Hazelnut - a timeless taste for your gelato parlour

Hazelnut - a timeless taste for your gelato parlour

A timeless flavour for a gelato shop, hazelnut is a small and crunchy fruit  that gives sweetness to the gelato and enables the gelato maker to create creative recipes.

Hazelnut is the fruit of the hazel tree, which grows in temperate regions and has been cultivated by Man since ancient times, as the hazelnut was an excellent source of energy.

Regarded as the epitome of the nut family, the hazelnut is a small nut containing plenty of essential amino acids, vitamin E, oils (lipids) as well as a good amount of fibre. Because of these nutritional properties, regular consumption of hazelnuts is a healthy option: the oleic acid it contains helps the hazelnut to lower the bad cholesterol content in the blood while raising levels of good cholesterol. What is more, its high vitamin content means that hazel acts as an antioxidant.

Shelled, roasted, crushed or left whole, hazelnuts are a healthy, delicious ingredient in many recipes. Rigorous selection of the nuts followed by careful processing are the key to creating an inviting hazelnut gelato, or else hazelnut pastes and chips for customising and being more creative with your recipes. A timeless taste in the gelato parlour, hazelnut is also a favourite ingredient in smoothies.

To always get the best and to give your customers that extraordinary sweetness of the hazelnut in the form of gelato, you need to make sure you select the best fruits: gelato made with quality products stands out by its soft and natural colours, and dainty hazelnut chips.

Hazelnut - a timeless taste for your gelato parlour
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.

Up Arrow