Welcome to Equipment & Concepts, servicing the gelato & frozen dessert industry for 15 years.

Equipment & Concepts, servicing the gelato & frozen dessert industry for 15 years.

FAQ

Q - What is Gelato?
A - The word “gelato” is the generic Italian word for “ice cream,” which stems from the word “gelare,” meaning “to freeze.” However, true Italian gelato has a much richer flavor and texture, and is actually far better for you than traditional American ice cream.

Q - What makes gelato so much better than ice cream?
A - There are two basic differences that distinguish Italian gelato from American ice cream — fat and air. Gelato is comprised of 80 percent milk, as opposed to the 70/30 mix of milk and cream in American ice cream. Similarly, American ice cream is filled with as much as 60-120 percent air, while gelato contains only 34-38 percent. These differences give gelato a creamier, smoother and richer flavor than traditional ice cream, resulting in a much tastier and healthier alternative.

Q - What is Sorbetto?
A - Sorbetto is a refreshingly delicious, frozen combination of fruit, water, and a touch of sugar. Most common recipes consist of 20-35 percent fresh or frozen fruit, making this product intense in fruit flavor.

History of Gelato & Sorbetto
Since the time of the Roman Empire, and even before, Italy has been the dominant force behind Western culture – fashion, art, science and cuisine. Much of this dominance comes from Italy’s central location in the heart of the Mediterranean Sea – one of the primary thoroughfares of commerce since ancient times. With their unique access to the ideas, inventions, and cultural mores of the surrounding regions, Italian artisans and craftsmen have long had the good fortune to borrow and combine the ideas of their cultural neighbors. Such is the reputed history of ice cream, the creation of which is acknowledged to be shared by multiple cultures, but the perfection of which, in the form of gelato, is held exclusively by the Italians.
Gelato Artigianale. The Italian word “Artigianale” is derived from “art,” and proclaims that the gelato served in a traditional gelateria is an exemplary example of the finest authentic Italian cuisine – a culinary work of art.

Overrun description
During the freezing process in batch freezers, mix gains volume by being blended and frozen with air. The amount of air injected into the frozen mix during the freezing process is called overrun. Without the air, the mix would be coarse and stiff. However, should you increase the overrun beyond the recommended levels; the result will be a flavorless product. The correct overrun is critical for the production of great tasting product and profitability.

Gelato Mix Terminology
Butterfat – Butterfat (heavy cream) is used in the production of gelato to act as a natural stabilizer. The use of butterfat increases the fat quantity of the gelato above 5%. Should the fat content be less than this, the gelato would become very icy and hard.

Q - What is a Blast Freezer?
A - A freezer set at -25?F or below. Gelato is placed in the blast freezer immediately after manufacturing and remains there for a minimum of 1-2 hours-depending on operation.