Download An ice cream laboratory guide by Fisk, Walter Warner.Ellenberger, Howard Bowman PDF

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By Fisk, Walter Warner.Ellenberger, Howard Bowman

Гид лаборатории мороженогоПредмет: Мороженое, лёд, и т.д - topic: Ice cream, ices, and so forth

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TIME Of starting freezer That mix reaches 30° F Required to reach 30° That freezing is Total required Give proportion. Of mix Of brine 30° F Pounds Gallons Weight per gallon fat it gelatin used? entering freezer when mix reaches Of ice Of brine at this time. cream when removed should test Was By method 1, 2 or 3?. In milk or water? Remarks Comments on to TEMPERATURE MIX cent completed freeze = X the pounds Pounds of cream used. Pounds of milk used Per time F. ice cream after It is hardened: AN 34 ICE CREAM LABORATORY GUIDE EXERCISE NUMBER IX BISQUE ICE CREAM Freeze bisque ice cream after the base formula given below, using such of the following flavors as are asFill out the record blank on opposite page.

Froth and stir into the yolks and sugar. Mix all with the cream and cook in a double boiler to a temperature of 180 degrees F. for 15 minutes. , add vanilla and freeze. No. 2. 40 pounds of 28% cream 10 pounds of sugar 4 ounces of vanilla extract 8 dozen eggs well beaten 2 quarts crushed strawberries Beat whole eggs together, add to the mix and freeze, or the whites may be beaten separately if desired and added after the mix is partly frozen. No. 3. 40 pounds 12 pounds 4 ounces 4 pounds of 25% cream of sugar of vanilla extract chopped walnut meats yolks of 8 dozen eggs 46 AN ICE CREAM LABORATORY GUIDE Beat the egg yolks till smooth, add the sugar and Then add to the cream and cook in double Cool, add the boiler to 180 degrees F.

Remove from fire and add the egg yolks well beaten. Then add the extract, When nearly done, add the cream cool, and freeze. previously beaten to stiff froth and finish freezing. AN ICE CREAM LABORATORY GUIDE 43 EXERCISE XI REPORT Receipt Number.... Date CREAM CREAM ICE Age Gallons Acidity Weight per Temperature SWELL: STANDARDIZATION Per cent Per cent pounds Standardize cent testing Per Gallons fat in cream fat in milk. cream gallon. cent. FREEZING: Freezer used of per Pounds Pounds fat. ice used...

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