[Answered] How does the percent overrun in commercial products compare to that of homemade ice ...

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piesebel

Hero Member
Posts: 565

on: Aug 19, 2018

How does the percent overrun in commercial products compare to that of homemade ice cream?

Question 2

What interfering agents are used in ice cream preparation?

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macybarnes

Sr. Member
Posts: 312

Reply #1 on: Aug 19, 2018

Answer to Question 1

Approximate overrun is 35-50 for homemade ice creams and 70-100 for commercial ice creams.

Answer to Question 2

Milk solids not fat (MSNF), fat (milk fat).

piesebel

Member
Posts: 565

Reply 2 on: Aug 19, 2018

Thanks for the timely response, appreciate it

billybob123

Member
Posts: 336

Reply 3 on: Yesterday

Gracias!

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