The rate of expansion of ice cream

Understanding the expansion rate of ice cream.

Ice cream is a popular dessert that comes in many different shapes and sizes. To be able to create the perfect ice cream, the expansion rate must be taken into account.

Air plays a vital role in making ice cream smooth and creamy, but there's a fine line between too much and not enough air. Craftsmen strive for an optimum expansion rate of 33%, while industrialists tend to add more than 100% air.

In this blog post, we'll look at why it's important to manage the expansion rate when making ice cream.

In the video below I show you the proliferation of the professional ice cream maker 2516 15 liter tank

The importance of managing the expansion rate in ice.

When making ice cream, it is important to understand what the optimum whipping ratio should be in order to create a smooth, creamy and flavorful product.

Artisans generally use an overrun rate of around 33%, which allows them to produce ice cream with the optimal texture and flavor.

On the other hand, manufacturers tend to use an overrun rate greater than 100%, which allows them to produce large quantities of ice cream at a faster rate.

It also allows them to make cheaper products because they add more air into the mix.

How does overrun affect other ingredients?

It's important to consider how expanding your ingredients affects other aspects of your recipe as well.

For example, when you increase the volume of your basic ingredients, such as milk and sugar, you also increase their weight, on the other hand if you add air, your ice cream takes volume which can lead to a decrease in l intensity of flavor because there are fewer solids in each spoonful.

Also, when you increase the amount of air in your mix, you can unintentionally reduce its shelf life due to oxidation caused by exposure to oxygen from the expanded bubbles created during bleeding.  

How to calculate its expansion rate?
    

Measure the weight of your ice cream mix.

Take a 500 ml jar and fill it to the brim with your liquid preparation.

Then churn your ice cream and fill the same jar again and weigh it.

if my 500ml are 600gr in liquid state and my 500ml ice cream is 400gr.

I divide 600 / 450 = 1.333 my expansion will be 33%.

Conclusion 
In conclusion, managing the whipping rate of your ice cream is an important step when creating your recipe for optimal flavor and texture.

It is important for artisans to strive for an optimal level of 33%, while industrialists can opt for higher amounts depending on their production needs.

However, it is important to consider how expanding your ingredients affects other aspects such as flavor intensity and shelf life before committing to a particular recipe or method!

With careful thought and experimentation, you can create delicious frozen treats that are both aesthetically and tastefully appealing!