注意到
发表于 2025-3-27 00:09:22
Mix Processing,elicately blended flavor. Then they must be skillfully processed. Obviously, the selection of good wholesome ingredients and calculation of a satisfactory composition, as discussed in previous chapters, precede the mixing of the ingredients in a vat where they can be heated to facilitate dissolving, blending, and pasteurizing.
披肩
发表于 2025-3-27 04:58:15
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ULCER
发表于 2025-3-27 08:02:08
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crumble
发表于 2025-3-27 13:27:30
and new technolo gy. The ice cream industry has developed on the basis of an abundant economical supply of ingredients and is a high-volume, highly automated, modern, progressive, very competitive industry composed of large and small businesses manufacturing ice cream and related products. The ind
移植
发表于 2025-3-27 15:11:06
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为敌
发表于 2025-3-27 20:12:54
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hazard
发表于 2025-3-27 22:30:24
Sanitation and Quality Control,rogress of the ice cream industry. The consumer has learned to depend upon ice cream as a safe, enjoyable, energy-giving, nourishing, and refreshing food. Consumer interest in the quality of ice cream is one of the industry’s greatest assets.
表示问
发表于 2025-3-28 02:55:42
Frozen Confections, Novelties, Fancy Molded Ice Creams, and Specials, Other plants maintain the regular production and, in addition, manufacture novelties and special products for plants that do not have sufficient volume in novelty or special products to justify investment in equipment necessary for these special products.
Pastry
发表于 2025-3-28 09:48:40
Defects, Scoring and Grading, a perfect score for the various defects of the ice cream. This score card, which is discussed later, assigns points as follows: flavor, 45 points; body and texture, 30 points; bacteria, 15 points; color and package, 5 points; melting quality, 5 points.
马具
发表于 2025-3-28 11:09:50
Composition and Properties,f the ice cream ingredients and consists of all the ingredients of ice cream with the exception of air and flavoring materials. The composition of ice cream is usually expressed as a percentage of its constituents, e.g., percentage of milkfat, MSNF, sugar, egg yolk solids, stabilizer, and total solids.