Ice Cream pp 119-147 | Cite as

Calculation of Ice Cream Mixes

  • Robert T. Marshall
  • H. Douglas Goff
  • Richard W. Hartel

Abstract

Ice cream makers often need to know the quantity of ingredients required to make the desired amount of product; how much it costs to make each package of ice cream; the freezing characteristics of their mix; and how much ice cream can be made from a volume of mix. Answers to such questions can be obtained only if it is known how to perform mix calculations. Knowledge of calculations is also helpful in properly balancing a mix to provide uniform quality and to meet legal standards. The method and procedures of making mix calculations are demonstrated by a few typical problems along with some detail to aid in understanding. Standardizing of components in milk or milk products, mix formulation calculations, freezing point depression calculations and overrun calculations are all shown. Much practice is usually necessary to develop speed and accuracy in making such calculations. This practice can be obtained by using the demonstrated problems as patterns for setting up and solving similar problems.

Keywords

Sugar Sucrose Starch Corn Depression 

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References

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Copyright information

© Springer Science+Business Media New York 2003

Authors and Affiliations

  • Robert T. Marshall
    • 1
  • H. Douglas Goff
    • 2
  • Richard W. Hartel
    • 3
  1. 1.University of Missouri-ColumbiaColumbiaUSA
  2. 2.University of GuelphWellingtonCanada
  3. 3.University of WisconsinMadisonUSA

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