As Erkesha Konaeva, the Deputy General Director of LLP "Ulytay Nan," explained, the "Ulytay Nan" bakery was opened in June 2018. The production facility is equipped with modern European machinery that meets all international standards. The technological processes are highly automated, and the workforce consists of 250 individuals, including people with disabilities.
The factory started with a range of 20 types of baked goods, and today customers can choose from 120 different kinds of bread and pastries at sales points, with the plant's production capacity exceeding 20 tons of products daily. Baked goods and confectioneries from LLP "Ulytay Nan" are available to residents of Zhezkazgan, Satpaev, Karazhal, the village of Zhayrem, and the Ulytau district.
– Special attention is paid to the quality and variety of products at the bakery, – noted Erkesha Kalievna. – The products are certified and meet quality standards. The production has been recognized with awards such as "Kazakhstan's Best Product," "Quality Leader," and has received a Letter of Appreciation signed by the President.
According to the Deputy General Director of LLP "Ulytay Nan," the shaped wheat and rye bread are among the bestsellers, as well as social bread. Under a memorandum with the Zhezkazgan akimat, social bread is sold to the public for 95 tenge per loaf.
– All raw materials for the bakery are of domestic origin, – emphasized Erkesha Konaeva. – For the production of baked goods, we purchase Ulytau flour. LLP "Ulytay Nan" has its own branded retail network, but its products can also be found in other stores across the region.
Today, bakers operate in a highly competitive environment with producers from neighboring countries. To attract customers, local manufacturers focus on natural ingredients. For instance, the baked goods and confectioneries from the Zhezkazgan bakery do not contain preservatives.
– Life can be made not only sweeter but also healthier. I would like our fellow countrymen to examine the composition of baked products before purchasing something tasty for their children since a natural product cannot last for three months, – she pointed out. – We all understand that consumer trends dictate the market, so we regularly conduct market analysis and carefully study what interests buyers the most.
Among the trends are not only sweets but also healthy eating. For example, Ulytau residents show a high demand for types of bread such as whole grain, flaxseed, and corn. However, regular bread is also popular, along with rye varieties like "Borodino" or "Zhito."
– It has turned out that we have a specific buyer for each product, – noted the Deputy General Director. – Nevertheless, new recipes are a market and time requirement. Of course, there are people who believe that regular shaped bread is not suitable for those who want to lose weight. Personally, I believe that bread is essential. It always has been and will be; the key is to know the measure. The goal of our team is to ensure that the factory's baked goods are not only delicious and healthy but also accessible to families with varying incomes.
To achieve this goal, the plant's technologists are working on developing new recipes and improving existing ones, focusing on the market. However, there is also a regional issue – a shortage of qualified personnel.
– In the Ulytau region, there are no educational institutions that train specialists such as bakers, molders, and pastry chefs, – explained Erkesha Kalievna. – It is very challenging to find workers with specialized education. Over the six years of the bakery's operation, we have trained many specialists ourselves. New employees start working under the guidance of experienced bakers. There is some turnover, but the bakery already has a core group of skilled workers, including those who have been with the company since its inception.
– Our two female technologists received their higher education in another city and came to work at the bakery right after university, – said Erkesha Konaeva. – I hope that in the near future, colleges and vocational schools in the region will establish departments that teach the fundamentals of food production. Such graduates will always find work not only at the bakery but also at other food industry enterprises.