ~
have the skill of the personnel.
nurse s for incre asa.ng th
they organized c em to ed the
' stx of Internal Trade has not sought out and p y
the Ma.na. ~'
skilled bakers at hand.
As a, res 'sfactozy' proportions of the
u~,t despite the sata. t and
~ _ preparation _ Sp percent when
.
flour mixture alloted for bread
6 percent wheat, l percent
20 percent barl, or scent rye, and 20
ey ~ bad bread.
. many bakeries prepay
percent barley ~. localities
for low grade bread at many localities
Thex?efoxe, the main cause
is grade bread
of preparations The low g
is the unsatisfactory Method of elementary
baking, non-observance
a and
is caused by unsatisfdory
bread baking by the bakery-e s ,
olo ical ref~uirer~lent5 of na ernent by
rna g
techn g
the lack of efficient and constant supervision and the people's Sow-ets,
of Internal Trade and
officials of the Mana.Stry ~ uction?
satisfactory bread prod
who are responsible for
reSUits of its 1n?
Commission reported the
The State Control
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~~rsMh11?4i
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RESTRICffD
ouncil of Ministers. The Council of Ministers
spection to the C
measures for improving bread production and
adapted a series of
its managerent,
to Control Commission dismissed the following
The Std
perfians From their a'obit engineer lliya Pavlov Iliev, Managing
Inspector of the Khleboproi'zvodstvott (Bread production) Section
~-
of Internal Trade, because in spite of the numerous
in the Ministry
about the low grade of the bread produced, he
report and warnings
had condoned its production and gale to the working peoples he had not
rationalized and assured the a,pplica,tion of a unique and. complete
technaiagical process for bread baking, he had not taken the neces-
sary steps for supplying the bakieries with the required baking utensils, and he had not taken the required measures
equipment and
to train bakers. Stefan Iv~nov Kolev, Director of the "Khlyab i
khlebn? izdela. 'ya" Sofia Municipal Economic Enterprise, was dis-
missed ~. for the follawir1g reasons; he had not exercised sufficient
control over Sofia bakeries, in spite of the fact that he had a
large staff of controllers at his disposal; because he had not
supplied them with the necessary equipment; and because he had
allowed there to turn out bad bread. Iliya Khristov Iliev, Chief
of the ,1Khlebropr0izv0d5tv0" Smotion at the ttGradska turgoviya"
Municipal Commercial Enterprise at Gabravo, was dismissed for the
ns; he had not exercised the necessary control
following reaso
or weight of the bread; because he had not taken
over the quality
measures for enlarging and remodeling the ovens; because he had not
conditions for those engaged in bread production;
guaranteed sanitary
not taken the necessary care of the selection and
and because he had
training of the bakery workers. Denyu Georgiev Totev, Chief ACCOUflt
REST F1ftfl'Efl
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RESTRUTE0
enterprise at Qabravo, was d,~.sm~.ssed for
ant at the above mentioned ' ~oned
he had flat estebiished a str .ct accounting
the following reasons,
system and antral over the use of flour, and had condoned flour
ua~.it and weight of the bread. Vangel
savings at the expense of q Y
Chairman of the t9Khlyab" Praductian Artisan
Kostov Khad2higeQrgiev,
ovdiv was dismissed for the fallowing reasons;
Coaperata.ve at Pl ,
the necessary supervision over the bread
he had not exercised
production, had permitted the production and sale of bad bread
to the population, and moreover had allowed bread to waste. Krum
? hief of the "Khleboproizvodstvo" Section at
Boyanov Dima.trov, C
the Mun?pal Commercial Enterprise "Cradska Turgoviya" at Dind.t-
~.ca.
? the following reasons: he had not assured
rovo, was dismissed for
over the quality and the weight of the bread,
an effective control
had permitted the regular baking and selling of low grade bread to
not assured a supply of the most essential
the population, and had
equipment and utensils to the bakeries.
The State Control Corninisd-on also imposed puniShment upon
other guilty persons,
The State Control Commission will continue to inspect
bakeries in the future,
II In connect with the report of the Chairman of the State
'o
. n
Comrade D. Dichev, on the results of the in-
Control Cammis5i0ne
of the Council of Mini-stem; at certain
spection performed by order
bakeries in Sofia and throughout the country, the Councai of
.
M adopted the following resolutions:
~,nc~Lers has
RES"
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1, The conclusions and the proposals of said cornmission were
approved
2, Attention a.s seriously called to the chifs of the Mini-'
stry of Internal Trade and to the People's Soviets in the cities
concerning the impermissible bread production situation at some
localities and to the lack of necessary supervision and cares for
proper bread preparation. They are asked to take immediate
measures to eliminate this state of affairs and to assure the pro-
duction of good quality bread in all of the country's bakeries.
3. The deputy-Minister of Internal Trade, Comrade Todor
Stoyanov Yordanov,has been strongly reprimanded, because he had
not as;.cured efficient administration of bread production and had
condoned defects in production.
11, It has been decided to establish an Office for Bread
Production at the Ministry of Internal Trade, This office will
have complete authority and control over bread production enter-
prises,
5. Breed production services wi:l.l be instituted at People's
Soviets of worker's deputies, in the larger cities. Bread
baking specialists and workers, who have distinguished themselves
in the bread industry will be employed in this service.
bThe Minister of Internal Tra.d.e has been ordered to:
(a) draw up and approve special instructions for
applying correct technology in bread preparation within a month,
and to require all bakeries to observe them;
(b) make an inventory of the equipment and condition
of bakeries and to take measures for remodeling and supply `them
R
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with the most essential equipment and utensils within a month, so
that the right conditions for the production of good quality
bread will.be created;
. (c) determine, whin a month, the bakeriesoven capacity,
and assure the observance of this capacity, in the desire of im-
proving the quality of the bread and its outward appearnace; and
(d) draw up and approve, within 15' days, a plan for
grading workers engaged in bread production, and to assure the
fulfillment of this plan.
7. The Ministry of Supply and. Food Industry has been ordered
to draw up, within a month, complete instructions for grinding
flour according to proper technological methods, and to assure the
application of these instructions.
8. A special group in the State Control Commission will be
instituted to exercise regular control over bread production.
9. The executive committees of People's Soviets of worker's
deputies has been ordered to set up and exercise strict control
over bread. production and quality.
10, The Ministry of Public Health and Social Welfare has
been ordered to exercise a regular and effective control over the
bread producing enterprises. It will have the authority to impose
heavy penalties for violations of sanitary requirements, including
closing those bakeries which do not observe rules of public hygiene.
gtt+`~
tk~
11. From 1 Mar S2 the proportion of the ingredients in
flour, alloted for the preparation of ordinary bread, has been ordered
to be as follows: 80 percent wheat and 20 percent rye, or 75 per-
cent wheat and 2S percent rye,
RE S TR I ED
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The Council of Ministers is of the opinion that a very
useful role, assuring proper and high grade bread production, can
be played by the control exercised by the population itself, namely,
the commissicros for public control of the Fatherland Front. These
commissions must become more active and their control activities
must be increased. Their duty is to report al]. irregularities and
weaknesses they have discovered to the State Control Commission, and
to the officials who are directly in charge of bread production.
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