What is premium gelato?
Compared with today's ice cream by the kilo, premium gelato contains less fat and less air is incorporated during the ice cream-making process.
By international convention, gelato contains less than 10% fat in its ingredients.
Gelato uses more milk than ice cream by the kilo, so it does not contain as much fat.
The recipe for traditional gelato uses egg yolks and milk, which are the two main sources of fat in traditional gelato.
In the gelato-making process, the mixture is churned at a much slower speed, so less air is incorporated into the ice cream structure. This is why delicious gelato has a denser texture than ice cream by the kilo.
What is premium ice cream by the kilo?
Ice cream by the kilo generally contains more fat than gelato, and more air is incorporated during the ice cream-making process. Industrial ice cream by the kilo usually has the highest amount of incorporated air.
Ice cream by the kilo conventionally contains from 12 to 15% fat in its ingredients.
Ice cream by the kilo uses less milk than gelato, with most of its fat coming from oils ( mainly vegetable oils )
The recipe for ice cream by the kilo does not use egg yolks like traditional gelato; oil and milk are the two main sources of fat in ice cream by the kilo.
During the ice cream-making process, ice cream by the kilo is churned at a high speed, so more air is incorporated into the ice cream. As a result, ice cream by the kilo is lighter and fluffier than traditional Gelato
For industrial ice cream by the kilo, manufacturers may also use specialised machines to blow additional air into the ice cream in order to increase its volume as well as their profits.
These are the basic facts that BabyBoss would like to share with you. If you have any additional comments, please leave them below the article.
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