The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página iii
... Machine Co. , Wilmington , Del .; The York Mfg . Co. , York , Pa .; The Armstrong Cork Co. , Pittsburg ; The Jamison Cold Stor- age Door Co. , Hagerstown , Md .; The Ice Cream Trade Journal , New York ; The Duke - Doyle Co. , Baltimore ...
... Machine Co. , Wilmington , Del .; The York Mfg . Co. , York , Pa .; The Armstrong Cork Co. , Pittsburg ; The Jamison Cold Stor- age Door Co. , Hagerstown , Md .; The Ice Cream Trade Journal , New York ; The Duke - Doyle Co. , Baltimore ...
Página xiv
... machine is no longer found exclusively in large plants . With the most improved machinery within the reach of both large and small concerns , the future of the industry seems bright indeed . In order that the manufacture of ice cream ...
... machine is no longer found exclusively in large plants . With the most improved machinery within the reach of both large and small concerns , the future of the industry seems bright indeed . In order that the manufacture of ice cream ...
Página 41
... machine is heated to the desired point , these machines are very efficient . The machine is not automatic , however , and must be regulated from time to time . Even in the hands of a careful workman there will be considerable variation ...
... machine is heated to the desired point , these machines are very efficient . The machine is not automatic , however , and must be regulated from time to time . Even in the hands of a careful workman there will be considerable variation ...
Página 42
... the intermittent methods of pasteurization . The intermittent process . The milk or cream is heated to 140 ° F. or 150 ° F. in a. Fig . 17. A Retarder . Fig . 18. Progress Holding Machine . Fig . 19. 42 ICE CREAMS AND ICES.
... the intermittent methods of pasteurization . The intermittent process . The milk or cream is heated to 140 ° F. or 150 ° F. in a. Fig . 17. A Retarder . Fig . 18. Progress Holding Machine . Fig . 19. 42 ICE CREAMS AND ICES.
Página 43
... 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 43.
... 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 43.
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.