PROFITS FROM MANUFACTURE OF ICE CREAM 219 



= 11.19 gallons mix. 



= 78.73 per cent overrun. 



8.35 X 1.07 

 (20— 1 1. 19) X 100 



II. 19 



The weight per gallon of the finished ice cream is in this 

 instance five pounds. The greater the overrun the Ughter the 

 finished product will be. It is possible to obtain a considerable 

 higher overrun than that indicated in this problem, but if the 

 overrun becomes too great the body of the ice cream becomes 

 too light and fluffy. The weight of the finished ice cream should 

 not be less than five pounds per gallon. 



n. Overrun Figured from Weight. — The overrun may also 

 be figured from weight in accordance with the following 

 formula: 



(Weight per gal. of mix— weight per gal. of ice cream) loo _ 



weight per gal. of ice cream 

 per cent overrun 



Applying this to problem above we have 



(8.315 X 1.07 — 5) 100 



-!^^i^ — = 78.69 per cent overrun. 



The ice cream maker should check his work from time to 

 time during the day's run. This is most readily done by weigh- 

 ing a container of ice cream, thus determining the weight per 

 gallon. 



ni. Figuring Overrun from Amount of Mix or Amount 

 of Cream Used. — In the above formulas the overrun has been 

 calculated from amount of mix. This is very satisfactory when 

 the same formula is being used at all times. Some manufac- 

 turers prefer to figure the overrun from amount of cream used 

 which may be considered to be equally satisfactory. For 

 plain ice cream a hundred per cent overrun on amount of cream 

 used may usually be considered equal to about eighty per cent 

 overrun when figuring from amount of mix used; this, however, 

 depends on formula used. 



