Publisher's Synopsis
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.
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