Gelato is a food obtained by mixing liquid and solid ingredients, which, through refrigeration machines called "mantecatori," transform into the creamy and fresh product we see in gelato shop displays.
How to prepare gelato To make professional gelato, common ingredients (milk, cream, sugar, fruit) are mixed with specific gelato ingredients (bases, powdered milk, alternative sugars). This process is called "balancing." After pasteurizing the mixture, it is optionally allowed to "rest cold," like bread fermentation or wine aging. When the mixture reaches optimal characteristics, other specific ingredients called "flavors" or "pastes" are added. The mixture is introduced into the mantecatore, and after about ten minutes, the gelato is ready to be placed in a tub, soft and creamy.
Ingredients for gelato To make good gelato, an artisan can choose from a wide variety of ingredients depending on their needs and the tastes of their customers. Common ingredients like milk, sugar, fruit, water, cream, eggs, powdered milk, and fructose are used.
Other ingredients are less known to consumers because they are specific to gelato, such as neutral ingredients and bases, which can contain varying amounts of:
A core of stabilizers and emulsifiers, which help create and maintain the creaminess of the gelato, preventing it from becoming an ice block.
Milk proteins and plant fibers, which help with the structure of the gelato.
Sugars like dextrose and glucose, which make the gelato softer and less sweet than one made only with sugar.
There are also flavor pastes, food preparations typical in Italian production, used to create or enhance a flavor. These include pure pastes of dry fruits (roasted and refined) such as hazelnut, pistachio, almond, cashew, pine nuts, or combinations with cocoa/chocolate (like gianduia). The dosage is to taste. Traditional pastes are food preparations like zabaglione or tiramisu, combining eggs, coffee, and mascarpone in a stable and safe form at room temperature. Fruit pastes are concentrated "jams" used to enhance the taste of fresh fruit, which may vary. They contain various ingredients such as fruit, sugars, citric acid, pectin, and sometimes natural aromas and colorants, etc.
Machines and equipment for gelato The main manufacturers of machines, equipment, and showcases for gelaterias are Italian companies, which export worldwide, contributing to the prestige and image of a "Made in Italy" product like gelato. On the ACOMAG website— the National Association of Gelato Machinery Manufacturers— you can find the list and websites of all associated companies.
A gelato artisan cannot do without a good stock of wafers, cones, and cups. But of course, making artisanal gelato requires several pieces of equipment. The following list, which is not intended to be complete and exhaustive, briefly describes the main machines used for gelato production. Detailed information and many other pieces of equipment are available on the websites of companies associated with ACOMAG.
Showcases and tubs Refrigerated showcases serve the dual purpose of preserving gelato and presenting it to customers for sale. They come in various models to fit different space requirements. Some can even accommodate not only gelato (at temperatures around -18°C) but also pastries (+2°/+6°C) in separate compartments.
Pasteurizer The pasteurizer is a fundamental tool in any gelato shop. Through pasteurization, a hygienically safe product is obtained because the bacterial flora in the mixture is eliminated and blended optimally.
Mantecatore Mantecazione is the process where the still-liquid mixture turns solid. The mantecatore mixes and freezes the mixture while incorporating air into the mix, making the gelato uniform and creamy.
Maturation tanks Maturation tanks allow gelato to be stored and matured at a constant temperature. They are particularly useful for those who produce medium/large quantities of gelato, as they allow ready-to-use mixtures to be stored optimally. Thanks to current technologies, the maturation phase can, however, be skipped.