A touch of originality on top of a hand-made gelato

A touch of originality on top of a hand-made gelato

Sugar crystals, chocolate chips, fresh fruit and other kinds of decorations help make your hand-made gelato unique and original both to the taste-buds and to the eyes of all your customers.

What leads consumers to choose a hand-made gelato is based primarily on how attractive the gelato is when people see it in the gelato parlour display case. It is up to each and every gelato-maker to strive to make the hand-made gelato range original and a feast not only for customers’ taste buds but also for their eyes.

Whether it is in the gelato parlour display case, or in the bowls, cups and cones, various types of decorations can be used that make hand-made gelato even more inviting and tasty in the eyes of consumers.

For example, wafers of various shapes and sizes can be used for take-away cones or cups. In addition to helping the gelato craftsman to smooth out the gelato evenly in the container, wafers add a touch of extra sweetness to help the customer enjoy their gelato even more. Even biscuits shaped like Sicilian cannoli, like cigars or small gelato cones are perfect for decorating affogatos or sundaes consumed inside the gelato parlour itself.

To add a touch of vivacity and colour to the gelato parlour display case, you may wish to sprinkle the surface of the gelato contained in the trays with small slivers of almonds, candied peel, chocolate chips (white, milk or dark) and sugar granules, depending on the best combination with the flavours on offer.

Finally, colourful originality can also be created in dishes of gelato by using coloured sugar sprinkles, candies, fruit jelly or fresh fruits. And finally, a dash of whipped cream, a couple of coloured paper flags and a sweet cherry on the top of your gelato!

A touch of originality on top of a hand-made gelato
Brioche with gelato
Brioche with gelato

Sliced open and filled with gelato, with cream, or even with both, the brioche with gelato is a typical Sicilian speciality which has recently been exported to the rest of Italy; it is becoming increasingly common to see gelato shops offering this delicacy, with regional variations such as croissants and buns or the truly Sicilian “tuppo” brioche.

Vegan gelato, the new trend of Italian gelato-making.
Vegan gelato, the new trend of Italian gelato-making.

The last SIGEP, the International Homemade Gelato, Pastry, and Bakery Fair, in Rimini, saw a trend among all of the major companies in the industry to offer products – and in some cases an entire product line – for vegans. 

Part 2 - Pasteurization and homogenization of italian gelato
Part 2 - Pasteurization and homogenization of italian gelato

After selecting, assaying and processing the raw materials with the other ingredients, the next stages in making hand-made gelato are pasteurization and homogenization.

Part 3 -Maturation and Batch freezing of Italian gelato
Part 3 -Maturation and Batch freezing of Italian gelato

After pasteurization and homogenization, it is time for the mixture to undergo maturation and batch-freezing, which are crucial stages for a good hand-made gelato.

How to select ingredients for your gelato
How to select ingredients for your gelato

Why do manufacturer of ingredients for gelato parlours offer such a wide range of different bases? As user requirements differ so widely, the products are designed to help the gelato-maker to get consistently balanced mixtures, for creamier, more scoopable gelato.

Investments, costs and revenues in opening a gelato shop
Investments, costs and revenues in opening a gelato shop

Over the course of time, Italian gelato has earned itself a reputation for continuous innovation in production methods, technologies and ingredients, often dictated by the needs of both practising and would-be gelato-makers.

Differences between artisan Italian gelato, industrial ice cream and soft ice cream
Differences between artisan Italian gelato, industrial ice cream and soft ice cream

Often the differences between italian gelato, industrial ice cream and soft ice cream are not clear to everyone, even though in Italy the fact that there are so many gelato parlours as well as a history of hand-made gelato making would seem to facilitate this distinction.

How to make a good hand-made gelato
How to make a good hand-made gelato

Making gelato used to involve a machine known as a sorbetière, refrigerated using ice and salt, with the mix being batch frozen by hand using a long spatula-shaped stick. Luckily, things have changed quite a bit since then! 

Selecting the gelato ingredients
Selecting the gelato ingredients

Choosing the right raw materials is a fundamental part of making outstanding hand-made gelato: the finest milk, eggs and sugar, and the best semi-finished ingredients and semi-finished products are a key component in the creativity of every craftsman.

The role of semi-finished products in gelato-making
The role of semi-finished products in gelato-making

Compound ingredients for gelato or semi-finished products are mixtures of ingredients in powder or paste that the gelato-maker keeps by his side when preparing mixtures (stabilization) and giving them flavor.

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