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

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