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By Fisk, Walter Warner.Ellenberger, Howard Bowman

Гид лаборатории мороженогоПредмет: Мороженое, лёд, и т.д - topic: Ice cream, ices, and so on

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48 pounds of water 20 pounds of sugar 6 pounds of lemon juice No. 2. 48 pounds of water 20 pounds of sugar 2 pounds of lemon juice 4 quarts pineapple juice No. 3. 48 pounds of water 20 pounds of sugar 2 pounds of lemon juice 4 quarts finely pulped strawberries No. 4. Same as number two, except rapidly with little called a granite. agitation. freeze very This is often AN CREAM LABORATORY GUIDE ICE 53 EXERCISE XIV REPORT Receipt Number. Date CREAM CREAM ICE Age Gallons Acidity Weight per gallon. Temperature SWELL STANDARDIZATION Per cent Per cent fat in fat in cream cent cent.

Temperature SWELL STANDARDIZATION Per cent Per cent fat in fat in cream cent cent. FREEZING milk pounds Standardize Per Gallons cream testing Freezer used of per Pounds Pounds fat. ice used- salt used. TIME Of starting freezer That mix reaches 30° F Required to reach 30° Give proportion. the pounds X is Total required time Of MIX mix Of brine 30° F Pounds Gallons Weight per gallon Per cent fat it should test gelatin used? entering Of ice Of brine at this time. By method cream when removed 1, 2 or 3?.

By method gelatin used? In milk or water? Of 30° test Was time F. cream when removed 1, 2 or 3?. _ Remarks Comments on ice cream after it is hardened: AN ICE CREAM LABORATORY GUIDE 37 EXERCISE NUMBER X MAKING BRICKS AND FANCY MOULDED ICE CREAMS Freeze the following plain ice creams as assigned. Freeze in the order given. Fill out record blank on the opposite page and make bricks and molds of the ice cream as directed below. Receipts: No. 1. 40 pounds 8 pounds 5 ounces 4 ounces of 20% cream of sugar of gelatin in 4 pounds water of vanilla extract No.

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