What is Overrun?
March 27th, 2010
Overrun, expressed as percentage, is generally defined as the volume of ice cream obtained in excess of the volume of the ice cream mix. The excess volume is composed mainly of the air incorporated during the freezing process. The over run due to air provides proper body, texture and palatability essential to a good quality product. Too much and too little quantity of air incorporation will affect the body, texture and palatability. The softy ice cream, ice cream packaged in bulk and retail packed ice cream will have over run of 30-50%, 90-100% and 70-80% respectively.
Entry Filed under: F.A.Q, Ice Cream Knowledge/Articles
1 Comment Add your own
1. Myla | March 10th, 2011 at 11:02 pm
What is overrun.. Huh, really?
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