The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
Dentro del libro
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Página 2
... cream are very apparent . Since the cream is bought according to the per cent . of butter fat which it contains , it is certainly an ad- vantage to have the fat concentrated into a small volume , as the transportation charges for a pound ...
... cream are very apparent . Since the cream is bought according to the per cent . of butter fat which it contains , it is certainly an ad- vantage to have the fat concentrated into a small volume , as the transportation charges for a pound ...
Página 53
... cream industry as a stabilizer . Its value as a stabilizer is due to the fact that it increases the per cent . of milk solids in the ice cream mix- ture giving the ice cream a some- what better body . One - half to 11⁄2 pounds of milk ...
... cream industry as a stabilizer . Its value as a stabilizer is due to the fact that it increases the per cent . of milk solids in the ice cream mix- ture giving the ice cream a some- what better body . One - half to 11⁄2 pounds of milk ...
Página 60
... cream mixture , or a " gum tragacanth stock " may be prepared by placing one ounce of gum tragacanth in a quart of water and heating gently until the entire mass becomes thick and tenacious . About three pounds of sugar are then added ...
... cream mixture , or a " gum tragacanth stock " may be prepared by placing one ounce of gum tragacanth in a quart of water and heating gently until the entire mass becomes thick and tenacious . About three pounds of sugar are then added ...
Página 66
... pound of bitter chocolate , a pound of cocoa and four pounds of sugar with enough water to give a thick syrup . One quart of this syrup is sufficient for ten gallons of ice cream . Maple syrup is used more frequently than maple sugar as ...
... pound of bitter chocolate , a pound of cocoa and four pounds of sugar with enough water to give a thick syrup . One quart of this syrup is sufficient for ten gallons of ice cream . Maple syrup is used more frequently than maple sugar as ...
Página 80
... cream , but where special and fancy ice cream is to be made the richness of the cream will , in many instances , have to ... pounds of cream of the richness indicated by the number at the upper left hand corner . The number at the lower ...
... cream , but where special and fancy ice cream is to be made the richness of the cream will , in many instances , have to ... pounds of cream of the richness indicated by the number at the upper left hand corner . The number at the lower ...
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.