1. What is Ice Cream Overrun?

Overrun is the percentage increase in volume of ice cream compared to the original mix due to the incorporation of air during the freezing process. It's a critical quality parameter in ice cream production.

2. How Does the Calculator Work?

The calculator uses the overrun formula:

Where:

• Final Volume — Volume of finished ice cream (L)
• Mix Volume — Volume of ice cream mix before freezing (L)

Explanation: The formula calculates the percentage increase in volume caused by air incorporation during freezing.

3. Importance of Overrun Calculation

Details: Proper overrun affects texture, mouthfeel, and profitability. Too low overrun results in dense, icy product; too high makes it fluffy and insipid.

4. Using the Calculator

Tips: Measure mix volume before freezing and final volume after freezing. Both values must be in the same units (liters recommended).

5. Frequently Asked Questions (FAQ)

Q1: What is typical overrun for commercial ice cream?
A: Usually 80-100% for premium, 100-120% for regular, and up to 150% for economy ice cream.

Q2: How does overrun affect quality?
A: Higher overrun makes lighter, less creamy texture; lower overrun creates denser, richer product but increases cost.

Q3: How to measure volumes accurately?
A: Use graduated cylinders for small batches or calculate from weight and density for larger production.

Q4: Does temperature affect overrun measurement?
A: Yes, measure at consistent serving temperature (-12°C to -15°C) as volume changes with temperature.

Q5: Can overrun be too high?
A: Yes, excessive overrun (>150%) results in poor quality, overly airy product that melts quickly.