Citizens of our country, who were “lucky” to be born five years before the start of Gorbachev’s perestroika, must definitely remember the taste of ice cream. Real ice cream - Soviet.

Soviet ice cream recognized as the most delicious in the world. What is the phenomenon of this delicacy, which is still admired by many of those who have tried it? But the thing is that when GOST 117-41 (State All-Union Standard) was introduced in March 1941, experts considered it the most cruel in the whole world. The standard did not allow the presence of preservatives in the product - only natural milk was used for preparation.

Try now to buy a serving of ice cream in a bright, original, crispy package, with a poetic, exotic, intriguing (or some other...) name.

Soviet ice cream photo

Try to read what is written on the packaging in small, small print. This “section” is usually called: product composition. Why is the font so small? But because if you write all the components used for the production of dessert in a regular font, well, like in the “Primer” (you need the majority of consumers to know what they are consuming), then... And the fact that a 50-100 gram portion would have to be packaged in a container the size of a cement bag.

In a huge country, in any city, in any enterprise, all types of cold delicacies were produced using a single technology, in accordance with GOST 117-41. Therefore, ice cream produced in Moscow did not differ from Kyiv, Krasnoyarsk, Tashkent or Irkutsk. In addition, at all enterprises the quality of dessert was assessed on a 100-point scale (plus gradation into grades - highest and extra). The regulatory authorities - Gosttorginspektsiya, Gosstandart, Sanepidnadzor - strictly ensured that Soviet ice cream fully complied with the famous GOST. The quality of ice cream was determined by consistency, taste, structure, appearance, color, and appropriate packaging. Any deviation of these quality criteria from GOST requirements was considered a defect.

Ice cream of the Soviet era did not differ in the variety of varieties. Ice cream, creamy, fruit and berry, vanilla cups with a cream rose, popsicle, creme brulee, gourmand, Leningradskoe - these are almost all the names of the dessert of those times. The most revered among all age categories of Soviet people was “popsicle” - the first Soviet ice cream, cylindrical in shape, on a stick, covered with a layer of chocolate flavored glaze.

Soviet ice cream was also very popular abroad, where it was considered a prestigious class. “Our” ice cream could not be tasted in every restaurant, only in a prestigious one, and at a price that would seem “exorbitant” to a Soviet citizen. Just like in the Union, foreigners really liked Soviet cylindrical ice cream covered with chocolate glaze. At home it was called popsicle, or gourmet, but in foreign countries it was called differently. The USSR exported 2000 tons of ice cream annually to different countries.

With the beginning of perestroika in the country, the era of Soviet ice cream began to slowly fade, the harsh GOST began to be replaced with all sorts of technical specifications (technical conditions), other regulatory documents, which made it possible to use additives such that if 117-41 were animate, he would have burned with shame.

Today, as they say, we have what we have, and we feed our children with what we have.

The first precedent for patent illiteracy of an inventor in the field of ice cream was created a century and a half ago in the USA. Thus, the first manually driven machine for making ice cream was invented by the American Nancy Johnson in 1846. But, not knowing the issues of patent law, she was unable to take advantage of her discovery. But V. Jung managed to do this - in 1848 he received a patent for a similar machine. His invention was based on the discovery of N. Johnson.

In the 90s of the twentieth century in Russia (including the ice cream market) they began to actively use other people's intellectual property, violate copyrights, throw counterfeit and counterfeit products onto the market, or, more simply, engage in piracy.

All this has become the subject of attention of the National Fund for the Protection of Consumer Rights, the Chamber of Commerce and Industry of the Russian Federation, ROSPATENT and its Federal Institute of Industrial Property (FIPS), the Association of Russian Patent Attorneys, the Russian Association of Trademark Owners (RAVTOZ), legislative and executive authorities. This concern led to the introduction of appropriate amendments and additions to the Law of the Russian Federation “On Trademarks, Service Marks and Appellations of Origin of Goods”, the creation of a government Commission for Combating Violations in the Field of Intellectual Property and the Committee on Business Ethics at the RF Chamber of Commerce and Industry.

Over the many decades since the start of industrial production of ice cream in Russia, some types of ice cream have become truly “national” brands. But, as the practice of recent years has shown, not all of them were properly registered.

In 1937, on the initiative of the People's Commissar of Food of the USSR Anastas Ivanovich Mikoyan, the country's first ice cream factory was opened in Moscow near the town of Fili at Moskhladokombinat No. 8 ( see MZP No. 7/2002 - approx. ed. ).

Among the equipment purchased in America was a unique “Melorol” type unit for the production of ice cream briquettes using the “horizontal extrusion” method into thick cartridge paper.

By the beginning of 1947, a group of technical workers of the refrigeration plant (G.M. Dezent, F.M. Uspensky, V.P. Demidenko, A.N. Nazarenko, I.N. Barsov) developed and manufactured a high-performance FAM unit (ice cream packaging unit ), the prototype of which was "Melorol".

By the end of the 60s of the last century, the factory already operated five such units, equipped with wafer spreaders, developed and manufactured under the leadership of Vasily Petrovich Demidenko. This made it possible for the first time in the country to master the production of briquette ice cream on waffles (later it began to be called “sandwich”).

At the end of the 70s V.P. Demidenko and the Ganokhin brothers-inventors (Alexey and Albert) took up the task of modernizing one of the five FAM lines for the production of glazed ice cream bars. Moreover, the glaze had to be applied in a stream, and not by dipping.

Craftsmen of the enterprise in 1972-1973. A nozzle was made into the annular slot space of which glaze, whipped on a modernized OFI type freezer, was introduced. For the first time in the world, artesian water was used as a coolant in the freezer. In fact, on the basis of a FAM-type unit, by 1973, the first extrusion-type line in the USSR was created for the production of ice cream in the form of cylindrical bars in a whipped glaze of the “Lakomka” type.

This ice cream was produced according to temporary regulatory and technical documentation. And from January 1, 1977, according to Price list No. 016-01 and in accordance with OST 49 73 74 ice cream cake "Lakomka" (glazed bars). The same price list includes “Morozko” creamy ice cream and “Morozko” ice cream.

Ten years later, ice cream with different types of glaze ("Lakomka", "Nutcracker" and "Borodino") were introduced into Technological instructions for ice cream production(approved by the USSR State Agricultural Industry and the USSR Ministry of Trade in December 1986) and in TU 10.16.0015.005-90 Ice cream(registered by MCSM Gosstandart on May 22, 1990), as well as a number of amendments to them.

Unfortunately, at that time none of the authors and officials thought of patenting either the names, methods, methods, or technologies for their production, or the equipment and devices for producing cylindrical ice cream in whipped glaze and the whipped glaze itself. Naturally, the names were not registered - verbal trademarks: “Morozko”, “Polyus”, “Gourmand”, “Nutcracker”, “Borodino” and others, not only for ice cream, but also for many other goods and products under such verbal names.

Ice cream "Lakomka" went with a bang. Specialists from all over the Union came to Moskhladokombinat No. 8 to get acquainted with the design of the FAM type line in order to manufacture it themselves.

Around 1973, designers and specialists from VNIEKIProdmash produced several experimental samples of an analogue of the FAM unit - the A1-OMR line for the production of briquette ice cream on waffles. On its basis, the craftsmen of Moskhladokombinat No. 10 created a line for the production of “Lakomka” and “Leningradskoe” ice cream in whipped glaze.

In the mid-70s, as a result of a sudden cold snap in South America, cocoa bean plantations died. And as a result, cocoa powder, cocoa butter and semi-finished product - chocolate glaze - stopped coming to the USSR.

Ice cream with chocolate glaze began to “die out.” Under these conditions, the technical director of the ice cream factory at Moskhladokombinat No. 8, Lyubov Fedorovna Pluzhnikova, suggested using nut glaze instead of chocolate glaze. After tasting experimental batches of ice cream with whipped nut glaze at the Moscow City Association of Rosmyasomoltorg and the Ministry of Trade of the RSFSR, normative and technical documentation for the Nutcracker ice cream was developed and approved by the Ministry of Trade of the RSFSR (which was then included in Change No. 1 to TI-1986 and in TU 10.16.0015.005-90).

When interruptions in the supply of nuts from India and Iran began, the technologists at the ice cream factory of Moskhladokombinat No. 8 were forced to remember about creme brulee glaze. On their initiative, the Ministry of Trade of the RSFSR approved TU 28 of the RSFSR 02-172-77 in 1977. “Milk, cream and ice cream “Borodino” and “Polyot”, respectively, in whipped glaze and in glaze applied by dipping.”

However, this ice cream could only be made at Moskhladokombinatov No. 8 and No. 10, since there were units of the FAM and OMR type.

For a quarter of a century, attempts continued to organize mass production of universal FAM-type lines for the production of ice cream in briquettes on waffles and cylindrical ice cream in whipped glaze. And only in the mid-90s of the last century, on the initiative of the production department of Rosmyasomoltorg, Alexey Veniaminovich Denisov (OJSC Plant "Liga", Saratov) took up the solution to this problem. With the help of OJSC Ice-Fili, on the basis of a quick-freezing apparatus, lines for for the production of ice cream in wafer and paper cups of the M6-OLV type, a molding and cutting apparatus for the production of Lakomka ice cream was created. Later, this plant created a number of modifications of automated lines for the production of one- and two-color ice cream by the method of horizontal extrusion in whipped glaze, “twisted” ice cream , ice cream “product within a product”, etc.

In the late 80s - early 90s, when there were no problems with chocolate and other raw materials, the production of Lakomka ice cream was revived at Moskhladokombinat No. 8 (JSC Ice-Fili). And after the serial production of an automated line for the production of ice cream using the horizontal extrusion method LEM-400, “Lakomka”, “Borodino” and “Nutcracker”, as well as ice cream with their verbal analogues, began to be produced in many cities, for example, in Samara, Saratov, Stavropol, Zhukovsky....

We can say that "Lakomka", like ice cream in a waffle cup, has become the people's ice cream.

Only in 1997, ZAO "Extra-Fili" filled the author's and legal gap made in the 70s by the specialists of Moskhladokombinat No. 8 - it patented two inventions ("Method for the production of Lakomka-type ice cream in whipped glaze" and an Installation for the production of "Lakomka" type ice cream "), but not the words themselves "Lakomka ice cream".

In the same year they approved TU 9228-035-004-19762-97"Ice cream OJSC "Ice-Fili", which included: creamy ice cream "Lakomka" in chocolate glaze; ice cream and ice cream in nut glaze "Nutcracker". The type of packaging and the shape of the portion is in the shape of a cylinder, the name of the line is "FAM".

In July 2000, taking into account a number of requests to revive the production of domestic ice cream - "Cake for 28 kopecks" and other unforgettable masterpieces of dessert cooking" At OJSC "Ice-Fili" (formerly Moskhladokombinat No. 8), the production of amateur types of ice cream - "Borodino" and "Nutcracker" developed here in the 70s of the last century - was revived.

Taking into account the achievements of scientific and technological progress, this assortment is produced at a higher quality level: now this ice cream is automatically packaged in a flow-pack in a heat-sealed "pad" type bag (flow-pack) made of polypropylene, which provides a number of advantages, for example, it prevents ice cream portions from deformation during storage and transportation.

Period from 1970 to 1990 noted for the fruitful activities of specialists from the production department of Rosmyasomoltorg N.T. Gusevoy, N.A. Talyzina, A.G. Kladiya, in close cooperation with specialists from subordinate enterprises A.A. Koltsova (Moskhladokombinat No. 8), N.A. Mutina (Moscow city office of Rosmyasorybtorg), A.G. Krylosov and V.V. Drynkina (Colding plant No. 1, Rostov-on-Don).

During this period, they developed and introduced more than 30 new amateur types and varieties of ice cream with and without fillers, with and without glaze, including reduced fat and sucrose content, reduced fat-free milk solids (SOMO 7%), ice cream with whipped icing, two-layer ice cream (with and without icing).

The main reasons for the development of new amateur species were the shortage of certain raw materials and semi-finished products; the ongoing struggle to save raw materials; decreased profitability of ice cream; the emergence of a new generation of modern imported equipment and the introduction of advanced technologies, raw materials, ingredients and materials.

Unfortunately, most of the new amateur ice creams were not properly registered as the intellectual property of their developers or as collective trademarks, although they were included in a number of industry standards and technological instructions.

Since the mid-90s, ice cream producers began to actively develop and register technical specifications for new types of ice cream (especially those using vegetable fats) with the capital and regional authorities. Often these developments were not properly registered, which subsequently led to unpleasant consequences associated with a lack of knowledge in the field of protecting one’s own and using others’ intellectual property. Here are just a few examples.

In 1998, by order of JSC "Kholod" (Voronezh), VNIHI developed TU9228-060-00419762-98 "Milk-based ice cream with vegetable fats of the Sunny Gold brand"- date of introduction 06/05/1998. These specifications provide for the production of six types of ice cream of the specified brand, incl. "Epic" and "The Little Mermaid". Based on the specifications issued by VTO "Erkonproduct" LLC (Moscow) marked "without the right of transfer", JSC "Kholod" began to produce ice cream of the above names, believing that all legal issues regarding the use of trademarks have been resolved. However, on August 13, 2001, the patent agency "VASHA MA®KA" notifies JSC "Kholod" that it has irrefutable evidence that "Kholod" uses the name "BELOCKA" to label its products (ice cream), which is duly registered in 1995 and represents the property of JSC "Association of Business Cooperation of Afghan Veterans "MIR" (Rospatent Certificate No. 161458, priority dated October 16, 1995). The Agency warns of civil and criminal liability, respectively, under Articles 138 and 180.

A day later, the same agency notifies JSC Kholod that the MIR Association has ownership of the verbal trademark “THE LITTLE MERMAID” (St. No. 148600, priority dated 06/03/1996) and demands to immediately stop the unauthorized use of the trademark and threatens sanctions. Which is what happened later….

General Director of JSC "Kholod" V.I. On August 24, 2001, Surkov turned to VNIHI for clarification.

At Surkov’s request, Director of VNIHI Yu.P. Aleshin, referring to Art. 7 of the Trademark Law states that “designations, characters from works of science, literature and art are not registered as trademarks without the consent of the copyright holder or his successors.”

December 6, 2002 - another attack on the head of JSC Kholod. Now a representative of Kreis Ice Cream Factory LLC appeals to the head of JSC Kholod, referring to the Law of the Russian Federation “On Trademarks...”, and asks, in order to calculate the losses of Kreis, to send information on production volumes and sales of products marked with the trademark "Lyubava" (registration Certificate No. 213349 - with priority dated 05/15/2000), from the date of publication of information about the registration of the "Lyubava" trademark in the official gazette, namely from 07/12/2002.

A few days later, a representative of “Kreis” categorically demands that we abandon the use of “our ... verbal trademark “Lyubava.”

In February 2003, a representative of Kreis Ice Cream Factory LLC filed a claim with the Arbitration Court of the Voronezh Region to stop the illegal use of the trademark ("Lyubava"), destroy counterfeit packaging and collect compensation instead of claiming damages. This claim contains a list of enterprises that have recognized themselves as violators of the rights of "Kreis" only based on their use of the Polyus trademark. These are: OJSC Ice-Fili, OJSC Prokopyevsky Cold Storage Plant, CJSC Bravo-Plus, OJSC Orlovsky Cheese-Making Plant.

The plaintiff demanded from the defendant: to stop using the trademark "LYUBAVA" in relation to ice cream, fruit ice cream; destruction of counterfeit packaging that reproduces the verbal technical specification "LYUBAVA", to collect 100,000 rubles and 6,000 rubles in state duty.

At the request of JSC Kholod, the Union of Ice Cream Manufacturers of Russia is involved in the matter. Executive Director of the Union V.N. Elkhov addresses the director of "Kreis" A.V. Nazarov with regret that VNIHI did not provide patent protection for the “Sani-Gold” trademark specified in TU 9228-060-004176298 “Milk-based ice cream with vegetable fats”, which provides for the production of six types of ice cream, including “Lyubava” .

Considering the unintentional nature of the actions of JSC Kholod, Mr. Elkhov asks Nazarov to treat the current situation with understanding, suspend the lawsuits and show integrity in relations between industry enterprises.

The representative of Krais Ice Cream Factory LLC, director of SLAVITSA-TM LLC, responded to the letter from the executive director of the Russian Ice Cream Manufacturers Union with a refusal.

Moreover, the letter emphasized that the use of TK is an offense not only of a civil or administrative nature, but and a criminal offense (with a maximum penalty of up to 5 years in prison)...

It was also noted there that at the exhibition "World of Ice Cream and Cold 2003", held under the auspices of the Ice Cream Manufacturers' Union, a quarter of all products were marked with the designation "Morozko", which, by the way, belonged to the Uniya company.

Back in March 1999, VNIHI, the leading institute in the field of standardization and technology of ice cream, contacted the Federal Institute of Industrial Property "ROSPATENT" and reported that some names of ice cream included in the all-Russian TU 10.16.0015.005-90“Ice cream” are registered as trademarks by enterprises that are often not even related to the production of ice cream (in particular, we were talking about the names “Morozko” and “Snegurochka”).

The Institute pointed out the inadmissibility of such a practice, because at the same time, the right of succession in our state is violated, and enterprises that have specialized in the production of one or another type of ice cream for decades lose this opportunity.

For example, the director of Volgomyasomoltorg CJSC, regarding the problem of protecting the names of products manufactured by their enterprise, stated that in connection with a claim brought against him by the organization that was the first to register the name of ice cream in the form of technical specifications, the enterprise suffered material losses due to a stoppage of production and a reduction in product sales .

VNIHI, seeing that the problem of protecting ice cream names is developing into a national one, leading to significant material losses for enterprises due to the stoppage of production and reduction in sales of ice cream, asked FIPS to terminate the registration of certain organizations of trademarks in the form of ice cream names included in the all-Russian regulatory documentation.

In its response, FIPS agreed that there is a problem of legal protection of product names (including ice cream names) used for a long time by numerous different manufacturers producing products using a single technology and recipe. Unfortunately, such product names were either not previously registered as trademarks, or were registered only to one of the manufacturers, who, in accordance with current legislation, has the exclusive right to use and dispose of the trademark, as well as to prohibit its use by others.

As a way out of this situation, FIPS proposes the following option: “It seems that the above-mentioned names of goods could receive legal protection by registering them as collective marks in the name of unions, business associations or other voluntary associations of enterprises on the basis of the provisions provided for in Articles 20, 21 of the Law “On Trademarks, Service Marks and Appellations of Origin of Goods”, entered into force on December 17, 1992.

One can argue endlessly about the moral side of the issue of “appropriation of someone else’s intellectual property,” but from a legal point of view everything is clear. There is a law (good or bad) and it must be followed. So, dear colleagues, be extremely careful when introducing new products to the market. Make sure that its name (trademark) is not someone else's property. But even if the name belongs to someone, you, in accordance with current legislation, have the opportunity to obtain permission to use it from the legal owner by concluding and subsequent state registration of a license agreement or agreement on the assignment of a trademark.

A. G. Klady

And you don’t have to have a sweet tooth to love ice cream. This product is especially popular in the summer when the sun heats the air. But even in winter, many people like to pamper themselves with it. Soviet ice cream is considered a classic, a photo of which can be found in this article. It was the best in the world, thousands of tons were exported, and abroad it was served in the most prestigious restaurants. Some foreign tourists argued that they should come to the USSR for three things: to visit the circus with Nikulin, watch the ballet and try the local cold dessert.

History of cold delicacies in the USSR

All this becomes clear if you look at history. Initially, they did not pay attention because they considered it a product for the bourgeoisie. The situation changed radically in the thirties. Then the People's Commissar of Food of the USSR Anastas Mikoyan visited the United States of America, where he liked the machines that made cutlets, the latter being fried on the streets and sold in buns. Along with hamburger fryers, which, by the way, did not take root with us, he also ordered equipment for the production of ice cream. And on November 4, 1937, the People's Commissar issued a decree according to which the country had to bypass the United States in the production and consumption of the cold product. In addition, domestic ice cream had to be affordable for the common population. About five kilograms of delicacy per year - these were the consumption standards set by Mikoyan at the beginning of the victorious march of the cold dessert throughout the Union.

Features of snow dessert in our country

Few people remember what the Soviet cylindrical ice cream was called. But every person who happened to live in that era remembers the unforgettable taste of a cold dessert. Why did it taste so good? Why was he adored by children and adults all over the world? How can we explain the fact that our grandparents unanimously claim that the ice cream of their youth was the best?

Before answering the question of the younger generation about what the Soviet cylindrical ice cream was called, it should be noted that its taste was everywhere and always the same. In whatever corner of the vast country you bought it, you could always enjoy a pleasant and familiar dessert. This was due to the requirements of GOST, which was introduced in 1941 and was rightfully considered the most stringent in the world. The delicacy from the USSR did not contain any preservatives; only natural milk was used. There was a single technology for everyone, whether it was cream, popsicle, ice cream, cones or by weight.

Decline and rebirth

Every person born in the USSR can easily remember the name of the Soviet cylindrical ice cream. Of course, it was a popsicle on a stick that was coated on top and the inside was white. Interestingly, each batch of ice cream was rated on a 100-point scale, and any deviations were attributed to defects.

The decline in the refrigeration industry began with perestroika, when products made with a large share of plant raw materials poured into the market from abroad. GOST was abolished, new recipes and technologies changed and appeared. But the taste of everyone’s favorite delicacy also became different. True, today there are enthusiasts who not only want to remember what Soviet cylindrical ice cream was called, but also to make it according to a proven recipe. Maybe the former greatness of our dessert will be revived?

Thanks to the strict GOST requirements for composition and production technology, delicious Soviet ice cream was considered one of the hallmarks of the USSR. But even among this type of product there were genuine masterpieces of culinary art. One of them was the Borodino ice cream.

A little history

Ice cream under the name “Borodino” first appeared on sale in 1977, shortly after the Ministry of Trade approved the technical specifications for the new delicacy. The appearance of this type of ice cream was caused by force majeure associated with an unexpected weather anomaly in Latin America, and, as a consequence, a decrease in imports of cocoa beans from this region. As a result, the chocolate-coated ice cream “Lakomka,” beloved by many Soviet people, became impossible to produce in the same volumes.

Laboratory technologists at Moscow Cold Storage Plant No. 8, which at that time was the engine of progress in the production of this product in the USSR, were looking for a way out of this situation. By replacing the cocoa that had become scarce in the glaze with nuts, we got a new ice cream - Nutcracker ice cream. And then, when a problem arose with purchasing nuts abroad, they began to glaze with foamed creme brulee. This is how the popular Borodino ice cream, protected by a patent, was invented - one of the clones of the famous Lakomka, the know-how of Soviet ice cream makers.

Ice cream in the USSR consisted only of natural ingredients: milk, condensed and dry cream, butter and sugar.

At first, agar-agar was used as a thickener, then, due to its deficiency, starch or gelatin was added. Ice cream was a perishable product with fairly strict requirements for terms and conditions of storage and transportation. The sanitary rules of the USSR allowed one week for the sale of delicacies. Borodino ice cream was cylindrical in shape and covered with a glaze consisting of butter and creme brulee syrup. Ice cream was packaged in foil or cardboard wrapper.

Ice cream "Borodino": composition of a modern product

Currently, you can find your favorite ice cream on sale from various manufacturing companies, but most often on the label you can find the name of the Iceberry company, the successor to Ice-Fili (the former famous cold storage plant No. 8 - the flagship of the production of this delicacy in the USSR). It is usually sold in the form of tubes weighing 90 (sometimes 80) g, covered with whipped icing. With a relatively low calorie content (from 272 to 297 kcal depending on the manufacturer), this ice cream is high in fat: up to 21.4 g per 100 g of product, and the average protein and carbohydrate content is 2.96 g and 19.2 g respectively.

In its modern form, ice cream contains a more expanded list of ingredients. It includes:

  • Several types of milk: whole, condensed and powdered
  • Butter
  • Sugar
  • Stabilizer and emulsifier (gum: tara, guar, locust bean; carrageenan, glycerin monostearate)
  • Vanilla flavoring.

The sales dates have also changed: at temperatures down to -18 °C, modern ice cream can be stored for about a year, but thawing the product and re-freezing it is still not allowed. There are several different recipes for the crème brûlée glaze that tops this ice cream. Options are possible using syrup or creme brulee mass, milk powder. The constant components of the famous foamed glaze that distinguishes Borodino ice cream are butter, sugar (powdered sugar) and vanillin.

The video talks about Soviet ice cream brands:


When did Eskimo ice cream appear in the USSR? The history of the creation of the Eskimo ice cream recipe (with photo).
What was the glaze for Popsicle ice cream made from? What was the composition of Soviet ice cream Eskimo (GOST)?
How much did a Soviet popsicle on a stick with yellow glaze cost?

The history of the Soviet popsicle did not begin in 1937, as modern journalists claim, but in 1932. That year, on the central streets of Moscow and Leningrad, advertisements appeared in store windows: “Only here you will learn what “popsicle pie” is. The secret will be revealed". And then, finally, it was revealed: girls in white coats were taking out an unusual delicacy from wooden boxes with ice - ice cream on a stick, wrapped in shiny foil, and covered in chocolate under the foil. This was “Eskimo-pie” - “Eskimo pie” in Russian. At first, the new type of ice cream for Soviet citizens was not called anything other than “popsicle pie.” But soon the “share” disappeared, and they forgot about it. All that remains of the name is “popsicle”.

In the same year, 1932, the production of ice cream in factories began in the USSR, and by May 1935 a workshop for the production of popsicles (with a capacity of up to 50 thousand pieces of ice cream per day) with a staff of 70 people in three shifts was prepared for operation. Labor was recruited at the labor exchange. In June 1935, up to 20 thousand popsicles per day were produced in accordance with the plan. Each popsicle weighed 50 grams. In the northern capital, before the war, the country-famous “popsicle on a stick” (ten rubles each; after the 1961 reform - 11 kopecks) was produced at the Leningrad Dairy Plant.

In 1947, the country's first carousel-type popsicle generator was manufactured at Moskhladokombinat No. 8, which made it possible to significantly increase the volume of popsicles produced. Popsicles of that time were made exclusively from natural ingredients: whole milk, cream, unsalted butter, whole and low-fat sweetened condensed milk, whole and low-fat dry milk, cream, beet sugar and agar. The popsicle was covered with chocolate glaze made from cocoa powder (or chocolate), sugar and high-grade unsalted butter.

The process of making the delicacy looked like this. In machines created specifically for the production of popsicles, a mass of soft ice cream was squeezed out of a freezer into rectangular or cylindrical metal molds. Wooden sticks were also inserted there. The molds were passed through a freezing brine and the soft serve ice cream hardened. Then the molds were quickly heated, the layer of ice cream near the walls of the molds melted, the briquette was automatically removed from the mold by the sticks and dipped into the melted chocolate. The thin chocolate film quickly hardened, since the temperature of the frozen “popsicle” is much lower than the melting point of chocolate.

The name of the popsicle - milk, cream, nut, chocolate-nut, strawberry, black-currant - depended on the mixture of ice cream from which it was made, as well as on the type of natural additives. In addition, there were two more types of creamy popsicle with a special glaze: “Eskimo in chocolate-nut glaze” and “Mishka” (in chocolate-wafer glaze). Many still remember the taste of Soviet popsicle and compare it with today's ice cream, of course, not in favor of the latter. That is why many factories, in order to attract buyers, call popsicles in the Soviet style: “According to GOST”, “Sovetskoe”, “Moskovskoe”, “Leningradskoe”, “USSR”, “On cream”, and are also packaged in parchment. However, these are all just marketing ploys.