Soft Serve Overrun: Why Air Matters More Than You Think

When it comes to soft serve ice cream, air plays a critical role. Known as overrun, the amount of air incorporated into the mix directly affects texture, flavor, and consistency.

What Is Soft Serve Overrun?
Overrun refers to the percentage of air added to the ice cream mix during freezing. If the mix doubles in volume, it has 100% overrun. In soft serve, the ideal range is typically 35–45%, providing the right balance between lightness and body. Excess air can lead to weak flavor and fast melting, while too little air results in a dense, heavy product.

How Overrun Affects Texture and Flavor
Proper overrun gives soft serve its smooth, creamy texture and clean melt. Compared to hard ice cream, soft serve contains more air, making it lighter and easier to dispense. Consistent air incorporation helps prevent iciness and ensures uniform flavor in every serving.

What Happens with Incorrect Overrun

• Too high: foamy texture, weak flavor, rapid melting

• Too low: dense, icy, overly rich product

Careful adjustments help maintain product quality and consistency.

Getting the Balance Right
Understanding and controlling overrun is essential for delivering smooth texture, reliable portions, and satisfied customers. Choosing the right machine is less about extra features and more about reliability, ease of operation, and long-term performance.

Learn more here.

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