PROPOETIONING THE INGKEDIEK^TS FOR ICE CREAM. 7 



EXAMPLE 4. 



Give the proportions of the following ingredients necessary for 280 

 gallons of a frozen product testing approximately 10 per cent fat, 8 

 per cent sugar, and the equivalent of 6 per cent additional sugar in the 

 form of maltose sugar sirup and corn sirup,^ 10 per cent milk solids not 

 fat, and 0.5 per cent gelatin. The weight of the product desired is 4.5 

 pounds per gallon. 



Stock on hand : Sugar; gelatin; maltose sugar sirup and corn sirup ; 

 cream (221 pounds of 40 per cent, 80 pounds of 35 per cent, 82 pounds 

 of 24 per cent, 78 pounds of 29.5 per cent, 64 pounds of 28 per cent, 

 and 73 pounds of 19 per cent) ; sweetened condensed skim milk testing 

 25 per cent milk solids not fat and 40 per cent sugar; and skim milk 

 powder. 



Table 4. — Illustration of Example 4- 



Total pounds 

 desired, 1,260. 



Pounds. 



63.0 

 151.0 

 80.0 

 82.0 

 78.0 

 64.0 

 73.0 

 59.0 

 252.5 



35.5 

 322.0 



1, 260. 



Ingredients and composition. 



Granulated sugar (cane) 



Gelatin solution, 10 per cent 



Sirup, 80 per cent solids ' 



Cream, 35 per cent 



Cream, 24 per cent 



Cream, 29.5 per cent 



Cream, 28 per cent 



Cream, 19 per cent 



Cream, 40 per cent 



Condensed skim milk , 25 per cent solids 



and 40 per cent sugar 



Skim-milk powder 



Water 



Constituents furnished. 



Fat (10 

 per cent, 



126 

 pounds). 



Pounds. 



28.0 

 19.6 

 23.0 

 17.9 

 13.8 

 23.6 



125.9 



Sugar (8 

 per cent, 



101 

 pounds). 



MUk solids 

 not fat (10 



per cent, 

 126 



pounds). 



Pounds. Pounds. 



Gelatin 

 (0.5 per 

 cent, 6.3 

 pounds). 



Pounds. 



101.0 



63.0 

 34.0 



125.8 



6.3 



1 The solids in the sirup weigh about 121 pounds. 



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. — -The amount of gelatin solution is determined, as in 

 Example 3, by moving the decimal point one place to the right, 

 since the solution contains 10 per cent of gelatin. 



Sirups. — The amount of sirup is determined by multiplying 1,260 

 by the per cent desired, thus : 



1,260X0.12 =151.2 pounds of sirup. 



Cream. — Since all the different lots of cream are used except the 

 lot testing 40 per cent, the sum of the first five lots will add 102.3 

 pounds of fat to the mix and the remainder is determined by dividing 



= Maltose sugar sirup and corn sirup are only half as sweet as cane sugar; consequently to replace the 6 

 per cent sugar it is necessary to use 12 per cent sirup. 



