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Proportioning the Ingredients for Ice Cream and Other Frozen Products (The Balance Method)

Dairy Division, Bureau of Animal Industry, United States Department of Agriculture, Washington, D. C.

ABSTRACT

One of the most satisfactory methods that can be used for proportioning the ingredients in making large ice cream mixes is what we have called "the balance method." It is a method that can be easily understood, is applicable to all combinations of ingredients and reduces to a minimum the chances of error in the calculations. Furthermore it furnishes an itemized record of the ingredients used for each mix. The proportions obtained by this method are based on five conditions:

1. The amount (pounds) of mix that will be necessary to produce the number of gallons of ice cream desired.

2. The composition (standard) of ice cream desired.

3. The amount of solid constituents necessary for the mix.

4. The quantity and physical condition of the ingredients on hand.

5. The composition of the ingredients to be used.

Five examples of this method of proportioning the ingredients are explained as follows: