What are the differences in gelato between the alternate processes of pasteurize and freeze in one machine vs pasteurize in large batches and freeze in small batches?

I understand that for distribution more than same store, the two step process is likely necessary.

I want to know how each process creates differences in the final product - so I can make the best gelato possible.

Hi All!

I want to start a Gelateria in my city. I LOVE Gelati, and have noticed it is very popular in neighbouring cities, indicating high demand, but there are few Gelaterias in my town.

Having run a small business before, I am relatively comfortable in the ‘business side’ of this venture (research, branding, marketing etc.), but not the cooking element. I rarely cook at all, so this is a whole new ball game, and slightly intimidating, but I am very enthusiastic in giving this a go.

My question is: where do I start learning to make Gelati?

For example:

• The equipment needed
• Perfecting a ‘base’ Gelati with the ‘stringy/chewy’ texture
• Learning about flavours, and which go together.

Having tried a lot of Gelati in my life, I am finely tuned on what makes a great Gelati vs a poor one. I really want to nail this and make the world’s best Gelati.

Any suggestions would be welcome!

Hey my fellow gelato makers! Have any of you that are U.S. based made your gelato from a space you rented from a restaurant that is not yours? For example, a restaurant allowed you to place your machine and maybe even a small set up with freezer, in their restaurant? If so, did you just pay them to help cover some of the utilities, and maybe rent by square footage? I'm sure it depends on the restaurant, but it would be nice to see if anyone has experience with this. Also, how do you deal with inspections?

The most important question is the inspection, and making & freezing the gelato at the restaurant. It does not have to sell from there.

Thanks!!

Hello everybody!

Anybody familiar with the Bravo line of gelato machines? Anyone have any experience?

I am wondering about prices especially for the EVO model.

Thanks!

I recently made a strawberry cream gelato. I had wanted to obtain a "warm dessert" taste - like a strawberry cake flavor vs a crisp fresh strawberry flavor that you would get from sorbetto, since I make strawberry sorbetto and I wanted a unique flavor difference. To do this, I simmered the strawberries in sugar, and I also did away with some of the cream and added butter which I simmered until nut brown color. Does anyone have a preference in strawberry gelato (NOT sorbetto) having the fresh flavor, or baked flavor? I can't judge myself quite yet, since tasting my gelato I now would like to add more strawberries and do away with the cream altogether and have more butter (keeping it less than 9% butterfat though). What do you all think?

Hey Everyone! I know that there are different LBG heating amounts depending on the company that provides it. Do any of you know or have used a locust bean gum that can be heated at less than 73C(163F)? The one I use needs to be heated at 73C for about 20 minutes to be fully hydrated. Thanks :)

Who here has made gelato with raw, unhomogenized milk? How did it fare - was there much cream and milk separation when it melted, or did stabilizers help with that? Also, I assume that anyone who uses raw milk are wanting to do a vat/minimal pasteurization (low temp, 63C) to keep more flavor while they make gelato, or then what is the point? Because if we purchase milk from a dairy that sells minimal pasteurization milk, and then reheat the milk while make our gelato, what is the point?

Considering you were a United States gelato customer, would you prefer eating a gelato that had great texture (gelato made with at least two sugars and two stabilizers such as LBG and tara or guar), or a gelato that was maybe more icy/grainy but had less ingredients (just sucrose and one stabilizer like corn starch or LGB). Or, do you know people that have expressed their opinion on what they are looking for in a gelato?

Hi all - the regular commercial waffle cone makers out there make large cones which are too big for most gelato servings. I haven't been able to find waffle cone makers that are specifically suited for gelato sizes. Ideas?

I've tried searching for "small waffle cone maker" (and similar searches) and was looking at using a pizzelle maker to make smaller cones, but they don't come with cone rollers (since I think pizzelles are meant to be eaten as a cookie :).

How do gelato shops make their smaller cones quickly? I don't think I'll have time to hand roll each one in the summer when it's busy (just opening in May, so I'm still learning!), so I'm trying to find a iron and a cone mold for this.

Thanks for any helpful suggestions!

What can I use instead of xantham and what a the ratio in proportion to it?:) Thanks

Last weekend, we went to Fashion Island in Orange County, California. They have the gelato shop, "Bacio Di Latte," which makes about the best gelato we've had outside of Italy. It was started by two guys from Milan, and their only shops right now are in Fashion Island, and in Westfield Center on the west side of Los Angeles. It's a new favorite.

Bacio Di Latte, Fashion Island

https://preview.redd.it/cpeg4f4dnps51.jpg?width=1920&format=pjpg&auto=webp&s=490168e3e17c618444e1bf24979961eb65c68ea0

Purchased a new Lello 4080. Need recipes!