Autumn has arrived, goodbye summer!

Autumn has arrived, goodbye summer!

Autumn is now upon us, the landscapes around us are beginning to fill with the warm hues of autumn and hand-made gelato parlours too are beginning to get some new gelato flavours together.

Every professional gelato craftsman knows that the most popular flavours change with customs, with new trends, but also with the seasons. So here are a few suggestions to offer in your hand-made gelato parlour this autumn.

Hazelnut

This nut is the fruit of the hazel tree, which Man has grown since ancient times. Regarded as the epitome of the nut family, the hazelnut is like a small fruit with a high oil and protein content and a good amount of fibre. Shelled, roasted, crushed or left whole, hazelnut is a common ingredient in making hand-made gelato and is also in great demand for making smoothies. So it is very important to choose the right nuts to use if you want to get that perfectly exquisite taste: it is easy to tell a hand-made gelato made with quality products by its light natural colour, but also because it contains slivers of hazelnut.

Chestnut

Chestnuts are another typically autumnal nut harvested towards the end of the year. Enclosed in a prickly shell, the sweet chestnut has excellent nutritional properties, including essential oils, proteins and sugars. Although not a flavour often used in gelato parlours, a hand-made chestnut gelato can be a surprising and tasty flavour to offer your customers. Chestnut is also an excellent ingredient for making delicious frozen desserts.

Fig

The fig is a very delicate fruit, picked mainly in September, which can be used for making an excellent hand-made gelato or delicious sorbets. Figs are difficult to keep if they are very mature, but you can freeze the flesh in a suitable chiller. With its greenish skin and soft red flesh, the delicate, sweet taste of figs gives excellent results when transformed into a hand-made gelato. The percentage of fresh fruit to use in making hand-made gelato should reach 50%, and the end result is a fresh, delicious gelato that is a sheer pleasure for the palate.

Pistachio

The pistachio is a plant from the Anacardiaceae family. Its fruit is green in colour and covered with a thin but amazingly hard shell. Pistachios are an excellent ingredient for making hand-made gelato, an irresistible flavour especially loved by children. Its creamy, slightly salty flavour goes well with chocolate, hazelnut and fruit flavours. A tasty snack or the perfect dessert for the beginning of the autumn season!

Coffee

Hand-made coffee gelato: classic, intense, and always popular. From the brown seed of a tropical tree in the genus Coffea from the Rubiaceae family comes a traditional flavour that is one of the staples of a gelato parlour. Coffee gelato is a perfect match for creamy flavours, such as chocolate, crema, vanilla, but can also be served as a sorbet or parfaits. A unique flavour capable of giving your customer a sublime experience, even with the advent of the first autumnal chill. 

Autumn has arrived, goodbye summer!
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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