How Gelato is made

The creation of artisanal gelato truly begins with measuring, the precise weighing of all ingredients needed to prepare the base mixture.

After selecting raw materials, measuring, and mixing the ingredients, the next essential steps in artisanal gelato production are pasteurization and homogenization.

After pasteurization and homogenization, the gelato mixture enters the crucial stages of maturation and churning, which are essential for producing high-quality artisanal gelato.

For artisanal gelato of high quality, proper storage plays a crucial role, along with the right methods for displaying the finished product without compromising its flavor, texture, or appearance.

Milk proteins play a crucial role in the preparation of high-quality artisanal gelato, enhancing both texture and volume. They contribute to increasing the gelato's volume in the batch freezer, adding a greater creaminess to the final product.

In the production of high-quality artisanal gelato, the phase of balancing the mixture is one of the most crucial. This process ensures the final product is smooth, creamy, and consistent in taste and texture. If the mixture is not properly balanced, the gelato can turn out grainy, melt too quickly, or have an overly sweet flavor.

Oxidation is a chemical reaction that causes a loss of quality due to contact with oxygen. In gelato, this process leads to irreversible degradation, altering both its taste and texture, and reducing its overall freshness.