--- title: Mix Terminology description: Definitions for commonly used terminology --- [Skip to content](https://help.affinis.biz/mix-terminology#main-content) English Show submenu for translations [Contact us](https://help.affinis.biz/kb-tickets/new?hsLang=en) [Customer portal](https://help.affinis.biz/portal?hsLang=en) ![Affinis.png\]](https://help.affinis.biz/hs-fs/hubfs/Affinis.png?height=40&name=Affinis.png) Open main navigation Close main navigation - English Show submenu for translations - [Contact us](https://help.affinis.biz/kb-tickets/new) - [Customer portal](https://help.affinis.biz/portal) - Go to affinis.biz Go to affinis.biz Hello. How can we help you? - There are no suggestions because the search field is empty. 1. [Help Center](https://help.affinis.biz/?hsLang=en) 2. [SaniServ](https://help.affinis.biz/saniserv?hsLang=en) 3. [Mix Handling & Care](https://help.affinis.biz/saniserv?hsLang=en#mix-handling-care) # Mix Terminology ## Definitions for commonly used terminology ### Butterfat / Milkfat The percentage of dairy fat contained in the mix. A 10% butterfat mix for example, contains 10 pounds of milkfat per 100 pounds of mix. Richness of the product and price will normally increase as the butterfat increases. ### Buttering Out If a high butterfat product such as ice cream or custard is agitated excessively in the freezing cylinder, the product may get yellow flecks of butter. The result is a coarse, grainy product that has an unattractive appearance. ### Custard / Frozen Custard A semi-frozen/soft product of 10% or higher butterfat content. Includes egg yolk solids, milk solids, sugar, and stabilizer. ### Emulsifiers A product used in mix to promote the mixing of fat and water. Emulsifiers increase the stability of overrun and allow the mix to hold air. ### Frozen Carbonated Beverage / FCB A carbonated (similar to soda) frozen beverage comprised mostly of artificial flavors and water. Typically dispense with overrun levels between 80-100% ### Frozen Un-Carbonated Beverage / FUB A non-Carbonated frozen beverage comprised of juices or artificial fruit based flavors and water. Typically dispensed at 26-28 degrees with less than 12% overrun. ### Gelato An Italian word for ice cream. Typically, gelato has 5-7% butterfat with an overrun of approximately 20-30%. Flavors are stronger, natural with more varieties to choose from and lower production temperatures. ### Hard Pack A frozen dessert that is manufactured in a batch freezer, dispensed into a container and then frozen to approximately minus 20 degrees below zero. dipped after tempering back to 0 degrees. ### Gourmet Ice Cream A dairy product that contains 10% or more butterfat. ### Ice Milk / Soft Serve A dairy product that contains less than 10% butterfat. ### Italian Ice A non-dairy sherbet. A blend of corn syrup or sugar, citrus juice gums and stabilizer. ### Overrun As soft serve mix is frozen, air is introduced into the mix to increase finished product volume. Overrun is the percentage of volume increase. For example, 50% overrun means that 1 gallon of liquid mix becomes 1-1/2 gallons of finished product after air is introduced. ### Re - run Frozen product that has been removed from the machine for the purpose of allowing it to thaw for reuse (most commonly acquired while cleaning the machine). Re-run should be added back to the hopper the following day at a proportion of 50% fresh mix to 50% re-run mix (note that 100% fresh mix should be used when starting the machine in the morning). ### Shake A frozen dairy drink that is normally served at 26 - 28 degrees and at a consistency that allows the customer to consume the product through a straw. ### Sherbet A frozen dairy product containing 0-2% butterfat typically served at a 30-40% overrun level. ### Sorbet A non-dairy fruit based product, typically served at a 10-20% overrun level. ### Stabilizers Are added to mix to keep the size of the ice crystals to a minimum. ### Yogurt A cultured product derived from milk, containing sweeteners, stabilizers, emulsifiers, and flavoring ingredients (usually 0-2% fat). Typically served at 18-21 degrees with a 45% to 60% overrun level.   - [SaniServ](https://help.affinis.biz/saniserv?hsLang=en#main-content) - [Product Guides and Documentation](https://help.affinis.biz/saniserv?hsLang=en#product-guides-and-documentation) - [Ice Cream & Slush Basics](https://help.affinis.biz/saniserv?hsLang=en#ice-cream-slush-basics) - [Mix Handling & Care](https://help.affinis.biz/saniserv?hsLang=en#mix-handling-care) - [Frequently Asked Questions](https://help.affinis.biz/saniserv?hsLang=en#frequently-asked-questions) - [SECOSelect](https://help.affinis.biz/secoselect?hsLang=en#main-content) - [Products](https://help.affinis.biz/secoselect?hsLang=en#products) - [Product Guides and Documentation](https://help.affinis.biz/secoselect?hsLang=en#product-guides-and-documentation) - [Frequently Asked Questions](https://help.affinis.biz/frequently-asked-questions?hsLang=en) [![Chill listening crop-3](https://help.affinis.biz/hs-fs/hubfs/Affinis.png?width=115&height=24&name=Affinis.png "Chill listening crop-3")](http://www.affinis.biz/) Affinis Help Center Copyright © 2026, Affinis