Soft serve gelato is an evolution of Italian gelato, reinterpreted in a softer way, with a creamy taste that is also lighter. Soft gelato has been very popular in the United States over the years, as well as in other countries around the world.
What makes the difference in the final product is the mantecatura of the gelato, both in terms of temperature and the softness of the product ready to be served. While traditional gelato exits the mantecatore at a temperature ranging between -8 and -9 degrees Celsius, soft gelato is prepared between -6 and -7 degrees. This temperature variation completely changes the consumer's perception: the gelato is served "warmer," giving the palate a unique sensation of creaminess. Furthermore, in the processing, the soft serve machine has a pump that incorporates more air—between 40 and 60 percent of the final weight—making the gelato appear much lighter, softer, and more delicious. Very inviting for the consumer, it also guarantees higher margins for the gelato maker when the price is based on the cone.
More and more professionals are deciding to invest in this sector, with many advantages, starting with the lower investment in machines, equipment, and shop setup.
The variety of flavors is smaller compared to traditional Italian gelato, with the most common flavors in soft serve gelaterias being vanilla, fiordilatte, creams, chocolate, and strawberry. The machines are bi-flavor, able to handle a smaller range, but the final experience for the consumer is highly satisfying.
Target audience:
Small soft serve gelaterias
Bars, cafeterias, restaurants
Pastry shops
Advantages:
Reduced space requirements
Lower investment if offering a limited number of flavors
Lower energy and water consumption