Overrun Calculator
Calculate the percentage of air incorporated into frozen desserts. Control texture and density for perfect results.
Typical Overrun Values
- Gelato: 20-40% (dense, intense flavor)
- Premium Ice Cream: 40-60% (balanced texture)
- Standard Ice Cream: 80-100% (light, airy)
- Soft Serve: 30-50% (smooth, creamy)
Measurements
Weight of liquid mix before churning
Volume of liquid mix before churning
Weight of churned product
Volume of churned product
Results
Overrun Percentage
0%
Volume Increase: 0 ml
Density Before: 0 g/ml
Density After: 0 g/ml
Air Content: 0%
Enter measurements to calculate overrun
Calculation Formula
Overrun % = ((Final Volume - Base Volume) / Base Volume) × 100
Note: For accurate results, ensure measurements are taken at the same temperature.