Sonic Fountain Masters Practice Test

The ideal overrun percentage for Sonic ice cream is between 50-60%. Overrun refers to the incorporation of air into the ice cream mixture during the freezing process, and it significantly impacts the texture and taste of the final product. A higher overrun percentage means that more air is whipped into the ice cream, resulting in a lighter, creamier texture that many consumers find desirable. In the context of ice cream, an overrun of 50-60% strikes a balance that allows for a pleasant mouthfeel, sufficient creaminess, and improved scoopability, which are important characteristics for soft-serve style ice creams like those served at Sonic. This range helps prevent the ice cream from being too dense or heavy, while also ensuring that it's rich enough to deliver the expected flavor profile that customers enjoy.