Blog categorized as PRODUCT MANUFACTURING
Gummy texture and weak flavour can both affect the enjoyment of gelato. By identifying the specific defect and reviewing formulation, processing and serving conditions, manufacturers can work towards a smoother, more enjoyable and flavourful product.
Gelato that is too hard or too soft can make serving difficult and affect the customer experience. Formulation, sugar, solids, freezing conditions and serving temperature all contribute to achieving the right scoopability.
Icy and sandy gelato may look similar at first, but they are different defects. Icy texture is associated with ice crystals, while sandy texture is associated with lactose crystals. Understanding the difference is an important first step towards better gelato.
Culture rotation is an important strategy for maintaining consistent flavour, fermentation performance, and product quality in commercial maas production. Lyofast MW 035 TA and MW 039 TA provide reliable, high-performance solutions for modern dairy manufacturers.
Consistent maas production starts with the correct starter culture. Lyofast MW 035 TA and MW 039 TA help manufacturers achieve reliable fermentation, excellent flavour, and repeatable product quality.
