PROPORTIONING THE IXGREDIEXTS FOR ICE CREAM. 13 



4,000 X 0.12 =480 pounds of fat. 



3,600X0.11 =396 pounds of fat. 



480-396 =84 pounds of fat. 



400 X 0.13 =52 pounds of sugar. 



4,000 X 0.10 =400 pounds of milk solids not fat. 



3,600 X 0.09 =324 pounds of milk solids not fat. 



400 - 324 =76 pounds of milk solids not fat. 



400 X 0.005 =2 pounds of gelatin. 



The proportion of additional ingredients necessary would, then, be: 



247 pounds 34 per cent cream. 

 52 pounds sugar. 

 63 pounds skim-milk powder. 

 20 pounds 10 per cent gelatin solution. 

 18 pounds water. 



400 pounds total additional mix. 



The increase made in the size of the mixes is a matter that depends 

 on the kind and composition of the ingredients used in making the 

 adjustment and is usually kept as low as possible. 



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