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. Santa 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, Santa 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
Santa Bremor focuses on environmental preservation. The company creates and implements innovative solutions that contribute to the protection of natural resources and respect for nature.
We quickly deliver products worldwide
Thanks to the efficient distribution and logistics systems, consumers from different countries can enjoy Santa Bremor production worldwide. Its own distribution companies successfully operate in Belarus, Russia, Ukraine and Moldova. The company has its own trucks which allows to control adherence to transportation modes throughout the whole supply chain. Santa Bremor is the guarantor of its high quality products.
Santa Bremor imports fresh salmon from Norway. It usually takes no more than 3-4 days to deliver fish to the factory and process it. Processing of raw material begins with quality inspection of the fish, than it is thoroughly washed.
After salmon is washed and headed off it is sent for filleting. The fish is laid out on special equipment where it is filleted automatically.
Being on a conveyor a fillet is trimmed i.e. fins and bellies are cut off.
At the next stage of processing large rib bones are automatically removed from the fillet. Then the fillet is sent for salting. We use sea salt and do not use any preservatives in our technological process.
The fillets are kept in special maturation chambers with required temperature, humidity and air circulation.
Thanks to the unique salting technology developed by the company, the fillet acquires a delicate, juicy texture and balanced taste.
To produce smoked fillets we apply natural smoking method using alder chips.
To obtain a high-quality product, alder chips of a certain size and humidity are used.
After salting or smoking, the fillet is placed on the conveyor and send to the cutting machine.
Machines cut fillets. Each piece of fish corresponds to the set weight exactly.
Further, fish fillet pieces are sent for packaging.
Vacuum packaging preserves the quality of the product throughout its shelf live period. The product is ready-to-eat now.
Packed products are kept in the coldstores and are shipped to supermarkets from there.
Maties herring fillet is made from raw Atlantic herring harvested in the north of Norway. Herring is delivered to the plant in the form of block frozen flaps vacuum packed.
Firstly, the fish is put into the defrosting chambers. The temperature in fish is controlled by a computer there. Thanks to the special temperature defrosting modes, all the benefits of herring are totally preserved.
After defrosting herring fillets are automatically put onto the conveyor. The workers take them from vacuum bags and send for washing.
After washing, the fillets are carefully sorted. The largest ones will be used specifically for Maties.
The fillets are carefully spread by hand for even salting. After that, the selected fillets are put into the vats with salt and spices and than sent to the maturation chamber.
Herring fillets become mature within three days. During this time, Maties herring will acquire its refined taste thanks to the exclusive recipe and salting technology developed by Santa Bremor.
When the fillets get salted they are put onto the conveyor and sent for skinning.
Only female hands are able to take skin off carefully. The machine will not cope with such a difficult task - to remove thin skin without damaging the valuable fat layer rich in omega-3.
The final stage is packaging. First, the fillets are weighed and put into plastic trays.
Vegetable oil is dosed automatically. Herring fillets are then packaged into vacuum. To avoid the presence of foreign objects in the product, each package undergoes a mandatory control at the metal detector.
Packages with Maties herring are packed into cartons and put into a cold store. The finished product is shipped to different parts of the world - from the USA to New Zealand.
Dumplings "Babushka Anya" are produced from natural ingredients .Production of dumplings begins with preparing a mixture of spices, greens and other seasonings. Precise dosing of the components gives each type of dumplings its unique taste and aroma.
The main stage is the preparation of minced meat. The meat is chopped, salted and mixed with spices, greens and other seasonings in the cutter, and then the ready-made minced meat is sent to the automatic dumpling production line.
Only premium grade flour is used for preparing dough. Moisture and consistency of the dough is controlled all the time.
Thoroughly mixed dough is sent to a dough sheeter. The operator controls the quality of the rolled dough for ongoing production of dumplings. We use perfectly rolled dough to form dumplings.
The minced meat stuffing is put into the dough, and the formed dumplings are sent automatically for freezing. The quality of the finished dumplings is thoroughly controlled on the production line.
We use shock freezing to keep useful properties of the product and ensure its microbiological safety.
After shock freezing and additional visual quality control the dumplings are sent for packaging.
An automatic dispenser ensures the accuracy of portioning of dumplings.
Packages with dumplings are sent through the conveyor for further placement into cartons. Additionally, the sealing of the packages is controlled on the line.
Dumplings are packed into transport packages and sent to the cold store. After that the products can be delivered to the shelves of stores.
In the production of ice cream we use fresh cream made from whole high-quality milk. Our own production laboratory monitors the quality of each batch of incoming cream.
Cream is stored in tanks. It is conveyed through the pipeline to the production line for further processing. The accuracy of distribution of raw materials for the preparation of each batch of ice cream mixture is observed due to the modern measuring technics.
The preparation of ice-cream mixture is fully automated and is carried out in several stages. Raw materials are loaded according to the recipe. The microbiological safety of the product is ensured by pasteurization and cooling of the mixture. Due to homogenization, the ice-cream mixture acquires smooth viscous consistency.
The cooled mixture comes into tanks through the pipeline for maturing and storage. As a result, the ice-cream mixture acquires even thicker creamy consistency, which is necessary for further processing.
On the next stage the ice-cream mixture is whipped and frozen simalteneously to a temperature of -5 °С, and then soft ice-cream is sent to dispensers.
After dosing, the ice-cream is sent for shock freezing at a temperature of -40 ... -35 ˚C in the shortest time.
Production of ice cream TOP “Strawberry - red currant” flavor in a 250 g cup. “Santa Bremor” was the first company in Belarus to offer ice-cream for consumption at home.
Production of one of the most popular types of ice-cream - chocolate eskimo. Traditional ice cream “My Alenka” is being glazed with chocolate.
Ice-cream for fruit flavor lovers - Soletto Frutta in a glaze made from natural fruit and berry puree. The basis of Soletto Frutta recipe is soft creamy ice-cream with a high content of fruit and berry pieces, as well as a unique glaze with a high content of fruit part - up to 30–45%.
After that, the ice-cream is automaticaly put to the packing machine. We always carry out visual quality control of ice-cream on the production line. Ice-cream is packed in the shortest possible time so as not to break the cold chain.
Workers carefully pack ice-cream into cartons.
Cartons with ice-cream are sent to the coldstore. The next stage is the delivery of ice-cream to retail chains.