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The Manufacture of Ice Creams and Ices (Classic Reprint)

Author: J. H. Frandsen

Publisher: Forgotten Books

Published: 2018-02-03

Total Pages: 340

ISBN-13: 9780267684687

Excerpt from The Manufacture of Ice Creams and Ices The development of ice cream making into one of the very important branches of the dairy industry, together with the introduction of this subject into the course of study in many schools and colleges, has created a demand for a suit able text on The Manufacture of Ice Creams and Ices. The authors have attempted to present in this volume, material which has been gathered during several years of teaching and of actual commercial experience. Ice cream factories in various parts of the country have been visited and studied for the purpose of gaining the most up-to - date information on the subject. They have aimed to bring to gether all available scientific information relating to the sub ject of ice cream making and to present it in a scientific and a practical manner and have tried to avoid the mistake of making their work simply a collection of recipes. They realize that there is need of much experimental work along this line and that future research may modify considerably, views now generally accepted as correct re garding the manufacture of ice cream. In the light of pres ent day information, however, it is hoped this book will be found of value in the class room as well as to the practical ice cream maker. 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.

The Manufacture of Ice Cream (Classic Reprint)

Author: A. H. White

Publisher: Forgotten Books

Published: 2017-10-27

Total Pages: 34

ISBN-13: 9780266834700

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Excerpt from The Manufacture of Ice Cream From a small beginning, the ice-cream business in Canada has grown steadily until it is now an important part of our great dairy industry. In 1926, according to the Canadian Bureau of Statistics, the total production of ice cream in Canada totalled gallons with a value of This is a per capita consumption of pints per annum. For the same year the per capita consumption of ice-cream in the United States was estimated at gallons (american), or approximately three times greater than in Canada. It is evident, therefore, that there is an excellent Opportunity to expand the ice cream business in Canada by increasing our per capita consumption of this delectable and highly nutritious dairy product. The increase in volume of production. Has been accompanied by a continual improvement in the quality of ice-cream, due to better methods of manufacture as well as a better understanding of the factors involved in the production of high-quality ice-cream. The introduction of power freezers and other ice-cream equipment along with mechanical refrigeration gave a considerable impetus to the industry, and was really the starting point of the decided growth of the wholesale manufacture of ice-cream. The growth of the ice-cream business with the improvement in quality has brought new conditions for the manufacturer. The consumer is more dis criminating in his taste, and competition is keener, so there is need for the highest possible efficiency in manufacturing if the operations of the plant are to be successful. 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.

KRAMER ON ICE CREAM

Author: ADOLPH. KRAMER

Publisher:

Published: 2022

Total Pages: 0

ISBN-13: 9780365803577

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The Book of Ice-Cream (Classic Reprint)

Author: Walter W. Fisk

Publisher:

Published: 2015-08-04

Total Pages: 332

ISBN-13: 9781332105649

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Excerpt from The Book of Ice-Cream The older ones of us look back on the ice-cream of our youth as a luxury, to be expected on festivals and holidays. The rising generation, however, is coming to look on it as a food. Once the manufacture of the confectionery shop and the household, it is now produced in great quantities by concerns devoting themselves to it entirely, making it by highly developed standardized processes. A line of special machinery has been perfected for its manufacture. The subject is taught in the colleges. Yet the home manufacture has not passed and should not pass; rather should the product be made more frequently and in larger quantity in the household. No longer must one offer an excuse for a book on ice-cream. This book is made for class-room and laboratory use, growing out of the author's teaching experience; the manufacturer's interest has been set forth; yet it is hoped that the housewife will find directions for her use. 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.

The Book of Ice Cream

Author: Walter Fisk

Publisher: Independently Published

Published: 2019-04-17

Total Pages: 324

ISBN-13: 9781094931678

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This special edition of 'The Book of Ice Cream' was written by Walter Warner Fisk, and first published in 1919, making it one-hundred years old. The book is filled with tips and tricks of the trade, and old-fashioned, delicious recipes for Ice Creams. This old book features chapters on Materials Used in Ice-Cream, Milk and Cream as Related to Ice-Cream, Manufacture of Chocolate and Cocoa, Nature of Vanilla Plant, and many, many others. We've brought this dusty old Ice-Cream book back to life for you, and it is a must-read for all those interested in learning how to make their own homemade, wholesome Ice-Cream without all the artificial junk in it - the old-school way. IMPORTANT NOTE - Please read BEFORE buying! THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. NOTE : 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, beliefs, or practices may have been deemed unsafe, undesirable, or unacceptable in the interim years. 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. If purchasing a book more than 50 years old, especially for a minor, please use due diligence and vet the text before gifting.

The Manufacture of Ice Creams and Ices

Author: Julius Herman Frandsen

Publisher:

Published: 1915

Total Pages: 344

ISBN-13:

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Dextrose in Commercial Ice-Cream Manufacture (Classic Reprint)

Author: Willard Jason Corbett

Publisher: Forgotten Books

Published: 2017-11-02

Total Pages: 40

ISBN-13: 9780260158796

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Excerpt from Dextrose in Commercial Ice-Cream Manufacture Most of the investigations heretofore reported on dextrose were made previous to the development of more improved methods of manufacture. The experiments described in this bulletin were made to study the merits of dextrose, as it is now refined, in the manufacture of ice cream. 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.

An Ice Cream Laboratory Guide (Classic Reprint)

Author: W. W. Fisk

Publisher: Forgotten Books

Published: 2018-02-07

Total Pages: 98

ISBN-13: 9780656038954

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Excerpt from An Ice Cream Laboratory Guide The manufacture of ice cream is based on certain scientific principles. It is the purpose of this labora tory manual to help the student to better understand the application of these principles. This manual, which is the result of several years' experience in teaching, is not intended as a textbook, but as a brief and concise outline of laboratory exercises. It will also serve as a suitable place for the student to record observations. The exercises have been prepared, so that each instructor may make selections and combina tions suitable for the equipment and the needs of his course. Because this is comparatively a new subject and the ideas regarding ice cream production and manufacture are constantly changing, the authors recognize that this manual will need frequent revisions. An effort will be made to keep it thoroughly up to date. Dairy Laboratories, Neu York State College of Agriculture, at Cornell University. 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.

Use of Honey in Ice-Cream Manufacture (Classic Reprint)

Author: Paul Hubert Tracy

Publisher: Forgotten Books

Published: 2017-11-24

Total Pages: 20

ISBN-13: 9780331840353

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Excerpt from Use of Honey in Ice-Cream Manufacture Honey has been defined as the nectar obtained from ﬂowers by worker bees, which, after modification in the honey-stomach of the latter, is stored in the cells of the comb, for nourishment of the young brood.3 It is a carbohydrate, being composed largely of the two sugars dextrose and levulose. In color it varies from water-white to dark, depending upon the sources of the bees' food. Its ﬂavor also depends on the kind of ﬂowers from which the nectar was taken. 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.

Thirty-Six Years an Ice Cream Maker (Classic Reprint)

Author: Val Miller

Publisher: Forgotten Books

Published: 2017-10-13

Total Pages: 146

ISBN-13: 9780265273012

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Excerpt from Thirty-Six Years an Ice Cream Maker In delivering for City trade always load into your wagon several more packs of ice cream than you have customers. Say several one gallon sizes, two gallons, three gallons and a couple of five gallon sizes well packed. 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.