Artisanal producers scaling up mixes

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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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Admin Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Administrator Joined: 01 Sep 2009 Location: N. Ireland Status: Offline Points: 390	Post Options Post Reply Quote Admin Report Post Thanks(0) Quote Reply Topic: Artisanal producers scaling up mixes 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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