The Manufacture of Ice Creams and Ices (Paperback)

This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1919 Excerpt: ...Mold Filler. The mold filler is attached to the delivery spout of the freezer and the molds-filled directly from the machine without further handling" or transferring. to the delivery spout of the freezer to enable one to fill brick molds directly from the freezer and in this way eliminate the loss of time and of ice cream incident to handling a second time. What has been said regarding ice cream for molding, applies also to sherbets which are frequently used in connection with ice cream for making fancy bricks. Sherbets and ice cream. Bricks containing a layer of sherbet and one or more layers of ice cream are very popular. The molds are prepared the same as for ice cream, but as a rule it will require a lower temperature to freeze the brick up properly. A brick containing one layer of sherbet or ice and two layers of ice cream is best made up by placing the layer of sherbet between the two layers of ice cream, particularly if there is likely to be any difficulty in keeping the brick well refrigerated before it reaches the consumer. A little practice will soon enable one to turn out brick ice cream easily and rapidly. The difficulties most frequently encountered in making brick ice cream, especially in small, factories where the freezing is done in a mixture of ice and salt, are insufficient freezing and the presence of salt in the ice cream. These difficulties may be overcome by proper packing and proper preparation of the molds in which the ice cream is frozen. Preparation of molds. Ordinarily a brick mold is prepared by making the covers tight with several layers of parchment paper. This is sufficient preparation where the molds do not stand in brine. If, for any reason, it is necessary to freeze the ice cream very quickly, the seams of the mold ca...