The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página 32
... melted condition . In this melted ice cream the bacteria grow rapidly . If the cream used in its manufacture has been pasteurized , the fermentations taking place in the melted ice cream are not likely to be of an acid nature , because ...
... melted condition . In this melted ice cream the bacteria grow rapidly . If the cream used in its manufacture has been pasteurized , the fermentations taking place in the melted ice cream are not likely to be of an acid nature , because ...
Página 46
... melted . The advantages of pasteurization are a slight improve- ment in the body and texture of the ice cream , provided of course , that the cream is properly aged before being used , and a reduction in the number of bacteria in the ...
... melted . The advantages of pasteurization are a slight improve- ment in the body and texture of the ice cream , provided of course , that the cream is properly aged before being used , and a reduction in the number of bacteria in the ...
Página 61
... melted before it is added to the cream . This is accomplished by melting it in hot water or in a part of the milk used in standardizing the cream . It must be remembered that gelatin is slightly acid . If it is melted in a small amount ...
... melted before it is added to the cream . This is accomplished by melting it in hot water or in a part of the milk used in standardizing the cream . It must be remembered that gelatin is slightly acid . If it is melted in a small amount ...
Página 66
... melting one pound of refined sugar in a stew pan or frying pan over a moderate fire , gradually increasing the temperature to about 400 ° F. or until the syrup has a very dark brown color and a bitter taste . When it is in this ...
... melting one pound of refined sugar in a stew pan or frying pan over a moderate fire , gradually increasing the temperature to about 400 ° F. or until the syrup has a very dark brown color and a bitter taste . When it is in this ...
Página 113
... melted and coats the nuts all over . Pour them on a buttered dish to cool . When the nuts and sugar are cold and ... melt the butter , making it impossible to get a good mixture . Color it pale yellow . Chestnut Ice Cream ( For five ...
... melted and coats the nuts all over . Pour them on a buttered dish to cool . When the nuts and sugar are cold and ... melt the butter , making it impossible to get a good mixture . Color it pale yellow . Chestnut Ice Cream ( For five ...
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.