*The word Gelato comes from the Italian word “Gelare”
which means “to freeze.”
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Gelato is very profitable
and is a high margin product.
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Gelato is an Artisan
Product, which reinforces the quality aspect of your food establishment and
differentiates you from the competition.
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There are two types of
Gelato. Milk based and water based. Water based is commonly used with fresh
fruits, which is known as Sorbetto.
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Gelato is both lower in fat and calories compared to traditional American
ice cream. In the U.S. ice cream is generally made with cream, and is
classified by its butterfat content (12% - 25%). Gelato is made from milk or
water, which accounts for a lesser percentage (4%-8%) of butterfat and
therefore contains less calories and fat.
·
Gelato is served slightly
warmer than traditional ice cream to enhance its dense taste.
·
Traditional American ice
cream can have up to 60% or more air pumped into it which stretches its
quantity. However, Gelato has
significantly less air pumped into the mix only 15% or less, creating a much
denser, smoother and creamier product which is richer in taste.
·
Gelato is made with
natural whole milk opposed to heavy cream or powdered milk, which results in a
much lower amount of butterfat.
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Gelato is best served at
10-20°F
-Gelato is an age-old delicacy that dates back
thousands of years. The earliest beginnings of frozen “ice cream” are recorded
in 3000 B.C. when Asian cultures discovered they could
consume crushed ice and sweet juices. Five hundred years later, it became a
custom for Egyptian pharaohs to offer their guests a cup of ice, sweetened with
fruit juices. Italians joined in as the Romans began the ritual of eating the snow
off the volcanic mountains Etna and Vesuvius. They covered the snow with sweet honey,
wine and fruit juices.
