The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
Dentro del libro
Resultados 1-5 de 17
Página 54
... agitated in the freezer . Natural cream which has been passed through the homogenizer is much more viscous than un- treated cream of the same richness . When used in the ice cream mixture , the effect of this increased vis- cosity is an ...
... agitated in the freezer . Natural cream which has been passed through the homogenizer is much more viscous than un- treated cream of the same richness . When used in the ice cream mixture , the effect of this increased vis- cosity is an ...
Página 97
... ices frozen with but little agitation ; frappé , a partly frozen ice having a slushy consistency . " VI . Sherbet is a frozen product made of fruit juices , water or milk , sugar and eggs . It sometimes CLASSIFICATION OF ICE CREAM 97.
... ices frozen with but little agitation ; frappé , a partly frozen ice having a slushy consistency . " VI . Sherbet is a frozen product made of fruit juices , water or milk , sugar and eggs . It sometimes CLASSIFICATION OF ICE CREAM 97.
Página 118
... agitation by packing the whipped cream in a mold or a can surrounded by equal parts of ice and salt . To obtain good results it will be nec- essary in many cases to use gelatin , particularly where fruit is used quite liberally . The ...
... agitation by packing the whipped cream in a mold or a can surrounded by equal parts of ice and salt . To obtain good results it will be nec- essary in many cases to use gelatin , particularly where fruit is used quite liberally . The ...
Página 123
... agitation , tend to produce a coarse , granular texture . Cooking , as described . above , with slower freezing and thorough agitation , tend WATER ICES AND SHERBETS 123.
... agitation , tend to produce a coarse , granular texture . Cooking , as described . above , with slower freezing and thorough agitation , tend WATER ICES AND SHERBETS 123.
Página 124
Julius Herman Frandsen, E. A. Markham. above , with slower freezing and thorough agitation , tend to produce a finer texture . It will be noticed that ices contain no stabilizer of any sort ; consequently , they melt very rapidly and it ...
Julius Herman Frandsen, E. A. Markham. above , with slower freezing and thorough agitation , tend to produce a finer texture . It will be noticed that ices contain no stabilizer of any sort ; consequently , they melt very rapidly and it ...
Otras ediciones - Ver todas
The Manufacture Of Ice Creams And Ices Julius Herman Frandsen,E. a. Markham Sin vista previa disponible - 2019 |
Términos y frases comunes
3.5 per cent agitation air hardening almonds ammonia amount bacteria batch brick brine butter fat cheese clean color condensed milk cooked cooling cream Lbs cream Test creamery creams and ices cubic centimeter dairy egg albumen eggs emulser extract five gallons flavoring material formula freezer freezing fruit juices gelatin if desired grading hardening rooms heat Hokey Pokey ice and salt ice cream factory ice cream maker ice cream mixture inches lactic acid lemon juice machine manufacture of ice melted method milk and cream milk or cream milk powder milk solids milk to 100 molded ice cream Neapolitan ice cream nuts obtained orange packing pasteurization pineapple pipe pounds of cream pressure quart refrigeration revolutions per minute sample score sherbets skim milk solution stabilizer steam storage substances sugar syrup tank Test of cream ture valve vanilla viscogen viscosity yolks
Pasajes populares
Página 70 - A flavoring extract* is a solution in ethyl alcohol of proper strength of the sapid and odorous principles derived from an aromatic plant, or parts of the plant, with or without its coloring matter, and conforms in name to the plant used in its preparation.
Página 296 - Lavatories and wash rooms shall be adjacent to toilet rooms and shall be supplied with soap, running water and towels, and shall be maintained in a sanitary condition.