How to Calculate Overrun and Why It Matters for Your Ice Cream Business

Understanding Overrun in Ice Cream Production

Overrun is a crucial concept for ice cream, soft serve, and frozen dessert businesses. Simply put, overrun measures the amount of air whipped into your product during freezing. It’s usually expressed as a percentage and directly affects texture, taste, portion size, and profitability.

Why Overrun Matters

  • Consistent Quality: 

    Proper overrun ensures your ice cream or soft serve has the smooth, creamy texture customers expect.

  • Profitability: 

    Knowing your overrun helps you accurately calculate servings and costs, maximizing revenue.

  • Menu Control: 

    Different products (soft serve, shakes, frozen yogurt) require different overrun levels for optimal taste and consistency.

Tips for Managing Overrun:

  • Use machines with automatic consistency control to maintain precise overrun.
  • Regularly check overrun to ensure consistent product quality.
  • Adjust your mix or machine settings depending on your desired texture and menu style.

Maximize Your Investment:
Understanding and controlling overrun not only ensures your desserts taste amazing but also protects your bottom line. Proper overrun calculations can help you reduce waste, increase portion consistency, and make smarter decisions for your dessert business.