The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página ix
... freezer - After removal from the freezer - Texture and swell of ice cream as affected by the freezing process - Time to freeze- Speed of dasher - Controlling the freezing process - The kind of freezer - The freezing medium . CHAPTER XIV ...
... freezer - After removal from the freezer - Texture and swell of ice cream as affected by the freezing process - Time to freeze- Speed of dasher - Controlling the freezing process - The kind of freezer - The freezing medium . CHAPTER XIV ...
Página x
... freezer - 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 ...
... freezer - 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 ...
Página 54
... 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 increased swell ...
... 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 increased swell ...
Página 88
... freezer . If ice cream powders are used , they should first be uniformly mixed with the sugar . For sherbets and ices , however , it is best to boil the sugar in a part of the water to form a simple syrup . The flavoring mate- rial , if ...
... freezer . If ice cream powders are used , they should first be uniformly mixed with the sugar . For sherbets and ices , however , it is best to boil the sugar in a part of the water to form a simple syrup . The flavoring mate- rial , if ...
Página 89
... freezer . Ice cream containing fruit is usually colored with some appropriate color , care being taken not to add too much of the coloring matter . The stabilizers must be weighed out carefully . It must not be supposed that the more ...
... freezer . Ice cream containing fruit is usually colored with some appropriate color , care being taken not to add too much of the coloring matter . The stabilizers must be weighed out carefully . It must not be supposed that the more ...
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.