Why Semi-Finished Products Matter in Gelato Making
In gelaterias, semi-finished ingredients arose from practical needs such as:
- Preserving raw materials
- Acting as binding agents
- Reducing preparation times
- Ensuring hygiene standards
Gelato artisans consider these factors depending on their business model, customer preferences, and seasonality, deciding if and how to incorporate these products in their gelato recipes.
The Origins: Neutrals as Natural Binders
The first compounds introduced to replace eggs and sugar as binders included:
- Carob bean gum
- Guar gum
- Gelatin
- Pectin
These natural thickeners and stabilizers, known as Neutrals (Neutri) because they don’t affect taste, offered more reliable results than traditional egg and sugar. Their consistent performance made them popular among gelato makers.
From Neutrals to Bases: Simplifying Dosage
Despite early success, Neutrals required very precise dosing. Smaller-scale artisans found it difficult to measure accurately without exceeding recommended quantities. This challenge led to the development of Bases—pre-mixed blends of stabilizers, emulsifiers, and other ingredients that simplify and balance the final product.
Today, a wide variety of Bases exist to meet diverse needs:
- Bases for milk-based gelatos
- Bases for fruit-based gelatos
- Formulations that enhance creaminess, softness, or lightness
Stabilizers, Thickeners, and Emulsifiers: Essential for Quality
Regardless of the preparation method—whether using raw ingredients or semi-finished products—stabilizers, thickeners, and emulsifiers are key for:
- The gelato’s microstructure
- Physical-chemical stability of the final product
Each plays a different role, but their effects collectively ensure a smooth, creamy, and stable gelato.
Flavor Pastes: Versatility and Creativity
Another important group of semi-finished products is Flavor Pastes or Aromatizers:
- Classic nut pastes like chocolate, hazelnut, pistachio, almond
- More innovative flavors such as tiramisu, mascarpone, yogurt
- A wide selection of fruit jams and marmalades
For artisan gelato makers, these pastes are invaluable for creating many flavors in small batches. They reduce preparation time and enhance flavor, especially when seasonal fruit isn’t fully ripe. Their main advantage is versatility, allowing artisans to customize recipes and express their personal style.
Safety and Quality Control
Since flavor pastes are fluid and moist, producers implement strict microbiological controls during raw material sourcing, processing, and quality checks. Using semi-finished products guarantees consumer safety and hygiene, with certified low microbial content free from pathogens. Producers also ensure raw materials are non-GMO.
Ready-to-Use Semi-Finished Ingredients
There are also ready-to-use compound ingredients available in paste, powder, or liquid forms. These products:
- Contain complete formulations, including base and flavoring ingredients
- Allow gelato makers to prepare cream or fruit gelato by simply adding water or milk
- Shorten production times and maintain quality
When combined with fresh fruit, they enhance and reinforce flavor even in off-season periods. They can be further customized to reflect the artisan’s creativity, ensuring perfect balance, consistent quality, and maximum food safety.
The UIF Gelato Ingredients’ Group – Leaders in Italy’s Gelato Ingredient Market
The UIF - Gruppo Prodotti per Gelato represents Italy’s main producers of semi-finished gelato ingredients. Together, they generate approximately €850 million in revenue, covering 80% of the entire artisan gelato ingredient sector.
Members of the UIF Group include:
Alvena, Bigatton, Città del Gelato, Comprital, Disaronno Ingredients (Anselmi, Montebianco, Prodotti Stella), Fabbri 1905, Fugar, GEI - Aromitalia, Geldue, Granulati Italia, Leagel, Linea Gel Italiana, Mane Italia, Nestlé Italiana, Casa Optima (Giuso, Mec3, Pernigotti), Rubicone, Torronalba, Unigel.
For additional information:
http://www.unioneitalianafood.it/