PACKAGED ICE CREAM 197 



Further, tlie greater nunilier of servings made possible through the 

 increase in weight resulting from reduction in overrun makes for greater 

 economy of refrigeration space. This economj' of space would allow room 

 for more flavors, which is very desirable according to the Boston survey. 



Correction of Weight Objections 



Several measures have been adopted by ice-cream manufacturers to 

 overcome the weight faults of the plant-filled package. Many have met 

 the difference in weight by granting a reduction of five cents per pint in 

 price. A large number of plants are now drawing packaged goods at 

 about 70 per cent overrun, although this amount still keeps the weight of 

 a pint at 10.7 ounces net, or more than 3 ounces lighter than the average 

 dipped pint as shown by Judkins (2). Other manufacturers are increas- 

 ing the fat content and so tend to give more nearly the satisfaction 

 normally experienced in the heavier dipped product. These factors, to- 

 gether with the reduced price, should go a long way toward meeting the 

 weight objection. However, it seems that the recommendations for an 

 overrun of 50 per cent, made in an earlier report of this investigation (8), 

 will simplify the procedure still further. A standard of 50 per cent over- 

 run results in a product equal in weight to a carefully dipped hand-filled 

 package weighing about 12.3 ounces. This weight should be sufficient 

 to meet the quantity objection and would make price cutting unnecessary, 

 a practice which might in itself convey to some the idea of inferior 

 goods. The figures obtained from the Boston survey (6) confirm the 

 importance of the defects in the product which have been the activat- 

 ing motive of this investigation: namely, light weight and poor quality. 



Flavor Defects 



Although the consumer may not be versed in the exact technical method 

 of describing ice-cream quality, the trade itself has observed that the 

 quality problems of its packaged goods often arise in the form of old 

 flavors and coarse texture. There is also the possibility that because of 

 its light weight, the factory-filled product may be considered poor in 

 quality. The freshness of flavor in the factory-filled product as com- 

 pared with the dipped product lies with the dealer and to some extent 

 with the manufacturer. The latter should not permit the dealer to be- 

 come overstocked and should also assist the dealer in keeping his stock 

 rotated so that the oldest product is sold first, as is essential in any well 

 regulated hardening room. 



Texture of Packaged Ice Cream 



One very possible source of poor texture lies in the fact that a smooth 

 product cap become coarse by repeated heat shock. It has been observed 

 in the industry that by the time the package has been transferred from tRe 

 hardening room to the truck and then to the dealer's cabinet, it may often 

 reach a temperature of 15° F. if the cabinet lids have been frequently 

 removed. Then there follows the daily rechilling :>nd warming, with a 



