The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página x
... Batch mixers Ice crusher - Can washer - Sterilizer and drier 191 Kettle for Neapolitan ice cream- The homogenizer — Cream whipper - Miscellaneous and special equipment . . 202 CHAPTER XVIII -- FACTORY MANAGEMENT - The relation of ...
... Batch mixers Ice crusher - Can washer - Sterilizer and drier 191 Kettle for Neapolitan ice cream- The homogenizer — Cream whipper - Miscellaneous and special equipment . . 202 CHAPTER XVIII -- FACTORY MANAGEMENT - The relation of ...
Página 43
... raised against this system are that larger machines are required in handling the large batches of milk and cream , and. Fig . 18. Progress Holding Machine . Fig . 19. Universal Vat Pasteurizer . Fig . 20. CARE OF MILK AND CREAM AT FACTORY ...
... raised against this system are that larger machines are required in handling the large batches of milk and cream , and. Fig . 18. Progress Holding Machine . Fig . 19. Universal Vat Pasteurizer . Fig . 20. CARE OF MILK AND CREAM AT FACTORY ...
Página 44
Julius Herman Frandsen, E. A. Markham. handling the large batches of milk and cream , and it is slower because of the intermittent action . UNIVERSAL RIPEXER IR PASTEURIZER AARTING BARLARA GL After the milk or cream has been heated to ...
Julius Herman Frandsen, E. A. Markham. handling the large batches of milk and cream , and it is slower because of the intermittent action . UNIVERSAL RIPEXER IR PASTEURIZER AARTING BARLARA GL After the milk or cream has been heated to ...
Página 48
... batch and have a stabilizing effect as well . Because of the high percentage of milk solids which they contain , their chief value in ice cream making , aside from their food value , is in giving better body and texture to the frozen ...
... batch and have a stabilizing effect as well . Because of the high percentage of milk solids which they contain , their chief value in ice cream making , aside from their food value , is in giving better body and texture to the frozen ...
Página 51
... batch and as a means of improving the body of the ice cream . Its effect upon the body of ice cream is due to the high percentage of milk solids which it contains . Milk powder is also used as a stabilizer and as a part of the batch ...
... batch and as a means of improving the body of the ice cream . Its effect upon the body of ice cream is due to the high percentage of milk solids which it contains . Milk powder is also used as a stabilizer and as a part of the batch ...
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.