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Production Techniques (Methods): Overrun
Appears in
Published 2008
Overrun is the percentage increase in volume from the liquid base of an ice cream, custard-base ice cream, gelato, sherbet, or sorbet that is a direct result of churning and pacotizing. For example, if you started with 2 liters of raspberry sorbet base and obtained 3 liters after churning, the volume has increased by 50 percent. This number represents the overrun. The 50% increase in volume means that the product now contains 33% air.
Overrun can also be calculated with garnished bases, such as chocolate chips. The formulas can be used to determine overrun in a variety of situations, assuming that the equipment used to freeze the product performs consistently.
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