PROPORTIONING THE INGREDIENTS FOR ICE CREAM. 7 
EXAMPLE 4. 
Give the proportions of the following ingredients necessary for 280 
gallons of a frozen product testing approximately 10 per cent fat, 8 
er cent sugar, and the equivalent of 6 per cent additional sugar in the 
orm of maltose sugar sirup and corn sirup,’ 10 per cent milk solids not 
fat, and 0.5 per cent gelatin. The weight of the product desired is 4.5 
pounds per gallon. . 
Stock on hand: Sugar; gelatin; maltose sugar sirup and corn sirup; 
cream (221 pounds of 40 per cent, 80 pounds of 35 per cent, 82 pounds 
of 24 per cent, 78 pounds of 29.5 per cent, 64 pounds of 28 per cent, 
and 73 pounds of 19 per cent); sweetened condensed skim milk testing 
25 per cent milk solids not fat and 40 per cent sugar; and skim milk 
powder. 
TABLE 4.—I/lustration of Example 4. 
| Constituents furnished. 
| fi etcecey Phas} | 
Total pounds | Ingredients and composition. Fat (10 Sugar (& | Milk solids | 
: | Gelatin 
desired, 1,260. | per cent, | per cent, cei: (0.5 per 
126 101 Pp 196.” | ceBt, 6.3 
| pounds). | pounds). | pounds). | pounds). 
Pounds. | | Pounds. | Pounds. | Pounds. | Pounds. 
Granulated sugar (cane)...............- Sy an ee PU OEE 2 Wee) ia ae ha 
03.0 Gelatin solution, 10 per cent............|........-..- ee ue gl) he siete BEN 6.3 
151.0 | Sirup, 80 per cent solids!.-............- peed fe? Oy. ia aS ree oath eae 
80. 0 | ab rectixe sob WED CGNb.<- 255 te+ - Tt ee pas Sh i ey ee ae a A 
82.0 | Cream, 24 per cent........ Sige. Jo TAS 1936) [22415213 2 
7-0) Cream, 295-per cent... .2.2.2.2...---.2- | A ie ea 28. 8 
64.0 | Grenmy23.Her €ent- 222. _ 22 ss o2 ec. oe 17 EN Ne ere fad pee r= 
73. 0 | (Cream, 19) per eents 222s. £26). 282 13.8 | Py. #340513 
oe. 0 | Cream, 40 per cent... -.:.:...-.--.---:-- PA Ail pee ner Sage 
252.5 | Condensed skim milk, 25 per cent solids | 
P, -ane: 30 per-cent SUpar .<.... 2.22.22 22 ooh ose a uan's- | 101.0 | 63. OF 4. 35,38 i o. 
30.9 | Skim-milk powder..-..22.-.-.-..:.-..-- peeaeeee pres aie! Wesley eames 1: | (ee A ae a 
S223 10 Oe Te eal 3 ee 4 eee Perey yee crak eee) 2 eee eee | CEE Sees ete EE es Pee Se 
1, 260.0 | | 125.9 | 101.0 | 125. 8 | 6.3 
1 The solids in the sirup weigh about 121 pounds. 
METHOD OF CALCULATING THE INGREDIENTS. 
The calculations necessary in determining the proportions are as 
follows (consider the ingredients as they are listed) : 
Granulated sugar—The amount of granulated sugar can not be 
determined until the sweetened condensed milk is proportioned. 
Gelatin.—The amount of gelatin solution is determined, as in 
Example 3, by moving the decimal point one place to the right, 
since the soiution contains 10 per cent of gelatin. 
Sirups.—The amount of sirup is determined by multiplying 1,260 
by the per cent desired, thus: 
1,260 x 0.12 =151.2 pounds of sirup. 
Cream.—Since all the different lots of cream are used except the 
lot testing 40 per cent, the sum of the first five lots will add 102.3 
pounds of fat to the mix and the remainder is determined by dividing 
> Maltose sugar sirup and corn sirup are only half as sweet as cane sugar; consequently to replace the 6 
per cent sugar it is necessary to use 12 per cent sirup. 
