Gelato, the Italian delicacy that has taken the world by storm, is not just about its creamy texture and rich flavors. It’s an art, a science, and a tradition. The quest for the perfect scoop is a journey of passion and precision for the gelato expert. But what is the best way to make gelato? Let’s delve into the three primary production methods and understand which stands out as the authentic choice.
This method involves mixing all your flavors into cold milk & cream and then proceeding directly to freeze. While it might sound simple, it’s not the preferred choice for gelato purists. Here’s a brief overview:
Ingredients Preparation: Begin by measuring and mixing all the dry and liquid ingredients. This includes the base mix, flavorings, and additional components like sugars or stabilizers.
Mixing: Using a high-speed blender or mixer, blend the ingredients until they are fully combined and smooth. This ensures that all the components are evenly distributed and that there are no lumps.
Maturation: Unlike the traditional hot process, the cold process skips the cooking step. Instead, after mixing, the mixture is allowed to mature in a refrigerator for a few hours. This step allows the flavors to meld and the mixture to stabilize.
Churning: Once matured, the mixture is poured into a gelato machine or batch freezer. The machine churns and freezes the mixture simultaneously, incorporating air and ensuring a smooth texture.
Storage: After churning, the gelato is transferred to storage containers and kept in a blast freezer to quickly bring down its temperature. This rapid freezing prevents the formation of large ice crystals, ensuring a smooth texture.
Serving: Once set, the gelato is ready to be served. It’s typically stored in display cases at slightly warmer temperatures than ice cream, which gives gelato its soft and creamy consistency.
Many modern gelato makers favor the Cold Process method due to its efficiency and the reduced equipment requirements. However, the choice between the cold and hot processes often depends on the specific flavors being produced and the preferences of the gelato maker.
Sprint-Fast-Easy Process
As the name suggests, it’s about convenience. Open a bag, add water or milk, and you’re good to go. The flavor is often pre-mixed in the bag, making it a quick solution. But again, it’s not the choice of professionals who seek authenticity.
Here’s a brief overview:
Pre-Mixed Ingredients: Utilize pre-mixed gelato bases containing essential sugars, stabilizers, and milk solids. This eliminates the need for measuring and mixing multiple ingredients.
Instant Flavoring: Use concentrated flavor pastes or powders that can be quickly blended into the base.
Direct Churning: Once the base and flavorings are mixed, the mixture can be poured directly into a gelato machine or batch freezer. There’s no need for a separate maturation process, which traditionally takes several hours.
Quick Freezing: Modern gelato machines equipped with powerful freezing capabilities can churn and freeze the gelato quickly, ensuring a smooth texture without forming large ice crystals.
Immediate Storage & Serving: After churning, the gelato can be transferred to display cases for immediate serving or stored in freezers for later use.
Hot Process
This is where the magic happens. The hot process is the authentic method that yields gelato with longevity and the characteristics of a high-quality artisan product. The ingredients undergo a heat/pasteurized cycle followed by a freeze cycle. Machines like Bravo are perfect for the hot process. While you can use an independent batch freezer and pasteurizer, the two-machine setup demands more investment, space, and time.
“There is no other batch freezer that I would recommend or use other than a Bravo. It gives me the most consistent product. My Bravo allows me to produce the best farmer’s market fruit into great Sorbetto’s and the best taste and texture ice creams, Gelato’s, and Glaces.” – Executive Pastry Chef Sally Camacho from Top Chef.
Why Bravo Stands Out in Hot Process Gelato Making:
Bravo Trittico Mechanic Gelato Machines: The Bravo Mechanic is a top-tier line of machines that produce unmatched Gelato, Sorbetto, and Premium Style Ice Creams. It was the first multi-functional machine developed in 1969, allowing operators to heat/pasteurize and infuse in the top chamber while freezing in the lower one. This “thermal shock” process eliminates the need for aging a product. With Bravo Trittico, you achieve zero food waste as you can reheat to craft a fresh pan of gelato.
Unique Features: Bravo is the only brand that places probes inside the cylinder, enabling operators to gauge the product’s core temperature accurately before extraction.
Safety and Flavor Infusion: The machine beeps when the product reaches the desired temperature. The patented butterfly valve then releases the product by gravity to the freezing chamber, minimizing contamination risks. Plus, you can infuse flavors like lemon wedges or vanilla beans during heating.
Bravo’s authentic Italian gelato machines feature the latest technology while being the industry’s most reliable and durable gelato, pastry, chocolate, and savory food makers. Equipment & Concepts distributes Bravo Machines gelato equipment, blast freezers, and more to support frozen dessert producers and pastry chefs with a wide range of ice cream, sorbet, and gelato makers to create superior quality frozen desserts.
Bravo is a leading manufacturer of a wide range of professional machines for producing artisan gelato, pastry, and chocolate.
“I’ve been working with Equipment and Concepts for a few years. They provided my shop with most of the equipment, including two Bravo machines, the only gelato machine I will use. I highly recommend them to anyone interested in entering the gelato industry in America.” – Morgan Morano, Morano Gelato NH
In conclusion, for those committed to the art of gelato-making, the hot process stands out as the best method, with Bravo being the machine of choice for many professionals. As the gelato industry continues to evolve, staying true to its roots and prioritizing quality and authenticity is essential. After all, gelato is not just a dessert; it’s an experience.
Master the Craft of Gelato: Expert-Led Courses for Aspiring and Established Gelato Entrepreneurs
Discover the art of making authentic gelato with Equipment and Concepts’ Gelato Courses. Taught by Maria Coassin, owner of one of the country’s top gelaterias, these courses are tailored for both newcomers looking to enter the Gelato or Ice Cream business and current business owners aiming to refine their recipes and deepen their product knowledge. Dive into hands-on training, learn from Maria’s two decades of experience, and uncover the secrets behind crafting the perfect gelato. Whether you’re passionate about starting your own gelato venture or enhancing your existing business, this course is a golden opportunity you wouldn’t want to miss!
Classes & Courses
Learn to make Gelato!
No Experience Necessary.
Check back often as we may add additional classes to our calendar.
