2l8 MANAGEMENT OF DAIRY PLANTS 



A. Chocolate Sirup. — Chocolate sirup is prepared by 

 dissolving cocoa or chocolate in simple sirup. The mixture is 

 brought to a boil and when the chocolate or cocoa is dissolved 

 the sirup is cooled and transferred to sterilized jugs or jars. 

 Cocoa may be added to the sirup in the proportion of one pound 

 of cocoa to three or four pounds of simple sirup. 



B. Simple Sirup. — Simple sirup is prepared by adding 

 twelve pounds of sugar to eight pounds of water. This is 

 boiled until it has a specific gravity of about 1.32 at 60° F. 

 Such a sirup contains about 66 per cent of sugar. The weight 

 of one gallon of simple sirup thus prepared is eleven pounds. 

 The cost of such a sirup, figuring sugar at six cents per pound, is 

 about forty-four cents per gallon. 



III. Fillers. — Fillers are comparatively cheap, and from 

 the standpoint of cost the manager should not be so interested 

 as from the standpoint of quality. It was found ' that by using 

 four ounces of a certain kind of gelatin for ten gallons of ice 

 cream the bacteria count increased 565,000 germs per c. c. due 

 to the organisms contained in the gelatin while a gelatin of 

 higher quality was practically sterile. 



B. YIELD OF ICE CREAM 



The amount of ice cream obtained in excess of amount of 

 mix used is called the overrun. The overrun may be figured 

 from volume or from weight. 



I, Overrun Figured from Volume. — The overrun figured 

 from volume is determined by the following formula: 



(Gallons ice cream produced — gallons mix used) 100 

 gallons of mix used 



cent overrun. 



Example: 



100 pounds of mix, of a specific gravity of 1.07, produces 

 20 gallons of ice cream. Figure overrun. 



■ Bulletin 134, Iowa Experiment Station, igji. 



