49. WE TURN ON THE MACHINES INTERNAL COMPRESSOR TO COOL THE MIX TO 5 CENTIGRADE WITHOUT ANY STOP IN BETWEEN HOT & COLD CYCLES.

50. UPON REACHING 5 DEGREES THE MIX WILL ENTER THE MATURING STAGE AT SLOW MIXING PACE. THIS WILL ALLOW THE HYDRIZATION OF THE PROTEIN.

51. ONLY ONE OF THE 3 MIXES WAS EMUILSIFIED IT WAS (IN OTHER WORDS) VIOLENTLY SHAKEN MANEFRACTURED THE FAT GLOBULES MAKING IT POSSIBLE A BIGGER IDRATION OF THE SOLIDS AND AT THE SAME TIME INCREASE THE USE FO STABILIZERS.

52. LETS EXAMINE NOW HOW BALANCED IS OUR MIX.

53. FOR BALANCED I INTEND THE RE RELATION BETWEEM WATER AND SOLIDS.

54. THAT THE RIGHT QUANTITY OF SOLIDS IS IN THE MIX. LETS EXPLAIN IN DETAIL THIS POINT.

55. FATS WILL AMOUNT BETWEEN A LOW OF 3% AND A HIGH OF 12%.

56. FOR SOLIDS OF MILK NOT FAT WE MEAN WHAT IS LEFT OF THE FAT ONCE IS DEPRIVED OF WATER

57. SUGARS MUST BE FOUND IN NO LESS THAN 16% AND NO MORE THAN 22%

58. FOR OTHER SOLIDS WE INTEND THE STABILIZERS AND THE OTHER SOLIDS THAT ARE NOT SUGARS OR FATS AND NOT RELATED TO MILK THEIR PRESENCE WILLBE 1% AND NO MORE THJAN 3%.

59. ANY VARIATION OF THESE PARAMETERS OUR PRODUCT WOULD BE FLAWED AND IT COULD BE DESCRIBED AS FOLLOWS; HIGH FATS=GELATO TOO HEAVY AND OILT TO THE PALAT.

60. TOO LITTLE FAT: GELATO TOO INFERIOR (EXCEPT FOR THE FRUITS) IN QUALITY.

61. TOO MANY SOLIDS OF NON FAT IN MILK=GELATO OF SANDY TEXTURE AND CARAMEL FLAVOR.

62. TOO FEW SOLIDS OF MILK NON FAT=LOSS OF NUTRITIOUS VALUE AND STABILITY.

63. EXCESS OF SUGARS=SWEETNESS STICKING TO THE PALAT, REDUCED OVERRAN AND LOWER FREEZING

64. TOO LITTLE SUGARS=PRODUCT NOT TOO SWEET AND FORMATION OF ICE POCKETS IN THE MASS.

65. PRESENCE OF OTHER SOLIDS HIGHER THAN THE PERCENTAGES GIVEN: EXCESS BODY OF THE ICE CREAM AND LOW ON OVERRAN.

66. FEW OTHER SOLIDS : LOW BODY OF ICE CREAM, LOWER NUTRICIOUS QUALITIES.

67. LETS ANALIZE IN DETAIL THE COMPOSITION OF MAJOR ITEMS FOR THE PASTORIZATION OF THE SECOND CREAM PREVIOUSLY DESCRIBED: FRESH MILK=WATER 88% FATS 3% (SOLIDS OF NONFAT MILK: SONM 9%).

68. CREAM 35% =

WATER 59%

FATS 35%

SONM 6%

69. SUCROSE = SUGARS 100%

70. GLUCOSE TYPE 43 BÉ = WATER 20% SUGAR 80%.

71. STABILIZER FOR HOT MIXES = OTHER SOLIDS 100%.

72. EGG YOG = WATER 50% FATS 32% SOLIDS 18%.