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

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 Freezer used _______

of cream testing _______ Pounds ice used _______

per 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 _______ Of brine at this time _______

Gallons _______

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: