PROPORTIONING THE INGREDIENTS FOR ICE CREAM. 13 
4,000 x 0.12 =480 pounds of fat. 
3,600 x 0.11 =396 pounds of fat. 
480 — 396 =84 pounds of fat. 
400 x 0.13 =52 pounds of sugar. 
4,000 x 0.10 =400 pounds of milk solids not fat. 
3,600 x 0.09 =324 pounds of milk solids not fat. 
400 — 324 =76 pounds of milk solids not fat. 
400 x 0.005 =2 pounds of gelatin. 
The proportion of additional ingredients necessary would, then, be: 
247 pounds 34 per cent cream. 
52 pounds sugar. 
63 pounds skim-milk powder. 
20 pounds 10 per cent gelatin solution. 
18 pounds water. 
400 pounds total additional mix. 
_The increase made in the size of the mixes is a matter that depends 
on the kind and composition of the ingredients used in making the 
adjustment and is usually kept as low as possible. 
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