How do you calculate percentage run?
First, subtract the budgeted amount from the actual expense. If this expense was over budget, then the result will be positive. Next, divide that number by the original budgeted amount and then multiply the result by 100 to get the percentage over budget.
What is the overrun ice cream?
Ice cream overrun refers to the amount of air pushed into the ice cream while it is being made. Standard overrun for ice cream is around 100%, which means that the ice cream is made with one part air to every one part cream. Our ice cream is 35-40% overrun, meaning we add one part air to ever three parts cream.
What is overrun in food service?
Overrun refers to the amount of aeration the ice cream undergoes during its manufacture that keeps the mixture from becoming an inedible frozen mass. Overrun is governed by federal standards in that the finished product must not weigh less than 4.5 pounds per gallon.
What stabilizer is used in ice cream?
Common stabilizers used in ice cream, such as guar gum, carob bean gum and cellulose gum, function to reduce the degree of ice crystal growth by influencing viscosity and other rheological properties, thus limiting the mobility of water in the unfrozen aqueous portion.
What are the impact of overrun on the quality of the ice cream?
… Ice cream with higher overrun indicates incorporation of higher air volume. Air acts as an excellent insulator which lowers the rate of heat transfer into the ice cream and therefore increase its melting resistance (Sofjan and Hartel, 2004) .
How do you calculate foam overrun?
After 30 s of whipping, the overrun was calculated (16) by weighing a volume of unwhipped cream with the same volume of foam as follows: overrun percentage = (weight of unwhipped cream – weight of whipped cream × 100)/ weight of whipped cream.
What is overrun in butter?
Overrun: The weight of butter obtained from a given lot of cream exceeds the amount of fat in the cream. That amount of butter which exceeds the fat present in cream is called overrun.
What is considered premium ice cream?
“Premium” ice cream must contain 12-14 percent milk-fat; “super-premium” must contain 14-16 percent milk-fat. Any product containing more than 16 percent milk-fat is considered “ultra-premium.”
What is overrun in milk?
Overrun is usually defined as the volume of ice cream obtained in excess of the volume of the mix. It is usually expressed as “percent overrun”. The increased volume is composed mainly of air incorporated during the freezing process.