PEOPOETION'IISrG THE INGREDIEISrTS FOR ICE CREAM. 

 Table 5. ^Illustration of Example 5. 



Total pounds 



desired, 

 4.5X220=990. 



Pounds. 

 138.5 

 49.5 

 185.0 

 372. 

 245.0 



990.0 



Ingredients and composition. 



Sugar 



Gelatin, 10 per cent 



Cream, 33 per cent 



Whole milk, 3.6 per cent 



Condensed milk, 10 per cent fat, 22 per 

 cent milk solids not fat 



Constituents furnished. 



Fat (10 



per cent, 



99 pounds). 



Pounds. 



61.0 

 13.4 



Sugar (14 

 per cent, 



138.5 

 pounds). 



Pounds. 

 138.5 



Milk solids 



not fat (10 



per cent, 



99 pounds). 



Pounds. 



138.5 



Gelatin 

 (0.5 per 

 cent, 4.95 

 pounds). 



Pounds. 



4.95 



METHOD OF CALCULATING THE INGREDIENTS. 



The calculations necessary in determining the proportions are as 

 follows (consider the ingredients as they are listed) : 



Sugar. — The amount of sugar is the same as the amount calculated 

 for the mix, since there is no cane sugar in the other ingredients. 



Gelatin. — The amount of gelatin solution is determined by moving 

 the decimal point one place to the right, since the solution is a 10 

 per cent mixture. 



Cream {33 per cent) . — The amount of cream can not be proportioned 

 until after the condensed milk is proportioned, since the latter con- 

 tains 10 per cent fat. 



Whole milJc {3.6 per cent). — Temporarily omitted for the same 

 reason. 



Condensed milk. — The amount of condensed milk necessary in this 

 case is determined by using a rough estimate (see p. 10). From this 

 estimate it is found that 245 pounds is about the correct amount, thus: 



990- (138.5 + 49.5 + 245) =557. 



557 -(99 -24.5) =482.5. 



482.5X0.093=44.87. 



44.87 + 53.9 =98. 77 pounds of milk solids not fat. 



Cream {33 per cent) and whole milk {3.6 per cent) . — From these two 

 ingredients must come the remainder of the constituents (fat and solids 

 not fat) of the mix. To find the amount of each, subtract the amount 

 of fat added by the condensed milk from the total amount required 

 and divide by 557, the difference between the amount of ingredients 

 already used, and the total (990) pounds required, thus : 



99-24.5=74.5. 



74.5-^557 X 100 =13.37 per cent in 557 pounds of milk. 



This gives the per cent of fat that the additional 557 pounds of mix 

 must contain. To find the proportions of cream and whole milk that 



