The steps in commercial freezing are the
same as in household freezing. The mixture *
is frozen in a mechanically turned freezer
cooled with brine at about 27° to 29° F.
until a thick, slushy consistency is obtained.
During this stage air is beaten in. The ice
cream is then drawn off into cans or molds
and hardened in a room held at about 0° F.
The beating in of air, because of its influence
on crystal formation, increases the smooth¬
ness, the apparent richness, and the volume
obtained from a given weight of mixture.
"Overrun” or "swell” is the name given
to the increase in volume which results from
the incorporation of air during freezing. The
factors which determine the amount of over¬
run are the viscosity of the cream, the tem¬
perature of the ice cream when drawn from
the freezer, amount and kind of fillers and
binders used, and the temperature of the
brine. The overrun may be as much as 150
per cent. Overrun in excess of 90 per cent
Commercial Freezer • The partially frozen mixture is drawn off into cans or cups
and transferred to rooms held at 0° F. to harden
U.S.D. A.
should be avoided. This is controlled in ice¬
cream specifications by the requirement of a
definite weight per gallon.
SELECTION OF COMMERCIAL ICE
CREAMS
The rapid development of the ice-cream
industry has made supplies of this popular
dessert available in every community. It
may be had at different quality and price
levels, in a wide variety of textures and
flavors, and in packages of different types and
sizes. It may be had in pints and quarts
ready packed, or the amount desired by the
consumer is packed on order from bulk sup¬
plies. Most consumers shop around and find
the ice cream they like best without much
thought of quality. Some are limited to the
product available at the nearest retail outlet.
Standards for Ice Cream. State and local
standards establish minimum levels of com¬
position and sanitary quality for ice cream.
Standards for composition are stated in
terms of the minimum fat content allowed,
and in some cases the total solid required.
In some states the fat content may be as low
as 8 per cent. Some states require at least 14
per cent fat. Other states require a fat con¬
tent ranging between these two. The total
solids content required is about 33 per cent
in most states. Because of the ease with
which air can be added to ice cream during
freezing, some states require a minimum
weight for a gallon of ice cream.
Since bacteria develop as readily in ice
cream as in milk, sanitary standards are de¬
sirable. Some states require that the mixes
for ice cream be pasteurized and some specify
a bacterial count for ice cream that must not
be exceeded, just as is done in the sanitary
standards for other milk products. The in¬
telligent consumer should know the stand¬
ards for ice cream required in her community.
As a guide to the states in the establish¬
ment of the Sanitary Standards, the United
States Public Health Service developed a Fro¬
zen Desserts Ordinance1 and Code, to guide
states and local agencies in the development
of satisfactory protective measures.
Page 145
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The steps in commercial freezing are the same as in household freezing. The mixture * is frozen in a mechanically turned freezer cooled with brine at about 27° to 29° F. until a thick, slushy consistency is obtained. During this stage air is beaten in. The ice cream is then drawn off into cans or molds and hardened in a room held at about 0° F. The beating in of air, because of its influence on crystal formation, increases the smooth¬ ness, the apparent richness, and the volume obtained from a given weight of mixture.
"Overrun” or "swell” is the name given to the increase in volume which results from the incorporation of air during freezing. The factors which determine the amount of over¬ run are the viscosity of the cream, the tem¬ perature of the ice cream when drawn from the freezer, amount and kind of fillers and binders used, and the temperature of the brine. The overrun may be as much as 150 per cent. Overrun in excess of 90 per cent
Commercial Freezer • The partially frozen mixture is drawn off into cans or cups
and transferred to rooms held at 0° F. to harden
should be avoided. This is controlled in ice¬ cream specifications by the requirement of a definite weight per gallon.
SELECTION OF COMMERCIAL ICE CREAMS
The rapid development of the ice-cream industry has made supplies of this popular dessert available in every community. It may be had at different quality and price levels, in a wide variety of textures and flavors, and in packages of different types and sizes. It may be had in pints and quarts ready packed, or the amount desired by the consumer is packed on order from bulk sup¬ plies. Most consumers shop around and find the ice cream they like best without much thought of quality. Some are limited to the product available at the nearest retail outlet.
Standards for Ice Cream. State and local standards establish minimum levels of com¬ position and sanitary quality for ice cream. Standards for composition are stated in terms of the minimum fat content allowed, and in some cases the total solid required. In some states the fat content may be as low as 8 per cent. Some states require at least 14 per cent fat. Other states require a fat con¬ tent ranging between these two. The total solids content required is about 33 per cent in most states. Because of the ease with which air can be added to ice cream during freezing, some states require a minimum weight for a gallon of ice cream.
Since bacteria develop as readily in ice cream as in milk, sanitary standards are de¬ sirable. Some states require that the mixes for ice cream be pasteurized and some specify a bacterial count for ice cream that must not be exceeded, just as is done in the sanitary standards for other milk products. The in¬ telligent consumer should know the stand¬ ards for ice cream required in her community.
As a guide to the states in the establish¬ ment of the Sanitary Standards, the United
States Public Health Service developed a Frozen Desserts Ordinance1 and Code, to guide states and local agencies in the development of satisfactory protective measures.