Probably, there is not a single person who at least once in his life would not wonder who comes up with the names of sweets and what is this someone guided by? Even just because some names surprise us, others seem funny, funny, and some even strange and ridiculous.
How new sweets and new names are born, the correspondent of the online newspaper "Crooked Mirror" was told by specialists from one of the Volgograd confectionery factories.
Earlier, in Soviet times, when all the names of sweets were in the public domain, any factory could use, well, for example, such a name as “Mishka in the North”. However, after the United Confectioners holding patented all the names, all other candy manufacturers had to either buy licenses from it, or stop producing “Soviet” confectionery products, or rename them. Now every factory, if it wants to produce sweets, for example, even according to a recipe similar to "Bear in the North", it does not have the right to do so. Only one factory has the right to produce Bear in the North, so everyone else has to come up with similar names for a well-known product, because the buyer knows and loves this candy. This is how the names “Bear on Ice” appeared, “Tuzik” sweets became Polkanchik,” says Tatyana Dementyeva, senior process engineer of the factory’s production department.
This is all about the names of sweets that factories have been making for many years throughout the country.
The new names of sweets, as a rule, are the creativity of the entire team of the enterprise, the technological service. Employees can submit all their ideas and names of sweets during competitions held at factories.
According to Maria Pimkina, head of the marketing department, the main thing in this process is a person's fantasy.
“Everyone who participates in competitions comes up with, based on their own worldview, some life moments and creative abilities. If, for example, the competition did not give the desired result, then we turn to
agencies involved in naming, that is, the development of names,” Maria said.
Further, the names of confectionery products that you like are considered by the artistic council of production, and then checked for patent purity. If the name passes the patent purity, then a decision is made on its patenting.
“It happens very rarely when we make a name for a product, most often it’s the other way around. The patenting process lasts more than a year, and if we come up with a product and then we patent its name, then it takes a very long time, and when there is a good idea for some kind of candy, you don’t want to wait so long. We try to patent names that can fit any kind of candy,” explains Tatyana.
In the names of sweets, manufacturers also use unusual, beautiful female names, names of rivers, fruits, animals, birds, flowers, seasons, some events, etc. Heroes from fairy tales and famous animated films are also used.
It is quite simple to come up with the name of the candy, its shape and packaging, as, for example, in the case of the well-known Lemonchiki caramel. It is made according to the shape, color and sour taste of the fruit of the same name. Hence the logical name, and the yellow wrapper with green letters.
In caramel "Snowball" everything is also harmonious: the name, color, and taste. The candy is white, it crunches like snow, and its wrapper is made in white and blue “frosty” colors with painted snowflakes.
The popularity or success of a candy, according to experts, depends on many components, including packaging, although, as sweet tooth say, if you like a candy, it doesn’t matter what clothes it is sold in, however, it’s doubly nice when your favorite treat is wrapped in a beautiful wrapper.
By the way, for many, candy wrappers are a collectible and there are unique collections of candy wrappers that have been collected for generations. Candy wrappers can tell a lot. They reflect the spirit of the time, the tastes of people, the talent of the artist, historical events. Many of the works can even be called works of art.
If earlier, when wrapping sweets, paper wrappers and boxes were mainly used, now the manufacturer has other types of packaging material - various types of food film, foil. In the confectionery industry, there is even such a thing as fashion - fashion in design, in the packaging of sweets, in terms of convenience for the buyer, in how to place sweets on a shelf, showcase, etc.
Summing up, it can be noted that there are no secrets, in particular, how and who comes up with the names of sweets, as well as in the packaging of sweets, there are no. The secret is only the recipe of the product, and if it is seasoned with quality, then delicious sweets will turn out.
Alena Romanova
Confectionery, sweet products with a pleasant taste and aroma are loved by all of us since childhood. We sometimes call them that - sweets, sweets. As the main raw material for cooking, as a rule, flour (wheat, less often corn, rice, oatmeal, etc.), sugar, honey, fruits, berries, milk, cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food coloring and baking powder. Legendary cook and historian V. V. Pokhlebkin believed that in all types of confectionery dough, flour occupies a subordinate position (the exception is dough for Easter cakes and gingerbread), and there is also no water.
Depending on the ingredients used, all types of confectionery products are divided into two main groups: sugary And flour. And, although often a confectionery product contains elements of both groups, it is believed, however, that only one is the main one (for example, wafers with strawberries are floury, although strawberry filling is sugary).
Sugar confectionery
Meringue, Meringue
This French dessert consists of whipped with sugar and baked egg whites. Tartar or cornstarch is also sometimes used (as a binder). Often meringues are flavored with vanilla and a small amount of coconut or almond extract. These products are light and airy (like a Latin American dance meringue) and very sweet (fr. baiser- "kiss").
meringues
Jam, jam, jam, marmalade, confiture, et
These are fruits or berries boiled in sweet syrup, flower petals, classified depending on the technology of preparation and the consistency of the finished product. So, unlike jams, marmalade, confiture and marmalade, jam prepared in such a way that the ingredients retain their shape. In addition, the jam has a non-uniform consistency and consists of a more or less liquid syrup and individual pieces of fruit, or even small fruits (figs, apples of paradise) and whole berries.
Jam
Jam- sweet thick mass of pureed fruits or berries, boiled with sugar or molasses. Jam prepared in exactly the same way as jam, but unlike it, the syrup in the finished product should be jelly-like. Confiture- This is a kind of jam, jelly with whole or chopped fruits or berries. This word was given to us by the French: confiture, from confit - candied. Marmalade- a culinary product made from fruits boiled with sugar with the addition of a thickener and flavorings (may be considered a type of thick jam). As a thickener, substances such as pectin, agar-agar, gelatin are used. In English-speaking countries, the word marmalade means only citrus jam (especially oranges).
Marmalade
Yot It is a kind of Korean traditional sweets. Yot are both solid and liquid (molasses), as well as with fillings. They are made from steam rice, glutinous rice, glutinous sorghum, corn, sweet potato, or a mixture of these grains. After steaming, yot is fermented for a short time and then boiled for a long time in a large cauldron. If yot is boiled longer, it will harden as it cools. Immediately after cooking, it is usually brown in color, but if it is stretched, the color lightens.
ginger yot
Grillage
Grillage(fr. grillage Roasting is a French dessert made from roasted nuts with sugar. It comes from the oriental coarse halva. Confectioners divide roasting into two types: soft roasting- includes boiled fruits and crushed nuts; hard roasting- is crushed nuts, filled with melted sugar.
Soft roasting
Jelly
Jelly(from fr. Geee- jelly, gel, jelly) - a food colloidal solution (usually based on fruits), to which gelatin (pectin, agar) is added, and when cooled, the whole mass gets a gelatinous appearance. Fruit jellies from fruits and fruits containing a lot of pectin can be obtained without the addition of gelatin to them, since pectin itself gives the syrup a gelatinous appearance. Most often, such jelly is made from sour, mainly Antonov apples, and then it is dyed green with spinach and red with carmine.
puff jelly
Marshmallow, pastille
Zephyr- a kind of sugary confectionery; obtained by churning fruit and berry puree with sugar and egg white, followed by the addition of any of the shaping (jelly-forming) fillers to this mixture: pectin, agar syrup, gelatin (marmalade) mass. Marshmallow was prepared back in ancient Greece, where it got its name from the god Zephyr, according to myths, who gave his recipe to people.
Paste(from the French pastille) is a sweet dish of Russian cuisine. Until the beginning of the 20th century, the word was often written “postila” (understanding it as something spread, spread, which is associated with the technology of making marshmallows). Pastila was made from whipped apple puree, sour Russian varieties (Antonovka, Titovka, Zelenka), as well as the pulp of berries (lingonberries, mountain ash, raspberries, currants). The second important component of marshmallow is honey, and since the 19th century also sugar. The third (optional) component of the marshmallow, used since the 15th century, is egg white, which was needed to give the marshmallow a white color. Traditionally pastila was made in a Russian oven: it gives the effect of gradually decreasing heat, which ensures even drying of a paste of applesauce, honey, sugar and protein, applied in a thin layer on fabric on wooden frames. Several layers of the paste that has passed the initial drying are layered on top of each other, after which they undergo secondary drying in wooden alder boxes in the oven.
Zephyr
Paste
Candy, toffee, caramel, lollipops
Small sweets in the form of balls, tiles, pads of caramelized sugar, chocolate, molasses, condensed milk and other products. Iris- fondant mass obtained by boiling condensed milk with sugar, molasses (molasses) and fat (butter or vegetable oil or margarine). In crushed form, it is sold as candy. Caramel(fr. caramel, from late lat. cannamella- "sugar cane") - a confectionery product or an ingredient of such a product, obtained by heating sugar or boiling down a sugar solution with starch syrup or invert syrup. It is a plastic or solid mass (depending on the heating temperature) of various shades of yellow and brown (without additional staining), contains sucrose, maltose and glucose. Lollipop- a type of candy, a gooey or solid mass made from candice - boiled to a hardness, usually flavored with sugar with molasses or corn syrup. Often attached to a stick.
split iris
Candy caramel
lollipops
Creams
Cream- a paste made from cream or butter with sugar, used as a filling and for decorating cakes and pastries. Instead of butter, margarine can be used, and as additional ingredients - eggs, milk, as well as various flavoring and aromatic additives: cocoa powder, vanilla, etc.
Cake decorated with cream
Marzipan
Marzipan(German Marzipan, Italian marzapane) - a mixture of ground almonds and sugar syrup (or powdered sugar). If apricot kernels (rarely peach kernels) are used instead of almonds, the confectionery product is not called marzipan, but persipan. Sometimes marzipan is also called a mass of other nuts, as well as products with it. For example, buns - "marzipans" with peanuts are common in Russia.
marzipan fruits
Mousses
Mousse(fr. mousse Foam is a sweet dessert dish. A signature dish of French cuisine. It is prepared from an aromatic base (fruit or berry juice, puree, grape wine, chocolate, coffee, cocoa, etc.), nutrients that promote the formation and fixation of the foamy state of the mousse (egg whites, gelatin, agar), as well as nutrients that give the dish has a sweet taste or enhances it (sugar, saccharin, honey, molasses). Sometimes, instead of egg whites and gelatin, a substitute is used in the form of semolina, which is able to swell well and has adhesive properties, which makes it possible to approximately simulate the desired state of the dish.
Chocolate mousse
fondant
Fondant mass (fondant)- boiled sugar syrup, quickly cooled to a temperature of 35-40 ° and stirred at high speed in a fondant maker. When churning in a supersaturated syrup, sucrose crystallizes. The finished product consists of small sugar crystals and intercrystalline syrup. Fondant mass varies greatly in consistency - from liquid, viscous species with a high content of molasses to a solid brittle product, which is obtained from a less moist syrup with a small admixture of molasses. It is mainly used for the production of unglazed sweets and for decorating cakes.
Depending on the presence of milk, there are three main types of fondant: sugar lipstick- from sugar syrup without adding milk; milk or cream lipstick- based on sugar syrup with a small or medium addition of milk or cream; Creme brulee- sugary syrup with a high content of milk or cream after heat treatment, which gives the product a brown tint and taste of baked milk.
Cake glazed with sugar fondant
Sambuc
A chilled, airy dish prepared by whipping fruit puree with sugar and egg white.
Blackcurrant Sambuc
Souffle
Souffle(fr. Souffe) - a dish of French origin from egg yolks mixed with a variety of ingredients, to which white whipped egg whites are then added. Can be a main course or a sweet dessert. In any case, the soufflé contains at least two components: firstly, a flavored mixture of sour cream consistency and, secondly, egg whites beaten white. The first gives taste, and whipped proteins - airiness of the product. The mixture is usually made on the basis of cottage cheese, chocolate or lemon (the latter two are used to prepare a dessert by adding sugar). The souffle is cooked in the oven in a refractory dish, it swells strongly from the temperature, but, taken out of the oven, falls off after 20-30 minutes.
Chocolate soufflé with powdered sugar
Halva, Turkish delight and other oriental sweets
All kinds of cookies, raisin-nut and starch-sugar products, common in the Middle East and Central Asia.
Halva
A typical example of a fruity Turkish delight (pomegranate)
Candied fruit
Candied fruit(Polish cuckoo, from cukier- "sugar") - juicy fruits cooked in sugar or sugar syrup. Candied fruits are used as a filling in biscuit, muffin, butter, shortbread, yeast dough and as a separate decor element for decorating cakes, pastries, cookies, rolls, puffs. For desserts, it is used as a filling and decoration at the same time. From citrus peels, candied fruits are cooked slowly by boiling in syrup until a transparent, glassy pulp and high sugar content are obtained. The boiled crusts are thrown back on a sieve, separated from the syrup, allowed to drain, and then dried.
Candied fruit
Chocolate
Chocolate- a confectionery product based on cocoa butter, which is a product of processing cocoa beans - the seeds of the chocolate tree, rich in theobromine and caffeine. Chocolate products often contain aromatic additives (coffee, alcohol, cognac, vanillin, pepper), food additives (raisins, nuts, wafers, candied fruit) or filling.
bar chocolate
Flour confectionery
Cake
Cake(from ital. cake, “round bread”) - a dessert consisting of one or more cakes soaked in cream or jam. The top of the cake is usually decorated with cream, icing and/or fruit.
Fraisier cake
Cookie
Cookie- a small confectionery product baked from dough. Various grains are sometimes added to cookie dough; cookies are usually molded in the form of circles, squares, stars, tubules; sometimes cookies are made with a filling (chocolate, raisins, condensed milk, cream) or a filling is placed between two cookies.
waffles
Wafer(from him. waffle) - a type of thin dry biscuit with an imprint on the surface. It is baked from whipped liquid dough in special forms. The dough consists of flour, eggs, sugar and cream. Waffles got their name from the Middle Low German word "wâfel". The Danish form "wafel" in the 18th century changed into waffle and in this form entered the Russian language. Pieces of wafers are often smeared with cream among themselves. Ice cream or berries can be used. For the layer, fat, fruit and berry, praline, fondant and other fillings are used. Can be used as a basis for other confectionery products (cakes, pastries). For these purposes, wafer products are made in the form of sheets, cakes, cups, tubes, horns.
Belgian waffles
Sweet pies, pies, cheesecakes, rolls, donuts, muffins, rum women
Bakery products made from yeast, puff, unleavened rich, custard and other dough of various shapes and sizes, with or without filling, baked or fried. Pie- a pastry dish with a filling that is baked or fried. The filling for pies can be different - berries, fruits, cottage cheese, poppy seeds, etc. Pie- a small dish of stuffed yeast dough that is baked (in the oven) or fried (in deep fryers, small pots or cauldrons). The name is derived from the word pie. Cheesecake- round, open at the top and pinched only from the edges of the cakes with filling. As a rule, cottage cheese is used as a filler, less often mashed potatoes, jam or jam. A product of ancient Slavic, Russian and Ukrainian cuisine. The name of the dish comes from the word "vatra" - "hearth, fire." Cheesecakes are baked from yeast, rich and unleavened dough. Donut- round, fried in oil, usually sweet, pie with or without a hole in the middle. The hole is designed so that the donut extracted from the hot oil is strung on a rod, from which the product is then placed in a bag or on a plate for the buyer. A donut can have a filling: jam, marmalade, jam, etc. Cake A sweet confection made with raisins, jam or nuts, usually baked from yeast or biscuit dough and traditionally served at weddings or Christmas. Cupcakes can be baked in a rectangular shape or round (with a through hole in the center, which will give it the shape of a large ring). The closest relative of the cake is Russian Easter cake. Baba- a confectionery product of Slavic origin, is a kind of cake made from rich yeast dough with the addition of raisins. After baking, it is soaked with a syrup of rum or other alcoholic drink and sugar, or simply with sugar syrup, sometimes with the addition of jam. The top of the cake is smeared with sugar fudge. Often called "rum-baba".
Cheesecake with cottage cheese
Donut
Cake
Baba
Gingerbread, gingerbread
Gingerbread- flour confectionery baked from special gingerbread dough; for taste, honey, nuts, candied fruits, raisins, fruit or berry jam can be added. In appearance, a gingerbread is most often a rectangular, round or oval plate slightly convex in the middle, an inscription or a simple drawing is usually made on the upper part, often a layer of confectionery sugar icing is applied on top. Gingerbread comes from the adjective spicy (ancient Russian “ppryan”), which, in turn, is derived from the word “pepper” (ancient Russian “ppr”), denoting spices, seasonings.
Gingerbread- a product made of gingerbread dough ranging in size from very small to 1-1.5 meters in length, up to 1 meter in width, and 6-10 centimeters in height. The weight of the gingerbread sometimes reaches a pound or more. Popular dish of Russian cuisine. The word "carpet" comes from "kovrig", which means whole bread. The history of gingerbread and gingerbread in Rus' begins in the 9th century, only then they were called honey cakes and were made from flour, honey and berry juice.
Tula printed gingerbread
Gingerbread
Cakes, eclairs
Cake- a small confectionery product made from sweet pastry, usually with a cream filling. Eclair(from fr. eclair- “lightning, flash”) - a French dessert in the form of an oblong pie of choux pastry with cream (usually custard). The creation of the eclair is attributed to the French culinary specialist Marie-Antoine Carem. It gained popularity in the 19th century.
Cake
Eclairs in chocolate and sugar glaze
Candy is a variety of chocolate or sugar desserts, candied pralines and fruits. They are divided into unglazed, glazed and with chocolate filling. Sweets will be the perfect answer to the question " what can i make for tea?».
There are many varieties of sweets that differ in color, shape, composition, consistency and other parameters. Among confectionery products, there are such types of sweets:
- Caramel obtained by heating sugar or boiling a sugar solution with invert syrup or starch syrup;
- Iris made by boiling condensed milk with molasses, butter, sugar;
- Chocolate candies are made on the basis of cocoa butter;
- licorice candies obtained from the plant of the same name;
- Truffles make in a rounded shape, and put ganache inside;
- Marzipans made on the basis of sugar syrup and almond flour;
- Praline made from ground almonds, which are fried in sugar;
- fondant candy obtained from boiled sugar syrup, which is quickly cooled and stirred;
- fruit candies made with the addition of various fruits;
- milk candy made from cream;
- Liquor made by adding or sealing a sweet alcoholic drink - liquor inside the candy;
- Wafer sweets made from thin dry cookies, with a characteristic imprint on the surface, and various additives;
- Layered candies are a sweet, consisting of several types of other sweets;
- Cream candies made with the addition of creamy paste or a mixture of butter and sugar;
- Bars- a sweet containing sugar, milk, nougat, nuts, cocoa. Fruits and various chemical additives;
- nut candies made with the addition of nuts to the bulk or dipping nuts, for example, in chocolate;
- Candied fruit- these are fruit fruits that have been boiled in sugar syrup;
- Lollipop is candy made from candy. Usually have a soft or hard texture;
- Jelly candies- these are sweets prepared with food colloidal solution with gelatin;
- Salmiac candy similar to licorice, but unlike them, they are based on a substance of chemical origin.
What sweets can be prepared at home?
In fact, they are much easier to prepare than you think. If you are interested what can be cooked without eggs for tea, then sweets will save the situation. For example, for caramel products, only sugar and water are needed. Most other types of candy require ingredients that every woman can find at home.
The assortment of chocolate in the USSR was truly huge. From all the variety it was possible to choose products for every taste and material wealth, not a single holiday could do without this delicacy, and not only for children. In Soviet times, Christmas trees were decorated with chocolates for the New Year. The treasured bar of chocolate in Soviet times was put in any gift. Do you know everything about this sweet product? For example, do you know the name of the chocolate manufacturer Alenka in the USSR, and how did chocolate production appear in Russia?
It seems to us now that chocolate has always been around. Well, it is impossible to imagine that there was once no chocolates in this world. Meanwhile, the first chocolate bar appeared only in 1899 in Switzerland. In Russia, confectionery production until the beginning of the 19th century was, for the most part, handicraft. Foreigners also actively mastered the Russian confectionery market. The history of the emergence of chocolate in Russia began in 1850, when Ferdinand von Einem, who arrived from the German Wurtenberg in Moscow, opened a small workshop on the Arbat for the production of chocolate products, including sweets.
In 1867, Einem and his companion Geis built a new factory building on Sofiyskaya Embankment. According to information from the history of chocolate in Russia, this factory was one of the first to be equipped with a steam engine, which allowed the company to quickly become one of the largest manufacturers of confectionery in the country.
After the revolution of 1917, all confectionery factories passed into the hands of the state - in November 1918, the Council of People's Commissars issued a decree on the nationalization of the confectionery industry. Naturally, the change of owners led to a change of names. The factory of the Abrikosovs received the name of the worker Petr Akimovich Babaev, chairman of the Sokolniki district executive committee of Moscow. The company "Einem" became known as "Red October", and the former factory of the Lenov merchants was renamed "Rot Front". True, the ideas of Marx and Lenin, the revolutionary spirit and new names could not affect the technology for the production of confectionery. Under both the old and the new government, sugar was needed for the production of sweets, and cocoa beans for the manufacture of chocolate. And there were serious problems with this. The "sugar" regions of the country were under the rule of the whites for a long time, and the currency and gold, for which it was possible to buy overseas raw materials, went to buy bread. Only by the mid-1920s, confectionery production was more or less revived. The NEP helped this, the entrepreneurial streak and the growth in the well-being of urban residents made it possible to quickly increase the production of caramel, sweets, cookies, and cakes. The planned economy, which replaced the NEP, left its mark on the confectionery industry. Since 1928, the production of sweets was strictly regulated, each factory was transferred to its own, separate type of product. In Moscow, for example, caramel was produced by the Babaev factory. The chocolate manufacturer in the USSR was the Krasny Oktyabr factory, and the biscuits were Bolshevik.
During the war years, many confectionery factories were evacuated from the European part of the country to the rear. Confectioners continued to work, releasing, among other things, strategically important products. The "emergency reserve" set necessarily included a bar of chocolate that saved the life of more than one pilot or sailor.
After the war, under reparations from Germany, the USSR received equipment from German confectionery enterprises, which made it possible to establish the production of chocolate products in a short time. Chocolate production has grown every year. For example, in 1946, a chocolate manufacturing company in the USSR named after Babaev processed 500 tons of cocoa beans, in 1950 - 2,000 tons, and by the end of the 60s - 9,000 tons annually. Foreign policy indirectly contributed to this impressive growth in production. The Soviet Union for many years supported various regimes in many countries of the world, including African ones. The main thing for these regimes was to swear allegiance to communist ideals, and then help in the form of weapons, equipment, and equipment was provided. This support was practically gratuitous, the only way Africans could somehow pay off the USSR was raw materials and agricultural products. That is why confectionery factories were uninterruptedly supplied with raw materials from distant African expanses.
In those years, there was no competition between chocolate producers in the Soviet Union, in the traditional sense. Confectioners could compete for awards and titles, such as “best in the industry”, for awards at exhibitions, for the love, after all, of consumers, but not for their wallets. Problems with the sale of sweets and other sweet products could be for absolutely negligent and "tasteless" manufacturers. But there was no shortage, at least in large cities. Of course, from time to time the names of sweets in the USSR, like "Belochka", "Mishka in the North" or "Karakum" disappeared from the shelves, and "Bird's milk" rarely appeared on them at all, but usually Muscovites, Kievans or Kharkovites could buy, let Not every store has their favorite treats. The exception was holidays. Each pre-New Year's children's performance in the theater or matinee ended with the distribution of sweet sets, which is why the most popular varieties of sweets disappeared from the shelves at that time. Before March 8, one could hardly find candies in boxes, which, together with a bouquet of flowers, made up a “universal” gift for the holiday that did not require serious thought from men.
What kind of Soviet-era chocolate and sweets were in the USSR, what were they called (with photo)
The main producers of sweets in the USSR were the Krasny Oktyabr, Rot Front, Babaevskaya and Bolshevik factories, which were located in the capital of the Soviet Union - Moscow. It was they who set the tone for the rest of the factories, both in quality and in the design of sweet products.
"Red October" is the former confectionery factory "Einem" (it was named after its founder, the German Ferdinand von Einem). After the October Revolution of 1917, the factory was nationalized and renamed. And she continued her "sweet" history already in the new, socialist conditions, releasing mainly chocolate and sweets. What sweets in the USSR were especially popular? Of course, “Bear-toed” (appeared in 1925), “Southern Night” (1927), “Creamy Fudge” (1928), iris “Kis-kiss” (1928), “Stratosphere” (1936), “Soufflé” (1936) and others.
In 1935, A. Ptushko's film "The New Gulliver" saw the light of day, which was a huge success with children. After that, Gulliver sweets appeared on the shelves of Soviet stores - wafers covered with real chocolate icing. These were expensive candies, so when they became popular, their cheap counterpart appeared - Crane sweets, where the same wafer was covered with soy chocolate. The price is more affordable - 20 kopecks apiece.
What was the name of the chocolate produced by this manufacturer in the USSR? Among the chocolate products of Krasny Oktyabr, the "Golden Label" (1926) was the "oldest" brand. But chocolate "Guards" appeared during the war years.
Here you can see photos of Soviet chocolate from various factories:
Chocolate "Cola" in the USSR and other chocolate products
In the twenties of the last century, Krasny Oktyabr produced exclusively chocolate, and one brand - Cola - was intended for pilots. And after the war, the production of sweets was resumed.
Such sweets in Soviet times as “Mishka in the North”, “Bear-toed Bear”, “Red Poppy”, “Tuzik”, “Come on, take it away!”, “Karakum”, “Bird's Milk” and, of course, “ Squirrel”, were the dolce vita of the Soviet man, the quintessence of the gourmet’s chocolate happiness, the quasi-uno-fantasy of confectionery craftsmanship, the sweet symbols of the era ... “The taste of our childhood” - these words begin almost every second TV or newspaper report about chocolate products or the work of confectionery factories. This phrase, from frequent use, has long turned into a worn out stamp.
In addition to Alenka, there were other names for chocolate in the USSR: Road (1 ruble 10 kopecks), Merry Fellows (25 kopecks), Slava (porous), Firebird, Theatrical, Circus", "Lux", "Pushkin's Tales", etc.
See photos of chocolate in the USSR and other Soviet-era chocolate products:
What is the name of the chocolate manufacturer "Alenka" in the USSR
This section of the article is devoted to the name of the Alenka chocolate company in the USSR, and what other products were produced at this factory.
From the second half of the 60s, the most recognizable product of Red October in the USSR was Alenka chocolate (1 ruble 10 kopecks for a large bar and 20 kopecks for a small, 15-gram one). And it arose under Brezhnev, although the idea was born when N. Khrushchev was the head of the country. At the Plenum of the Central Committee of the CPSU in February 1964, an appeal was made to Soviet confectioners to come up with cheap chocolate for kids. This idea was put into practice at the Krasny Oktyabr confectionery factory for two years, until, finally, Alenka milk chocolate saw the light of day. The label showed a little girl in a headscarf. This portrait was found by Alenka chocolate producers in the USSR on the cover of the Health magazine in 1962: 8-month-old Lenochka Gerinas was photographed there (the photo was taken by her father Alexander). In 1964, Krasny Oktyabr decided that the new Alenka chocolate needed an original wrapper with a corporate portrait. At first, the Alenka chocolate company in the USSR produced this delicacy with different images. There was an idea to use Vasnetsov's "Alyonushka" for decoration, but the artist's work "bypassed" the portrait of Elena Gerinas.
Among other products of this chocolate manufacturing company in the USSR, in addition to Alenka, there were Pushkin's Tales, Flotsky, Slava and many others.
Look at the photo of sweets from the times of the USSR produced by the Krasny Oktyabr factory:
These are Crayfish Necks, Little Red Riding Hood, Kara-Kum, Truffles, Deer, Soufflé, Tretyakov Gallery, Temptation, Fairy Tale, Come on, take it away, "Snowball", "Mir", "Humpbacked Horse", "Zest", "Evening", "Chernomorochka", "Cow", iris "Golden Key", etc.
Chocolate manufacturer in the USSR - Babaevskaya factory
The main competitor of "Red October" was considered the confectionery factory named after P. Babaev ("Babaevskaya"). Before the revolution, it was an enterprise of the Abrikosov merchants, but after nationalization in 1918, the prominent Bolshevik Pyotr Babaev became its head. True, he did not manage for long - only two years (he died at the age of 37 from tuberculosis), but his name was immortalized in the new name of the factory.
Before the war, she specialized in the production of montpensier, toffee and caramel. And immediately after the war, it began to produce chocolate products, and very soon chocolate became the main brand of this factory. Among its most popular products in the USSR were such names of chocolate as "Inspiration" (elite chocolate), "Babaevsky", "Special", "Guards", "Lux".
Here you can see a photo of Soviet-era chocolate produced by the Babaevskaya factory:
Chocolate and other sweets from the times of the USSR (with photo)
Among the sweets were such as "Squirrel", "Mishka in the North", "Shuttle", "Golden Field", "Orange Flavor", "Pilot", "Spring", "Petrel", "Marine", "Chamomile", “Truffles”, etc.; in boxes - “Squirrel”, “Visit”, “Evening Aroma”, “Sweet Dreams”, etc.
"Rot Front" produced the following brands of sweets: "Moscow", "Kremlin", "Rot Front" (bars), "Little Red Riding Hood", "Grillage in Chocolate", "Golden Field", "Caravan", "Autumn Waltz", Lemon (caramel), Peanuts in chocolate, Raisins in chocolate, etc.
The Bolshevik factory was popular for its cookies: oatmeal and "Jubilee".
In Leningrad, there was a confectionery factory named after N. K. Krupskaya, which was opened in 1938. For a long time, its trademark (or brand in today's way) was the Mishka in the North sweets, which appeared on the shelves of Soviet stores even before the war - in 1939. This factory produced both chocolate and sweets, among which the Firebird sweets (praline and cream) were very popular.
Like chocolate in the USSR, sweets were divided into cheap and expensive. The first included various kinds of caramel, the second - chocolate products. The vast majority of Soviet children most often indulged in "caramels", and various kinds of chocolate "sweets" passed through their hands a little less often due to their relative high cost. Naturally, chocolate sweets have always been valued in the children's environment much higher than caramel ones. In those early years (60-70s), the most popular caramels were Goose Feet, Crayfish Necks (both with coffee fillings), sour Snezhok, and Cow milk toffee. True, the latter was expensive for constant use - 2 rubles 50 kopecks per kilogram, since it was made from whole condensed milk and butter.
Much more affordable were the Duchess caramel, the same Barberry, Petushki on a stick (5 kopecks apiece), as well as Kis-kis and Golden Key toffees, which were also cheap - 5-7 kopecks for 100 grams. Unlike caramel "Montpensier" in a metal box - those were in short supply. As well as another caramel - "Vzletnaya", which almost never went on sale and was distributed to passengers making air travel in order to relieve their nausea attacks.
Among the expensive sweets are “Kara-Kum” and “Squirrel” (chocolate, with grated nuts inside), “Bird's milk” (delicate soufflé in chocolate), “Grillage”, “Koltsov's Songs”, “To the Stars”. The latter could be sold both by weight and in boxes - 25 rubles per box.
What other sweets were there: "Arctic", "Toys" (caramel), "Caravan", "Strawberry with cream", "Little Red Riding Hood", "Come on, take it away", "Nochka", "Snowball" (caramel), "Terem-Teremok", "Southern Liquor" (caramel), "Zoological", "School", "Golden Field", "Milk Bar", "Pineapple".
As you can see in the photo, chocolates in the USSR “with white filling” could perhaps be singled out in a separate class:
There were more expensive sweets - “Pilot” (the wrapper is so interesting, a piece of paper with a blue and white stripe, in the middle - foil), “Citron” (the filling is white and yellow, with lemon flavor, the wrapper wrapped only on one side), “Swallow”. Waffle is cheaper - "Our brand", "Clumsy bear", "Tuzik", "Spartak", "Pineapple", "Torch". "Torch", sold loose, without candy wrappers. He held out until the very end. When the country ran out of chocolate, they began to make "Torch" from soy chocolate.
During the perestroika years, the confectionery industry, like the entire economy, experienced problems. But in general, confectioners survived the collapse of the Union and the transition from plan to market rather painlessly. Someone thanks the old traditions laid down in Soviet times for this, someone believes that the growth in the production of sweet products was facilitated by foreign capital that came to the domestic market. Probably both are right. But most importantly, sweets, cookies and chocolate are always delicious.
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