can't you calculate the volume of the machine and the volume of the mixture and therefore calculate the overrun? if you put in half of the volume of the machine and the product runs until it fills the volume of the machine then you have 100% overrun.
How does the FDA measure the amount of air in the ice cream? Do they allow the frozen ice cream to melt and then calculate the amount of air based on the difference between the frozen volume and the melted volume?
A simple hack to get 100% overrun is not allowing the mix in the machine to run for long E.g I use cattabriga batch freezer and I allow it to batch for 4mins max and I get 100%
@@magick333 I think the assumption is that the mix is capable of reaching a much higher overrun. For example, I've been whipping up Country Crock plant cream, and that gets me close to 300% with all its fat and glycerides, etc. (I suppose I should dilute it, lol)
