Special report: “How to make gelato” – Semi-manufactured products for italian gelato and raw materials

With this special report, “How to make gelato”, we aim to offer an outline, rather than a complete explanation, of the phases needed to create good quality italian gelato.

The preparation of italian gelato takes time, care and attention. Anyone who has decided to become a gelato-maker would be wise to sign up for a professional training course as well as working alongside an experienced italian gelato-maker for a while. With this special report, “How to make gelato”, we aim to offer an outline, rather than a complete explanation, of the phases needed to create good quality italian gelato. In this first article we will look at the choice of semi-manufactured products for italian gelato and raw materials.

The main ingredients used to prepare gelato can be divided into two types: semi-manufactured products for gelato and raw materials.

Semi-manufactured products for italian gelato

Fabbri’s semi-manufactured products for italian gelato are the ideal ingredients to meet the practical needs of gelato-makers. They help raw materials keep for longer, they reduce preparation time, and they guarantee hygiene and the high quality of the final product. Fabbri offers a wide range of semi-manufactured products to meet many different needs. There are semi-manufactured bases for italian gelato, in paste or powder, semi-manufactured flavoring essences to add to the base mixture, ready to use semi-manufactured products, and semi-manufactured products for gelato decoration such as Stracciatella chips and toppings, emulsifying agents and neutral emulsifiers.

Semi-manufactured bases for italian gelato. These are available in powder or paste, and guarantee a creamy final product which is easy to scoop and keeps well in a tub. Fabbri’s bases for italian gelato are available either with or without refined, non-hydrogenated vegetable fats. The paste bases for gelato are ready-pasteurized and complete creams, to be used cold, thus avoiding the time involved in heating them as part of the production process. They can also be used with soft-ice machines, simply by diluting them with milk or water directly in the soft ice cream maker.

Semi-manufactured flavoring essences for italian gelato. These include the Fabbri Delipaste range of products. They are semi-manufactured products for Italian gelato which can be added to the base mixture in order to obtain the desired flavor. The Delipaste products are concentrated fruit or cream pastes, which guarantee an excellent, constant yield for all gelato creations. They meet the highest standards of hygiene and quality and are ideal for the preparation of italian gelato and semifreddo. These semi-manufactured products are available in more than 70 flavors, making them an indispensable aid for gelato-makers in all their creations.

Semi-manufactured ready-to-use products. Fabbri’s Simplé range is famous all over the world, with semi-manufactured ready-to-use products for the creation of complete italian gelato, in powder or paste. They enable cream or fruit gelato to be prepared very quickly, without adding anything else except for water, milk and/or cream, depending on each individual recipe. They are available in a wide range of flavors, and are ideal for making gelato production as quick and practical as possible.

Semi-manufactured products for gelato decoration. No gelato-maker should be without these, as Fabbri’s decorations range from Stracciatella chips to more than 20 flavors of topping.

Raw materials for italian gelato
The raw materials for italian gelato include water and sugar. Water is the most common ingredient in any gelato mix and the only raw material that freezes during the freezing process, both as a liquid mixed into the mixture itself, and as a substance which can be found in other ingredients (milk cream, fruit, eggs, etc.) Water freezes below 0°C and its presence is fundamental for the quality of the gelato. It makes sugar dissolve, it hydrates stabilizers, and it distributes fats and flavors evenly. Different types of sugars can be found in italian gelato, such as sucrose, dextrose, glucose syrup and fructose, and unlike water they do not freeze. Water and sugar are the only two indispensable elements for the creation of gelato. Their contrast at low temperatures – water freezes while sugar slows down the freezing process – is what makes the delicious gelato that we know and love. In addition to these raw materials other products may also be added, such as fats, eggs and air, which determine the consistency, volume and appearance of the gelato.