The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página iii
... preparation of the chapter on bacteriology ; to Prof. J. D. Hoffman , Professor of Mechanical Engineering in the Uni- versity of Nebraska , for his helpful criticisms on the chap- ters dealing with refrigeration and to Mrs. J. H. Frand ...
... preparation of the chapter on bacteriology ; to Prof. J. D. Hoffman , Professor of Mechanical Engineering in the Uni- versity of Nebraska , for his helpful criticisms on the chap- ters dealing with refrigeration and to Mrs. J. H. Frand ...
Página viii
... Prepared ice cream powders - The objects of using sta- bilizers Not an adulterant - To give a better body and ... PREPARING THE ICE CREAM MIXTURE - Selecting and mixing the various ingredients - For uncooked mixtures - For cooked ...
... Prepared ice cream powders - The objects of using sta- bilizers Not an adulterant - To give a better body and ... PREPARING THE ICE CREAM MIXTURE - Selecting and mixing the various ingredients - For uncooked mixtures - For cooked ...
Página ix
... preparing the fruit- How and when to add the fruit - The use of preserved fruits - The use of lemons and oranges- A formula which may be taken as the basis for all Neapolitan ice creams - Preparing the eggs - Directions for cooking ...
... preparing the fruit- How and when to add the fruit - The use of preserved fruits - The use of lemons and oranges- A formula which may be taken as the basis for all Neapolitan ice creams - Preparing the eggs - Directions for cooking ...
Página 6
... contain a weighed amount of alkali and an indicator . These tablets must first be dis- solved in a definite amount of distilled or soft water . Το prepare the solution , place five tablets in 97 c.c. 6 ICE CREAMS AND ICES.
... contain a weighed amount of alkali and an indicator . These tablets must first be dis- solved in a definite amount of distilled or soft water . Το prepare the solution , place five tablets in 97 c.c. 6 ICE CREAMS AND ICES.
Página 7
Julius Herman Frandsen, E. A. Markham. prepare the solution , place five tablets in 97 c.c. of distilled water and allow them to dissolve . This solution will be red because it is alkaline . The strength of this solution is such that ...
Julius Herman Frandsen, E. A. Markham. prepare the solution , place five tablets in 97 c.c. of distilled water and allow them to dissolve . This solution will be red because it is alkaline . The strength of this solution is such that ...
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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.