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Author Question: How does the percent overrun in commercial products compare to that of homemade ice ... (Read 37 times)

piesebel

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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

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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

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Reply 2 on: Aug 19, 2018
Wow, this really help

FergA

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Reply 3 on: Yesterday
Gracias!

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