Abstract
Since the palatability, quality, body and texture, and cost of the ice cream hinge upon our ability to select and use, in the right proportion, the various ingredients from those that are available, it becomes essential for us to learn to calculate accurately the amount of each ingredient that goes into the mix we desire to make. In other words, as ice cream makers, we need to know how much it costs to make a gallon of ice cream; how much ice cream can be made from a gallon of mix; how much cream, sugar, etc., are needed to make 100 lb (or any other number of pounds) of mix. Answers to such questions can be obtained only if we know how to make at least simple, although time-consuming, calcuations.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 1986 Springer Science+Business Media New York
About this chapter
Cite this chapter
Arbuckle, W.S. (1986). Calculation of Ice Cream Mixes. In: Ice Cream. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5447-6_8
Download citation
DOI: https://doi.org/10.1007/978-1-4757-5447-6_8
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5449-0
Online ISBN: 978-1-4757-5447-6
eBook Packages: Springer Book Archive