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_______

[Illustration] 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