Gelato Manufacturing

Blog tagged as Gelato Manufacturing

COMMON GELATO DEFECTS - WHAT WENT WRONG? (2/3)

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.

16.09.26 03:00 PM - Comment(s)

COMMON GELATO DEFECTS - WHAT WENT WRONG? (1/3)

By CHERYLYNN

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.

14.09.26 03:00 PM - Comment(s)