Tver sushki: how they are made and what can be prepared from them

History of drying. Thanks to the bears

In the popular consciousness, a golden round dryer symbolized the sun - this image goes back to Dazhbog, to ancient pagan symbolism.
Bundles of dryers in the decoration of a Slavic house served as decoration, a talisman, and proof of wealth; the image of dryers is even found in carved wooden frames. In addition, drying is the easiest way to store a product that does not lose its nutritional properties for a long time. There is a legend that drying came into the human diet from the diet... of a bear! “Leaders,” wandering buffoons who took the learned bears around towns and villages, performing funny performances, fed their pets with dry bread rings, which were very convenient to carry in a bag. “Bear comedies” were the most popular entertainment at fairs for all walks of life, and over time even Bear Academies were organized to train bears in various tricks. For each success, the animal was given a tasty dry dish to get a tasty ring; the bear learned to obey the slightest sign from the owner. And therefore, a great variety of dryers was required - both at the “academy” and later on the bear “tours”. The guide walked around the cities and villages, fed his bear, and when he got hungry, he threw the dry food into his mouth too.

Kustodiev B.M., “Carriers”, 1920

Benefit

Despite the high calorie content and large amount of simple carbohydrates, drying in some cases can bring real health benefits:

• quickly satisfy hunger;
• restore energy deficit caused by heavy physical activity or intense mental work;
• replenish the lack of vitamins in the body (group B, E, PP) and microelements (copper, calcium, manganese, magnesium, phosphorus, zinc, iron);
• prevent the appearance of early gray hair;
• have a beneficial effect on the formation of bones and cartilage;
• improve brain and cardiovascular system function.

Classic dryers do not contain preservatives, flavors, dyes or other harmful additives, so they can be given to small children during the teething period.

What makes Tver drying so special?

The Upper Volga region, due to its location, is at the intersection of trade routes. Not a single fair was complete without performances with bears and fun entertainment. Since we had to cover considerable distances between cities and villages, we stocked up on dried goods in advance.

These are real canned bread! Dried dough is much healthier and lighter in weight; due to low humidity, they did not lose their properties for months. Over time, drying fell in love not only with dog breeders, but also with the widest layers of society. They began to flavor them with poppy seeds, icing, chocolate or vanilla, and tried to make them perfectly round so that they would be both tasty and attractive.

On December 30, 1866, “bear comedies” were banned by imperial decree. And drying had already taken root and by that time had become an almost indispensable attribute of Russian tea drinking. So drying came to Tver - both as a bread product, and as travel supplies, and as a delicacy. Recipes for making drying were carefully kept, but the principle of baking itself was quite labor-intensive.

In the mid-twentieth century, special equipment was designed for forming dough pieces for drying. In 1949, mechanized drying production was launched in Tver - at the Kalinin Bakery No. 2 (now Volzhsky Baker OJSC) a new workshop for the production of lamb products, including dryers, was put into operation. Today, a variety of dryings come out of these ovens - sweet and salty, with poppy seeds and cheese, with vanilla and mustard.

Brigadier A.F. Gugina on a line for cooling dryers after baking, 1950s.

Today Tverskaya Sushka is already a well-known brand, which is a traditional Russian product for the whole world. Now in the Tver region, the holiday “Ruddy drying is everyone’s friend” is regularly held, the guests of which participate in master classes on making beads from multi-colored dried drying, make compositions from dried drying, participate in quizzes about drying, taste different types of dried drying and, of course, receive bundles of dried drying present. For example, in 2019, such holidays were held as part of citywide events in Tver, Kashin, Staritsa, Beloye, Kesova Gora and other cities in the region.

Modern drying production

Bagels with filling

Here’s another way to quickly and tasty stuff bagels with an appetizing filling. There will be no proportions here - take all products by eye!

Cut the bagels lengthwise into two parts, grease the cuts with any soft cheese, and connect the halves. Now wrap the bagels with slices of bacon - you will need a couple of slices for one bagel. You can take these sandwiches with you on a picnic, and then fry them on the grill. However, bagel sandwiches are also suitable for a home-made breakfast, and you can fry them in a regular frying pan. By the way, the fat that is rendered from the bacon can be used to make omelettes or fried potatoes.

Using the same principle, lazy cheesecakes are made from dried cheesecakes with cottage cheese or sweet curd mass - this is an excellent breakfast option; such cheesecakes are baked for about 10 minutes until the cottage cheese is browned.

In Rus', wealth was determined by the amount of bread in the house, so houses were decorated with bundles of baked goods and bagels. These “accessories” are still relevant today if you have a country or rustic kitchen. Dryers and bagels will make the atmosphere in the house even more cozy, warm and soulful...

How drying is done

The “correct” dryer splits into four parts in the palm of your hand with a pleasant ringing sound. Drying is done by experienced bakers according to ancient recipes, but using the latest modern equipment. Today, the Volzhsky Baker's bagel production consists of eight technological lines, custom-made in the Czech Republic, St. Petersburg and Tver. This allows you to produce 10 tons of bagels, including dried ones, per day! They contain only natural ingredients: flour, water, yeast, oil, salt, sugar and ascorbic acid (as an antioxidant).

Drying is a unique product that, due to its low humidity, can be stored for months without changing its properties. Doctors say that traditional Russian drying, made from natural raw materials, is a universal product, ideally calibrated in its composition, which is good for our body at any age. Both kids and adults love drying.

Both children and adults love drying

Of course, it’s best to eat drying just like that, washed down with tea or juice. You can serve them with jam or jam. You can also make delicious and unusual snacks from dried fruits. This is the recipe our reader Svetlana Alekhina shared with us.

What you need to know about sour cream dough?

You can prepare the base for baking from any sour cream - sour, low-fat, sweet, and with a high fat content. It all depends on your taste preferences. Even a product that has been left in the refrigerator and is unsuitable for food in its pure form is suitable for the test. Some people use frozen sour cream.

Sour cream does not require any preliminary preparation stage. The only thing is, if you plan to knead the yeast base, remove the sour cream from the refrigerator in advance so that it reaches room temperature.

The sour cream base goes harmoniously with many ingredients. Every time you can prepare baked goods with new bright flavor notes.

Ingredients added to the sour cream base:

• wheat flour;
• salt;
• granulated sugar;
• yeast;
• soda;

• baking powder;
• margarine (only butter, not spread) or butter;
• eggs;
• vanilla;
• cocoa powder;
• dairy products.

The process of preparing a sour cream base is similar to kneading different types of dough. If you are preparing a yeast base, it must be kept in a warm place for it to rise. Unleavened dough and shortbread dough must be cooled.

Mini pizzas from dryers

Sushi snack
Ingredients

• salt - to taste
• medium size onion - 1 pc.
• hard cheese – 200 g
• pork (pulp) – 300 g
• drying (small hard bagels) – 0.5 kg
• mayonnaise - to taste
• milk – 0.5 l
• white bread - a couple of pieces
• ketchup - to taste
• bell pepper - to taste
• greens - to taste

Step-by-step cooking recipe

Soak the dryers in milk for 15 minutes. During this time, prepare minced pork, onions and bread soaked in milk. Salt, pepper, add herbs, knead well. Grate the cheese. Line a baking sheet with parchment and lay out the soaked dryers (they should still be hard enough not to fall apart in your hands). Spread each bagel with mayonnaise and ketchup. Place minced meat in the center of each bagel and sprinkle with cheese. Bake in the oven at 200°C for 20-30 minutes.

What equipment will you need?

The dryer production line is the most impressive expense item. You will need to purchase special equipment that meets food production standards.

What machines will be required?

• Bag tipping machine - from 40,000 rubles.
• Flour sifters with electromagnets – from RUB 30,000. Multiple devices may be required.
• Dough mixing machine - from 40,000 rubles. Multiple devices may be required.
• Rolling machine – from 25,000 rubles.
• Rubbing machine – from RUB 250,000.
• Automatic bagel forming machine – from 500,000 rubles.
• Proofing and scalding cabinet - from 30,000 rubles. Multiple devices may be required.
• Rotary ovens - from 350,000 rubles.
• Packaging machine - from 150,000 rubles.

Many machines and automatic machines are universal. In the future, even without modernizing the workshop, the entrepreneur has the opportunity to expand the enterprise, offering customers other delicious products - rolls, donuts, pies.

The price of equipment for the production of dryers and bagels will vary depending on the power and degree of automation. To buy a fully equipped low-power line, you will need to invest at least 1,300,000 rubles. More modern high-performance machines are much more expensive.

https://www.youtube-nocookie.com/embed/MwJv27rd1w8?controls=0

Special requirements are put forward specifically for production premises - the conditions here must fully comply with the established SaNPiN standards. Before starting production, inspection authorities will definitely visit you - until the workshop is ready for work, you will not receive permission to start the enterprise. And this is also a significant part of the costs - it will take at least 500,000 rubles to re-equip the premises. Cost items will include the supply of three-phase electricity, water supply, treatment facilities, and ventilation system.

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Additional drugs

Additionally, include a vitamin and mineral complex in your diet, as well as protein and BCAA.

The sports nutrition industry offers us a huge selection of various drugs designed to support the body during diets and heavy physical activity.

In particular, when used correctly, the use of fat burners provides an additional effect. But, if you do not know how to take this or that drug on your own, you should not experiment without consulting a specialist. Moreover, you will get the effect without them.

As additional nutrition, you will definitely need during the drying period:

• Vitamin and mineral complex. During the period of intense training and a strict diet, your body does not receive the required amount of vitamins, macro and microelements. Therefore, be sure to take vitamin and mineral supplements. This is necessary in order to avoid metabolic disorders, skin problems, and a general decrease in immunity.
• Protein and BCAA (amino acid complexes). Taking these supplements will give your body the amino acids it needs to synthesize the proteins that make up your muscles. Taking sources of amino acids is necessary to minimize the breakdown of muscle tissue.

When purchasing sports nutrition, it is also worth keeping in mind that it was initially designed for use by people experiencing high physical activity (actually, athletes). Therefore, if you do not train during the drying period, you will certainly feel the effect of sports nutrition, but it will not be nearly as noticeable as with the correct training regimen.

Hot appetizers

A quick mussel dish contains less than 100 calories.

1. Pour 50 ml of cream with 10% fat into a saucepan.
2. Throw in a handful of onions, finely chopped green onions, and a couple of cloves of garlic.
3. Add frozen mussels.
4. Stir gently with a spatula.
5. After boiling, simmer over low heat for a few minutes.

There is no need to add salt, but you can add lemon. If desired, you can transfer the finished mussels to a cocotte maker, add a little cream and sprinkle with cheese. You will get a delicious dietary julienne.

Shrimp with tomato sauce

Crustaceans are rich in protein, and 100 g of product contains only 95 kcal. Even a spoonful of olive oil does not add much nutritional value.

1. Boil the shrimp and chop.
2. Grind 2 tomatoes in a blender, dilute the mixture with vegetable broth and add poached onion in 1 tsp. oils
3. Pour in the sauce and bring to a boil.

Salting recipes

There are many recipes for salting fish. But not everyone can preserve the taste, as well as give the meat the necessary firmness and fat content.

You can salt fish for drying and subsequent long-term storage in the traditional way, but if you process it and eat it right away, it is better to choose a spicy method.

Dry or traditional method

For this method, you will need a deep wooden container with holes (a box made of boards is best), a linen bag, coarse rock salt and prepared carcasses.

The bag is laid out on the bottom of the box, and salt and carcasses are already laid out on it.

Each fish is well rubbed with salt and placed in a container. You must first pour about 1 cm of salt onto its bottom. The carcasses should be laid so that they lie very tightly. Therefore, it is better to lay them head to tail. Each layer must be sprinkled with a small layer of salt. After everything is laid, salt is poured on top in a 1 cm layer. Place a lid over the contents of the container and press it down with a heavy weight.

Oppression will not allow the formation of air voids in which putrefactive bacteria can develop. In addition, under pressure the meat becomes denser.

Everything stays in this state for about 8 - 10 days in a cool, shaded place. When the juice begins to release on the 3rd – 4th day, it will not linger in the container.

After salting, you can begin soaking and then drying the fish.

This method is suitable for salting large carcasses

Wet method or salting in brine

You can salt fish in this way in a container that does not oxidize (bucket, pan, barrel or tank). To do this, it is placed tightly in a container, belly up, sprinkled with salt (1 kg of salt per 10 kg of prepared carcasses).

To make the meat tender, you can add 20–30 g of sugar.

The lid is placed over the contents of the container and pressed down with a weight. Around day 2, juice will begin to release. It will be mixed with salt and you will get a brine in which the carcasses will remain for about 5 - 10 days. The duration of salting depends on their size.

After this, the fish is taken out and washed in running water. Only after this can you proceed to further drying or drying.

There is another way to prepare brine. To do this, you need to dissolve 1 kg of salt in 3 liters of fresh, filtered water. Afterwards, fresh brine should be poured over the pre-laid carcasses. Afterwards everything is covered with a lid and placed under pressure in a cool place. So they are salted for 4 – 8 days.

Spicy way

You can properly salt fish with spices in the following way. First of all, you need to prepare the brine, as in the previous recipe, and then add bay leaves, black peppercorns, horseradish leaves and ground or grain coriander to it. You can also add sugar to taste.

The fish is placed in an enamel container and filled with brine. After this, it is covered with a lid and pressed down with pressure. She should stay in this state for 2–3 days.

After salting, it should be dried a little. This will allow the meat to acquire a more pronounced taste and increase its shelf life in the refrigerator to several months.

Hanging method

This salting method differs from the previous ones and is only suitable for fatty varieties. The carcasses are strung on a transverse rod through the gill openings and placed in a container with brine so that they are suspended.

To prepare the brine, you only need water and salt. Its amount can be determined using a raw chicken egg or potato. They shouldn't drown in it.

The salting process is slightly different in time and takes only 4 – 6 days. But not everyone knows how many days the carcasses need to be kept in brine, and therefore it often happens that they are overexposed and they manage to gain a lot of salt. In this case, the fish will need to be soaked a little longer than usual and the frequency of water changes will need to be increased to 4-5 times.

After soaking, the fish can be slightly dried or dried.

Salmon method for fresh fish

Mackerel or herring are suitable for this salting.

The fish must first be cut and generously sprinkled with salt in the belly section and on the back. It is recommended to add 10 g of sugar, black peppercorns and bay leaf to taste to the salt. After this, it is wrapped in linen or cotton cloth and placed in the refrigerator. With this method, the fish must be salted for 30 hours, after which it can be taken out and dried, laid out on a flat surface. However, some people prefer to eat it immediately after salting.

Nowadays it is very difficult to find a person who does not like dried or dried fish. However, in almost all stores and supermarkets it is not so easy to find a fresh product; usually all the fish has a stale appearance, and no one can vouch for the taste. And it’s better not to talk about the cost of dried fish at all.

Basic general rules

During drying, the body has to adapt to a completely new operating mode. He is accustomed to taking energy exclusively from the carbohydrates he consumes, which is now becoming impossible due to a serious limitation in their quantity. Accumulated fat and muscle mass remain at your disposal. If we take into account that the body is programmed to preserve fat reserves, then it becomes natural that it will want to use muscles. But the main task of drying is to preserve them. This is where adequate protein intake and strength training come in handy. These two factors together deprive the body of choice and force it to use fat tissue for energy production.

Thus, the basic rules of drying are as follows:

• gradually reduce (minimize for professionals) the amount of carbohydrates in the diet;
• increasing protein intake;
• We follow an intensive training regimen based on a combination of cardio and strength training;
• We use auxiliary sports supplements and drugs - for professionals.

entrance and exit

Important aspects of proper drying are gradual entry and exit from it. The technique of such weight loss represents serious stress for the body, which can lead to frequent mood swings and even a mild degree of neurosis. It is recommended to start the whole process by uniformly reducing the amount of carbohydrates in the diet to the standards that will be described below. The exit is also carried out gradually with the return of their previous quantity. This process usually takes about two weeks.