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FROM MILK TO TASTY GELATO, THIS IS THE PROCESS THAT HAS MADE
ITALIAN GELATO THE WORLD LEADER

		pasteurization In the preparation of gelato, the pasteurization phase is indispensable in guaranteeing the quality of gelato and increasing its preservation, without compromising its nutritional values. The procedure involves heating and then quickly cooling down the product, destroying most of the pathogenic germs and making the remaining ones inactive for a certain period of time, if maintained at adequate temperature. For the milk and gelato mixes, the ideal heating temperature is 65°C for around 30 minutes; immediately after to 4°C.
aging Following the completion of the pasteurization process is aging, in which the mix is kept at a temperature of 4°C and slowly stirred with large blades. In this phase the milk, cream and egg proteins hydrate and the fat molecules crystallize in a way to better retain air. The addition of stabilizers thickens the mixture, facilitating the union of water molecules and fats. It is in this phase that the creaminess and structure of the product is developed. A good mix makes it possible to encompass a greater quantity of air in the freezing phase. Further, melting of the gelato at room temperature is notably reduced.
		freezing The “aged” mix is poured into a very cold cylinder and quickly mixed by a mechanical beater. The volume of the mix increases as a result of the beater movement. In this phase, contact with the cold surface of the cylinder produces tiny ice crystals. The combined action of the beater and freezing transforms the liquid mix into gelato. The ease in scooping the gelato depends on the quantity of water that transforms into ice crystals, or the quantity of incorporated air.

TECHNOLOGY TO SUPPORT AN ART

To start a successful business in the field of artisan gelato, it is necessary to be knowledgeable, competent and possess equipment of the highest standards and utmost hygiene. Even creativity is a skill that requires nurturing, space and time to express itself. Carpigiani offers its experience, gained through years of study and technological improvement, to support your success. Through Carpigiani Gelato University (CGU), its courses designed to assist you in all phases of learning the art, its reliable, safe and “intelligent” machines, and the technical support and recommendations of an extremely efficient “Customer Quality Service” (CQS), you will have all the time you need to dedicate yourself to making your preparations unique.

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