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Overrun can be calculated by weighing a container (pints are most often used) and making a note of it so it can be subtracted later. Note how much the container weighs filled with your liquid mix and subtract the container weight. Once noted, both numbers can be used again whenever you want to check your overrun.Overrun refers to the degree of expansion resulting from the amount of air incorporated into the product during the freezing process. Ice cream normally has an overrun of around 100%, meaning that air makes up 50% of its volume.Ice cream overrun affects smoothness, consistency & taste of the product, therefore affecting your profitability. Overrun affects your profitability because it is the amount of servings you can produce with your given materials.
Contents
What is percentage overrun in ice cream?
Overrun refers to the degree of expansion resulting from the amount of air incorporated into the product during the freezing process. Ice cream normally has an overrun of around 100%, meaning that air makes up 50% of its volume.
Can ice cream have too much overrun?
Ice cream overrun affects smoothness, consistency & taste of the product, therefore affecting your profitability. Overrun affects your profitability because it is the amount of servings you can produce with your given materials.
How much overrun is in gelato?
Soft serves and industrial ice creams tend to have very high overruns of 100% or more, while the overrun is usually 30% for gelato. This means gelato ends up thicker in texture compared to ice cream.
What is low overrun?
The lower the overrun, the lower the air content, and the better the quality of ice cream. To get a bit more technical, overrun is a measurement of the volume of air relative to the initial volume of mix or base (typically milk, cream, and sugar).
What affects overrun in ice cream?
- Type of ingredients used in the mix.
- Sharpness of scrapper blades.
- Speed of dasher.
- Volume of refrigerant passing over freezing chamber.
- Temperature of refrigerant.
How do you calculate whipped cream overrun?
After 30 s of whipping, the overrun was calculated (16) by weighing a volume of unwhipped cream with the same volume of foam as follows: overrun percentage = (weight of unwhipped cream – weight of whipped cream × 100)/ weight of whipped cream.
What stabilizer is used in ice cream?
Common stabilizers used in ice cream, such as guar gum, carob bean gum and cellulose gum, function to reduce the degree of ice crystal growth by influencing viscosity and other rheological properties, thus limiting the mobility of water in the unfrozen aqueous portion.
How do you measure air in ice cream?
The amount of air in ice cream is measured as the percentage by which the air increases the volume of the mixture. And this measurement is called the “overrun”. So if 1 quart of ice cream mixture becomes 1.5 quarts of ice cream once the machine has finished churning, we say that the ice cream has an overrun of 50%.
What percentage of ice cream is air?
Air makes up anywhere from 30% to 50% of the total volume of ice cream. To get an idea of the effect of air on ice cream, think of whipped cream. If you whip air into cream, you get whipped cream.
What is the viscosity of ice cream?
For an ice cream liquid mixture, apparent viscosity values have been reported between 0.1 and 0.8 Pa∙s, at a shear rate of 115 s−1 [2,3].
Can you over churn ice cream?
The Problem: Ice Cream is Gritty or Icy
Icy texture can also be due to over-churning. Ice crystals begin to form during the churning process. This is what gives ice cream its texture. However, if you churn for too long, the crystals continue to get bigger and can give your ice cream an icy texture.
What stabilizer is used in ice cream?
Common stabilizers used in ice cream, such as guar gum, carob bean gum and cellulose gum, function to reduce the degree of ice crystal growth by influencing viscosity and other rheological properties, thus limiting the mobility of water in the unfrozen aqueous portion.
What is Ageing in ice cream?
Age the Mix
Ice cream mix is aged at 40°F (5°C) for at least 4 hours or overnight. Aging the mix cools it down before freezing, allows the milk fat to partially crystallize and the gives the proteins stabilizers time to hydrate. This improves the whipping properties of the mix.
How do you find the density of ice cream?
…
| Calculate the density of an ice cream mix | |
|---|---|
| Total solids, % | 38.30 |
| Density (kg/L) | 1.096 |
| Calculate the weight of 1 L of ice cream |
How do you measure air in ice cream?
The amount of air in ice cream is measured as the percentage by which the air increases the volume of the mixture. And this measurement is called the “overrun”. So if 1 quart of ice cream mixture becomes 1.5 quarts of ice cream once the machine has finished churning, we say that the ice cream has an overrun of 50%.
How to create high overrun ice cream without compromising on quality
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What Is Overrun & Why Does It Matter When Making Soft Serve Ice Cream? – Slices Concession
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Know The Difference: Gelato vs Ice Cream
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How does overrun be calculated
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What does ice cream Overrun mean and how do I calculate it? – Machinery World
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Overrun Calculations in Ice Cream – [PDF Document]
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Specialized Equipment LLC
How the pumps are controlled (turned on and off) is very important. The best systems use pressure switches that maintain the correct pressure, air, and mix. Some machines use less desirable “timed pumps” that turn on during product draw and remain on for a “timed” amount after the end of the draw. They cannot compensate for varying draw speeds or volumes so careful timing of the draw rate is required. To assure the barrel is pressurized enough, the pump is timed so that it pumps more than enough and then “blows off” excess pressure back into the mixing reservoir after every draw. This shows as bubbles in the hopper and low/inconsistent overrun. Electro Freeze® machines from Specialized Equipment LLC do not use “timed pumps.”
Pressurized machines use pumps to transfer the mix to the freezing cylinder and pressurize it. Some machines use piston pumps with “O” rings and check mechanisms. Some use peristaltic tubes that require no lubrication and have many fewer parts. This makes for easier cleaning. The amount of pressurization ranges from 18 pounds to 30 pounds depending on the brand of the machine and the design of the pump. The higher the pressure, the better the air incorporation. (Hint: Electro Freeze® pressurized machines use 30-pound pressure switches.)
How to create high overrun ice cream without compromising on quality
What is ice cream?
Ice cream is a complex system of foam, containing a gas (air) dispersed as small bubbles. Within this partially frozen continuous phase, fat is dispersed as an inner phase in an emulsion, in which the milk solids and stabilisers are in a colloidal solution, and sugar and salts form a true solution.
The importance of air in ice cream
Air is an important component in ice cream, affecting its physical and sensory properties as well as its stability during storage. Overrun refers to the degree of expansion resulting from the amount of air incorporated into the product during the freezing process. Ice cream normally has an overrun of around 100%, meaning that air makes up 50% of its volume. The amount of air incorporated into the mix influences sensory attributes – with less air, the resulting ice cream is dense and heavy and feels colder to eat; with more, the texture is lighter and creamier and feels less cold.
High overrun and its effect on quality
Opting for high overrun can be a useful strategy for reducing the costs of ice cream production, but its impact on perceived quality has to be considered. Sensory attributes such as creaminess and smoothness, as well as resistance to shrinkage and melting, should not be compromised because they are very closely linked to consumer preferences.
Creaminess, as well as melting resistance, is related to the distribution of air cells – a more uniform air cell distribution results in a creamier and slower melting ice cream. High overrun broadly means that there are more air cells, with a larger total surface area. This means that the walls of the air cells are thinner and weaker, with higher risk of deterioration in quality and stability.
The effects of emulsifiers
The good news is that by choosing the right emulsifiers and stabilisers it is possible to manufacture an ice cream with high overrun which is still perceived as high-quality. Emulsifiers like mono- and diglycerides are well known for their positive influence in this respect.
Emulsifiers are surface-active ingredients with hydrophilic-lipophilic properties. They place themselves in the interfacial layer between the fat/protein and water and destabilize the membranes of the fat globules formed during homogenization. During ageing, the proteins covering the fat globule are replaced by the emulsifiers, and agglomeration and partial coalescence of the fat globules is facilitated. This is important for structure formation and air cell distribution during whipping and freezing. The emulsifiers are also important for the stability of the air cells, the walls of which they strengthen.
To put it more simply, the main benefits of emulsifiers in ice cream are:
What Is Overrun & Why Does It Matter When Making Soft Serve Ice Cream?
What Is Overrun?
Overrun is the percentage of ice cream that is air incorporated in the product during the freezing process to expand & make more product with less materials. For example, when you make hard ice cream with an overrun of 30% that means that you have expanded the product by 30%.
Here’s another example: 1 gallon of hard ice cream mix will produce 1.3 gallons of finished hard ice cream mix. A gravity fed pump machine usually has a 25% -35% overrun versus a pressurized machine yields about 65% or more. If you want to produce premium quality soft serve ice cream, we recommend you yield a product that has 50% – 60% overrun. Another thing to keep in mind is investing in a high quality machine because the quality & functionality of the machine you use also affects the product, regardless of whether it is gravity fed or pressurized.
How Does Overrun Affect My Product?
Ice cream overrun affects smoothness, consistency & taste of the product, therefore affecting your profitability. Overrun affects your profitability because it is the amount of servings you can produce with your given materials. When your soft serve looks fluffy and stands well without dripping or falling over, you can be assured that the overrun is optimal.
A few inexperienced or first time soft serve shop owners might say that the product is “too warm” when the product is at the right temperature but doesn’t have the right amount of air content in the ice cream to give it structure & volume. Example: Whipped cream without air looks very similar to milk. After air is infused into the product, whipped cream gains volume & can be flipped upside-down.
A product mix that is beaten too much holds less air. Since some machines don’t have a high overrun, they lower the temperature more to help “stiffen” the product not realizing that this makes the product become harder & icy as well as losing the soft creamy texture and taste.
Part of how ice cream overrun affects profits is the perceived amount of product that a customer receives. At this point you have to choose to maintain product costs, you can either serve customers a small serving & risk losing and upsetting your customers or you can make your products with a higher overrun to make a smooth & creamy ice cream cone that seems generous in amount.
Different Types Of Pumps In Pressure Fed Machines
Pressure fed machines have different types of pumps to move the product mix from the reservoir to the freezing cylinder for pressurization. One type of pump uses pistons with “O” rings & check systems. Other machines use peristaltic tube which don’t need to be lubricated & have less parts, which makes it easier to clean. Depending on the brand & a machine’s pump design, the pressure ranges from 18# to 30#. The higher the pressure switch the better infusing of air in product.
The pump control system is critical in maintaining the correct pressure when combining the air and product mix. Some machines are equipped with timed pumps which activate during the product draw & stay on for a specified amount of time after the end of the draw.
This is the less desirable option. It does not account for different draw speeds or volumes. Therefore it is important to be very specific with your timing of the draw rate. This makes producing a high quality product on a consistent basis difficult. These machines time the pumps to pump more than enough air and then release the excess pressure back into the mix reservoir after every draw in order to assure the barrel is pressurized. This is a problem because it creates bubbles in the hopper and produces inconsistent overrun in your product. In a critical situation such as a lunch rush or peak hour, one moment your product is creamy and smooth, the next batch appears to be a yellowish color & more icy & stiff. This is why we recommend investing in quality brands.
How Do I Calculate the Product Mix’s Overrun?
Preliminary Steps:
Weighing a container with your product in pints and subtracting it later makes calculating product overrun easier.
Make a note of the container’s weight filled with the liquid product mix & subtract the weight of the container. You can check both numbers to check your overrun. Fill another same size container with the same level of the finished frozen product & write down its weight. After these preliminary steps are finished you can plug in the numbers into the formula below.
Formula
1. {(Weight of liquid mix) – (Weight of the same volume of finished product)} = x
2. {(x ‘from step one’) / (Weight of the same volume of finished product)} x 100% = Overrun percentage
Example
Empty container = 1 oz.
Container with liquid mix = 18 oz. (already subtracted the 1 oz. weight of the container)
Container with finished product at same volume as liquid mix = 12 (already subtracted the 1 oz. weight of the container)
The numbers plugged into formula is:
[(18 – 12) / 12] * 100 = 50 percent overrunWhen overrun is properly understood and calculated correctly, you will save time and resources in the long run. Check out our resources page for more ice cream making and machine knowledge!
* Follow all local and national health codes. Always refer to local and national rules. This article is just a suggestion.
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