Ingredients and Semi-Finished Products

Compound ingredients for gelato, also known as semi-finished products for gelato making, are carefully formulated mixtures in powder or paste form that assist gelato artisans in both stabilizing and flavoring their mixes.

In the world of artisan gelato, the use of specific ingredients and semi-finished products plays a crucial role in ensuring quality, convenience, and food safety.
From carob seed flour to flavoring pastes, each component contributes to the structure, creaminess, and stability of the final product.
But what exactly are their functions, and why are they so important for gelato makers? Let’s find out.

IArtisanal ice cream is a high-quality food preparation made from a blend of natural and compound ingredients, subjected to heat treatment, churned at subzero temperatures with an air incorporation of less than 50%, and consumed in a creamy, soft form.

Semi-finished ingredients (also called compound ingredients) are powdered or paste mixtures that support artisan gelato makers in stabilizing and flavoring their gelato mixes. These essential tools have become key to consistency, hygiene, and creativity in the world of artisan gelato.

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.

Gelato is a food product made by mixing liquid and solid ingredients which, through the use of refrigeration machines, are transformed into the creamy and refreshing product we see in gelato shops.