Technical Press

Do you want to read magazines for gelato makers? Here's a selection for country.

Heladería Panadería Latinoamericana (Argentine)
Heladería Panadería Latinoamericana, published by Publitec Argentina, is a specialized magazine distributed in all Latin America
www.publitec.com

Pasticceria Internazionale - World Wide Edition (Italy)
For more than 25 years, the Italian technical magazine “Pasticceria Internazionale” has supported pastry chefs, always aiming at the evolution and improvement of the professional sector.
In June 2002, the first issue of “Pasticceria Internazionale - World Wide Edition” (PIWWE) came out, with the purpose of exporting Italian culture and know-how. It is a communication tool which is going to further enhance the artisan section as well.
www.piwwe.com

Konditorei & Cafè (Germany)
Konditorei & Café is a technical magazine for barmen, pastry chefs and ice cream makers. The magazine contains a lot of recipes, new trends, technics and news on the market and the companies.
www.matthaes.de

Arte Heladero (Spain)
Arte Heladero is a technical magazine about artisan gelato that offers informations and traning to ice cream makers. www.heladeria.com/revistas/arteheladero

So Good (Spain)
So Good, published every six months, is a magazine for ice cream makers and pastry chefs. www.sogoodmagazine.com/magazines

Z+G | Zaxaroplasteio + Gelateria (Greece and Cyprus)
Z+G (Zaxaroplasteio + Gelateria) is published every two months since 1998 and posted to more than 6,000 professionals pastry chefs and artisan gelato makers in Greece and Cyprus. Z+G is the only professional magazine in Greece member of Euroclub, the best confectioney magazine’s club in Europe.
www.forumsa.gr

Vakblad IJs! (Holland)
Vakblad IJs! is the only Dutch magazine for ice cream makers. It is published 5 times per year and contains articles about Dutch entrepreneurs, gelato ingresients, gelato machines, trade fairs and new products.
www.vakbladijs.nl

Landra (Hungary)
Landra is a commercial Hungarian magazine for pastry chefs, bakers and ice cream makers.
www.landra.hu

Cukiernictwo (Poland)
Published every month, with two special editions per year: Lody (ice cream) and Swiat Czekolady (chocolate), thi magazine is read by 6,000 confectionary companies in Poland.
www.cukiernictwo.elamed.pl

For a selection of Italian press, visit: www.ilgelatoartigianale.info/Sistema_gelato/Riviste.kl

Brioche with gelato

Sliced open and filled with gelato, with cream, or even with both, the brioche with gelato is a typical Sicilian speciality which has recently been exported to the rest of Italy; it is becoming increasingly common to see gelato shops offering this delicacy, with regional variations such as croissants and buns or the truly Sicilian “tuppo” brioche.

Vegan gelato, the new trend of Italian gelato-making.

The last SIGEP, the International Homemade Gelato, Pastry, and Bakery Fair, in Rimini, saw a trend among all of the major companies in the industry to offer products – and in some cases an entire product line – for vegans.

Part 2 - Pasteurization and homogenization of italian gelato

After selecting, assaying and processing the raw materials with the other ingredients, the next stages in making hand-made gelato are pasteurization and homogenization.

How to select ingredients for your gelato

Why do manufacturer of ingredients for gelato parlours offer such a wide range of different bases? As user requirements differ so widely, the products are designed to help the gelato-maker to get consistently balanced mixtures, for creamier, more scoopable gelato.

Part 3 -Maturation and Batch freezing of Italian gelato

After pasteurization and homogenization, it is time for the mixture to undergo maturation and batch-freezing, which are crucial stages for a good hand-made gelato.

Investments, costs and revenues in opening a gelato shop

Over the course of time, Italian gelato has earned itself a reputation for continuous innovation in production methods, technologies and ingredients, often dictated by the needs of both practising and would-be gelato-makers.

How to make a good hand-made gelato

Making gelato used to involve a machine known as a sorbetière, refrigerated using ice and salt, with the mix being batch frozen by hand using a long spatula-shaped stick. Luckily, things have changed quite a bit since then!

Selecting the gelato ingredients

Choosing the right raw materials is a fundamental part of making outstanding hand-made gelato: the finest milk, eggs and sugar, and the best semi-finished ingredients and semi-finished products are a key component in the creativity of every craftsman.

The role of semi-finished products in gelato-making

Compound ingredients for gelato or semi-finished products are mixtures of ingredients in powder or paste that the gelato-maker keeps by his side when preparing mixtures (stabilization) and giving them flavor.

Liquorice: a tasty hand-made gelato

Creamy, sweet and tasty, liquorice is one of the most popular hand-made gelato flavours. With its unique and refined taste, liquorice is not only used for its therapeutic properties, but is also a great ingredient for many recipes in the gelato parlour.

Artisanal Gelato: a brief definition

How to open a gelato shop in Poland

Brioche with gelato

Vegan gelato, the new trend of Italian gelato-making.

Part 2 - Pasteurization and homogenization of italian gelato

Part 3 -Maturation and Batch freezing of Italian gelato