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.

The increase in running costs and in the investment needed to open a gelato parlour and the lack of available capital has prompted gelato firms to develop new technologies and products, which need less investment and are more appropriate for small gelato shops. In addition, overseas, where the culture of gelato has not yet reached Italian levels, gelato development strategies are often very different from those in Italy.

Creamy express gelato is one of these innovations – a fresh gelato, made light and soft by being mixed with air (in a process known as overrun). It requires less equipment, and smaller, cheaper machines. Suitable for bars, restaurants, and self-service gelato parlours, but also for non-specialized gelato parlours, in which gelato is just one of the products sold, together with pastries, coffees and chocolate. Less space and less investment but also maximum freshness, as it is creamed at the last moment, just before serving. As it is not kept in refrigeration units or in typical showcases, its characteristics remain intact and even when stored in the family refrigerator, its innovative composition helps it stay creamier and less hard. In a nutshell, this is a soft gelato but with characteristics of the finished hand-made craft product.

Gelato ingredient and equipment manufacturers have jumped at this new opportunity by developing tailor-made products for even better results: today there are several types of machine: wall-mounted, table-top, adjustable, fully or semi-automatic, as well as various outstanding semi-finished ingredients.

In short, creamy express gelato requires less investment, involves lower costs, less knowledge of production methods and less work, while maintaining top quality in the finished product: an interesting solution for both Italy and overseas.

Do you want to find out more about creamy express gelato? Want to open a gelato parlour or add this product to your range? Want to be contacted by companies selling ingredients and equipment for making creamy express gelato?

Contact us at info@ilgelatoartigianale.info

Investments, costs and revenues in opening a gelato shop
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.

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.

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.

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! 

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.

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.

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