Tässä jutussa kerrotaan miten Mansikkalan leipomossa tehtiin töitä 1950- luvun lopulta leipomon toiminnan lopettamiseen asti 1973. Teksti perustuu pääosin veljeni Kari Mansikkalan kertomaan kesällä 2016.
Raotamme myös kuuluisan Mansikkalan hiivaleivän reseptiä. Lopuksi vähän leipomotalossa asuneiden lapsuusmuistoja.
Veljeni Kari Mansikkala oli ainoana kolmannen polven edustajana leipomossa töissä vv. 1957-73 eli toiminnan viimeiset vuodet ensin harjoittelijana ja sitten kisällitutkinnon suoritettuaan kisällinä. Hän kertoo, että päivän työt oli tarkkaan kellotettu. Ensimmäiset tunnit kello viidestä kahdeksaan tehtiin minuuttiaikataululla. Jokaisen oli tiedettävä ja hoidettava työnsä. Kiirepäivinä autettiin toinen toistaan, ja usein mestari Veikko tuli itse purkamaan sumaa, jos jossain tökki.
Pyöreät hiivaleivät ja ruislimput pantiin samoin leipomokuvissa näkyville noin 40 sentin levyisille lavoille nousemaan, ja siitä edelleen uunilapiolla uuniin. Kypsät tuotteet otettiin uunista näille samoille lavoille, joilla ne kannettiin sitten pakkaamoon pakattavaksi. Ne olivat silloin usein niin kuumia, että pakkaajilla piti olla käsisuojat etteivät sormet olisi palaneet.
Kuormia ajettiin ensin kaksi lenkkiä, toinen Harakkaan (Lintuvaaraan), toinen aseman seudulle. Kauemmaksi Pitäjänmäelle, Haagaan, Kiloon, jopa Tapiolaan asti ja Hämevaaran taakse ajettiin isommalla kuormalla myöhemmin.
Monet arkipullat tehtiin samasta perustaikinasta, mutta niihin lisättiin erilaisia lisukkeita, ja näin syntyi erilaisia tuotteita.
Ruisleipää oli kahta sorttia, limppua ja reikäleipää.
Mitäs taitoa siihen tarvitaan, kun Leipurien Tukku teki valmista hiivaleipäjauhoa, minä provosoin.
Kari muistelee innostuneensa alle kouluikäisenä taikinan sekoituskoneesta, joka näytti kivalta karusellilta. Se oli iso pata, joka pyöri sähkökoneen pyörittämänä. Taisi jäädä huomaamatta koneen sekoituskahvelit, miehen käsivarren mittaiset rautatangot. Padan täyttämiseen tarvittiin pallia, joka oli sen vieressä. Kari kipusi pallin kautta pataan, ja sen käyttönappulakin oli käden ulottuvilla, ja naps …
At eight was breakfast time. Some were in turn still working while some others were eating. Breakfast was served upstairs in the big kitchen, which was common to the family and workers. My grandmother made the breakfast, oat porridge, coffee and bread. After she died breakfast was served downstairs in the bakery.
There was still busy working to make different kind of coffee bread. The dough for coffee bread (pulla) had the same base, but was then developed with different extras to get different kind of products.
To make wiener bread was complicated process, butter dough had to be rolled out profound. These and different kind of cakes and other finer products were made in pastry room. Master Veikko was leading the job there.
Even rye bread needed a longer process. There was needed sour root, which was the rest of the dough of the previous dough. It was important to have correct amount of root. Too much root made the bread too sour. The other name for rye bread is "hapanleipä", sour bread, but it shall be correct sour. A good root was years old. To the root was then added the other ingredients.
There was two kind of rye bread, "limppu" loaf and "reikäleipä", flat rye bread with hole in the middle, which was a tradition from the time when rye bread was hanging in bars close to roof in farmhouses.
My grandfathers advice was not to eat fresh baked rye bread, because that is harmful for stomach, told my aunt Aune. Rey bread was baked last in the day, packed down in woody boxes, covered with sacks and delivered to shops the day after.
There was some disputes with shops about this because many customers had an idea that bread shall always be daily fresh. It happened that we had to deliver new bread to some shops because of that.
Several years after the war there was regulation of food stuffs. Everybody had ration card to buy his ration . When people wanted bakery products with sugar, egg, and other rationed stuffs they had to come with needed ingredients when ordering f.ex. birthday cakes.
There was also long time price control and special committee to check the prescriptions for new products and their correct price. I remember how some people were joking that when a baker was not allowed to rise the price he made a bigger hole to his rye bread.
"Mansikkalan hiivaleipä", our mixed bread, was famous for its quality and good taste. There was plenty of nice memories about that in the meeting of "Leppävaara- seuran kansalaismuistipiiri" , local history group, when we were with Kari and Vesa telling about Mansikkala bakery 15.9.2016.
The prescription of "hiivaleipä", has been a family secret, but we decided now to reveal it. It is a mix with ready hiivaleipä-mix from Leipurien tukku, grain wholesaler, added with some rye and wheat. Kari knows how much of which because he has mixed it plenty of times. But here goes the border, we did not reveal how much of each. A good baker is able to create a copy even with this information. Just try!
There is also some family twist who invented "hiivaleipä". Kari tells that Bertil and his wife Saima started it, but Veikko was also improving it. The quality of wheat grain was also changing from year to another because the state controlled how much foreign wheat was imported. The Finnish wheat did not have as good quality to bake as the imported.
For us children memories from the bakery are many and warm. Kari remembers his first interest under school age for the big pots where dough was mixed. They rotated around and big irons arms were mixing the ingredients. Kari found that it could be a good merry-go-round. There was a stool to come to level to pour grain from the heavy sacks. He climbed in the pot, the button to start the electric machine was close to, and naps! ---
He had just missed the mixing arms which were now about to smash him. His loud yelling alarmed aunt Aune, Fasteri, who fortunately was close enough to save him.
His daughter Sanna tells that also she and her sister Sari found the fun with the pots. They did not use electricity. - One was sitting in the pot and the other one was giving speed. It rotated very well! But we didn't understand why Fasteri was getting so mad about it...
I remeber how we sometimes were asking for a piece of dough to eat. Dough for coffee bread tasted good. But once there was made rye bread, and that dough did NOT taste good. I think it was last time I was asking for dough!