Washington, D. C. T November 6, 1922 



PROPORTIONING THE INGREDIENTS FOR ICE CREAM AND 



OTHER FROZEN PRODUCTS BY THE 



BALANCE METHOD.! 



By O. E. Williams, Dairy Manufacturing Specialist, Dairy Division, Bureau oj 



Animal Industry. 



CONTENTS. 



Page. 



The balance method 1 



Five basic conditions 2 



How the ingredients are proportioned 2 



Examples 1 to 5 2 



Rough estimates for proportioning ingredients 10 



Adjustment of composition H 



THE BALANCE METHOD. 



One of the most satisfactory methods that can be used for pro- 

 portioning the ingredients in making large ice-cream mixes is '' the 

 balance method, a term originated in connection with the work 

 here reported. It is a method that can be easily understood, is 

 applicable to all combinations of ingredients, and reduces to a mini- 

 mum the chances of error in the calculations. Furthermore, it 

 furnishes an itemized record of the ingredients used for each mix. 

 In the examples given, the calculations include decimal fractions, 

 but for aU practical trade purposes the nearest whole number is 

 sufficiently accurate, especially when they represent constituents 

 amounting to 100 pounds or more. The proportions obtained by this 

 method are based on five conditions : 



1 . The amount (pounds) of mix that will be necessary to pro- 

 duce the number of gallons of ice cream desired. 



2. The composition (standard) of ice cream desired. 



3. The amount of solid constituents necessary for the mix. 



4. The quantity and physical condition of the ingredients on 

 hand. 



5. The composition of the ingredients to be used. 



iThis bulletin is a technical discussion of a method of calculating mixes of ice cream and other frozen 

 products. It should not be construed as recommending the formulas presented, for not all of them would be 

 legal in all States. Each user should give consideration to the legal standards concerned. 



Part of the material in this bulletin was first pubUshed in the Journal of Dairy Science, Vol. Ill, Xo. 6, 

 November, 1920. 



8115°— 22— Bull. 1123 



