= i 
70 
—— J 
NS 
Sw 
_ Washington, D. C. v November 6, 1922 
PROPORTIONING THE INGREDIENTS FOR ICE CREAM AND 
OTHER FROZEN PRODUCTS BY THE 
BALANCE METHOD.' 
By O. E. Wruiams, Dairy Manufacturing Specialist, Dairy Division, Bureau of 
Animal Industry. 
CONTENTS. 
Page 
The balance method ..-.-..........----------- TR AP ie SEA CE EE ate Spoeer ot x2 1 
Five basic conditions.....--. A eee a ee ee ee ee sev ies ceSeEes 2 
How the ingredients are proportioned .........----- eee Pee tS Sees Sate Be Je esse sete ae eee 2 
Examples 1 to 5.-.-.--.--- 5 See eee a ee w= Spe 2 Ree eS Sean eee 2 
etree PLO DOTsARTINIE MMPTCHIENUS..- ___---.-.--.- =... 55 - Soe one - 2 Fe see nase spe 10 
OT eS en eee eee ee oe et er eee 11 
THE BALANCE METHOD. 
One of the most satisfactory methods that can be used for pro- 
portioning the ingredients in making large ice-cream mixes is “ the 
balance method,” a term originated in connection with the work 
here reported. It is a method that can be easily understood, is 
applicable to all combinations of ingredients, and reduces to a mini- 
mum the chances of error in the calculations. Furthermore, it 
furnishes an itemized record of the ingredients used for each mix. 
In the examples given, the calculations include decimal fractions, 
but for all practical trade purposes the nearest whole number is 
sufficiently accurate, especially when they represent constituents 
amounting to 100 poundsor more. The proportions cbtained by this 
- method are based on five conditions: 
i. The amount (pounds) of mix that will be necessary to pro- 
duce the number of gallons of ice cream desired. 
2. The composition (standard) of ice cream desired. 
3. The amount of solid constituents necessary for the mix. 
4. The quantity and physical condition of the ingredients on 
hand. 
5. The composition of the ingredients to be used. 
4 1This bulletin is a technical discussion of a method of calculating mixes of ice cream and other frozen 
roducts. Itshould not be construed as recommending the formulas presented, for not all of them would be 
egal in all States. Each user should give consideration to the legal standards concerned. 
Part of the material in this bulletin was first published in the Journal of Dairy Science, Vol. III, No. 6, 
November, 1920. 
8115°—22—Bull. 1123 
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