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does not appear. First page follows. Introduction One of the most important factors in the manufacture of ice cream of high quality is the proper proportioning of the ingredients. Formulas are used by a few ice cream manufacturers, but a thorough knowledge of how to standardize the mix (mixture) by using ingredients with varying composition, and thereby bringing about the desired per cent of fat, milk-solids-not-fat, total solids, et cetera, is of greater value than the possession of a great number of formulas. To be able to calculate a mix simply and accurately is very useful to the ice cream manufacturer. Many requests have been received by the Division of Dairy Industry, asking how this can be done. Several methods have been published during the past year or so for computing mixes, but the one presented here seems simpler than any other yet suggested. This method makes use of algebraic formulas, and is more accurate than the “cut and try” method used by many. Rules based on these formulas are given for those who would prefer rules to algebraic formulas. Composition of Ingredients: Before the composition of a mix can be calculated, a standard must be decided upon. By a standard is meant the per cent of milk-solids-not-fat, sugar, gelatin, and water for gelatin, that the finished mix is to contain. Every ice cream manufacturer has some kind of standard. The sum of the per cents of solids in the ingredients used determines the per cent of total solids in the mix.

An accurate method of calculating ice cream mixes