Ice Crea 



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47 



Foxboro Recording Thermometers for recording hardening 

 room temperatures at Schlosser Bros. Creamery, Plymouth, 

 Indiana. In this case the recorders are located at a considerable 

 distance from the hardening room, I.)Ut there is no loss of ac- 

 curacy. 



practice in the large plants is to have a hardening 

 room with a temperature of — 20° F. This will 

 harden the ice cream in twenty-four hours. In no case 

 should the temperature be allowed to go above 0° F. 

 A long-distance type recording thermometer shows 

 the temperature of the hardening room at all times 

 and saves loss of refrigeration due to the opening of 

 the doors to learn the temperature. It also gives the 

 engineer and the management a constant record. 

 Much ice cream properly made and of good quality 

 up to the time of hardening has been spoiled during 

 the hardening process, due to fluctuations in the tem- 

 perature. When the ice cream is allowed to melt and 

 freeze in the hardening room, its body and texture is 

 quickly ruined. It will become grainy and full of 

 ice crystals. After being hardened the ice cream 

 must be properlj' handled and packed in ice and salt 

 for delivery. 



