Lemonade Concentrate
From Catalog of specifications for school food service (1985).
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A historical recipe
Catalog of specifications for school food service, by United States. Food and Nutrition Service. Food Distribution Division (1985).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Method
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- Lemonade concentrate is prepared from lemon juice and one or more sweetening ingredients.
- One 18-oz.
- can of lemonade is the equivalent of 15 fresh lemons and 3/4 pound of sugar.
- It may contain added lemon oil and may or may not contain water in quantities sufficient to standardize the product.
- Lemonade contains not less than 48.0 percent soluble solids.
- Factors of Grade are color - 20 points, absence of defects - 20 points and flavor - 60 points.
- Grade A lemonade must score at least 85 points and Grade B, not less than 70 points.
- Color of frozen lemonade concentrate refers to the color of the reconstituted lemonade in comparison with freshly squeezed lemonade.
- Defects refers to the degree of freedom from seeds or portions of seeds, from harmless extraneous material, from objectionable material and from other defects not specifically mentioned that affect the appearance or drinking quality of the product.
- Flavor refers to the flavor of reconstituted lemonade when compared to freshly squeezed lemon juice.
- The product must be free or reasonably free of off-flavors such as terpenic, oxidized, rancid or other abnormal flavors.
- Other factors of flavor include the grams of acid per 100 ml.
- of lemonade, the amount of recoverable oil, and the Brix acid ratio.
- Lemonade shall test not less than 10.5° Brix.