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.

Good semi-finished ingredients have well-balanced components, giving a product with good consistency that is tasty, healthy, and hygienic.
To make perfectly creamy gelato, its solid and liquid ingredients need to be mixed together as much as possible, so that the water particles freeze smoothly and trap a sufficient amount of air.

In modern gelato workshops, this is all possible at much higher levels of food safety than before, using equipment which ensures efficiency, precision and hygiene, and using balanced and carefully selected semi-finished ingredients: bases, stabilizers, emulsifiers and plant-based thickening agents are able to do their job without altering the sensory properties of the finished product, and without affecting its natural characteristics.

Depending on your personal inspiration, seasonal factors, and your customers’ personal preferences, semi-finished products can be used for various purposes. Here is a list of those available.

Semi-finished ingredients for base mixtures
In powdered, liquid, or paste form, these are produced at various concentrations, according to which ingredients the gelato-maker wishes to add. For example, mixtures may contain additives which emulsify and stabilize hand-made gelato, to which the fresh ingredients will be added later; or else they may contain milk, cream, eggs, and other basic ingredients. Which ones you choose will depend on how much time you have available, the time of year and therefore the availability (and perishability) of diluted raw materials, and according to how many pasteurizing machines you have in your workshop.

Flavor mixtures
These ingredients are added to base mixtures to provide them with flavor. For example, this category includes powdered fruit or milk flavors (cocoa powder, freeze-dried coffee, liquorice powder) and flavor pastes (pistachio and other nuts, syrups, fruit pastes), used to create the various gelato flavors. Again, which exact one you choose will depend on various factors, first and foremost the season.

Ready-to-use compound ingredients
Prepared mixtures in powder, paste, or liquid form, with a full range of ingredients, for making cream- or fruit-based hand-made gelatos in an instant – just add water, milk, and/or whipped cream, depending on the recipe.

Semi-finished ingredients for decoration
This category includes a wide range of preparations used to garnish gelato, based on honey or sweet syrups, chocolate or cocoa, coffee or other infusions, dried fruits, fruit and vegetable preserves and preparations, fruit juices and pulp, candied or canned fruit, alcoholic beverages, artificial colors, flavorings, and additives.

Selecting the gelato ingredients
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. 

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 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.

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.

A hand-made gelato is never out of season!
A hand-made gelato is never out of season!

The cold of winter is approaching, but hand-made gelato is something for consumers to enjoy all year round. Surprise your customer’s taste buds by coming up with flavours that vary with the seasons – that is the main goal of every gelato parlour aiming to satisfy and retain its customers.

Strawberry - the hand-made gelato most loved by young and old
Strawberry - the hand-made gelato most loved by young and old

 

Queen of all the fruits, the strawberry is the favourite berry for adults and children alike. Typical of the spring and early summer, from April sometimes through to September, the strawberry is a fresh, natural ingredient that can be used for making hand-made gelato.

Coffee - a must-have flavour for hand-made gelato
Coffee - a must-have flavour for hand-made gelato

Combining strong flavour and ancient Italian tradition, hand-made coffee gelato is one product that no gelato parlour can do without. 

Technical Press
Technical Press

Do you want to read magazines for gelato makers? Here's a selection for country.

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