Day 154 - 13 Jul 95 - Page 51
1 A. Yes.
2
3 Q. It does not matter what they are for the moment.
4 A. Right. It is fairly -- it is not -- it has a dense of
5 viscosity than water so it is -----
6
7 Q. I was going to ask you, what sort of density or viscosity
8 does it have?
9 A. I can only, sort of, describe it as like creamy milk
10 but like with the cream mixed in.
11
12 Q. Like the old fashioned milk we used to be allowed to have,
13 when you mixed up the cream in it?
14 A. I do not know. I am not that old.
15
16 Q. No, you are not; that is quite true. So when you poured
17 it, there was a sort of bulge on it in a way in which there
18 is not with water?
19 A. Sorry?
20
21 Q. Sorry, I am not describing it very well because it is a
22 visual thing, but it came out, what, something between
23 water and syrup, water and treacle, when you poured it?
24
25 MR. JUSTICE BELL: Have you ever bought a tub of full cream or
26 half cream?
27 A. I see what you are getting now. Condensed milk would
28 probably be roughly a good description of the viscosity of
29 the shake mix.
30
31 MR. RAMPTON: Thank you very much. Do you put the whole of that
32 four gallon container into the machine or not?
33 A. The reservoir at the back of the machine could probably
34 fit six gallons of mix; you could get a container and a
35 half into the reservoir at the back of the machine.
36
37 Q. How much syrup would you put in with that, assuming you are
38 going to do a day's -----
39 A. Right. The syrups would be in a non-refrigerated
40 compartment at the back of the shake machine in, sort of,
41 litre and a half pots at the top. That would be pumped
42 through the machine, through a tube and mixed with the
43 shake mix after it had been through the process within the
44 shake machine at the front of the shake machine.
45
46 Q. Do you know to what extent the syrup contains water
47 already?
48 A. I have no idea.
49
50 Q. It is the syrup, sticky viscous sort of stuff?
51 A. Sticky, sort of, liquid jam, I suppose, would be a good
52 description.
53
54 Q. Liquid jam. Then the two are mixed where, inside the
55 machine?
56 A. No. The shake mix is drawn up through the tubes at the
57 back of the machine into a compartment at the front which
58 is refrigerated, a cylindrical compartment at the front.
59 It is refrigerated so that crystals form on the outside of
60 the compartment. Then there is what is called a beta
