ABC Gelato - How to make gelato

[@naderramadan5587]

My new dream job: I want to become a professional gelato taster!!!!

[@عبدالله-ط9س8ص]

Me too

[@sukanyachorghe6633]

Same here😊😊

[@anitamartinez9309]

Lol

[@CatLover-23]

Lol.... Yum! I want to be Hired as well.. 👍

[@dharamehta393]

Hi. I m in love with the gelato ever since I visited Italy. I wish to learn this art and also wish to start a gelataria .

[@emaadalooo1726]

اشكركم على الز آيس كريم 😊

[@deneishaamberglenn848]

I’m interested in how gelato shops keep it smooth while in the freezer or the clear display case in the shop

[@carpigiani1946]

The "secret" is the freshness of the product: artisanal gelato in the open display case is changed daily or every few days at max, but if it sells out it can also be changed multiple times every day. In this way, being always fresh, a well-balanced artisanal gelato will maintain its creaminess and soft texture easily.

[@blazglasnovic4299]

I have watched this video. Very educational! I have a question. Is this type of production classified like a traditional hot process or it is classified as a thermal shock process?

[@carpigiani1946]

Hello. If you are referring to pasteurization, it can be considered both a traditional hot process and a thermal shock process, since the dairy base is brought to high temperatures.

[@samiydiver720]

hi, is it possible to have the receipe please?

[@leonardussol9474]

Hi, which temperature is used when extract a gelato from the batch freezer and which temperature is used for the sorbettos?

[@carpigiani1946]

Hello! Thank you for the question! We invite you to attend our free lesson online "How to make artisan gelato" on June 6 to find out this and other curiosities: www.gelatouniversity.com/en/courses/online-courses/free-lesson-open-day-1793

[@ArslanSattar-v5b]

Fresh every public place as packed scoop 🍟

[@peterkoh3548]

I love to learn how gelato make

[@fireduponline]

As someone interested in starting a business can you list the equipment needed

[@carpigiani1946]

Hello. Normally, to make gelato you need a production laboratory with a batch freezer, a pasteurizer, a blast freezer, a mixer, a fridge and storage room for ingredients.

[@punggukbulan8674]

@@carpigiani1946 where can we get this equipment? And how much the price for each equipment?

[@carpigiani1946]

@@punggukbulan8674 Carpigiani is present worldwide thanks to its global network of distributors. You can find our complete line of machines for the production of artisanal gelato here: www.carpigiani.com/en/segment/gelato We recommend that you contact the Carpigiani's distributor closest to you in order to know what machines are available in your country and for any commercial inquiries: www.carpigiani.com/en/page/sales-network

[@punggukbulan8674]

@@carpigiani1946 okay..thanks for the information

[@arotogtech]

Hi, thank you for your kindness in sharing the video. I am a new comer to Gelato but I tasted it a short while ago and fell in love with it instantly. I am aspiring to start a small gelato business in my country. I was wanting training in it. How do I go about it? Also, how can I get myself your gelato making machines? Which machines in this process do I need to buy myself to complete the process of making quality gelato? Please do advise with the costs as well.

[@carpigiani1946]

Hi, thanks to you for reaching out to us! It would be great to help you build your own gelato business, and you can rest assured that with our Gelato University courses you will get the full skills and knowledge you need. We offer both online and in class courses designed for any level of gelato making experience (Basic, Intermediate, Advanced), in which you will also have the possibility to get in touch with Carpigiani machines and technology. Here is the link to our website for more info: www.gelatouniversity.com/en/courses

[@arotogtech]

@@carpigiani1946 Thank you for your kindness in replying with a very informative answer. Let me follow your instructions. Have a great day.

[@zameerhassan9647]

Plz tell me about a strawberry surbit .you put a simple juice or add something extra?

[@carpigiani1946]

Making strawberry sorbet is really simple with a Carpigiani machine: you just need to find the right balance between sugar, water and strawberries in order to create an homogeneous mixture, which you will then pour into the machine for the batch freezing process.

[@fit.rider.j]

Superb 😍😍

[@mohamadjehadabdalaal3549]

Hi I want to join a gelato course

[@gvantsarazmiashvili4679]

Hello. After Batch freezing, how long should gelato stay in shock freezer between -35C -40C degrees to reach showcase temperature -12C -15C degrees? How long is it ok to keep gelato on showcase temperature? what is the perfect freezer temperature to keep gelato for several days without becoming rock-hard?

[@carpigiani1946]

Hello, Gvantsa. If you need to store gelato at -12C, it's ideal to shock freeze it for at least 5 minutes. The time gelato should stay in a showcase varies depending on the type of showcase: the more covered it is (such as in tubs/pozzetti) and the less air it is exposed to, the longer it can stay. Fresh, artisan gelato at -12°C should not stay longer than a few days. If you need to keep it for several days, you can lower the temperature to -18°C, but it will need to return to -12/14°C before serving.

[@gvantsarazmiashvili4679]

@@carpigiani1946 Thank you for the answer

[@michaelgreenwald9678]

The objective of blast freezing is to arrest the formation of ice crystals to prevent "coarseness." That takes about 20 minutes/tub in a -40C blast. After that the ice cram is hard as a rock. When it goes into the display freezer i takes about a half hour to warm up enough to scoop.

[@TechTails]

@@michaelgreenwald9678 imagine the blast freezers that go to -40C on the product instead of just -18C!

[@paribatra9781]

hey, is it necessary to use the pasteurising machine if the milk is already pasteurised?

[@carpigiani1946]

Hi! If the milk is already pasteurised it is not necessary to pasteurise it again

[@nguyenanhnguyen5712]

@@carpigiani1946 hi, how long can the gelato last, if I'm using pasteurised fresh milk?

[@carpigiani1946]

@@nguyenanhnguyen5712 it depends on the way it's stored (display case and temperature). Fresh, artisanal gelato which has been put in classical open display cases usually is changed every few days max, but if stored in pozzettos (vertical, closed tubs) it can last a big longer. If the gelato is stored in a freezer right after production and never opened before being served, it cast last several weeks.

[@Sleezy.Design]

If I'm using pasteurized ingredients (milk and cream) and NO eggs, does it also need to be pasteurized?

[@carpigiani1946]

No, it doesn't. But please double check the Hygiene standards for your Country.

[@jackieshow.]

Is it available in nairobi kenya?

[@carpigiani1946]

Good morning! The closest campus to Nairobi, it is located in Lagos, Nigeria. For more information: www.gelatouniversity.com/nigeria

[@kostasp.565]

Hey guys, does anyone know what the rpm range of the ReadyChef model?

[@carpigiani1946]

You can download the machine's catalogue and/or ask for more information about the ReadyChef here: www.carpigiani.com/en/product/ReadyChef

[@glasgowbrian1469]

What is the final fat and sugar content? It’s got to be above 5% if only the cream is the stabiliser - no eggs or cornflour.

[@Sleezy.Design]

So Gelato is 40% solids and 60% water. So the (dairy) fat is included in the solids? If I add a pistachio mousse for example which has a high fat content, should I reduce the fat content of my base? What's the ideal fat % and sugar % of gelato?

[@carpigiani1946]

Hi! Well...we must admit as, The Social Media Team, that this is a rather difficult question and you should ask a gelato professor. We can say that yes you should consider the total fat and the total solids and if you are adding a pistachio cream to a white base you should adjust it. We suggest you to take one of our courses or ask for a consultancy.

[@Sleezy.Design]

@@carpigiani1946 thanks for your time 🫶 love the videos

[@claudilicious2295]

do you have branch in the Philippines?

[@carpigiani1946]

Hi! We do, take a look at our website to find more information and contacts: carpigiani.com/en/page/sales-network 😉

[@yogammina7139]

Qual è la pasta migliore? (PreGel) ?

[@blokeabouttown2490]

Is egg white sometimes added to the sorbet?

[@carpigiani1946]

Hi! Sorbet is mainly water-based, so it does not include the use of dairy prducts or eggs

[@jguevara333]

Which machines were used for each step?

[@carpigiani1946]

In this video they used Ready 30 45 www.carpigiani.com/en/product/ready-30-45-wf

[@gunjagurung8498]

Love to learn

[@محمدعطار-س7م]

اريد مقادير الصانع ايس كريم الفانيليا

[@carpigiani1946]

يرجى الاتصال بنا على [e-mail]

[@faridgad77]

I'm in UAE How I can Join ?

[@carpigiani1946]

Good morning! Our courses can also be taken online: www.gelatouniversity.com/en/online-courses/webinar. But also, sometimes our local distributors organise on-site gelato courses, so please check out your nearest one: www.carpigiani.com/en/page/sales-network

[@prenomnom6233]

I send so many emails trough Carpigiani's website, I got instant auto-feedback but they have never send back a response to answer my question which is the price of certain gelato machines in Euro and also the price of exportation for individuals because it's impossible to have a deal with the only two local representatives in my country

[@carpigiani1946]

Hi! If you don't mind, can you please give us your email address and country where you are located? Alternatively, you can contact us at [e-mail]

[@wiebevdmeij]

Hi! Loved the video, but I have one question. Do you guys have any recommendations for a home artisian Gelato capable machine? I don't know which would be the best one, there are so many like the Musso Sorbetiere, Cuisinart ICE-100 and Magimix Gelato Expert.

[@carpigiani1946]

Hi, unfortunately we produce gelato machines for professionals. A useful tip is to look for gelato machine with a built-in refrigerating system.

[@wiebevdmeij]

@@carpigiani1946 Thank you for responding! I have made my choice already, it is the Cuisinart ICE100E, because it has a low rpm (overrun between 14-30%) and gelato has a low overrun too.

[@shakeralshareef7880]

كم سعرها

[@carpigiani1946]

مرحبًا ، نحن لا نتحدث لغتك ونستخدم ترجمة Google. إذا كنت تشير إلى آلة الآيس كريم المستخدمة في الفيديو ، يمكنك الانتقال إلى هنا: www.carpigiani.com/en/product/ready-30-45-wf إذا قمت بالنقر فوق الزر "طلب عرض أسعار" ، فستتمكن من استلام السعر من قسم المبيعات لدينا.

[@ArslanSattar-v5b]

Refrigrating presings bulkings bulching to plates 🥄🔪 finity fresh walls,

[@choupies9897]

Sorbet is made up of fruit. ,Suger ,water and fruit base , without a fruit base ur sorbet will look dull and cracky but when u add fruit base ur sorbet looks beautiful and shiny with a good taste the fruit base is a fruit gelato booster which is very important and must not be missed out when making fruit gelato.

[@nancynguyen8643]

Hello, your comments are very informative. May I have the fruit base ratio for the sorbets and gelato. Thank you.

[@choupies9897]

@@nancynguyen8643 hello,do you have a fruit base ?, in case you already have, the product brand will have a recipe you can work with. Further elaboration. The brand I use goes with my recipe in these form: Fresh fruit e:g strawberry 🍓 1,600 grms Water : 1,350 liters, sugar: 800 grms , Fruit Base,:130 grms. With these blend up pour into ur ice cream freezer and u hv ur gelato.

[@GUAJIRO2002]

In Italiano per favore

[@ArslanSattar-v5b]

❤cup or tray 😊😂😮😢❤😂😊😅😊

[@snaubdca7yebf]

Wait. What on earth is a gelato University?!

[@KoalaLumpUhr]

It is a school (established by the machine manufacturer Carpigiani) where you can learn how to make gelato.

[@RakeshKumar-rp2kv]

@@KoalaLumpUhr What is fee for the Gelato course

[@ArslanSattar-v5b]

Micidonald specials,

[@ArslanSattar-v5b]

And k and n special,

[@aroopdutta8634]

Smart guy for eggs

[@Draeber]

this video is somewhat useless and you dont include the recipe. so you can talk all you want. but its just pictures and nothing else.

[@carpigiani1946]

Hi Andrea. This video is an overview of the steps required to create gelato made for those don't know how artisan gelato is created, it's not a recipe video. You can find what you're looking for here: www.gelatouniversity.com/en/courses/maestros-recipes

[@michaelgreenwald9678]

Normally, startups use packaged ingredients in the beginning because you have to buy big bags of each ingredient otherwise and in some cases there are hard to find. The cost of stabilizer, which comes in. 20-25 Kg bags is about $4-$6/kg. Sometimes you can find all the ingredients except the milk and sugar packaged together which makes combining them yourself not very profitable.

[@carpigiani1946]

@@RakeshKumar-rp2kv Hi Rakesh, it depends if you are able to attend in class or if you choose the online course. Here you can find all the information: www.gelatouniversity.com/en/home

[@RakeshKumar-rp2kv]

@@carpigiani1946 Thanks for the update. Could you please let me know in $US for both online & offline classes.

[@carpigiani1946]

@@RakeshKumar-rp2kv 1465 US$ + VAT for the in-class basic course (5 days), 565 US$ + VAT for the online basic course

[@technoqueer]

There's no cream in true gelato. Milk, eggs, sugar, flavorings.

[@michaelgreenwald9678]

You e correct in theory but in reality Americans expect about 12% butterfat in their ice cream which cannont be achieved by adding about 6% cream. The best way to find out is to do a blind taste test of your gelato using different fat levels and see what they want/

[@mikederp9612]

Yea I stopped watching once he said cream and no eggs and how he pronounced pistachio

[@youngpastrychef8433]

Yeah thats true but if u know a little bit about gelato u should know that it’s not alowed anymore to use eggs for health safety

[@suchediewahrheit9357]

@@youngpastrychef8433Propaganda is the reason

[@ArslanSattar-v5b]

Ice fridgings ,

[@totalhighconcept]

Ca-teggorees

[@patrickmacisaac4991]

When I think Artisanal, I think of the way they used to do it, not made with the latest technology

[@Dlowr7]

What a useless video. Where are the measurements?

[@carpigiani1946]

Hello Jared, this is not a recipe video. You can download free recipes here: www.gelatouniversity.com/en/online-courses/maestros-recipe

[@SD-fk8bt]

I prefer gelato made with eggs.

[@carpigiani1946]

Good evening! Once you learn the basics, you can make gelato with milk, eggs, fruit and all your preferred ingredients.

[@daddymoon666]

Shhhhhhh... You had me at Gelato...

[@UnknownUserException]

A gelato has egg and no creme.

[@carpigiani1946]

This is not correct. Gelato can be either water-based (sorbet) or milk-based (classic gelato), and its main flavor can be obtained by using any type of ingredients (chocolate, pistachio, fruits etc.). A "crema" (custard) gelato has egg in it, a "fiordilatte" gelato hasn't. Most milk-based flavors do not have egg in it, while they have some cream.