4 BULLETIN 1123, U. S. DEPARTMENT OF AGRICULTURE. 



Table 2. — Illustration of Example 2. 



Total 

 pounds 

 desired, 

 5X500= 



2,500. 



Pounds. 



23.0 



12.5 



342.0 



524.0 



720.0 



23.0 

 855.5 



Ingredients and composition. 



Granulated sugar 



Gelatin ( powdered) 



Cream, 30.5 per cent 



Cream, 38 per cent 



Condensed milk 8.2 per cent fat, 42 per 

 cent sugar, 21 per cent milk solids not 

 fat 



Sldm-milk powder 



Water 



Constituents furnished. 



Fat (14.5 

 per cent, 



362.5 

 pounds). 



Sugar (13 

 per cent, 

 • 325 

 pounds). 



Pounds. I Pounds. 

 23.0 



104.3 

 199.0 



59.0 



302.0 



Milk 

 solids not 

 fat (9 per 

 cent, 225 

 pounds). 



Gelatin 

 (0.5 per 

 cent, 12.5 

 pounds). 



Pounds. I Pounds. 



22.0 

 30.0 



151.0 

 22.0 



12.5 



METHOD OF CALCULATING THE INGREDIENTS. 



The calculations necessary in determining the proportions are as 

 follows (consider the ingredients as they are listed) : 



Granulated sugar. — The amount of granulated sugar can not be 

 determined until the sweetened condensed milk is proportioned. 



Gelatin (powder) . — The amount of gelatin is the same as that cal- 

 culated for the mix. 



Cream. — The 342 pounds of 30.5 per cent cream does not contain 

 more than a small proportion of the fat required; hence the entire 

 amount can be used. 



The amount of 38 per cent cream required can not be propor- 

 tioned until after the condensed milk is proportioned, since the 

 latter contains 8.2 per cent fat. 



Sweetened condensed milk. — The amount of sweetened condensed 

 milk that can be used is limited by the amount of sugar and milk 

 solids not fat it adds to the mix. The 720 pounds of sweetened con- 

 densed milk will add only 302 pounds of sugar and 151 pounds of 

 milk solids not fat; hence the entire amount can be used. 



Granulated sugar. — With the condensed milk proportioned, the 

 amount of granulated sugar necessary can be determined by sub- 

 tracting the amount added in the condensed milk from the total 

 amount required, thus: 



325 — 302 = 23 pounds of granulated sugar. 



Cream {38 per cent). — Now that the condensed milk is propor- 

 tioned, the amount of 38 per cent cream may also be determined. 

 The amount is obtained by subtracting the sum of the fat contained 

 in the 342 pounds of 30.5 per cent cream and the 720 pounds of 8.2 

 per cent condensed milk from the total amount required and dividing 

 the remainder by 0.38, thus: 



362.5 - (104.3 + 59.0) = 199.2. 



199.2 -=-0.38 = 524 pounds of 38 per cent cream. 



Skim-miTk powder. — From this ingredient must come the remainder 

 of the milk solids not fat needed in the mix. This is determined 



