ICE-CREAM AND ICES 



637 



"Advantage of the New Method. — As previously stated, it is a 

 matter of considerable importance for a manufacturer to know 

 the amount of overrun which his ice-cream maker obtains, not 



Fig. 236. — Apparatus for testing ice-cream overrun. As both the jdeld 

 and quality of the finished product varies with the amount of overrun, its 

 accurate determination is desirable. (Benkendorf, Univ. of Wis. Agri. Exp. 

 Sta., Bull. 241, July, 1914.) 



only from a financial standpoint, but from the standpoint of the 

 quality of ice-cream produced. By this method the manufacturer 

 is able, at any time, to determine 

 the amount of overrun obtained 

 by his ice-cream maker and to 

 check up his work better from 

 day to day, the importance of 

 which is readily appreciated. 

 The apparatus is simple, the ex- 

 pense is small, and but little 

 time is required to make the test. 

 "A Few Precautions. — The 

 glassware and the sampler should 

 be correctly calibrated; any ice- 

 cream adhering to the outside of 

 the sampler should be carefully 

 wiped off by means of a dry cloth 

 or it might accidentally be transferred to the 250 c.c. flask. All 

 of the hot water should be removed from the 200 c.c. flask to the 

 250-c.c. flask." 



Fig. 237. — Ice-cream samplers. 

 The kind for use with containers 

 having a large diameter. (Benken- 

 dorf.) 



