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Ice Cream pp 184-200 | Cite as

Calculating Cost and Percentage of Overrun

  • W. S. Arbuckle

Abstract

The cost of ingredients in a mix is determined after the mix has been calculated. The simplest procedure is to multiply the price per pound by the amount, for each ingredient, and enter the result in the cost column of the proof sheet. When the cost of each ingredient has been entered in the proof sheet, the column is added to obtain the total cost of all ingredients in the entire batch of mix. When comparing costs one should, of course, be careful to compare the costs of equal amounts of mix.

Keywords

Freezing Point Freezing Point Depression Cost Column Empty Package Sucrose Equivalent 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1986

Authors and Affiliations

  • W. S. Arbuckle
    • 1
  1. 1.University of MarylandCollege ParkUSA

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