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Artisanal producers scaling up mixes

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    Posted: 31 Mar 2012 at 8:04pm
There are lots of artisanal producers making delicious ice cream using very simple base mixes e.g. cream, milk, sugar and egg yolks. Some use water instead of milk.
 
In many cases they use simple measures e.g. cups to prepare recipes. This works well for many but can create some difficulties when they wish to increase production and make larger quantities of ice cream.
 
I have provided a free calculator to help mix scale up and am prepared to adapt it further if there is any interest.
 
The calculator can be accessed at http://www.dairyscience.info/scaleup/scaleup.asp .

 

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