Rare 1978 Soviet Book: Official Cake & Pastry Formulas (Part 2) | Tsar to Soviet Books

Rare 1978 Soviet Industrial Baking Manual: "Formulas for Cakes, Pastries, and Rolls" (Part 2)

Product Overview For professional pastry chefs, bakery technologists, and collectors of Soviet culinary industry documents, this 1978 original Soviet hardcover technical standard is a primary reference. Published in Moscow by Pishchevaya Promyshlennost (Издательство «Пищевая промышленность») and compiled by the All-Union Scientific Research Institute of the Confectionery Industry (ВНИИКП) for the Ministry of Trade of the USSR, Formulas for Cakes, Pastries, Cupcakes, and Rolls (Part II) (Рецептуры на торты, пирожные, кексы и рулеты. Часть II) established the official commercial production formulas for state bakeries across the Soviet Union.

Bound in terracotta boards with a white cloth spine, this 464+ page reference volume contains hundreds of standardized commercial recipes with exact per-ton phase calculation tables.

Official GOST Standards for Abrikotin, Leningradsky, Polyot & Puff Pastries This professional reference covers industrial confectionery production standards:

• Shortcrust Cakes (Песочные торты): Official formulation tables for glazed and cream-filled classics including Abrikotin (Торт «Абрикотин»), Leningradsky («Ленинградский»), Pautinka, Vesennyaya vetka, Kashtan, Chernosmorodinovy, and Minsky.

• Puff Pastry & Choux Cakes (Слоеные и заварные торты): Production specifications for Moskovskaya sloyka, Sloeno-fruktovy, Yubileyny, and Zenit.

• Meringue & Nut Specialties (Воздушные и миндальные торты): Formulas for the iconic Polyot (Торт «Полет»), Zhemchuzhina, Day and Night, Ideal, Kreshchatik, and Baku.

• Standardized Metric Yield Tables: Every formula details raw ingredient weights in nature (в натуре), dry matter percentages (в сухих веществах), biscuit crumb coating ratios, and batch output metrics scaled to 1 metric ton.

Complete Bibliographic Specifications

• Title: Рецептуры на торты, пирожные, кексы и рулеты. Часть II: Торты песочные, слоеные, заварные и др.

• Authority: Ministry of Trade of the USSR / All-Union Scientific Research Institute of the Confectionery Industry

• Publisher: "Pishchevaya Promyshlennost" Publishing House (Москва)

• Publication Date: 1978 (Moscow, USSR)

• Language: Russian

• Binding: Original publisher's cloth-backed printed paper hardcover

• Print Run / Circulation: 51,000 copies (Тираж 51 000)

• Page Count: 464+ pages

• Classification: Soviet Food Industry / Commercial Pastry Standards / GOST Culinary Formulas

Condition & Preservation Report

• Exterior Condition: Original cloth-backed terracotta boards are clean, flat, and rigid with minimal corner rubbing and sharp white cover lettering.

• Binding Integrity: Exceptionally firm, square, and tight text block with intact hinges.

• Page Quality: Interior pages and technical formulation tables are clean and unmarked, exhibiting uniform light cream age-toning typical of late-1970s Soviet industrial paper stocks. Free from marginal notation, underlining, library stamps, or owner signatures.

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