The Principles And Practice Of Ice Cream Making

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The Principles and Practice of Ice Cream Making

R. Washburn
The Principles and Practice of Ice Cream Making Book PDF

Author : R. Washburn
Publisher : Createspace Independent Publishing Platform
Page : 100 pages
File Size : 48,8 Mb
Release : 2017-10-09
Category : Electronic
ISBN : 1978124155

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The Principles and Practice of Ice Cream Making by R. Washburn Pdf

This special edition of 'The Principles and Practice of Ice Cream Making' was written by R.M. Washburn and published in 1910 by the Vermont Agricultural Experiment Station. It was also known as 'Bulletin 155.' This old book covers all aspects of home-made ice cream and covers chapters including The Constituents of Ice Cream, Essential Characteristics of Ice Cream, The Cream, The Sugar, The Fillers, The Binders, The Freezing Process, Formulas, and more. The greatest thing about making you own ice cream as opposed to buying it from the store is feeding your family a much better quality ice cream, where you can control all the ingredients that go into it, making it a healthier sweet treat. This book is an essential addition to your home-kitchen library and will teach you all you need to know about the art of making your own ice cream. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. If purchasing a book more than 50 years old, please use due diligence before putting the information into practice. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.

Principles and Practices of Ice Cream Making

Robert Mann Washburn
Principles and Practices of Ice Cream Making Book PDF

Author : Robert Mann Washburn
Publisher : Unknown
Page : 104 pages
File Size : 43,7 Mb
Release : 1910
Category : Agriculture
ISBN : UIUC:30112019891925

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Principles and Practices of Ice Cream Making by Robert Mann Washburn Pdf

Principles and Practice of Ice Cream Making (Classic Reprint)

R. M. Washburn
Principles and Practice of Ice Cream Making Classic Reprint Book PDF

Author : R. M. Washburn
Publisher : Forgotten Books
Page : 1016 pages
File Size : 55,9 Mb
Release : 2018-09-28
Category : Business & Economics
ISBN : 1396476075

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Principles and Practice of Ice Cream Making (Classic Reprint) by R. M. Washburn Pdf

Excerpt from Principles and Practice of Ice Cream Making Filters and Binders. A filler is used to give body; a binder to prevent coarse crystallization when held for one day or longer. Starch, flour, eggs and rennet are used as fillers with greater or less satisfaction, generally less. Gelatin, gum tragacanth and ice cream powders are used as binders of ten with good satisfaction; but their use, though 'legal in Vermont, is forbidden in several states. There appear to be arguments on both sides of the question 'as to the advisability of the use of binders in commercial cream. The adverse arguments are that inferiority and age are thus concealed, the swell unduly augmented, the use of low grade materials encouraged, insanitary holding conditions favored and adequate food control rendered difficult. Those advanced in favor of their use are that they prevent granulation and consequent deterioration, discourage the return and re-usage of unsold goods, and assist trade regulation. Pages 42-54. Types of Freezers. Several types and variants there from are in use, the principal ones being vertical-batch-ice, vertical-batch-brine, horizontal-batch-brine, and horizontal continuous-brine. Pages 54-57. The Freezing Process. The successful conduct of the freezing process depends largely upon the salt and the ice, their fineness or coarseness, and the proportions used, or the temperature and rate of flow of the brine; upon the rate of speed of the dasher; upon the stopping of the freezer at the proper time, or the drawing away at the proper temperature; and upon careful attention to matters having to do with the transference, the holding, and the shipping of the product. Certain abnormalities occasionally occur, as for instance churning in the freezer, which may be avoided by cooling the cream in advance and the use of a slow initial speed. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Bibliographical Contributions

Anonim
Bibliographical Contributions Book PDF

Author : Anonim
Publisher : Unknown
Page : 856 pages
File Size : 51,6 Mb
Release : 1919
Category : Agriculture
ISBN : WISC:89045987799

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Bibliographical Contributions by Anonim Pdf

Bibliographical Contributions

National Agricultural Library (U.S.)
Bibliographical Contributions Book PDF

Author : National Agricultural Library (U.S.)
Publisher : Unknown
Page : 600 pages
File Size : 53,8 Mb
Release : 1923
Category : Agriculture
ISBN : UOM:39015036829136

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Bibliographical Contributions by National Agricultural Library (U.S.) Pdf

Ice Cream

H Douglas Goff,Richard W Hartel
Ice Cream Book PDF

Author : H Douglas Goff,Richard W Hartel
Publisher : Springer Science & Business Media
Page : 470 pages
File Size : 52,5 Mb
Release : 2013-01-17
Category : Technology & Engineering
ISBN : 9781461460961

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Ice Cream by H Douglas Goff,Richard W Hartel Pdf

Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry. This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

Experiment Station Record

United States. Office of Experiment Stations
Experiment Station Record Book PDF

Author : United States. Office of Experiment Stations
Publisher : Unknown
Page : 1022 pages
File Size : 49,9 Mb
Release : 1911
Category : Agricultural experiment stations
ISBN : HARVARD:HC2BQU

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Experiment Station Record by United States. Office of Experiment Stations Pdf

List of Station Publications Received by the Office of Experiment Stations

United States. Office of Experiment Stations
List of Station Publications Received by the Office of Experiment Stations Book PDF

Author : United States. Office of Experiment Stations
Publisher : Unknown
Page : 620 pages
File Size : 45,8 Mb
Release : 2024-06-18
Category : Electronic
ISBN : STANFORD:36105130126472

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List of Station Publications Received by the Office of Experiment Stations by United States. Office of Experiment Stations Pdf

List of Agricultural Experiment Station Publications Received by the Library

United States. Office of Experiment Stations
List of Agricultural Experiment Station Publications Received by the Library Book PDF

Author : United States. Office of Experiment Stations
Publisher : Unknown
Page : 568 pages
File Size : 53,8 Mb
Release : 1903
Category : Agricultural experiment stations
ISBN : OSU:32435022583082

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List of Agricultural Experiment Station Publications Received by the Library by United States. Office of Experiment Stations Pdf

Report on the Work and Expenditures of the Agricultural Experiment Stations

United States. Agricultural Research Service
Report on the Work and Expenditures of the Agricultural Experiment Stations Book PDF

Author : United States. Agricultural Research Service
Publisher : Unknown
Page : 194 pages
File Size : 44,9 Mb
Release : 1913
Category : Agricultural experiment stations
ISBN : UFL:31262087390711

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Report on the Work and Expenditures of the Agricultural Experiment Stations by United States. Agricultural Research Service Pdf

Report of the Director of the Office of Experiment Stations

United States. Office of Experiment Stations
Report of the Director of the Office of Experiment Stations Book PDF

Author : United States. Office of Experiment Stations
Publisher : Unknown
Page : 416 pages
File Size : 51,6 Mb
Release : 1912
Category : Agricultural experiment stations
ISBN : MINN:31951D000422150

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Report of the Director of the Office of Experiment Stations by United States. Office of Experiment Stations Pdf