The Bismarck tribune. [volume] (Bismarck, N.D.) 1916-current, 1927-04-26

marck day will be held Thursday
for residents of Bismarck, VIII,
are cordially invited to come over
and see how Purity Ice Cream i,
made.
The new Purity building and
plant, which represent an outlay
of more than 100000, is a marvel
Of efficient arrangement and spot
less sanitation. Building and
equipping was started last Sep
TENDER and completed late in
March.
There are three main products:
Purity Ice Cream, Purity Butter
and Purity PasteuriZed Milk and
Cream.
The new plant has a unique fea-
ture in the great tank, made IN
the form of a cream can, which is
on top of the building. This tank
is the largest cream can in the
northwest, holding several thou
sand gallons. In addition to a
| private well for the plant, there is
ia connection with the city water
system for emergency use in case
/, trouble develops with the well.
Has Steady Growth
The Purity Dairy company has
shown a steady growth since its
founding. Started in 1920 by
Mandan men, it steadily developed
a list of patrons in the Missouri
Slope country until today Purity
ice cream is sold from Cleveland
to Glendive. Mont. and on branch
es running out of Mandan and
Bismarck, as we'll as being shipped
to many inland communities by
stage.
b. Nj. Ruse Of Duluth is presi-
dent Of the concern; 0. A. Amund.
son, secretary and n. {
Schultz, its founder, is vice presi
dent and general manager.
Making Of ice cream is one Q.
the major activities Of the plant
and it is IA far cry from the ultra
modern machinery installed in thi'
new plant to the old machines uset
in the early days of ice cream
making.
The cream is first poured int
receiving tank, from whence !
is sucked into a sweet cream val
Having previously been weighec
it is an easy matter to add mil
and the requisite proportion .
, sugar A great revolving col
+ through which hot water
pumped. stirs the mixture an
4 pasteurlzes it.
The mixture is then dumpe
u into what is called a Viscolizel
which breaks up ali fat globule
which may hnve formed. Fro'
the Viscolizer, the mixture goes I
anc Their machine, in which al
brine coils which cool it to exactl
40 degrees and it is then pumpe
into great 1000 gallon glass line
] watts to await further mixing ar
freezing. A circulating brine 81
luton, pumped under pressul
g from the refrigerating plant
e the basement, keeps the watts COG
z Freezers Mechanical
). The mixture is then put int
y the ice cream freezers, which a
mechanically refrigerated. Whe
y the ice cream is to be favored, Il
r fresh fruits and flavors are q
a, posted in mixing bowl at Il
e top of the tank and the mechanic
/ refrigeration and the machines
y the rest.
T. With these four freezers wor
!, ing at capacity, the factory q
d turn out 4S gallons OF ice crea
', in Is minutes and it is posslt
ii to- turn out 1000 gallons day.
IS When the cream is thorough
At frozen, it flows into wax pap!
IN lined containers and is hoisted ]
y y to a refrigerator room to hard:
~ For shipping, "iceless bags, VIII
in weigh little or nothing, are plac
over the cans and they are rea
to 90, sure to keep cool. The ~
# less bags" are somewhat on
- principle of the vacuum bottle 9
g do away with much Of the clum
:, ness and expense attendant
II using the old-fashioned contalne
&c Special sale of party a
= a