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An ice cream laboratory guide

Chapter 33: EXERCISE NUMBER XXII THE EFFECT OF DIFFERENT BINDERS ON ICE CREAM
By W. W. Fisk
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About This Book

A laboratory manual guides students through the scientific manufacture of frozen desserts, combining equipment descriptions, sanitation practices, and stepwise laboratory exercises. It explains methods for standardizing mixes and testing fat and solids, the use of stabilizers, and principles of freezing, hardening, and measuring swell (overrun). Practical recipes and procedures cover plain, fruit, nut, custard, parfait, and molded products, ices and sherbets, and related preparations; supplemental exercises address microbial counts, gelatin testing, varying ingredients and processing treatments, judging criteria, and visits to commercial plants for applied observation.

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: