The Manufacture of Ice Creams and IcesOrange Judd Company, 1915 - 315 páginas |
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Página 45
... smooth texture . Effects of pasteurization upon the body and swell of ice cream . Pasteurization partially destroys the viscosity of the cream but this viscosity can be regained to some ex- tent by holding the cream for some time at a ...
... smooth texture . Effects of pasteurization upon the body and swell of ice cream . Pasteurization partially destroys the viscosity of the cream but this viscosity can be regained to some ex- tent by holding the cream for some time at a ...
Página 58
... smooth texture and prevent the formation of ice crystals is termed a filler . As a matter of fact a substance that will act as a binder will act as a filler also . These terms , however , are somewhat mislead- ing . The term ...
... smooth texture and prevent the formation of ice crystals is termed a filler . As a matter of fact a substance that will act as a binder will act as a filler also . These terms , however , are somewhat mislead- ing . The term ...
Página 59
... smooth texture , a heavy body , and a pronounced cus- tard flavor . Ice cream mixtures of this class must always be cooked before the mixture is frozen . Milk solids , however , do not require cooking and serve a double purpose in the ...
... smooth texture , a heavy body , and a pronounced cus- tard flavor . Ice cream mixtures of this class must always be cooked before the mixture is frozen . Milk solids , however , do not require cooking and serve a double purpose in the ...
Página 67
... smooth ones with thin rinds . They should be stored in a cool , dry place until used . A very fine lemon flavor may be obtained by grating the outer part of the rinds of several lemons and mixing with the sugar . In fact , in many ...
... smooth ones with thin rinds . They should be stored in a cool , dry place until used . A very fine lemon flavor may be obtained by grating the outer part of the rinds of several lemons and mixing with the sugar . In fact , in many ...
Página 96
... smooth texture . " 4. Granites are water ices only half frozen without much stirring . 66 5. Frozen punches are made by adding one or more liquors or cordials like champagne , maraschino or Jamaica rum to a water ice or sherbet ...
... smooth texture . " 4. Granites are water ices only half frozen without much stirring . 66 5. Frozen punches are made by adding one or more liquors or cordials like champagne , maraschino or Jamaica rum to a water ice or sherbet ...
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.