Moscow bakeries

Until the 1920s, in Moscow, as in most cities of the world, the bulk of bakery products were baked in small enterprises - in mini-bakeries at food shops and bakeries, small workshops with a low level of mechanization . In 1920, the Council of People 's Commissars issued a decree “On the concentration of bakery in Moscow”, which set the task of moving from artisanal to centralized production, and the joint-stock company Melstroy, established in 1924, mastered the production of industrial bakery equipment, thereby creating preconditions for switching to industrial bakery ^{[1 ]} .

In 1925, the Bakery No. 1 was created on the basis of the training and production plant of the Central Union , the imported equipment of which made it possible to bake up to 60 tons of wheat and rye bread per day ^[2] , the plant project became one of the typical for future enterprises. The second type of bakeries was designed by Georgy Marsakov , the technology provided for conveying ring concentric equipment - the process began in the starter compartment on the upper floors, then the dough went down to the dough mixing department, where fermentation was also carried out, then down to the dough separation, then in the oven , and finished products came to the lower floors; at the same time, manual operations were completely eliminated. Production with a 100% level of automation was assigned to the class of automatic bakery plants ^[3] , as the first in the USSR such a class of enterprise is mentioned Bread factory No. 9 ^[4] , however, earlier launched Bread-baking plant number 7 was originally called the "Kirovsky District Automatic Bakery". The technological solution was reflected in the cylindrical shape of the buildings; in total, 5 factories using Marsakov’s technology were built in Moscow in the period 1931-1936 ^[5] . The key organizer of the mass construction of bakeries in the early 1930s was Vasily Zotov , head of the bakery production department of the Mospotrebsoyuz, who later became the people's commissar of the food industry; first ring technology plant , subsequently named after him. By 1933, due to the planned commissioning of large enterprises, Moscow came out on top in the world in terms of baking mechanization ^[6] , and by 1934, the bread production in the city was fully mechanized ^[7] . Moscow's experience in the industrialization of bread baking was extended to other cities of the Soviet Union; as a result, by 1940, 280 large bakeries were built in the USSR and more than 55% of all bakery products were baked on them ^[7] .

With a change in the structure of consumption, many bakeries built since the second half of the 1950s were initially oriented towards a significant share of the confectionery assortment. In the first half of the 1970s, 6 bakeries were built, mainly in new areas of the city. Since the second half of the 1970s, the reconstruction of the first enterprises was carried out.

In 1992-1994, most of the bakeries were corporatized under the privatization program , some remained state-owned enterprises until the first half of the 2000s, the last FSUE - Bakery No. 9 , - was corporatized in 2006 (but 100% of the plant’s shares were retained by the state, moreover, the Federal Property Management Agency tried several times to sell the plant ^{[8] [9]} , the company was finally privatized only in 2015 at a price below the annual turnover ^{[ 10]} ). In the 1990s, due to the appearance of a large number of mini-bakeries, admission to the market of nonresident suppliers due to trade liberalization, and also due to a general decrease in bread consumption, the output of Moscow bakeries dropped significantly - from 780 thousand tons in 1991 up to 472 thousand tons in 2002. However, in the total volume of bakery products, large bakeries retained a major market share, so as of 2002 they sold 70% of bread in Moscow, while small enterprises and nonresident producers supplied 15% of bread products ^[11] .

In the 2000s, against the backdrop of rising prices for land and real estate, the struggle for ownership of bakeries, especially located in the center of the capital, sharply intensified, some enterprises suffered hostile takeovers . As of 2015, office centers were built on the site of five former bakeries, and residential complexes are being built on the site of three.

In the second half of the 2000s, several major players stood out, concentrating several bakeries in one hand, primarily the Nastyusha company, which gathered six plants and the Cheryomushki group, which owned four enterprises, but as of 2010 the market was not considered sufficient consolidated for joint action by manufacturers ^[12] . Bread consumption is steadily declining, and in Moscow it is one of the lowest in Russia: on average, according to the end of the 2000s, a Muscovite purchased no more than 90 kg of bread per year, which approximately corresponds to the average Western European indicators, while in some Russian regions the average per capita consumption of bread reached 270 kg per year ^[13] . By 2009, the average daily bread production in Moscow amounted to 1.8 thousand tons, 70% of the production (in kind) was baked at bakeries, in monetary terms, more than 30% of the Moscow bakery market was shared by enterprises of the Cheryomushki group (10%), Bakery number 22 (8%), Cherkizovo (7%) and Kolomenskoye (6%) ^[13] .

The grayed out liquidated enterprises. The “ ^◎ ” sign marks the factories with cylindrical bodies, on which ring equipment was installed according to the Marsakov system.

Number bakeries:

In addition to “number” bakeries, Moscow enterprises that produce industrial batches of bakery products include confectionery and bakery plants and factories specializing in the drying and lamb range:

• Barykin K.K., Kovalenko M.A. Karavay from A to Z. - 2nd ed., Ext. - M .: New key, 2005 .-- 160 p. - ISBN 5-7082-0240-8 .
• Sergey Osipov. Hard bread competition // Tverskaya, 13. - 2003. - No. of April 1, 2003 .
• A. S. Piruzyan. About daily bread. - M .: Nauka, 1994 .-- S. 28-30. - 196 p.