The percentage increase in volume of a product (such as ice cream or a whipped beverage) caused by air incorporated during mixing or freezing, used to measure yield and texture.
Overrun calculates the exact percentage of air whipped into a liquid base during freezing operations a key factor for creating a light expanding texture in frozen drinks.
Too little air expansion leaves frozen drinks feeling heavy icy and cold on the palate while driving up serving weights and lowering portion profits.
Our dry frappe and frozen bases are built with advanced dairy proteins that hold stable air structures delivering an indulgent texture and optimized portion yields.
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Related terms: Franchise Uniformity, Brix, Private Label