Quantity: 1 available
Chicago, IL: B. Heller & Company, 1927. Seventh edition (1927), lightly externally worn. Comprehensive guide to commercial ice cream production, beginning with a history of the ice cream industry, and continuing with sections about: standard ice cream; ingredients of ice cream; standardizing milk and cream; standardizing ice-cream formulas; ice cream formulas - standard vanilla mix; operations; sandy ice cream; acidity, testing and neutralizing; bacterial in ice cream; ice cream defects; ice cream formulas - standard mix other than vanilla; ice cream formulas - fancy; ices and sherbets; ice-cream specialties; sauces, meringues, butterscotch, whipping cram, hot cocoa, fountain syrup; menu terms; and legal standards of ice-cream and other dairy products. Includes 400+ recipes. Fully indexed and illustrated, with a 36-page color illustrated advertising section for Heller products at the rear. Burgundy cloth printed in gilt, 454 pages. Some edgewear and rubbing to the extremities, good hinges, sound text block, name and address written on front pastedown, pages clean and otherwise unmarked.. Hard Cover. Good. 8vo - over 7¾" - 9¾" tall.
Title: Heller's Guide for Ice-Cream Makers : A Practical and Scientific Treatise on the Correct Manufacture of Standard Commercial Ice-Creams and Other Frozen Desserts, Including 416 Actual Formulas and an Unlimited Number of Potential Formulas...
Categories: Food, Wine and Home Entertainment,
Publisher: Chicago, IL, B. Heller & Company: 1927
Book Condition: Good
Item: 1.00 Item
Seller ID: 028880
Keywords: ICE CREAM FROZEN DESSERTS RECIPES