While scoping out the freezer section in the grocery store, you see doors and doors of ice cream, sorbets, Popsicles, frozen yogurt to name a few in an array of prices. On a bottom shelf you may see a big plastic 1-3 gallon tub of ice cream (or frozen dessert) for $7.00 while on another shelf a pint of Ben & Jerry’s for $3.00 or more.
Why the price difference? It could be in the category of product. Understanding how ice cream is made directly effects how you can classify it. The amount of butterfat and air (over run) is part of the deciding factor.
Here is a breakdown when it comes to ice cream.
Economy Brands
* Fat content: usually legal minimum, e.g., 10%
* Total solids: usually legal minimum, e.g., 36%
* Overrun: usually legal maximum, ~120%
* Cost: low
Standard Brands
* Fat content: 10-12%
* Total solids: 36-38%
* Overrun: 100-120%
* Cost: average
Premium Brands
* Fat content: 12-15%
* Total solids: 38-40%
* Overrun: 60-90%
* Cost: higher than average
Super-Premium Brands
* Fat content: 15-18%
* Total solids: >40%
* Overrun: 25-50%
* Cost: high
The highest overrun percentages are found in ice cream that use guar gum, typically in a 3:1 ratio respectively.
Contact Darryl, he can help design your ice cream product no matter the grade of butterfat.
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