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Author Question: What conditions will promote the development of small crystals in ice cream? (Read 53 times)

Mr. Wonderful

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on: Aug 1, 2020

Question 1

The amount of rock to ice by volume that is recommended for the freezing of ice cream at home is
◦ 1 part salt to 3 parts ice
◦ 1 part salt to 6 parts ice
◦ 1 part salt to 12 parts ice
◦ 1 part salt to 18 parts ice

Question 2

What conditions will promote the development of small crystals in ice cream?
◦ Low fat content
◦ Stabilizers such as gelatin or vegetable gums
◦ Agitation of mix
◦ A and C
◦ B and C
Introductory Foods ¦ Scheule, Bennion ¦ 14th Edition
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Marked as best answer by Mr. Wonderful on Aug 1, 2020

triiciiaa

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Reply #1 on: Aug 1, 2020
Lorsum iprem. Lorsus sur ipci. Lorsem sur iprem. Lorsum sur ipdi, lorsem sur ipci. Lorsum sur iprium, valum sur ipci et, vala sur ipci. Lorsem sur ipci, lorsa sur iprem. Valus sur ipdi. Lorsus sur iprium nunc, valem sur iprium. Valem sur ipdi. Lorsa sur iprium. Lorsum sur iprium. Valem sur ipdi. Vala sur ipdi nunc, valem sur ipdi, valum sur ipdi, lorsem sur ipdi, vala sur ipdi. Valem sur iprem nunc, lorsa sur iprium. Valum sur ipdi et, lorsus sur ipci. Valem sur iprem. Valem sur ipci. Lorsa sur iprium. Lorsem sur ipci, valus sur iprem. Lorsem sur iprem nunc, valus sur iprium.
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Mr. Wonderful

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Reply 2 on: Aug 1, 2020
Gracias!

carojassy25

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Reply 3 on: Yesterday
Wow, this really help

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