2 BULLETIN 1123, U. S. DEPARTMENT OF AGRIOULTUEE. 



FIVE BASIC CONDITIONS. 



Condition 1. — To get the total number of pounds in the mix, 

 multiply the desired number of gallons of ice cream by the number of 

 pounds expected in one gallon of the finished product. For instance, 

 in the first example 5 pounds is the desired weight of one gallon of 

 ice cream, hence: 



350X 5= 1,750 pounds of mix. 



Condition 2. — The approximate composition of the ice cream desired 

 in the first example is 14.5 per cent fat, 14 per cent sugar, and 6.5 per 

 cent milk solids not fat. 



Condition 3. — To find the amount of solid constituents necessary, 

 multiply the pounds of mix by the percentage of fat, sugar, and milk 

 solids not fat as in the first example : 



1,750X0.145 = 253.75 pounds of fat. 

 1,750X0.14 = 245.0 pounds of sugar. 

 1,750x0.065= 113.75 pounds of milk solids not fat. 



Conditions 4 cmd 5. — -The quantity on hand and composition of the 

 ingredients are as follows: 





Quantity on hand. 



Composition. 



Ingredients. 



Fat. 



Sugar. 



MUk 



solids not 



fat. 





150 pounds 



Plenty 



do 



Per cent. 



28 

 43 



Per cent. 



Per cent. 

 6.4 







5.3 







9 





430 pounds 



10 



42 



22 







After these basic conditions are determined, write the pounds of 

 mix, the percentage of constituents desired, and the pounds of each 

 constituent in table form and list the ingredients to be considered for 

 the mix as shown in Table 1 . 



HOW THE INGREDIENTS ARE PROPORTIONED. 



Five examples of this method of proportioning the ingredients are 

 explained as follows : 



EXAMPLE 1. 



Give the proportions for 350 gallons of ice cream testing aj3proxi- 

 mately 14.5 per cent fat, 14 per cent sugar, and 6.5 per cent milk 

 solids not fat. The weight of the ice cream desired is 5 pounds per 

 gallon. 



Stock on hand: Sugar; 150 pounds of 28 per cent cream; 520 

 pounds of 43 per cent cream; and skim milk. 



