The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página x
... packing tubs - Increasing sales - The value of ad- vertising Methods of advertising - The winter trade . • 239 CHAPTER XIX • BY - PRODUCTS AND SIDE LINES - Importance of carrying a side line To utilize surplus milk and cream ...
... packing tubs - Increasing sales - The value of ad- vertising Methods of advertising - The winter trade . • 239 CHAPTER XIX • BY - PRODUCTS AND SIDE LINES - Importance of carrying a side line To utilize surplus milk and cream ...
Página 117
... packing . Brick molds of various capacity , large fancy molds for molding ice cream in the form of a statue or some other object , and small individual molds holding enough ice cream for one service are the usual forms in which the ...
... packing . Brick molds of various capacity , large fancy molds for molding ice cream in the form of a statue or some other object , and small individual molds holding enough ice cream for one service are the usual forms in which the ...
Página 118
... packing the whipped cream in a mold or a can surrounded by equal parts of 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 ...
... packing the whipped cream in a mold or a can surrounded by equal parts of 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 ...
Página 123
... packing with a slow freezing mixture ( 1 to 15 ) and running the freezer at high speed for 15 to 20 minutes . Freezing and packing . The texture a given batch ` of ice will have when finished will depend to a considerable extent upon ...
... packing with a slow freezing mixture ( 1 to 15 ) and running the freezer at high speed for 15 to 20 minutes . Freezing and packing . The texture a given batch ` of ice will have when finished will depend to a considerable extent upon ...
Página 124
... packing should be finely crushed and should contain somewhat more salt than is used in pack- ing ice cream . Sherbets Sherbets , as usually made , are very similar to the ices , both in flavor and appearance , but differ from them in ...
... packing should be finely crushed and should contain somewhat more salt than is used in pack- ing ice cream . Sherbets Sherbets , as usually made , are very similar to the ices , both in flavor and appearance , but differ from them in ...
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.