Chapter III: Part I: Date Receipt Number

CREAM: ICE CREAM:
Age______________ Gallons_______________________
Acidity_______ Weight per gallon_____________
Temperature_______
SWELL:
STANDARDIZATION: Gallons________ Per cent.____
Per cent_ fat in cream______
Per cent_ fat in milk_______ FREEZING:
Standardize_______ pounds of Freezer used_________
cream testing___________ per Pounds ice used _____
cent fat. Pounds salt used_______

TIME:
Of starting freezer___________
That mix reaches 30° F________
Required to reach 30° F_______
That freezing is completed____
Total time required to freeze___
Give proportion.
x = the pounds______________
Pounds of cream used________ TEMPERATURE:
Pounds of milk used_________ Of mix entering freezer_______
Of brine when mix reaches 30° F____
MIX: Of ice cream when removed_____
Pounds_______ Gallons_______ Of brine at this time_________
Weight per gallon___________
Per cent fat it
should test________

Was gelatin used?_______ By method 1, 2 or 3?_______
In milk or water?_______

Remarks:

Comments on ice cream after it is hardened:

EXERCISE NUMBER XXII

THE EFFECT OF DIFFERENT BINDERS ON ICE CREAM

_Part I._ Freeze the following mixes as assigned. Fill out record blank on opposite page, and mark each can of ice cream plainly with receipt number, your name and date.

_Receipts_:

No. 1.
40 pounds 16% cream
8 pounds sugar
4 ounces vanilla
2 quarts of gum stock (See page 21)

No. 2. Same as No. 1 except use 4 ounces of gelatin in
3½ pounds of water as a binder.

Nos. 3, 4, 5. In these use different ice cream powders
as binders, following the directions given with
each powder as to quantities to use and method of
mixing. Use a formula which will give the same per
cent. of fat and solids not fat as No. 1.

_Part II._ After hardening or at the next laboratory period score and criticize the ice creams made in Part I. Fill out the score blank on page 91.

EXERCISE XXII REPORT