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Message: <blockquote data-quote="070348K" data-source="post: 10623341" data-attributes="member: 69227"><p><span style="font-size: 18px">I worked as a trainee engineer in elephant house.</span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px">There's a value called the overrun. It is defined as the volume increase/actual volume * 100% of ice cream mix. The volume is increased by air, using dashing and scraping freezers. In elephant house it is kept below 100%, which means the ice cream % is above 50%, usually near 60%. </span></p><p><span style="font-size: 18px"></span></p><p><span style="font-size: 18px">Cargills use higher overrun ratios .... hence less ice cream for high volume. Buy the elephant house one.</span></p><p><span style="font-size: 18px">Use highland if you need more "traditional" recipe ice cream ... which is tasty of course </span></p></blockquote><p></p>

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