ELECTRO FREEZE Soft Serve Model 99T-RMT
34
184621
As mix is frozen in the freezing cylinder,
air is incorporated into the mix to in-
crease its volume, as well as enhance
the taste and texture of the finished
product. The increase in volume is
called overrun. Fifty percent overrun
means a volume increase of 50% — 10
gallons of liquid mix has become 15
gallons of finished product.
Controlled overrun is important to
maintain consistency in product quality.
Too much overrun (air) results in a light,
fluffy product lacking the cold, refreshing
appeal of a quality product. Too little
overrun results in a wet, heavy product.
To correctly measure the overrun,
perform the following steps:
a. Place an empty pint container
on the scale* and adjust your scale to
zero.
b. Remove container from scale
and fill with liquid product to the top.
Weigh container and record.
c. Replace liquid product with
frozen product, being sure to leave no
voids or air spaces in the container.
d. Strike off the excess product so it
is even with the top of the container and
measure the weight.
e. Use the following formula to
figure overrun percentage:
“Weight of liquid mix minus weight of
frozen product/divided by the frozen
weight.” See example below:
Weight of pint of liquid mix =
18 oz.
Weight of pint
=
12 oz.
of frozen product
Difference
=
6 oz.
6 oz. divided by 12 oz. = .5
.5 x 100 = 50% overrun
* Your Electro Freeze Distributor can
provide a scale (P/N HC158049) that is
graduated in overrun percentage.
10.1 Overrun
10 Soft Serve Information
