The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página viii
... Amount to use - CHAPTER V - STABILIZERS Definition - Kinds of stabilizers used Starchy stabilizers Egg albumen - Milk solids - Gums - Gelatin - Prepared ice cream powders - The objects of using sta- bilizers Not an adulterant - To give ...
... Amount to use - CHAPTER V - STABILIZERS Definition - Kinds of stabilizers used Starchy stabilizers Egg albumen - Milk solids - Gums - Gelatin - Prepared ice cream powders - The objects of using sta- bilizers Not an adulterant - To give ...
Página 6
... amount of alkali and an indicator . These tablets must first be dis- solved in a definite amount of distilled or soft water . Το prepare the solution , place five tablets in 97 c.c. 6 ICE CREAMS AND ICES.
... amount of alkali and an indicator . These tablets must first be dis- solved in a definite amount of distilled or soft water . Το prepare the solution , place five tablets in 97 c.c. 6 ICE CREAMS AND ICES.
Página 7
... amount used may be quickly determined . Add the solution to the milk or cream a little at a time until a permanent pink color appears . When a very light pink color appears it indicates that all of the acid in the milk has been ...
... amount used may be quickly determined . Add the solution to the milk or cream a little at a time until a permanent pink color appears . When a very light pink color appears it indicates that all of the acid in the milk has been ...
Página 9
... amount for a first grade cream , the operations can be simplified by making the dipper used in measuring the alkali solution two and one- half times as large as the dipper used for the cream . That is , if the cream dipper holds 20 c.c. ...
... amount for a first grade cream , the operations can be simplified by making the dipper used in measuring the alkali solution two and one- half times as large as the dipper used for the cream . That is , if the cream dipper holds 20 c.c. ...
Página 10
... amount of insoluble or suspended im- purity in a sample . The fermentation test will give some idea as to the kinds of bacteria that are most active in the sample . It requires much more time to complete a fermenta- tion test ; so for ...
... amount of insoluble or suspended im- purity in a sample . The fermentation test will give some idea as to the kinds of bacteria that are most active in the sample . It requires much more time to complete a fermenta- tion test ; so for ...
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.