You don't even have to have a sweet tooth to love ice cream. This product is especially popular in summer when the sun heats the air. But even in winter, many people like to treat themselves to 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 three things should come to the USSR: to visit the circus with Nikulin, to see the ballet and to try the local cold dessert.
The history of cold treats 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 1930s. Then the People's Commissar of Food of the USSR Anastas Mikoyan visited the United States of America, where he liked the machines that make cutlets, and the latter were fried on the streets and sold in buns. Along with hamburger braziers, 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 a cold product. In addition, domestic ice cream had to be affordable for the common population. Approximately five kilograms of delicacy per year - these are the consumption norms laid down by Mikoyan at the beginning of the victorious march of cold dessert across the Union.
Features of the snow dessert in our country
Few people remember the name of the Soviet cylindrical ice cream. But every person who happened to live in that era remembers the unforgettable taste of a cold dessert. Why was it so delicious? Why was he adored by children and adults all over the world? How to explain the fact that our grandparents unanimously claim that the ice cream of their youth was the best?
Before answering the younger generation to the question of what the Soviet cylindrical ice cream was called, it should be noted that its taste was always and everywhere the same. In whatever corner of the vast country you would not buy 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. There were no preservatives in the delicacy from the USSR, only natural milk was used. There was a single technology for everyone, whether it was creamy, popsicle, ice cream, cones or weight.
Decline and revival
What was the name of the Soviet cylindrical ice cream, every person born in the USSR will easily remember. Of course, this is a popsicle on a stick that was covered on top, inside - white color. Interestingly, each batch of ice cream was rated on a 100-point scale, and any deviations were attributed to marriage.
The decline in the refrigeration industry began with perestroika, when products made with a large proportion of vegetable raw materials flooded the market from abroad. GOST was abolished, new recipes and technologies have changed and appeared. But the taste of everyone's favorite delicacy has also become different. True, today enthusiasts have appeared who not only want to remember what the Soviet cylindrical ice cream was called, but also make it according to a proven recipe. Maybe the former greatness of our dessert will be revived?
When did Eskimo ice cream appear in the USSR? The history of the creation of the Eskimo ice cream recipe (with photo).
What is Eskimo ice cream icing made from? What was the composition of the Soviet Eskimo ice cream (GOST)?
How much did a Soviet popsicle on a stick in yellow glaze cost?
The history of the Soviet Eskimo did not begin in 1937, as modern journalists claim, but in 1932. That year, ads appeared in shop windows on the central streets of Moscow and Leningrad: “Only here you will learn what an eskimo pie is. The secret will be revealed". And then, finally, it was opened: girls in white coats took out an unusual delicacy from wooden boxes with ice - ice cream on a stick, wrapped in shiny foil, and covered with chocolate under the foil. This was the "eskimo pie" - "Eskimo pie" in Russian. At first, a new type of ice cream for Soviet citizens was not called otherwise, as “eskimo pie”. But soon the "share" disappeared, and they forgot about it. From the name only "eskimo" remained.
In the same year, 1932, the production of ice cream in factories began in the USSR, and by May 1935, a popsicle production workshop (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. The labor force was recruited at the labor exchange. In June 1935, according to the plan, up to 20 thousand popsicles per day were produced. Each popsicle weighed 50 grams. In the northern capital, before the war, the famous throughout the country "popsicle on a stick" (ten rubles each; after the reform of 1961 - 11 kopecks each) was produced at the Leningrad Dairy Plant.
In 1947, the Moskhladokombinat No. 8 manufactured the country's first carousel-type eskimo generator, which made it possible to significantly increase the volume of eskimo produced. The then popsicle was made exclusively from natural ingredients: whole milk, cream, unsalted butter, whole and non-fat sweetened condensed milk, whole and skimmed milk powder, cream, beet sugar and agar. Covered popsicle chocolate icing, produced from cocoa powder (or chocolate), sugar and high-grade unsalted butter.
The process of making a treat was as follows. In machines designed specifically for the production of popsicles, the mass of soft ice cream from the freezer was squeezed out into rectangular or cylindrical metal molds. Wooden sticks were also inserted there. The molds passed through the freezing brine and the soft ice cream solidified. Then the forms were quickly heated, the layer of ice cream near the walls of the forms thawed, the briquette was automatically removed from the mold by the sticks and dipped into the melted chocolate. The thin chocolate film solidified quickly, as the temperature of the frozen "popsicle" is much lower than the melting temperature 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 produced, 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 hazelnut glaze"And" Bear "(in chocolate and waffle glaze). Many people still remember the taste of the 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 a buyer, call popsicle in the Soviet manner: “According to GOST”, “Soviet”, “Moscow”, “Leningrad”, “USSR”, “On cream”, and also packaged in parchment. However, these are all just marketing ploys.
The first precedent of patent illiteracy of an inventor in the field of ice cream was created a century and a half ago in the United States. So, the first hand-operated ice cream machine was invented by an American Nancy Johnson in 1846. But, not knowing the issues of patent science, she could not use 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 someone else's intellectual property, violate copyrights, throw counterfeit and counterfeit products on the market, or, more simply, engage in piracy.
All this became the subject of attention of the National Consumer Rights Protection Fund, 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 to combat violations in the field of intellectual property and the Committee on Business Ethics at the Chamber of Commerce and Industry of the Russian Federation.
For many decades since the beginning industrial production ice cream in Russia, some of its types have become truly "folk" 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 introduced 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 unit of the "Melorol" type for the production of briquette ice cream by the method of "horizontal extrusion" into thick cartridge paper.
By the beginning of 1947, a group of technical workers of the cold storage facility (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 waffle applicators, developed and manufactured under the leadership of Vasily Petrovich Demidenko. This allowed for the first time in the country to master the production of briquette ice cream on waffles (later it was called "sandwich").
In the late 70s, V.P. Demidenko and the brothers-inventors Ganokhins (Alexey and Albert) took up the modernization of 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 slotted 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 the 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 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 Pricelist No. 016-01 and in accordance with OST 49 73 74 ice cream cake "Lakomka" (glazed bars). In the same price list, ice cream "Morozko" creamy and "Morozko" ice cream found a place.
Ten years later, ice cream different types glazes ("Lakomka", "The Nutcracker" and "Borodino") were introduced into Technological instructions for the production of ice cream(approved by the USSR Gosagroprom and the USSR Ministry of Trade in December 1986) and in TU 10.16.0015.005-90 Ice cream(registered by the MCSM Gosstandart on 22.05.90), as well as a number of changes to them.
Unfortunately, at that time none of the authors and officials thought of patenting neither the names, nor the methods, nor the methods, nor the technologies for their production, nor the equipment and devices for the production of cylindrical ice cream in whipped glaze and the whipped glaze itself. Naturally, names were not registered - verbal trademarks: "Morozko", "Pole", "Lakomka", "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. From all over the Union, specialists came to Moskhladokombinat No. 8 to get acquainted with the design of the FAM type line in order to manufacture it themselves.
Approximately in 1973, the designers and specialists of VNIEKIProdmash produced several experimental samples of the analogue of the FAM unit - the A1-OMR line for the production of briquette ice cream on wafers. On its basis, the craftsmen of Moskhladokombinat No. 10 created a line for the production of ice cream like "Lakomka" and "Leningradskoye" in whipped glaze.
In the mid-70s, as a result of a sudden cooling in South America, plantations of cocoa beans were killed. And as a result, cocoa powder, cocoa butter and semi-finished products - chocolate icing - ceased to arrive in the USSR.
Ice cream in chocolate glaze began to "die out". Under these conditions, Lyubov Fedorovna Pluzhnikova, the technical manager of the Moskhladokombinat No. 8 ice cream factory, suggested using walnut instead of chocolate icing. After tasting in the Moscow City Association of Rosmyasomoltorg and in the Ministry of Trade of the RSFSR experimental batches of ice cream in whipped walnut glaze, the regulatory and technical documentation for the Nutcracker ice cream was developed and approved by the RSFSR Ministry of Trade (which was then included in Change No. 1 to TI-1986 and in TU 10.16.0015.005-90).
When interruptions began in the supply of nuts from India and Iran, the technologists of the Moskhladokombinat No. 8 ice cream factory were forced to remember about creme brulee glaze. On their initiative, the Ministry of Trade of the RSFSR approved in 1977 TU 28 of the RSFSR 02-172-77. "Ice cream 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 the Moskhladokombinat No. 8 and No. 10, since there were FAM and OMR units here.
For a quarter of a century, attempts continued to organize serial production of universal lines of the FAM type for the production of ice cream in briquettes on wafers 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, Aleksey Veniaminovich Denisov (JSC Zavod Liga, Saratov) undertook to solve this problem. for the production of ice cream in wafer and paper cups of the M6-OLV type, a forming and cutting machine for the production of ice cream "Lakomka" was created. Later, this plant created a number of modifications of automated lines for the production of one-two-color ice cream by horizontal extrusion in whipped glaze, ice cream "twisted" , ice cream "product in product", etc.
In the late 80s - early 90s, when there were no problems with chocolate and other raw materials, Moskhladokombinat No. 8 (Ais-Fili OJSC) revived the production of Lakomka ice cream. And after the establishment of mass production of an automated line for the production of ice cream by the horizontal extrusion method LEM-400 "Lakomka", "Borodino" and "The Nutcracker", as well as ice cream with their verbal counterparts, they began to produce in many cities, for example, in Samara, Saratov, Stavropol, Zhukovsky ....
It can be said that Lakomka, like ice cream in a waffle cup, has become a folk ice cream.
Only in 1997, CJSC "Extra-Fili" filled in the author's and legal gap, admitted in the 70s by specialists of Moskhladokombinat No. 8 - patented two inventions ("Method of production of Lakomka-type ice cream in whipped glaze" and Installation for the production of Lakomka-type ice cream "), but not the words "Lakomka ice cream".
In the same year approved TU 9228-035-004-19762-97"Ice-cream JSC" Ice-Fili", which included: creamy ice cream "Lakomka" in chocolate glaze; ice cream and ice cream in walnut glaze "The Nutcracker". Type of packaging and portion form - in the form of a cylinder, line name - "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" Ice-Fili OJSC (former Moskhladokombinat No. 8) revived the production of amateur types of ice cream developed here in the 70s of the last century - Borodino and Nutcracker.
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 packed in a flow into a heat-sealed "cushion" bag (flow-pack) made of polypropylene, which provides a number of advantages, for example, prevents servings of ice cream from deformation during storage and transportation.
Period from 1970 to 1990 marked by the fruitful activity of the specialists of the production department of Rosmyasomoltorg N.T. Guseva, N.A. Talyzina, A.G. Kladiya, in close cooperation with specialists from A.A. Koltsovoy (Moscow Khladokombinat No. 8), N.A. Mutina (Moscow city office of Rosmyasorybtorg), A.G. Krylosov and V.V. Drynkina (Hladokombinat No. 1, Rostov-on-Don).
During this period, they have developed and introduced more than 30 new amateur types and varieties of ice cream with and without fillers, with and without icing, including those with a reduced content of fat and sucrose, with a reduced content of dry skimmed milk residue (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 lack of one or another raw material, semi-finished products; the ongoing struggle to save raw materials; decrease in the 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 types of ice cream 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-1990s, ice cream producers began to actively develop and register technical specifications for new types of ice cream (especially with the use of vegetable fats) in the capital and regional authorities. Often, these developments were not properly registered, which later led to unpleasant consequences associated with a lack of knowledge in the field of protecting one's own and using someone else's intellectual property. Here are just a few examples.
In 1998, by order of JSC "Kholod" (Voronezh), VNIHI developed TU 9228-060-00419762-98 "Milk-based ice cream with vegetable fats of the Sunny Gold trademark"- Date of introduction 05.06.1998 "Bylina" and "The Little Mermaid". On the basis of technical specifications issued by WTO Erkonprodukt LLC (Moscow) marked "without the right to 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 VASHA MA®KA patent agency notifies JSC Kholod that it has irrefutable evidence that Kholod uses the name "BELOCHKA" for labeling its products (ice cream), which is duly registered in 1995 and represents the property of Afghan Veterans Business Cooperation Association "MIR" CJSC (Certificate of Rospatent No. 161458, priority dated 10/16/1995). 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 owns the verbal trademark"Mermaid" (St. No. 148600, priority dated 06/03/1996) and demands to immediately stop the unauthorized use of the trademark and threatens with sanctions. What happened afterwards...
General Director of JSC "Kholod" V.I. On August 24, 2001, Surkov applied to VNIHI for clarification.
At the request of Surkov, Director of VNIHI Yu.P. Aleshin, referring to Art. 7 of the Trademark Law states that "not registered as trademarks designations, characters from works of science, literature and art without the consent of the copyright owner or his successors."
December 6, 2002 - another attack on the head of JSC Kholod. Now a representative of Krais Ice Cream Factory LLC addresses the head of Kholod JSC, referring to the Law of the Russian Federation "On Trademarks, ...", and asks Krais to send information on production volumes and sales of manufactured products marked with a trademark to calculate the losses of Krais "Lyubava" (reg. Certificate No. 213349 - with priority dated May 15, 2000), from the date of publication of information on the registration of the trademark "Lyubava" in the official bulletin, namely from July 12, 2002.
A few days later, a representative of "Kreis" categorically demands to stop using "our ... verbal trademark" Lyubava ".
In February 2003, a representative of Ice Cream Factory Krays LLC filed a lawsuit 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. a list of enterprises that have recognized themselves as infringers of the rights of "Krays" only on the basis of their use of the TK "Polyus" These are: OJSC "Ice-Fili", OJSC "Prokopevsky Khladokombinat", CJSC "Bravo-Plus", OJSC "Cheese-making plant "Orlovsky".
The plaintiff demanded from the defendant: termination of the use of trademark "Lyubava" in relation to ice cream, fruit ice cream; destruction of counterfeit packaging reproducing the verbal trademark "Lyubava", collect 100,000 rubles and 6,000 rubles of state duty.
At the request of JSC Kholod, the Union of Ice Cream Workers of Russia joins the case. Executive Director of the Union V.N. Elkhov addresses the director of "Krais" A.V. Nazarov with regret that VNIHI did not provide patent protection specified in TU 9228-060-004176298 "Milk-based ice cream with vegetable fats of the Sani-Gold trademark", according to which the production of six types of ice cream is provided, including "Lyubava" .
Given the unintentional nature of the actions of JSC Kholod, Mr. Elkhov asks Nazarov to treat the current situation with understanding, suspend the claims and show integrity in relations between enterprises in the industry.
The representative of OOO Ice Cream Factory Krays, the director of OOO SLAVITSA-TM, refused the letter from the executive director of the Union of Ice Cream Workers of Russia.
Moreover, the letter emphasized that the use of TK is an offense not only of a civil or administrative nature, but and felony (with a maximum sanction 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 Union of Ice Cream Workers, a quarter of all products were marked with the designation "Morozko", which, by the way, belongs to the Uniya company.
Back in March 1999, VNIHI, the leading institute in the field of standardization and technology of ice cream, applied to the Federal Institute of Industrial Property "ROSPATENT" and reported that some ice cream names included in the all-Russian TU 10.16.0015.005-90"Ice cream", registered as trademarks by enterprises, often not even related to the production of ice cream (in particular, the names "Morozko" and "Snegurochka" were discussed).
The Institute pointed out the inadmissibility of such a practice, since. at the same time, the right of succession in our state is violated, and enterprises specializing in the production of one or another type of ice cream for more than a dozen years lose this opportunity.
For example, the director of CJSC "Volgomyasomoltorg", referring to the problem of protecting the names of products manufactured by their enterprise, said that in connection with the filing of a lawsuit by the organization that was the first to register the name of ice cream in the form of a TK, the enterprise suffered material losses due to a stop in production and a reduction in sales of products .
VNIHI, seeing that the problem of protecting ice cream names is developing into a nationwide one, leading to significant material losses for enterprises due to a stop in production and a reduction in the sale of ice cream, asked FIPS to stop the registration of trademarks for individual organizations 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 the names of ice cream) used for a long time by numerous different manufacturers producing products according to a single technology and recipe. Unfortunately, such product names were either not previously registered as trademarks, or were registered only for one of the manufacturers, who, in accordance with applicable law, has the exclusive right to use and dispose of the trademark, as well as to prohibit its use by other persons.
As a way out of this situation, FIPS proposes the following option: “It seems that the names of goods mentioned above 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", enacted on December 17, 1992.
You 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 applicable law, have the opportunity to obtain permission to use it from the rightful owner by concluding and subsequent state registration of a license agreement or an agreement on the assignment of a trademark.
A. G. Klady
Due to the strict requirements of GOST for the composition and production technology, the most delicious Soviet ice cream was considered one of the most business cards USSR. But even among this type of products there were genuine masterpieces of culinary art. One of them was ice-cream "Borodino".
A bit of history
For the first time, ice cream called "Borodino" appeared on sale in 1977, shortly after the Ministry of Trade approved the technical specifications for a 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 result, a decrease in imports of cocoa beans from this region. As a result, chocolate-glazed Lakomka ice cream, beloved by many Soviet people, became impossible to produce in the same volumes.
Laboratory technologists at the 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 the situation. Replacing the scarce cocoa with nuts in the glaze, we got a new ice cream - Nutcracker ice cream. And then, when there was a problem with the purchase of nuts abroad, they began to glaze with foamed creme brulee. This is how the patent-protected popular Borodino ice cream was invented - one of the clones of the famous Lakomka, the know-how of Soviet ice cream makers.
Ice cream ice cream in the USSR consisted only of natural ingredients: milk, condensed and dried cream, butter and sugar.
Agar-agar was first used as a thickener, then, due to its deficiency, starch or gelatin was added. Ice cream belonged to perishable products with rather stringent requirements for the terms and conditions of storage, and transportation. The sanitary rules of the USSR set aside one week for the sale of delicacies. Ice cream "Borodino" had a cylindrical shape and was covered with a glaze consisting of butter and creme brulee syrup. Ice cream was packed in foil or in a cardboard wrapper.
Ice cream "Borodino": the composition of a modern product
Currently, you can find your favorite ice cream on sale from different manufacturers, but most often on the label you can find the name of the Iceberry company, the successor of Ice-Fili (the former famous ice cream plant No. 8 - the flagship of the production of this delicacy in the USSR). It is sold, as a rule, in the form of tubes weighing 90 (sometimes 80) g, covered with whipped glaze. With a relatively low calorie content (from 272 to 297 kcal, depending on the manufacturer), this ice cream has a high fat content: 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 extended list of ingredients. It includes:
- Milk of several types: whole, condensed and powdered
- Butter
- Sugar
- Stabilizer and emulsifier (gum: tara, guar, locust bean; carrageenan, glycerol monostearate)
- Vanilla fragrance.
The terms of implementation have also changed: at temperatures down to -18 ° C, modern ice cream can be stored for about a year, but thawing of the product and its re-freezing are still not allowed. Several different recipes are used for the creme brulee glaze that this ice cream is coated with. There are options with the use of syrup or mass of creme brulee, milk powder. The permanent components of the famous foamy glaze that distinguishes Borodino ice cream are butter, sugar ( powdered sugar) and vanillin.
The video tells about the brands of Soviet ice cream:
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. Ice cream real - 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 had a chance to try it? And 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 whatever ...) name.
Soviet ice cream photo
Try to read what is written on the packaging in small, small print. Usually this “rubric” is called: the composition of the product. Why is the font so small? But because if you write all the constituent components used to produce dessert in a regular font, well, such as in the “Primer” (you need the main part of consumers to know what they consume), then .... And the fact that a 50-100 gram portion would have to be packed in a container the size of a cement bag.
In a vast country, in any city, at any enterprise, all types of cold treats were produced according to a single technology, according to 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 the dessert was assessed on a 100-point scale (plus gradation into varieties - the highest and extra). The regulatory authorities - the State Trade Inspectorate, Gosstandart, Sanepidnadzor, strictly monitored that Soviet ice cream fully complied with the famous GOST. The quality of ice cream was determined by consistency, taste, structure, appearance, color, packaging. Any deviation of these quality criteria from the requirements of GOST was considered a marriage.
A variety of varieties, ice cream of the Soviet era did not differ. Ice cream, creamy, fruit and berry, vanilla cups with a cream rose, popsicle, creme brulee, gourmet, Leningrad - these are almost all the names of the dessert of those times. The most revered among all age categories of Soviet people was "eskimo" - the first Soviet cylindrical ice cream, on a stick, covered with a layer of fragrant chocolate glaze.
Soviet ice cream was also very popular abroad, where it was classified as a prestigious class. “Our” ice cream could not be tasted in every restaurant, only in a prestigious one, and at a price that would have seemed “sky-high” to a Soviet citizen. Just like in the Union, foreigners really liked Soviet cylindrical ice cream covered with chocolate icing. At home, it was called Eskimo, or gourmet, and in foreign countries, differently. The USSR exported annually 2000 tons of ice cream to different countries.
With the beginning of perestroika in the country, the era of Soviet ice cream began to fade slowly, they began to replace the harsh GOST with all sorts of specifications ( specifications), other regulatory documents, which allowed the use of additives such that if 117-41 were animated, he would burn with shame.
Today, as they say, we have what we have, and we feed our children with what we have.
