Ice Cream
Book

Ice Cream

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$54.99
1 Development of the Ice Cream Industry.- 2 Energy Value and Nutrients of Ice Cream.- 3 Ice Cream and Related Products Classifications.- 4 Composition and Properties.- 5 Ice Cream Ingredients.- 6 Stabilizers and Emulsifiers.- 7 Flavoring and Coloring Materials.- 8 Calculation of Ice Cream Mixes.- 9 Restandardizing and Calculating Some Unusual Mixes.- 10 Calculating Cost and Percentage of Overrun.- 11 Mix Processing.- 12 The Freezing Process.- 13 Packaging, Hardening, and Shipping.- 14 Soft-Frozen Dairy Products and Special Formulas.- 15 Sherbets and Ices.- 16 Frozen Confections, Novelties, Fancy Molded Ice Creams, and Specials.- 17 Defects, Scoring and Grading.- 18 Sanitation and Quality Control.- 19 Refrigeration.- 20 Laboratory Testing.- 21 Sales Outlets.- 22 Formulas and Industry Standards.- Appendixes.- A. Historical Chronology of Ice Cream Industry.- B. Federal Standards for Frozen Desserts.- C. Nutrition Labeling Requirements.- D. Whey and Whey Products-General Specifications and Definitions.- E. Other Related Frozen Desserts-Definitions and Labeling.- F. Dairy Associations and Trade Journals That Promote the Ice Cream Industry.- G. Miscellaneous Tables.
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