PROPORTIONING THE INGREDIENTS FOR ICE CREAM. 9 
TaBLeE 5.—Ilustration of Example 5. 
| Constituents furnished. 
Total pounds | = : : 
fered. Ingredients and composition. Fat (10 ee hea fae mee 
* 4.5 220—990. per cent, P 38.5. per cent nt y05 
99 pounds). ee ee ay | Ens = 
| | pounds). | 99 pounds).| pounds). 
| | | 
Pounds. | Pounds. | Pounds. | Pounds. Pounds. 
2 OTS RS ee eee eee ae ere cee US 1S Beers ee Pe ey oS 
Pees! A Or COM Gs | aie eee aes |a- sense se|o eae scnsncgn seek ei Seee oe 4.95 
iia Poreain 33 per. Cent... $22 12554. .558 25. ~~~ SUG ie Roe ee eels \ 44.9 
are Whole milk, 3.6 per cent... ...c<i fo. -.. Bay GAAS ee Sees ee Oia eas aca a wees. 
245.0 | Condensed milk, 10 per cent fat, 22 per | 
ie centanitk Solids not fat... 2.2% cs. DAS EY | poten oH os SB OAC es eee 
990. 0 98. 9 138. 5 | 98. 8 | 4.95 
METHOD OF CALCULATING THE INGREDIENTS. 
The calculations necessary in determining the proportions are as 
follows (consider the ingredients as they are listed) : ' 
Sugar.—The amount of sugar is the same as the amount calculated 
for the mix, since there is no cane sugar in the other ingredients. 
Gelatin.—The amount of gelatin solution is determined by moving, 
the decimal point one place to the right, since the solution is a 10 
per cent mixture. 
Cream (33 per cent).—The amount of cream can not be proportioned 
until after the condensed milk is proportioned, since the latter con- 
tains 10 per cent fat. 
Whole milk (3.6 per cent)—Temporarily omitted for the same 
reason. 
Condensed milk—The amount of condensed milk necessary in this 
case is determined by using a rough estimate (see p. 10). From this 
estimate it is found that 245 pounds is about the correct amount, thus: 
990 — (1388.5+ 49.5 +245) =557. 
557 — (99 — 24.5) =482.5. 
482.5 x 0.093 =44.87. 
44.87 + 53.9 =98. 77 pounds of milk solids not fat. 
Cream (33 per cent) and whole milk (5.6 per cent).—From these two 
ingredients must come the remainder of the constituents (fat and solids 
not fat) of the mix. To find the amount of each, subtract the amount 
of fat added by the condensed milk from the total amount required 
and divide by 557, the difference between the amount of ingredients 
already used, and the total (990) pounds required, thus: 
99 — 24.5 =74.5. 
74.5 + 557 x 100 =13.37 per cent in 557 pounds of milk. 
This gives the per cent of fat that the additional 557 pounds of mix 
must contain. ‘To find the proportions of cream and whole milk that 
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