1. What is Ice Cream Overrun(Puffing)?

Overrun(Puffing) refers to the percentage increase in volume caused by air incorporated during freezing and mixing.

Overrun(Puffing) (%) = (Final Volume – Mix Volume) / Mix Volume × 100%

Example:
1 liter of mix becomes 1.6 liters of ice cream → 60% Overrun(Puffing).

2. Effect of Overrun(Puffing) on Ice Cream Quality

Optimal range: 40–70% for soft serve.

3. Key Factors Affecting Overrun(Puffing)

3.1Mix Composition

Low fat or solids → unstable foam

Lack of stabilizers/emulsifiers → air escapes easily

Too much sugar → weak foam structure

3.2 Mixing System

Beater design and speed determine air incorporation

3.3 Freezing Conditions

Too fast → insufficient air

Too slow → foam collapse, coarse ice crystals

Ideal discharge temperature: –6°C to –8°C

3.4 Air Pump Design (on pump models)

Air-pump models allow precise air ratio control

Gravity-fed models rely on natural aeration

4. Business Implications for Operators

4.1 Cost & Profit Control

Proper aeration can save 20–40% in mix cost.

Raising Overrun(Puffing) from 40% to 60% increases output by one-third.

4.2 Customer Experience

Balanced Overrun(Puffing) = soft, creamy texture, stable serving.

Too low → hard, difficult to dispense. Too high → airy, melts fast.

4.3 Machine Operation & Maintenance

Keep air valves stable, avoid frequent adjustments.

Clean air inlets regularly to prevent blockage.

Maintain proper mix level above the air intake.

4.4 Standardization

Chain stores can set standard Overrun(Puffing) levels (e.g., 65%).

Adjust slightly between flavors as needed.

5. Recommended Operating Parameters

6. Conclusion

Overrun(Puffing) should be controlled, not maximized.
While higher Overrun(Puffing) reduces ingredient cost, excessive aeration (>70%) harms texture and stability.
The goal is to achieve ice cream that is light yet creamy,
a hallmark of high-quality soft serve machines like Smartool.