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questions of measuring overrun
any tips on how to easily measure my ice cream overrun? cause my current method is taking out my churned product and putting it in a pitcher with volume measures and then calculating from there. any tips to make a less messy approach?
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1 Reply
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Measuring ice cream overrun can be complicated, but there are ways to simplify the process. Here are some tips to make the approach less complicated:
Simplified Method for Measuring Overrun:
1. Weighing Liquid and Frozen Ice Cream:
– Step 1: Weigh a known amount of liquid ice cream mix. For example, you can use 100 ml or 200 ml of the mix and record the weight.
– Step 2: Freeze the mix in the ice cream machine.
– Step 3: Weigh the frozen ice cream of the same volume.
2. Calculating Overrun:
– Use the following formula to calculate the overrun:[Overrun (%)]= {Weight of Liquid Ice Cream}{Weight of Frozen Ice Cream} – 1\right) \times 100\]
Practical Example:
– Weight of liquid ice cream: 200 grams
– Weight of frozen ice cream: 150 grams
– Volume of liquid ice cream: 200 ml
The calculation would be:
Overrun (%)= (\frac{200}{150} – 1) x 100
Overrun (%)= (1.33 ) x 100 = 33%
Additional Tips:
– Consistency: Make sure the ice cream is fully frozen and well-churned for accurate measurements.
– Tools: Use a precise scale and measuring jugs with clear markings.
– Small Samples: Conduct the measurement with small amounts to make handling easier and reduce errors.
This method is less complicated since you only need to weigh the ice cream in two states and don’t have to transfer it to different containers with volume measurements.
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