The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Resultados 1-5 de 34
Página ix
... color - Different colors must har- monize — Colors and flavors must harmonize — Kinds of fancy molds - Brick molds - Special molds - Preparing and freezing fancy bricks - Kinds of ice cream used - Ice cream and sherbet - Preparing and ...
... color - Different colors must har- monize — Colors and flavors must harmonize — Kinds of fancy molds - Brick molds - Special molds - Preparing and freezing fancy bricks - Kinds of ice cream used - Ice cream and sherbet - Preparing and ...
Página 5
... color may be easily noticed . The alkali solution used in this test is usually tenth normal solution of sodium hydroxide ( NaOH ) . The indicator is a substance that is colorless in an acid solution but red in an alkaline solution . The ...
... color may be easily noticed . The alkali solution used in this test is usually tenth normal solution of sodium hydroxide ( NaOH ) . The indicator is a substance that is colorless in an acid solution but red in an alkaline solution . The ...
Página 6
... color appears . The number of cubic centimeters required to neutralize the acid in the sample is found by reading the scale on the burette . This gives what is called degrees of acidity according to Mann's test . Calculation must be ...
... color appears . The number of cubic centimeters required to neutralize the acid in the sample is found by reading the scale on the burette . This gives what is called degrees of acidity according to Mann's test . Calculation must be ...
Página 7
... color appears . When a very light pink color appears it indicates that all of the acid in the milk has been neutralized by the alkali in solution . Find the number of cubic centimeters used . As each cubic centimeter of the solution ...
... color appears . When a very light pink color appears it indicates that all of the acid in the milk has been neutralized by the alkali in solution . Find the number of cubic centimeters used . As each cubic centimeter of the solution ...
Página 8
... the white cup . With the other dipper add an equal quanitity of the alkali solution and mix the two by giving the cup a rotary motion . If the color disappears , it indicates that there is more than 0.1 of 1 per 8 ICE CREAMS AND ICES.
... the white cup . With the other dipper add an equal quanitity of the alkali solution and mix the two by giving the cup a rotary motion . If the color disappears , it indicates that there is more than 0.1 of 1 per 8 ICE CREAMS AND ICES.
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.