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Ice Cream pp 119-165 | Cite as

Calculation of Ice Cream Mixes

  • W. S. Arbuckle

Abstract

Since the palatability, quality, body and texture, and cost of the ice cream hinge upon our ability to select and use, in the right proportion, the various ingredients from those that are available, it becomes essential for us to learn to calculate accurately the amount of each ingredient that goes into the mix we desire to make. In other words, as ice cream makers, we need to know how much it costs to make a gallon of ice cream; how much ice cream can be made from a gallon of mix; how much cream, sugar, etc., are needed to make 100 lb (or any other number of pounds) of mix. Answers to such questions can be obtained only if we know how to make at least simple, although time-consuming, calcuations.

Keywords

Cane Sugar Corn Syrup Respective Percentage Finish Weight Condensed Milk 
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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