Complete production cycle laboratory
Gelato production process.
To produce a good ice cream it is necessary having high-quality raw materials and following a precise process of manufacturing starting from Pasteurizer (rashly). To Pasteurize means: to restore food from pathogen microbes, conserving nutritional and organoleptic values. It is a heat treatment discovered by the scientist Pasteur. After warming, liquid mixture remains at high temperature (minimum 65°C) the time necessary to complete sanitisation, then it is quickly cooled and conserved at 4°C.
Pasteurization is fundamental in mixture production for a good and healthy ice cream.
It is the last treatment of liquid mixture, to be transformed in a high quality artisanal gelato. Ice cream comes out to -7°C/-10°C.
Mixture is poured in the cylinder (very cold) of batch freezer and blends from agitator; during mixing mixture incorporates air and this gets in contact with walls’ cylinder from which cold originates from, so air freezes in tiny and imperceptible fragments.
The combined action of beating and cold, transforming liquid mixture in solid ice cream, is said creaming process.
Fresh whipped cream
Fruit ice cream (sorbetto from "sherbet")
The fruit ice cream has no pasteurization. Then the ice cream is made without milk. It's called "sherbet". It was invented by the Arabs combining the snow of the Etna volcano (Sicily - Italy) with fruit. Only water and fruit.