What Is Overrun & Why Does It Matter When Making Soft Serve Ice Cream? – Slices Concession
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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
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