Mixer

“ A few mixers, like the bread mixer, are simply machines which take the hands out of the food, thus tending to a higher degree of sanitation, and a change in the motion which may not be so tiring as kneading. They do not increase the speed of mixing. ”

“ The aërated water is pumped into the mixing receptacle at a very high pressure, and when the kneading is finished—a process which is completed in as many minutes as it formerly took hours,—a valve is opened in the bottom of the mixer, and the dough is forced out by the elasticity of its contained carbonic acid gas. ”

“ Methods of measurement of the various ingredients should be used which will secure at all times separate and uniform measurements of cement, fine aggregate, coarse aggregate and water.
(b) Machine Mixing: The mixing should be done in a batch machine mixer of a type which will insure the uniform distribution of the materials throughout the mass, and should continue for the minimum time of 11⁄2 minutes after all the ingredients are assembled in the mixer. For mixers of 2 or more cubic yards capacity, the minimum time of mixing should be 2 minutes. ”

“ Another method is to mill once and transfer the mass to a rotary mixing machine, fitted with internal blades, of a peculiar form, which revolve in opposite directions one within the other as the mixer is rotated. ”

“ Throwing in sugar and other ingredients the candyworker is supposed to let the machines work the mixing to perfection, the worker tends the machine, he is supposed to see nothing when that 'terra alba' is squeezed through the mixer. ”

“ Then they came to the mixing room. Everything was white—the huge mixers were white; the walls were white; the bakers were dressed in white with odd round white caps; the dough trays were white—everything was white and spotless.
“The flour from the sifters above comes through an opening in the floor into the mixers. Then the yeast and other things are added. The electric power is started. The great iron arms of the mixers turn, and twist, and mix until the whole mass becomes dough,” Mr. Baker explained.
Along the wall were the dough trays in which the dough is set to rise. ”

“ In some works the mixing is performed in a very laborious manner—upon a heap of the dried, levigated clay the remaining materials are thrown, and the whole shovelled about till it is completely homogeneous. Naturally, instead of this primitive and costly operation, mechanical mixers may be used, but the mixture can also be effected in a simpler manner, which almost dispenses with the necessity for a mechanical process. ”

“ BREAD AND CAKE MIXERS. Where baking is done for only a small number of persons, bread and cake mixers are not indispensable, but they save much labor where baking is done on a large scale. It is comparatively easy, for instance, to knead dough for three or four loaves of bread, but the process becomes rather difficult when enough dough for eight to sixteen loaves must be handled. For large quantities of bread and cake, mixers, when properly used, are labor-saving. ”

“ Mixing is a highly important operation, on the proper performance of which oftentimes depends the sale of certain colours and the reputation of the maker. It may be effected in various ways, such as shovelling the ingredients together or by combining the work with grinding in edge-runner mills, ball mills, etc. ”

“ The process of hand mixing is only available for relatively small quantities of material and requires very careful supervision if inadequate mixing is to be avoided. In most cases the actual weighing out is done by hand, while the mixing is done by machinery. In this process the separate ingredients are weighed out from barrows or skips and are tipped into a large hopper whence each batch, as soon as it is completed, passes into the mixing chamber of the mixing74 machine. ”

“ To the inexperienced minds of the girls in the Fourth Form, to whom the study of flour mixtures is new, the number and variety of these seems very large. All cook books give an almost endless collection of recipes for cakes, cookies, muffins, etc., and to the pupils each of these seems an entirely new mixture. In reality, many of them are but slight variations of the same type. A certain mixture of materials is used for a foundation, and numerous varieties are made from this by addition, subtraction, or substitution of ingredients. ”

“ If he be a distiller, he is required to state in his notice the kind of stills and the cubic contents thereof, the number and kind of boilers, the number of mash-tubs and fermenting-tubs, and the cubic contents of each tub, the number of receiving cisterns and the cubic contents of each cistern, together with a particular description of the lot or tract of land on which the distillery is situated, with the size and description of the buildings thereon, and of what material constructed. ”

“ Means of a mechanical character are prescribed in the specification for intermingling the fat and the water into what is called an emulsion, which is the mixture to be subjected to the patented process, but the difference between such an intermingling of one substance with another, which may be accomplished by a stirrer or by the churning process, and the actual union produced by chemical affinity between two or more substances, is as wide as one thing well can be from another. ”

“ Being in bottle, a third fermentation is induced by putting into each bottle a small glass of what is called liqueur—sugar-candy dissolved in wine, and fined to brightness. “This fermentation produces a fresh deposit of sediment. In this process the greatest attention is requisite, and the bottles are closely watched, the temperature of the air carefully regulated to promote or check the fermentation; yet thousands of bottles explode; so many, that 10 per cent. is always charged as a cost of manufacture.” ”

“ The operator converts the mass of solid dough into swollen, light, porous, spongy leaven, by introducing into it a small quantity of matter already in a state of fermentation. It is the nature of that substance or principle to infect the portion that lies next it; and thus, if the contiguous matter be a susceptible conductor like moistened flour, it spreads until it has converted the whole mass. ”

“ While we have for illustration been considering a mixture of pure alcohol and water, the wash or liquid formed [85] by the fermentation of grain, etc., contains a variety of ingredients of different boiling points, some more volatile than alcohol, some less. The fermented wash consists first of non-volatile or only slightly volatile matters, such as salts, proteins, glycerin, lactic acid, yeast, etc., and second, volatile bodies such as alcohol, water, various ethers, etc., fusel oils and acetic acid. ”

“ We extract from Fruits, at least from some, Colour, Taste, &c.
From aromatic Plants, the Distiller draws Spirits, Essences, simple and compound Waters.
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From Spices are procured Essences, or in the Language of the Chemists, Oils, and Perfumes, and also pure Spirits.
From Seeds or Berries are drawn simple Waters, pure Spirits; and from some, as those of Anise, Fennel, and Juniper, Oil.
The Colour of Flowers is extracted by Infusion, and likewise by Digestion in Brandy or Spirit of Wine: The Smell is extracted by Distillation; the simple Water with Brandy or Spirit of Wine. ”

“ Take one volume of vapor of carbon and one of oxygen from sugar, which is accomplished by vinous fermentation and distillation, and you have alcohol.
In order to obtain the best results, the process of scalding the various kinds of grain used and making the yeast requires very skillful management; so much so that the largest distillers employ a professional and practical chemist to look after the scientific part of the business. ”

“ When flour made into dough is kept for some time moderately warm, it undergoes spontaneous fermentation, formerly described as ‘panary fermentation,’ and supposed to be of a different nature from the fermentation which produces yeast. ”

“ As with the mayonnaise mixing, these utilitarian investments take the guess work out of cake, meringues, batters. Improper mixing is an immorality not easily cleansed from kitchens. Yet these instruments with perfection of mechanical agitation do the mixing with assurance and become real vice chasers. Imagine! (all things being right) —you can be sure that success will come to your cakes, sauces, breads, rolls, pies, cookies, doughnuts, cheese dishes, puddings, sauces—Remember that lumpy cream sauce? Well no more of that! Your sauces and your mashed vegetables will be lumpless! ”

“ In the composition care must be taken that the ingredients are well mixed, and previous to its being made up, it must be wetted with the following liquid sufficient to convert it into paste; spirit of wine one quart, in which dissolve one fourth of an ounce of Isinglass. Too much of the composition must not be prepared at once, one pound will be sufficient for an ordinary number of Stars, for if a greater quantity is wetted the spirit will be liable to evaporate, and leave the composition dry and unfit for the purpose, before it can be all rolled up. ”

“ Mashing is a process which consists mainly in extracting, by means of water at an adequate temperature, the soluble matters pre-existent in the malt, and in converting the insoluble starch and a great part of the insoluble nitrogenous compounds into soluble and partly fermentable products. Mashing is, without a doubt, the most important of the brewing processes, for it is largely in the mash-tun that the character of the beer to be brewed is determined. ”

“ In every brewing, or preparation of saccharine fluid for fermentation, the following phenomena occur: first, heat is either disengaged or fixed: secondly, an elastic fluid is either formed or absorbed in a nascent state: these two indisputable facts form the uniform and invariable phenomena of fermentation, and may be admitted as an established axiom, that the proportions, extrication, and action of heat, with the fermentation and fixation of elastic fluids, during the process, are the foundation of the vinous products of the fermenting fluid. ”

“ Methods of mixing are important, where several ingredients are combined. We seek for a way that will give the most complete mingling of all the substances with smoothness and lightness, at the same time saving time and strength. We must look always for the “short cut.” It is necessary to have the texture of the food such that it can be well masticated and mixed with the digestive fluids, but time is too precious to spend hours on a dessert, or in beating biscuits. ”

“ As a very great number of important chemical actions take place on mixing solutions, the method for such cases has been thoroughly studied. When the solutions employed are dilute, no water is placed in the calorimeter, the temperature-change of the solutions themselves being used to estimate the thermal effect brought about by mixing them. Known quantities of the solutions are taken, and the temperature of each is accurately measured before mixing, the solutions having been allowed as far as possible to adjust themselves to the same temperature. ”

“ PROCESS II. Butter analyzed by Distillation.
Into a glass retort put the quantity of fresh Butter you intend to distil. Set the retort in a reverberatory; apply a receiver, and let your fire be very gentle at first. The Butter will melt, and there will come over some drops of clear water, which will have the peculiar smell of fresh Butter, and shew some tokens of Acidity. If the fire be increased a little, the Butter will seem to boil: a froth will gather on its surface, and the phlegm, still continuing to run, will gradually come to smell just like Butter clarefied in order to be preserved. ”

“ The elastic fluids and volatile principles that are extricated and escape, formerly so little attended to, are now better understood. The method of commodiously saving, and advantageously applying them, and other volatile products, to the improvement of the fermenting and other fluids, will, I hope, not only form a new era in the progress of fermenting, brewing, distilling, &c. but a new source of profit, that may, in time, lead to a recomposition of those elements from which they were produced, or, at least, the fermentation of vinous fluids, vinegar, spirit, &c. ”

“ That section requires the distiller to furnish to the assessor an accurate plan of the distillery and distilling apparatus, showing the location and mode of construction of the apparatus and the cubical contents of each vessel. Undoubtedly the main elements necessary for a determination of the producing capacity are the size of the stills, mash-tubs, and cisterns, and the duration of the fermenting period. There is unquestionably, in the nature of things, a true fermenting period, dependent on the operation of natural processes, a period which may be variant from that selected by a distiller. ”

“ PROCESSES INVOLVED IN MIXING.--In cookery, the mixing of ingredients is done for several purposes--to produce a certain texture, to give a smoothness or creaminess to a mixture, or to impart lightness. Various processes are involved in the mixing of ingredients, and the results that are accomplished depend entirely on the method that is selected. ”

“ Beating is accomplished by cutting down through ingredient or ingredients with a mixing spoon, or a similar utensil, from top to bottom, turning ingredients over and over, cutting through them until all are thoroughly blended and lightened. By this motion ingredients are not only blended, but air, also, is incorporated which increases the lightness of the mixture.
Cutting and Folding means to combine two mixtures, one made very light by thorough beating or whipping, as heavy cream or whites of eggs. ”

“ Chemistry is as much the basis of the arts and manufactures, as mathematics is the fundamental principle of mechanics. In the process of brewing porter, ale, threepenny, &c., to be subsequently treated of, the practical minutia of fermentation and attenuation shall be circumstantially laid down in each, so as to account for, and distinguish the variety of flavour, &c., assignable to each cause effected by the different modes of treatment.
Hops, the best method of cultivating and raising them. ”