Sugar Producer

June/July 2022

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WWW.SUGARPRODUCER.COM 21 www.ropanorthamerica.com info@ropanorthamerica.com Michigan Mike 1-810-705-0297 Idaho Kent 1-208-280-0079 Nebraska 21 st Century Equipment Minnesota Midwest Machinery Co. John Noorloos 1-519-339-6015 SERVICE North America Quality used machines available: 2010 - 2018 Tiger V8-3 and Tiger 6 20 - 22 - 24 - 28 - 30 inch heads BIG BEAR MAUS 6 Save time and maximize profi t TIGER 6s Award-winning 35, 40 & 45 ton capacity 4669-2 RopaNorthAmerica13s.indd 1 4669-2 RopaNorthAmerica13s.indd 1 3/23/22 9:15 AM 3/23/22 9:15 AM 100% Application. Zero Distractions. INTRODUCING THE CASE IH PATRIOT 50 SERIES SPRAYER As the largest Case IH Application Dealership in North America, we offer the equipment to best execute your application recommendations. With a complete application-focused portfolio of new and used equipment, application support products, parts and service, we have the solutions, support and expertise to handle any challenge the application season brings. Visitheartlandag.com 199 W 2nd North Burley, ID 83318 (208) 678-3589 4670-1 Heartland16h.indd 1 4670-1 Heartland16h.indd 1 4/11/22 4:17 PM 4/11/22 4:17 PM PULLER RINGS FOR SUGARBEET HARVESTERS DEALERS WANTED 4669-1 HCL112.indd 1 4669-1 HCL112.indd 1 2/16/22 12:04 PM 2/16/22 12:04 PM 1. Mix all ingredients and stir gently until sugar is dissolved. 2. Blow bubbles. 3. Repeat. What you learn: One of the reasons sugar is added to foods is because it grabs water, keeping baked goods moist and extending their shelf life. That same property is visible in this experiment. The sugar keeps the water from evaporating quickly, which helps the bubbles hold their shape. Ice Cream In A Bag What you'll need: • 1/4 cup granulated sugar • 1/2 cup milk (whole, 1 percent or 2 percent) • 1/2 cup heavy whipping cream • 1/2 teaspoon vanilla extract • 2–3 cups ice • 1/2 cup kosher salt or rock salt • 1 quart-sized zipper-style freezer bag • 1 gallon-sized zipper-style freezer bag How you'll do it: 1. Pour sugar, milk, cream and vanilla into the quart-sized freezer bag. Seal bag securely. 2. Put ice and salt into the gallon-sized freezer bag. Place sealed bag of ingredients into gallon bag with ice and salt. Seal bag securely. 3. Wearing gloves to protect your hands from the ice-cold, hold top and bottom of gallon bag and shake vigorously from side to side. Continue to shake the bag for 5–10 minutes, or until the cream mixture inside the quart bag becomes solid. 4. Remove quart bag from bag of ice, quickly wiping outside of bag to remove any salty water. 5. Using scissors, cut one corner at bottom of bag and squeeze ice cream into serving dish. This makes a delicious soft-serve ice cream. 6. Decorate as desired and enjoy immediately. What you'll learn: Both sugar and salt impact how water or any liquid freezes. The sugar in the recipe lowers the freezing point of the milk- sugar mixture, which means it requires a colder temperature to freeze. This makes the freezing process slower and results in smoother ice cream with fewer chunks of ice. To provide the colder temperature, the salt lowers the freezing/melting point of water, making the ice/salt mixture colder than ice would be on its own. More STEM Certified Resources, Activities At sugar.org/STEM Whether the result is something edible or something to display, all of these activities provide a STEM learning experience. STEM (science, technology, engineering and math) is an educational approach that encourages students to think more broadly about how what they are learning applies to the real world. As a STEM.org accredited organization, the Sugar Association has a variety of STEM resources and materials for primary and secondary teachers and students. n

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