Gelato Overrun: What It Is and Why It Affects the Quality of Your Artisan Gelato
- shopcsgonline
- Jun 3
- 4 min read
When we savor a creamy and soft ice cream that delicately melts in our mouths, we often fail to realize how complex the process behind its creation is. One of the most important aspects of ice cream production, but also one of the most mysterious for the consumer, is the overrun . Simply put, overrun is the amount of air incorporated into the ice cream during its preparation, and it plays a crucial role in its texture, taste and, ultimately, the quality of the product.
What is Overrun?
Overrun is measured as the ratio between the weight of the mix (before churning) and the weight of the finished gelato, expressed as a percentage. In other words, it indicates how much air has been “incorporated” into the mix during churning.
The formula to calculate the overrun is as follows:
A typical overrun for artisanal gelato is between 20% and 45% , depending on the quality of the gelato and the preparation method. This means that for every 100 grams of finished gelato, there could be 20-45 grams of air. In the case of industrial gelato, the overrun can exceed 100%, with a much higher air content.
The Crucial Role of Air in Ice Cream
Incorporating air into ice cream is not just a matter of volume. Air directly affects the consistency , taste and sensation of freshness that ice cream leaves in the mouth. When air is distributed evenly, ice cream is soft, creamy and easy to enjoy. In fact, air acts as an "insulator" that mitigates the sensation of extreme cold, creating a velvety texture.
An ice cream without enough air, on the other hand, would be too compact, difficult to eat and too cold. On the other hand, too much overrun can lead to a product that has a diluted flavor, a spongy consistency and that loses some of its organoleptic qualities.
Factors That Influence Overrun
Many factors contribute to determining the amount of air that is incorporated into the ice cream:
The type of batch freezer : The batch freezer is essential for incorporating air. Each model and type of batch freezer has a different capacity for incorporating air.
Balancing the Mix : The correct proportion of the various ingredients (fats, sugars, lean solids and liquids) is essential to obtain the desired overrun. An incorrect balance can compromise the ability of the mix to incorporate air.
Pasteurization and homogenization : These thermal and mechanical processes, which stabilize the mixture, are crucial in obtaining a uniform distribution of fats and other solids, facilitating the incorporation of air during creaming. Choosing an excellent pasteurizer is essential for a correct overrun.
The amount of fat and sugar : Too much sugar or fat can reduce the ability to incorporate air, making the ice cream denser and more compact. On the contrary, moderate amounts favor a good overrun.
Using Neutrals : Neutrals (additives used to stabilize the mixture and improve consistency) can affect overrun by increasing the mixture's ability to hold air without compromising quality.
Overrun - Industrial Gelato vs. Artisan Gelato
Industrial ice cream generally has a much higher overrun than artisanal ice cream. This is because the industry tries to produce ice cream economically, increasing the volume by incorporating more air. The result is an ice cream that melts more slowly due to the greater presence of air, but which can be “lighter” in taste and less rich in texture.
On the contrary, artisanal gelato, despite having a lower overrun, is generally richer and more concentrated in terms of flavor. The artisanal gelato maker prefers to work with a balanced mix that, while containing the right amount of air, maintains the creaminess and authentic flavor of the gelato, without sacrificing quality.
Too Much Air? The Downside of Overrun
Although air is essential to give gelato its lightness, overrun too much can be counterproductive. Gelato with too much air becomes too "foamy", diluting the flavor and reducing the perception of freshness. Excessive overrun also leads to a lower concentration of noble ingredients (such as fats and sugars), negatively affecting the quality of the gelato.
Conclusion
Overrun is a crucial element that can make the difference between a mediocre gelato and an extraordinary one.
The next time you enjoy a bowl of ice cream, think about how essential air is in creating that perfect alchemy of creaminess, freshness and flavor. An ice cream that respects the right balance between the ingredients and the incorporation of air will not only give you a velvety texture, but also a rich and authentic taste experience.
For ice cream makers who want to go the extra mile and take the quality of their product to new levels, investing in cutting-edge machinery that allows for proper incorporation of air is essential.
Purchasing a latest-generation batch freezer , together with a high-performance pasteurizer , is the secret to producing ice cream that not only meets expectations, but exceeds them.
If you are an ice cream maker, never underestimate the importance of a good overrun: it is the key to distinguishing yourself in an increasingly competitive market, where the quality of artisanal ice cream is what makes the difference. A perfect ice cream is not only the result of fresh and natural ingredients, but also of the right technology at the service of tradition.
Investing in quality machinery means offering your customers an unparalleled experience, where every spoonful tells the story of the passion and excellence of artisanal gelato.
