WHITE YEAST PRODUCTION TECHNOLOGY IN LENINGRAD (1940–1950S)

Dmitrieva Alexandra Nikolaevna

The topicality of this issue is based upon the necessity to analyse the technological factors of Leningrad food industry in the period of its restoration after the siege. The article examines under-researched technology of white yeast production. It was initially created in response to the extreme conditions of the war. After the war it went through a difficult path of adaptation to the peaceful conditions in the framework of industry restoration process and food supply solutions. The research is based upon the archived documents, covering research and development solutions as well as their practical implementation. The importance of this technology as an element of scientific and technical solutions dealing with resource constraints during the restoration and modernization of the food industry in Leningrad in the 1940s and 1950s is highlighted.

Keywords:Leningrad, food industry, industrial restoration, hydrolysis industry, food supply, white yeast.