The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página 45
... ice and salt . Frequent stirring will hasten the uniform cooling of the cream . Pasteurized cream that has been cooled and held in this way will keep better and the ice cream made from it will have a good body and a smooth texture ...
... ice and salt . Frequent stirring will hasten the uniform cooling of the cream . Pasteurized cream that has been cooled and held in this way will keep better and the ice cream made from it will have a good body and a smooth texture ...
Página 102
... ice cream containing less than 14 per cent . fat . Where it is desired to make such ice cream , the following formula ... salt to the nut ice creams . A half teaspoonful of salt to a gallon of mix is sufficient . Certain kinds of nuts ...
... ice cream containing less than 14 per cent . fat . Where it is desired to make such ice cream , the following formula ... salt to the nut ice creams . A half teaspoonful of salt to a gallon of mix is sufficient . Certain kinds of nuts ...
Página 113
... salt . Pound the nuts with an equal amount of cream and sugar to a smooth paste , and mix with the butter . Grate the rind of the lemon and mix with a little sugar ; dissolve this in a part of the cream and strain it into the rest of ...
... salt . Pound the nuts with an equal amount of cream and sugar to a smooth paste , and mix with the butter . Grate the rind of the lemon and mix with a little sugar ; dissolve this in a part of the cream and strain it into the rest of ...
Página 118
... 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 following formulas may be taken as representative of this class of frozen products ...
... 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 following formulas may be taken as representative of this class of frozen products ...
Página 119
... ice and salt . Pineapple Cream Soufflé ( For about five gallons ) 2 gals . 40 % cream 6 qts . pineapple juice 8 lbs . sugar Yolks of 5 doz . eggs 4 oz . gelatin Add the Beat the yolks and part of the sugar to a cream . rest of the sugar ...
... ice and salt . Pineapple Cream Soufflé ( For about five gallons ) 2 gals . 40 % cream 6 qts . pineapple juice 8 lbs . sugar Yolks of 5 doz . eggs 4 oz . gelatin Add the Beat the yolks and part of the sugar to a cream . rest of the sugar ...
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.