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Channel

ФОРЕСТ - пищевые ингредиенты

@forestcompany

On this record: Growth · Engagement · What this channel posts · Reactions · Posts · Polls · Cite this entry

464subscribers

-6 since we began measuring on 7 August 2026

Risers and fallers across the register · movement among entries of Under 1,000.

Register entry

Telegram ID-1001691242886
TypeChannel
Username@forestcompany
CreatedBetween 1 December 2021 and 30 April 2023— estimated from Telegram’s id allocation, not measured. How this range is calculated.
First recorded8 August 2026
Last confirmed live22 August 2026
Measurements held5
Confirmed unchanged1 time, most recently 22 August 2026
On Telegramt.me/forestcompany

Growth

4644704677 August 2026 — 470 subscribers8 August 2026 — 470 subscribers8 August 2026 — 469 subscribers15 August 2026 — 466 subscribers22 August 2026 — 464 subscribers7 August 202622 August 2026
5 measurements spanning 15 days, net -6. Dots are measurements; the straight line between them is drawn to join them, not to claim we know the path taken in between — snapshots are recorded only when a count changes, so gaps mean “no change observed”, never “interpolated”. The vertical axis spans 463–471 and does not start at zero.
Measurement log — every subscribers count we have recorded
Measured (UTC)SubscribersChange
22 Aug 2026, 18:38464-2
15 Aug 2026, 16:55466-3
8 Aug 2026, 12:41469-1
8 Aug 2026, 04:46470no change
7 Aug 2026, 21:09470first reading

Engagement

20 posts held, back to 11 March 2026the reader has not yet reached the start of this channel’s public history, so older posts may sit further back, unread. Read across 1 pageof Telegram’s post history, 20 posts per page.

ERR · 30 days
16.4%
avg views ÷ 464 subscribers
Avg views / post
76.0
1 post measured
Reaction rate
15.8%
reactions ÷ views · ER floor
Posts in window
1
of 20 held

ERR is average views per post over the last 30 days divided by subscribers, the definition TGStat uses, so this figure is comparable with the one you will see elsewhere. It falls structurally as a channel grows: a high ERR on a small channel and a low one on a large channel describe reach mathematics, not quality. We publish the figure and the sample it came from and pass no verdict on it.

ER is defined industry-wide as (forwards + reactions + comments) ÷ views— note the denominator is views, not subscribers. Telegram’s public web preview carries views and reactions but not forward or comment counts, so the reaction rate above is the reactions term only and is therefore a floor: the true ER for this channel is higher by an amount we have not measured and will not estimate.

What these figures were computed from
WindowRolling 30 days · latest post in window 29 July 2026
Posts held20 (11 March 202629 July 2026)
Views total76
Reactions total12
Forwards / commentsnot exposed by the public surface — not measured, not estimated
Readings taken8 Aug 2026, 04:46 UTC

Views are a single reading per post, taken at the time above. A post published in the last day or two is still accumulating views, which pulls the 30-day average down slightly. That is a property of the standard definition rather than a fault in it, so we keep the definition rather than “correcting” the number into something nobody can reproduce.

Precision. Telegram publishes view counts on its public widget in short form — 8.12K, 3.7M — so any reading at or above 1,000 reaches us rounded to three significant figures, and only counts below 1,000 are exact. Averages and rates derived from them are shown to the same precision rather than to the unit: a figure like 3,701,250 would assert digits nobody measured.

Reaction counts are published per emoji and rounded the same way, so a total below 1,000 is exact and a larger one is a sum that may carry a rounded component from each emoji above 1,000. Because it is a sum, it does not look rounded — read a large reaction total as three significant figures per contributing emoji rather than as the figure it prints.

What this channel posts

Video runtime
3m 19s
Average length
1m 40s

Measured directly from 2 videos with a duration reading, out of the posts we hold for this channel — not this channel’s whole posting history, only the sample this register has actually read. An exact reading to the second, taken from the post itself rather than from Telegram’s own rounded chrome, so it carries no mark.

Reaction mix

220 reactions across 18 posts, in 9 distinct kinds. The most used accounts for 29.1% of them.

Every reaction kind recorded on the sample, most used first
ReactionCountShareShare, drawn
👍6429.1%
🔥5926.8%
5022.7%
👌188.18%
🎉94.09%
❤‍🔥83.64%
👏52.27%
🤩41.82%
custom 537089370357551165631.36%

Custom emoji. One row above is a Telegram custom emoji, which the public preview renders as an element carrying only a numeric id — no character, and no image we can reach. The id is printed as-is rather than substituted with a look-alike glyph, because a stand-in would be our invention showing where a measurement should be. The count beside it isTelegram’s.

No sentiment is inferred, and none should be read in. This table is ordered by count and by nothing else. Emoji do not carry stable meaning across languages or communities — 🙏 is thanks in one channel and mourning in another — so we publish which ones were pressed and how often, and pass no judgement on what an audience meant by them.

Precision. Telegram publishes reaction counts per emoji and short-forms each one — 4.34K, 1.2M — so any single kind at or above 1,000 reaches us at three significant figures, and only counts below 1,000 are exact. The shares above are ratios of those figures and carry the same error. This is also why the total here can differ slightly from a reaction total printed elsewhere on the page: both are sums of the same rounded parts, taken over samples with different edges.

Coverage. Reactions were read on 18 of the 20 sampled posts in this sample. Summed by Telegram’s own count on each post — not by adding up the per-emoji breakdown above — those same posts carry 220reactions in total: the kind of figure the paragraph above means by “a reaction total printed elsewhere on the page”.

Measured over the 20 most recent posts we hold, published 11 March 2026 to 29 July 2026, using the newest reading held for each. Telegram Stars are excluded: they are a payment, not a reaction, and they have their own section.

Recent posts

29 Jul 2026, 12:39 UTC76 views12 reactionsread 8 August 2026
Photo

🔥 Рубрика «Мясной Разделочный Стол» 🥩 Почему качество мясного сырья становится нестабильным? Качество мясного сырья — основа стабильного производства. Именно от его характеристик во многом зависят консистенция, сочность, внешний вид, выход и срок годности готового продукта. Сегодня технологи всё чаще замечают, что даже сырьё одного вида и категории может по-разному вести себя в производстве. Одна партия хорошо уде

🔥82👌2

24 Jul 2026, 13:00 UTC111 views7 reactionsread 8 August 2026

📚 Рубрика: СТАТЬИ ФОРЕСТ В ЖУРНАЛАХ 🥩 Тема: ХИМИЯ ЦВЕТА СВЕЖЕГО МЯСА И ГОТОВЫХ МЯСНЫХ ИЗДЕЛИЙ (2 часть) 📰 Журнал: «Мясные технологии», №7, 2026 ✍️ Авторы: А.И. Жаринов — д-р техн. наук, профессор; О.В. Кузнецова — канд. техн. наук; С.Н. Еманов — канд. техн. наук, ГК «Форест» 📈 В продолжении статьи рассматривается механизм формирования характерного розово-красного цвета готовых мясных продуктов при использовании н

3👍3🔥1

22 Jul 2026, 13:59 UTC115 views13 reactionsread 8 August 2026
Video

👋 Здравствуйте, дорогие друзья! С вами — компания «ФОРЕСТ»! 🔥 Ищете способ расширить линейку гриль-продуктов без усложнения технологического процесса? 🏭 Жидкие маринады «Форест» разработаны специально для промышленного производства. 🌿 В чём их особенности? Это полностью готовые к нанесению на продукт маринады. В их составе — тщательно подобранные смеси специй и соли, а также масло и вода в идеальном соотношении.

👍8🔥32

17 Jul 2026, 12:31 UTC160 views10 reactionsread 8 August 2026
Photo

🔥 Рубрика «Мясной Разделочный Стол» 🌭 Почему колбаса теряет цвет? Цвет колбасных изделий — один из главных факторов, на который обращают внимание и технологи, и покупатели. Красивый, ровный, стабильный срез вызывает доверие к продукту, а вот бледность, серый оттенок, пятна или изменение цвета при хранении сразу становятся поводом для вопросов. Но почему один продукт сохраняет привлекательный цвет, а другой теряет

5👍4🔥1

15 Jul 2026, 11:10 UTC126 views7 reactionsread 8 August 2026
Photo

ТРЕНД: гибридные продукты в мясной промышленности 🌐 Потребителю всё меньше интересна тривиальность. Обычная котлета, привычная колбаса или стандартный снек уже не всегда вызывают эмоцию. 🍲 На первый план выходят продукты на стыке категорий — когда мясной продукт соединяется с неожиданным сырьём, текстурой или кулинарной идеей. ⚡️ Гибрид — это не просто новый вкус. Это новый формат. Например: - террин с семечками

6👍1

10 Jul 2026, 07:01 UTC178 views13 reactionsread 8 August 2026
Photo

"КОМБИ РОС 16" — стабильный цвет для колбасных изделий Когда вид мясного изделия на разрезе играет важную роль, особенно важно использовать проверенные решения. "КОМБИ РОС 16" от компании ФОРЕСТ —зарекомендованный краситель на основе кармина. Краситель имеет малиновый цвет и отлично подходит для производства: ✅ вареных колбасных изделий ✅ полукопчёных колбас ✅ варёно-копчёных колбас ✅ сырокопчёных колбас "КОМБИ Р

🔥5👍42👌1🤩1

28 May 2026, 12:34 UTC251 views8 reactionsread 8 August 2026
Photo

🥩 Почему мясной фарш (категория полуфабрикаты рубленные) иногда получается сухим, рыхлым или водянистым? 🔬 Фарш — не просто измельчённое мясо. Это сложная мясная система, где взаимодействуют друг с другом мясной белок, жир, вода. Условия среды — рН мяса, температура, а также соль (зависит от рецептуры) и пищевые добавки также серьезно влияют на конечные характеристики готового фарша. 🌡️ Если фарш получается сухим,

👍62

27 May 2026, 13:27 UTC164 views12 reactionsread 8 August 2026
Photo

Рубрика «Мясной Разделочный Стол» 🥩 Фарш: почему он может быть сухим, рыхлым или водянистым? Фарш — основа огромного количества мясных продуктов: котлет, пельменей, купат, колбасок, фрикаделек и полуфабрикатов. Но даже при хорошем сырье конечный результат может получиться нестабильным: фарш становится сухим, распадается при формовке или, наоборот, выделяет лишнюю влагу. Разберёмся, от чего зависит качество фарша и

👍7🔥32

26 May 2026, 06:27 UTC178 views11 reactionsread 8 August 2026

📚 Рубрика: СТАТЬИ ФОРЕСТ В ЖУРНАЛАХ! ✨ Тема: ОСОБЕННОСТИ СОВРЕМЕННОГО ПРОИЗВОДСТВА ЛИВЕРНЫХ КОЛБАС И ПАШТЕТОВ 📰 Журнал: «Мясные технологии», № 5, 2026 ✍️ Авторы статьи: А.И. Жаринов, д-р техн. наук, профессор, С.Н. Еманов, канд. техн. наук, О.В. Кузнецова, канд. техн. наук, ГК «Форест» В заключительной части обзорно-аналитического материала рассматриваются ключевые этапы современного производства ливерных колбас

👍7👌3🔥1

10 Apr 2026, 11:11 UTC282 views3 reactionsread 8 August 2026
Photo

Уважаемые друзья, коллеги! В связи с возможными перебоями в работе Telegram приглашаем вас подписаться на наш канал в MAX, чтобы всегда оставаться на связи и своевременно получать наши новости: 👉 https://max.ru/join/_P-eL2tyDY2AJCAlNh1NL8E4CtkwTST_gXrp0dyEjDE Оставайтесь с нами — будем рады видеть вас на новой площадке!

👍3

Showing the 12 most recent of 20 posts we hold for @forestcompany. View and reaction counts are the latest single reading for each post, not a live figure, and a recent post is still accumulating both. A view count marked was rounded by Telegram before we ever saw it — t.me prints views in full below 1,000 and to three significant figures above, so ≈1,200,000 means somewhere between 1,150,000 and 1,249,999. Unmarked counts are exact. Text is reproduced from the public post preview and truncated for length.

Polls

The poll we hold for this entry, as Telegram rendered it when we read the post. A poll’s figures keep moving after that, so each one is dated.

18 Mar 2026, 14:17 UTCAnonymous Quiz64 voters

💡Что является основной задачей антиокислителей в мясных продуктах?

  1. Увеличение остроты2%
  2. Замедление окисления жира и сохранение качества95%
  3. Снижение содержания белка2%
  4. Повышение кислотности до максимума2%

Shares as published, totalling 101%. No per-option vote count is published by Telegram, so none is shown.

Percentages only — there are no per-option vote counts here, because Telegram publishes none.The public post preview gives each option’s share and a single voter total, and nothing else. Multiplying one by the other would produce a per-option tally that looks measured and is not: the shares are rounded to whole numbers before we ever see them. We print what was published and leave the column that does not exist empty.

The shares need not add up to 100.Rounding alone puts many polls at 99 or 101. A poll that allows more than one answer per voter runs well past 100 by design, and several here do. The bars are drawn against a fixed 100% track at each option’s own percentage rather than normalised to the total, so a poll that exceeds it shows that it does instead of being quietly rescaled.

Read from the 20 most recent posts we hold, published 11 March 2026 to 29 July 2026. Telegram labels each poll by kind — an anonymous poll, a quiz, a closed set of final results — and that label is reproduced rather than paraphrased.

Cite this entry

A live page changes as we take new readings, so a citation should name the measurement it is based on, not just the URL. The line below cites the subscriber count as measured 22 August 2026 — this entry's latest reading, not the date you are reading this.

“ФОРЕСТ - пищевые ингредиенты” (@forestcompany), 464 subscribers as measured 22 August 2026. Telegram Register, tgregister.com/channel/forestcompany.

Full measurement history, CC BY 4.0. Every reading this register holds for this entry, not just the latest one, as a dated, downloadable record: CSV · JSON. Free to use with attribution to tgregister.com. Each file carries its own generation timestamp, which is the figure to cite for exactly when the data was retrieved.