You don't have to be a sweet tooth to love ice cream. This product is especially popular in summer when the sun heats up 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, exported in thousands of tons, and served abroad in the most prestigious restaurants. Some foreign tourists argued that one should come to the USSR for three things: to visit the circus with Nikulin, watch a ballet and taste a local cold dessert.

The history of cold delicacies in the USSR

All this becomes clear if you look at history. initially they did not favor attention, since 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, and the latter were fried on the streets and sold in buns. Together with braziers for hamburgers, 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 delicacies a year - these are the consumption rates laid down by Mikoyan at the beginning of the victorious procession of cold dessert across the Union.

Features of a snow dessert in our country

Few 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 it 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 young generation about the name of the Soviet cylindrical ice cream, it should be noted that it tasted the same everywhere and always. In whatever corner of a huge country you 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, be it creamy, popsicle, ice cream, horns or weight.

Decline and rebirth

As the Soviet ice cream of a cylindrical shape was called, every person born in the USSR will easily remember. Of course, this is a popsicle on a stick, which was covered on top, the inside is white. Interestingly, each batch of ice cream was rated on a 100-point scale, and any deviations were related to marriage.

The decline in the refrigeration industry began with perestroika, when products made with a large share of plant raw materials flooded the market from abroad. GOST was abolished, new recipes and technologies changed and appeared. But the taste of everyone's favorite delicacy has also changed. True, today there are enthusiasts 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?

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

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 specifications for the new delicacy. The emergence 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 the import of cocoa beans from this region. As a result, the ice cream “Lakomka”, loved by many Soviet people, glazed with chocolate, became impossible to produce in the same volumes.

Technologists of the laboratory at the Moscow refrigeration 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. Replacing the scarce cocoa in the glaze with nuts, we got a new ice cream - the 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 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 belonged to perishable products with rather strict requirements to the terms and conditions of storage, and to transportation. The sanitary rules of the USSR allotted one week for the sale of delicacies. Ice cream "Borodino" had a cylindrical shape and was covered with a glaze consisting of butter and crème 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 from different manufacturers on sale, but the name of the Iceberry company, the successor of Ice-Fili (the former famous refrigeration plant No. 8, the flagship of the production of this delicacy in the USSR), is most often found on the label. 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 is characterized by a high fat content: up to 21.4 g per 100 g of product, and the average readings of the protein and carbohydrate content are 2.96 g and 19.2 g respectively.

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

• Several types of milk: whole, condensed and dry
• Butter
• Sugar
• Stabilizer and emulsifier (gums: containers, guar, carob; carrageenan, glycerin monostearate)
• Vanilla aroma.

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. There are several different recipes for the creme brulee frosting that covers this ice cream. Options with the use of syrup or crème brulee mass, milk powder are possible. The constant components of the famous foamed glaze that distinguishes Borodino ice cream are butter, sugar (powdered sugar) and vanillin.

The video tells about the brands of Soviet ice cream:

The first precedent of patent ignorance of an inventor in the field of ice cream was created a century and a half ago in the United States. For example, the first hand-operated ice cream machine was invented by the 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 it - 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 fake and counterfeit products onto the market, or, more simply, engage in piracy.

All this became 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 RF Law "On Trademarks, Service Marks and Appellations of Origin of Goods", the creation of a government Commission on Counteracting Infringements in the Sphere of Intellectual Property and the Committee on Business Ethics at the RF CCI.

For many decades since the beginning of the industrial production of ice cream in Russia, some of its types 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 USSR People's Commissar for Food Anastas Ivanovich Mikoyan, the country's first ice cream factory was commissioned in Moscow near the town of Fili at Moskhladokombinat No. 8 ( see MZP # 7/2002 - approx. ed. ).

Among the equipment purchased in America was a unique unit of the Melorol type for the production of briquetted 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.Desent, F.M.Uspensky, V.P. Demidenko, A.N. Nazarenko, I.N.Barsov) developed and manufactured a high-performance unit FAM (packing unit for ice cream ), the prototype of which was "Melorol".

By the end of the 60s of the last century, the factory had already operated five such units, equipped with wafer 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 Ganokhin (Alexey and Albert) set about modernizing one of the five FAM lines for the production of glazed ice cream bars. Moreover, the glaze was to be applied in a stream, and not by dipping.

The craftsmen of the enterprise in 1972-1973. a nozzle was made, into the annular slotted space of which was introduced glaze whipped on a modernized freezer of the OFI type. For the first time in the world, artesian water was used in the freezer as a coolant. In fact, on the basis of the FAM 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 in accordance with temporary regulatory and technical documentation. And from January 1, 1977 according to Price list No. 016-01 and according to OST 49 73 74 ice cream cake "Lakomka" (glazed bars). Ice cream "Morozko" creamy and "Morozko" sundae found their place in the same price list.

Ten years later, ice creams with different types of glaze ("Gourmet", "Nutcracker" and "Borodino") were introduced into Technological instruction for the production of ice cream (approved by the State Agrarian Industry of the USSR and the Ministry of Trade of the USSR in December 1986) and in TU 10.16.0015.005-90 Ice cream (registered by MCSM Gosstandart on 05.22.90), as well as in a number of changes to them.

Unfortunately, then none of the authors and officials guessed to patent either the names, or the methods, or the methods, or the technology of their production, or the equipment and devices for the production of cylindrical ice cream in whipped glaze and whipped glaze itself. Naturally, the names were not registered - verbal trademarks: "Morozko", "Polyus", "Lakomka", "Nutcracker", "Borodino" and others not only for ice cream, but also 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 make it themselves.

Approximately in 1973, the designers and specialists of VNIEKIProdmash manufactured 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 ice cream such as "Lakomka" and "Leningradskoye" in whipped glaze.

In the mid-1970s, a sudden cold snap in South America killed cocoa plantations. As a result, the supply of cocoa powder, cocoa butter and semi-finished product - chocolate icing ceased to the USSR.

Ice cream in chocolate glaze began to "die out". In these conditions, the technical manager of the ice cream factory of the Moscow Cooling Plant No. 8, Lyubov Fedorovna Pluzhnikova, suggested using nut glaze instead of chocolate. 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 nut glaze, the regulatory and technical documentation for the Nutcracker ice cream was developed and approved by the Ministry of Trade of the RSFSR. Change No. 1 to TI-1986 and in TU 10.16.0015.005-90).

When disruptions began in the supply of nuts from India and Iran, the technologists of the ice cream factory of the Moscow Cooling Plant No. 8 were forced to recall the creme brulee glaze. On their initiative, the Ministry of Trade of the RSFSR approved TU 28 of the RSFSR 02-172-77 in 1977. "Ice cream dairy, butter and ice cream" Borodino "and" Flight ", respectively, in whipped glaze and in glaze applied by dipping."

However, this ice cream could only be made at Moskhladokombinat # 8 and # 10, since there were units of the FAM and OMP type.

For a quarter of a century, attempts continued to organize the serial production of universal lines of the FAM type 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, Aleksey Veniaminovich Denisov (OJSC Zavod Liga, Saratov) took up this task. For the production of ice cream in waffle and paper cups of the M6-OLV type, a forming and cutting machine for making ice cream "Lakomka" was created. Later, this plant created a number of modifications of automated lines for the production of one- and two-color ice cream by horizontal extrusion in whipped glaze , product-in-product ice cream, 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 (Ice-Fili OJSC). And after the establishment at OJSC Zavod Liga of serial production of an automated line for the production of ice cream by the method of horizontal extrusion LEM-400 "Lakomku", "Borodino" and "Nutcracker", as well as ice cream with their verbal counterparts 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 a national ice cream.

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

In the same year, approved TU 9228-035-004-19762-97 Ice-Fili OJSC ice-cream, which included: creamy ice cream "Lakomka" in chocolate glaze; ice cream and ice cream in nut glaze "Nutcracker". Type of packing and portion shape - in the form of a cylinder, the name of the line - "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 JSC "Ice-Fili" (formerly 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 being produced at a higher quality level: now this ice cream is automatically packed in the flow into a heat-sealable bag of the "pillow" type (flow-pack) made of polypropylene, which gives a number of advantages, for example, prevents ice cream portions from deformation during storage and transportation.

Period from 1970 to 1990 marked by the fruitful activity of specialists of the production department of Rosmyasomoltorg N.T. Guseva, N.A. Talyzina, A.G. Kladia in close cooperation with the specialists of the subordinate enterprises A.A. Koltsova (Moskhladokombinat No. 8), N.А. Mutina (Moscow city office of Rosmyasorybtorg), A.G. Krylosov and V.V. Drynkina (Khladokombinat 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 fat and sucrose content, with a reduced content of non-fat milk solids (SNF 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 this or that raw material, semi-finished products; the never-ending struggle to save raw materials; reduced 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 hobby ice creams have not been properly registered as the intellectual property of their developers or as collective trademarks, although they have been incorporated into a number of industry standards and technological guidelines.

Since the mid-90s, 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 TU9228-060-00419762-98 "Milk-based ice cream with vegetable fats" Sunny Gold trademark - date of introduction 05.06.1998. These TUs provide for the production of ice cream of the specified trademark of six names, incl. "Epic" and "Little Mermaid". On the basis of the TUs issued by WTO Erkonproduct 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 patent agency "VASHA MA®KA" 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 AOZT "Association for Business Cooperation of Afghan Veterans" MIR "(certificate of Rospatent No. 161458, priority dated 10.16.1995). The Agency warns about civil and criminal liability, respectively, under Articles 138 and 180.

A day later, the same agency notifies JSC "Kholod" that "Association" MIR "has ownership of the verbal trademark" RUSALOCHKA "(St. No. 148600, priority from 03.06.1996) and demands to immediately stop unauthorized use of the trademark and threatens sanctions, which happened later….

General Director of JSC "Kholod" V.I. Surkov on August 24, 2001, appeals to VNIHI for clarifications.

At the request of Surkov, the director of VNIHI Yu.P. Aleshin, referring to Art. 7 of the Law on Trademarks, informs 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 the representative of LLC "Ice Cream Factory" Kreis "appeals to the head of JSC" Holod ", referring to the Law of the Russian Federation" On Trademarks, ... ", and asks for the calculation of losses" Kreis "to send information on the volume of production and sales of products marked "Lyubava" (registration certificate No. 213349 - with a priority of 15.05.2000), from the date of publication of information about the registration of TZ "Lyubava" in the official bulletin, namely from 12.07.2002.

A few days later the representative of "Kreis" categorically demands to refuse to use "our ... verbal trademark" Lyubava ".

In February 2003, a representative of Ice Cream Factory LLC Kreis filed a statement of claim with the Arbitration Court of the Voronezh Region to terminate the illegal use of the trademark ("Lyubava"), destroy the counterfeit packaging and recover compensation instead of the claim to recover the damages. the list of enterprises that recognized themselves as infringers of Kreis's rights only by using the Polyus TZ: OJSC Ice-Fili, OJSC Prokopyevsky Khladokombinat, CJSC Bravo-Plus, OJSC Orlovsky Cheese-Making Plant.

The plaintiff demanded from the defendant: the termination of the use of the TK "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 Russian Ice Cream Manufacturers is involved in the case. 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 milk-based ice cream with vegetable fats specified in TU 9228-060-004176298, according to which the production of six types of ice cream is provided, including "Lyubava" ...

Taking into account the unintended nature of the actions of JSC "Kholod", Mr. Elkhov asks Nazarov to treat the situation with understanding, to suspend the claims and to show integrity in relations between the enterprises of the industry.

The representative of LLC "Ice Cream Factory" Kreis "- director of LLC" SLAVITSA-TM "to the letter of the executive director of the Union of Ice Cream Manufacturers of Russia refused.

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 sanction of up to 5 years in prison) ...

It was also noted there that at the exhibition "The World of Ice Cream and Cold-2003", held under the auspices of the Union of Ice-Cream Producers, 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 ice cream standardization and technology, contacted 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" are registered in the form of trademarks by enterprises that are 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 this or that type of ice cream for more than a dozen years are losing this opportunity.

For example, the director of ZAO Volgomyasomoltorg, referring to the problem of protecting the names of products manufactured by their enterprise, said that in connection with the filing of a claim against them by the organization that first registered the name of ice cream in the form of TK, the enterprise suffered material losses due to the interruption of production and reduction in sales of products ...

VNIHI, seeing that the problem of protecting ice cream names is growing into a nationwide one, leads to significant material losses for enterprises due to a halt in production and a reduction in ice cream sales, asked FIPS to stop registering trademarks in the form of ice cream names included in the all-Russian regulatory documentation for individual organizations.

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

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'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 rightful owner by concluding and subsequent state registration of a license agreement or a trademark assignment agreement.

A. G. Kladiy

Citizens of our country, who were “lucky” to be born five years earlier than the beginning 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 had a chance to try? 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 portion of ice cream in a bright original crispy packaging, with a poetic, exotic, intriguing (or whatever ...) name.

Soviet ice cream photo

Try to read what is written on the package in small-small print This "heading" is usually called: the composition of the product. Why is the font so small? But because, if you write all the constituent components used for the production of dessert in a regular font, well, such as in "Primer" (it is necessary that the bulk of consumers know what it is consuming) 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 huge country, in any city, at 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 Kiev, Krasnoyarsk, Tashkent or Irkutsk. In addition, at all enterprises, the quality of the dessert was assessed on a 100-point scale (plus a gradation for grades - highest and extra). The controlling authorities - Gosttorginspektsiya, Gosstandart, Sanitary and Epidemiological Supervision, strictly monitored that Soviet ice cream fully complies with the famous GOST. The quality of ice cream was determined by the consistency, taste, structure, appearance, color, and the correspondence of the package. Any deviation of these quality criteria from the requirements of GOST was considered a marriage.

The variety of varieties, ice cream of the Soviet era did not differ. Sundae, butter, fruit and berry, vanilla cups with a cream rose, popsicle, crème brlée, 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 "popsicle" - the first Soviet ice cream of a cylindrical shape, on a stick, covered with a layer of chocolate aromatic 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 “transcendental” to a Soviet citizen. Just like in the Soviet Union, foreigners really liked it soviet ice cream of a cylindrical shape, covered with chocolate glaze... At home, it was called an eskimo, or gourmet, and in foreign countries, in another way. 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 fade slowly, the harsh GOST began to be replaced with all sorts of technical specifications (technical specifications), other regulatory documents, which made it possible to use additives such that if 117-41 were animated, it would have burned out with shame.

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

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 Eskimo ice cream glaze made of? What was the composition of the Soviet ice cream Eskimo (GOST)?
How much was a Soviet popsicle on a stick in yellow glaze?

The history of the Soviet Eskimo began not in 1937, as modern journalists claim, but in 1932. In that year, announcements appeared in the shop windows of the central streets of Moscow and Leningrad: “Only here you will learn what an" Eskimo Pai "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 doused with chocolate under the foil. This was "Eskimo-Pai" - "Eskimo pie" in Russian. At first, a new type of ice cream for Soviet citizens was not called otherwise than "Eskimo Pai". But soon the "share" disappeared, and they forgot about it. Only "popsicle" remained from the name.

In the same year, 1932, the production of ice cream in factories began in the USSR, and by May 1935 a shop 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 a day were produced according to the plan. Each popsicle weighed 50 grams. In the northern capital, before the war, the famous all over the country "popsicle on a stick" (ten ruble each; after the 1961 reform - 11 kopecks each) was produced at the Leningrad Dairy Plant.

In 1947, the first in the country carousel-type Eskimo generator was manufactured at Moskhladokombinat No. 8, 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 low-fat condensed milk with sugar, whole and skimmed milk powder, cream, beet sugar and agar. The popsicle was covered with a chocolate icing made 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 popsicle machines, 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 molds were quickly heated, the ice cream layer at the walls of the molds thawed, the briquette was automatically removed from the mold by sticks and dipped into the melted chocolate. The thin chocolate film hardened quickly, as the frozen popsicle was much lower than the melting point of the 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: "Popsicle in chocolate-nut glaze" and "Bear" (in chocolate-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 the popsicle in the Soviet manner: "According to GOST", "Soviet", "Moskovskoye", "Leningradskoye", "USSR", "On cream", and also pack it in parchment. However, these are all just marketing gimmicks.