Our products
LAST NEWS
29 December 2011
Dear customers and partners! PPTE "JNL" wants to wish you a Happy new year 2012!
14 October 2011
In the name of the PPTE “JNL” we would like to congratulate all the workers and enterprise of food industry with their professional holiday.
About cereals
Ukraine has an enormous agricultural potential to give a great number of raw material to the food and processing industry. The investments to these branches are the most attractive because one can hold over all the problems till tomorrow but one has to think about food every day.
In a ration of a human being cereals take 8 – 13% of public grains consumption. It is characteristic for Ukraine that here cereal production of wide range of grain crops ( more than 10 names) is consumed.Rice, millet, buckwheat are sometimes called strictly cereal crops as correspondent grain crops are mostly used for cereals production. Besides groats and cereal production is made from barley, wheat, peas, oat and corn grain. In some cases such grain crops as sorghum, turkestan millet, lentil and others are processed into cereals, there is a wide choice of cereals products, it includes whole-kernel and split cereals, flakes etc. This plenty of groats products is historically substantiated. Ukraine is one of the rare countries where all sorts of grain crops are grown and cultivated.
After serfdom was cancelled in 1861, since 1870 the growth of industrial engineering was observed. Cereals production was especially a great success at the beginning of the 90-th of the XIX century when rolling machines equipped with steam and diesel engines appeared. Already at the beginning of 1890-th processing plats building began with unceasing technological process which was called automation at that time. It means that the filled up grain was constantly being processed into cereals and that was a great achievement in grain processing industry.
Nowadays the humanity get their energy and proteins mostly from three main crops: wheat, rice and corn, and flora includes about 350 thousand grain crops. World corn production constitutes at about 50% ( in Ukraine - 70%) of the total amount of the grown grain crops. High food value of grain products is conditioned by the presence of the main nourishing components in them, by their calorie contents and assimilability. Cereals and cereal products produced from various grain crops contain different number of nutrients: proteins, carbohydrates, fats and biologically active substances and vitamins.
Peas can be called one of the main and the most ancient leguminuous crops in Ukraine. This is substantiated by the fact that archeologists discovered peas seeds of the third millenium B.C. period in Chernovitskaya and Ivano-Frankovskaya regions and near Severo-Donetsk in the fifth century B.C.
On the territory of Kiev Rus peas are known from anscient times, and when they say: «It was at Tsar Pea times» — they mean the events of deep antiquity. Our peas — the same, from which we cook a pea-soup, - appear to be known yet then, when neither potatoes nor carrots nor even cabbage were known. As the result of excavations on the territory of modern Switzerland peas were found in settlements, related to the Stone age.
Long ago peas are kown on the East as well, where they were considered to be the symbol of fertility and richness. And in Ancient Greece and Ancient Rome peas, on the contrary, served as the emblem of sorrow. The culture was planted on graves.
“Peas” is “cicero” in Latin. From here, by the way, comes the last name of the famous Roman speaker Cicero, which would sound as “Peas” in Russian. According to a legend, one of his ancestors had a wart in a form of a pea on a nose, for what he was nicknamed Cicero. The nickname stayed for the whole family.
Why did people value peas yet in the Stone and Bronze Ages? First of all for their high nutritious properties. Modern biochemical researches confirmed this authoritative opinion of our ancestors. The phytalbumin of peas comprizes very important for an organism amino acids — cystine, lysine, tryptophane, methionine, etc., that are necessary for a construction of animal albumens. Sugar, fat, starch, salts of potassium and a quite high phosphorus contents that is an irreplaceable component of the main power connection in the cells of animals and humans - ATP, — has put peas at the first place among all other agricultural cultures in sense of food value and energy contents. In a word, in Russia pea kissel was named “nourishment” not in vain. Decoction of grass and seed of peas possesses strong diuretic property and is used against kidney-stone illness. For resoption of hard inflammatory infiltrations, abscesses, furuncles poultices from a pea flour are used. It was found out by modern researches that there are hormonalike connection in pea butter.
Today peas are grown in all countries of the world and it occupies the fourth place (about 11 million ha) on sowing areas after soybeans, kidney beans and chickpeas. Peas are grown for the production of food products, the plant is processed in a flour, groats, flakes and can food. Two kinds of cereals are produced from peas: peas polished whole and peas polished split sort 1 and 2. The highest contents of albumen is in a pea groat, that is common for beans. A lot of albumen contain such kinds of cereals as buckwheat, wheat, oat and millet. Peas also serve as high-protein forages for a stock-raising (mixed fodders, green mass, grass flour, hay, silo, etc.).
Millet is one of the most ancient cultures (it is known for more than 2 thousand years). It has come to us from Greece and Armenia. Four types of millet are distinguished. The sorts of millet with a glassy kernel are more valuable, than with farinaceous one, because there are more albuminous substances in them and kernel are less crushed while processing.
Millet is avaliable for different layers of population on its cost and always has a stable demand at the market. Processing of grain crops in groats includes three basic stages: preparation of grain to processing; processing of grain in groats and cereal products; packing and releasing of ready-made products.
Buckwheat groats belong to the most consumable and favourite types of groats. Buckwheat itself came to us from Himalayas, where the most kinds of wilding and cultivated plants can be found. It can be found even at a height of five thousand meters above sea-level, and it spread from Himalayas to different countries of the world. Yet in the XIII-th century it was brought to Russia (Siberia, Far East) then to Mongolia, China, India, Japan. The warriors of Svyatoslav are considered to have brought buckwheat to Ukraine during a Byzantine hike and that is why it is named so (hreczka ). Our ancestors knew: if you want to be healthy and strong - eat a buckwheat porridge. Buckwheat is valuable for its formula. It contains 12-15,4% of albumens, 58-60% of starch, 12,5-15,0% of celluloses, 2,5-0,7% of sugar, 2,3-2,5% of mineral matters (connections of iron, calcium, phosphorus), vitamins B1, B2, Rutinums. On one of major irreplaceable amino acids - lysine - buckwheat excels millet, wheat, rye, rice, and approaches soya beans. On the contents of threonine buckwheat excels wheat and rye. On the contents of valine, leucine and phenylalanine it can be equated to milk and beef, on the contents of tryptophane it does not yield to the products of animal origin.
Beside the whole cereals there are also “cracked” or split cereals. These are cracked barley, wheat and corn. Those cereals are called numbered which means they are divided into several numbers (or fractions) according to the size of the cracked cereals.
Wheat can be processed into wheat polished “Poltavskaya” which can go under four numbers and “Artek”.
Processing of barley into cereal is common for various countries. Barley takes the fourth place in the world production of cereals. Pearl barley and fine-ground barley alongside with flakes and flattened cereals are produced from barley. We can get the largest cereals yield while processing glassy sorts of barley. Glassy sorts of barley when processed give fine-ground barley of the highest quality.
Pearl barley of high quality is produced from half glassy and floury sorts of barley. Pearl barley is kernel of barley released from fruit and seed shell and germ, well polished and sorted according to its size.
In production departments five-numbered polished corn , is produced alongside with corn for flakes production and fine corn for crispy corn sticks production, for production of corn flour, corn starch. Corn oil is produced from corn germs selected while corn, flour and starch producing.
South Africa is considered to be the Motherland of corn from where it was brought to Europe by Columbus’s sailors in the XV-th century. It was quickly spread in Spain, Italy, in the Balkans and in Turkey. In the XVII-th century people began to sow corn in the Southern regions of Ukraine. In the world cereals production it takes the second place after wheat as for its sowing areas, and it takes the second place after rice as for its gross collection.
Nowadays there are more than 11 thousand hybrids and sorts of corn in the world. You can come across 246 hybrids and sorts of corn in Ukraine. According to the signs of inflorescence ( panicle, ear), flower pellicle colouration, form of grain, chemical composition, grain technological indices all the world variety of corn is divided into 7 botanic subspecies: siliceous, odontoid corn, amyloid corn, waxen corn, pellicle, sugar and pop corn. Depending on the wanted final corn product different sorts of corn are used. So for production of five-numbered and big corn and cornflakes siliceous and half odontoid corn grain is used. Fine corn for corn sticks is produced from odontoid and half- odontoid corn.
Presently the main trend in development of cereal production is setting up and mastering the production of new products from untraditional raw stuff, particularly rye, sorghum and fastfood products and also it is the use of new approaches in grain processing technology, particularly hydrothermal processing and extrusion equipment.
In a ration of a human being cereals take 8 – 13% of public grains consumption. It is characteristic for Ukraine that here cereal production of wide range of grain crops ( more than 10 names) is consumed.Rice, millet, buckwheat are sometimes called strictly cereal crops as correspondent grain crops are mostly used for cereals production. Besides groats and cereal production is made from barley, wheat, peas, oat and corn grain. In some cases such grain crops as sorghum, turkestan millet, lentil and others are processed into cereals, there is a wide choice of cereals products, it includes whole-kernel and split cereals, flakes etc. This plenty of groats products is historically substantiated. Ukraine is one of the rare countries where all sorts of grain crops are grown and cultivated.
After serfdom was cancelled in 1861, since 1870 the growth of industrial engineering was observed. Cereals production was especially a great success at the beginning of the 90-th of the XIX century when rolling machines equipped with steam and diesel engines appeared. Already at the beginning of 1890-th processing plats building began with unceasing technological process which was called automation at that time. It means that the filled up grain was constantly being processed into cereals and that was a great achievement in grain processing industry.
Nowadays the humanity get their energy and proteins mostly from three main crops: wheat, rice and corn, and flora includes about 350 thousand grain crops. World corn production constitutes at about 50% ( in Ukraine - 70%) of the total amount of the grown grain crops. High food value of grain products is conditioned by the presence of the main nourishing components in them, by their calorie contents and assimilability. Cereals and cereal products produced from various grain crops contain different number of nutrients: proteins, carbohydrates, fats and biologically active substances and vitamins.
Peas can be called one of the main and the most ancient leguminuous crops in Ukraine. This is substantiated by the fact that archeologists discovered peas seeds of the third millenium B.C. period in Chernovitskaya and Ivano-Frankovskaya regions and near Severo-Donetsk in the fifth century B.C.
On the territory of Kiev Rus peas are known from anscient times, and when they say: «It was at Tsar Pea times» — they mean the events of deep antiquity. Our peas — the same, from which we cook a pea-soup, - appear to be known yet then, when neither potatoes nor carrots nor even cabbage were known. As the result of excavations on the territory of modern Switzerland peas were found in settlements, related to the Stone age.
Long ago peas are kown on the East as well, where they were considered to be the symbol of fertility and richness. And in Ancient Greece and Ancient Rome peas, on the contrary, served as the emblem of sorrow. The culture was planted on graves.
“Peas” is “cicero” in Latin. From here, by the way, comes the last name of the famous Roman speaker Cicero, which would sound as “Peas” in Russian. According to a legend, one of his ancestors had a wart in a form of a pea on a nose, for what he was nicknamed Cicero. The nickname stayed for the whole family.
Why did people value peas yet in the Stone and Bronze Ages? First of all for their high nutritious properties. Modern biochemical researches confirmed this authoritative opinion of our ancestors. The phytalbumin of peas comprizes very important for an organism amino acids — cystine, lysine, tryptophane, methionine, etc., that are necessary for a construction of animal albumens. Sugar, fat, starch, salts of potassium and a quite high phosphorus contents that is an irreplaceable component of the main power connection in the cells of animals and humans - ATP, — has put peas at the first place among all other agricultural cultures in sense of food value and energy contents. In a word, in Russia pea kissel was named “nourishment” not in vain. Decoction of grass and seed of peas possesses strong diuretic property and is used against kidney-stone illness. For resoption of hard inflammatory infiltrations, abscesses, furuncles poultices from a pea flour are used. It was found out by modern researches that there are hormonalike connection in pea butter.
Today peas are grown in all countries of the world and it occupies the fourth place (about 11 million ha) on sowing areas after soybeans, kidney beans and chickpeas. Peas are grown for the production of food products, the plant is processed in a flour, groats, flakes and can food. Two kinds of cereals are produced from peas: peas polished whole and peas polished split sort 1 and 2. The highest contents of albumen is in a pea groat, that is common for beans. A lot of albumen contain such kinds of cereals as buckwheat, wheat, oat and millet. Peas also serve as high-protein forages for a stock-raising (mixed fodders, green mass, grass flour, hay, silo, etc.).
Millet is one of the most ancient cultures (it is known for more than 2 thousand years). It has come to us from Greece and Armenia. Four types of millet are distinguished. The sorts of millet with a glassy kernel are more valuable, than with farinaceous one, because there are more albuminous substances in them and kernel are less crushed while processing.
Millet is avaliable for different layers of population on its cost and always has a stable demand at the market. Processing of grain crops in groats includes three basic stages: preparation of grain to processing; processing of grain in groats and cereal products; packing and releasing of ready-made products.
Buckwheat groats belong to the most consumable and favourite types of groats. Buckwheat itself came to us from Himalayas, where the most kinds of wilding and cultivated plants can be found. It can be found even at a height of five thousand meters above sea-level, and it spread from Himalayas to different countries of the world. Yet in the XIII-th century it was brought to Russia (Siberia, Far East) then to Mongolia, China, India, Japan. The warriors of Svyatoslav are considered to have brought buckwheat to Ukraine during a Byzantine hike and that is why it is named so (hreczka ). Our ancestors knew: if you want to be healthy and strong - eat a buckwheat porridge. Buckwheat is valuable for its formula. It contains 12-15,4% of albumens, 58-60% of starch, 12,5-15,0% of celluloses, 2,5-0,7% of sugar, 2,3-2,5% of mineral matters (connections of iron, calcium, phosphorus), vitamins B1, B2, Rutinums. On one of major irreplaceable amino acids - lysine - buckwheat excels millet, wheat, rye, rice, and approaches soya beans. On the contents of threonine buckwheat excels wheat and rye. On the contents of valine, leucine and phenylalanine it can be equated to milk and beef, on the contents of tryptophane it does not yield to the products of animal origin.
Beside the whole cereals there are also “cracked” or split cereals. These are cracked barley, wheat and corn. Those cereals are called numbered which means they are divided into several numbers (or fractions) according to the size of the cracked cereals.
Wheat can be processed into wheat polished “Poltavskaya” which can go under four numbers and “Artek”.
Processing of barley into cereal is common for various countries. Barley takes the fourth place in the world production of cereals. Pearl barley and fine-ground barley alongside with flakes and flattened cereals are produced from barley. We can get the largest cereals yield while processing glassy sorts of barley. Glassy sorts of barley when processed give fine-ground barley of the highest quality.
Pearl barley of high quality is produced from half glassy and floury sorts of barley. Pearl barley is kernel of barley released from fruit and seed shell and germ, well polished and sorted according to its size.
In production departments five-numbered polished corn , is produced alongside with corn for flakes production and fine corn for crispy corn sticks production, for production of corn flour, corn starch. Corn oil is produced from corn germs selected while corn, flour and starch producing.
South Africa is considered to be the Motherland of corn from where it was brought to Europe by Columbus’s sailors in the XV-th century. It was quickly spread in Spain, Italy, in the Balkans and in Turkey. In the XVII-th century people began to sow corn in the Southern regions of Ukraine. In the world cereals production it takes the second place after wheat as for its sowing areas, and it takes the second place after rice as for its gross collection.
Nowadays there are more than 11 thousand hybrids and sorts of corn in the world. You can come across 246 hybrids and sorts of corn in Ukraine. According to the signs of inflorescence ( panicle, ear), flower pellicle colouration, form of grain, chemical composition, grain technological indices all the world variety of corn is divided into 7 botanic subspecies: siliceous, odontoid corn, amyloid corn, waxen corn, pellicle, sugar and pop corn. Depending on the wanted final corn product different sorts of corn are used. So for production of five-numbered and big corn and cornflakes siliceous and half odontoid corn grain is used. Fine corn for corn sticks is produced from odontoid and half- odontoid corn.
Presently the main trend in development of cereal production is setting up and mastering the production of new products from untraditional raw stuff, particularly rye, sorghum and fastfood products and also it is the use of new approaches in grain processing technology, particularly hydrothermal processing and extrusion equipment.
