Angelo Grasso Book
The Gelato Of Angelo Grasso
1245 detailed recipes of Gelatos & Sorbets
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Angelo Grasso was born in Milan on 17 March 1953. Aged 17, he collaborated in the work of his family’s Gelato shop while continuing his studies, becoming passionately interested in food science.
Four years later he began the job of consultant for Gelato outlets opening in Italy and abroad. When he was 30 he conducted his first course for artisan Gelato makers at the Chamber of Commerce in Varese so beginning his career as an educator.
Since then he has conducted more than 400 basic and specialised courses for artisan workers in the Gelato sector. The courses have been patronised by artisan associations, traders, European Community hospitality schools, and businesses operating in the sector.
He has published manuals on how to produce handcrafted Gelato. He is now collaborating with a number of specialised magazines. This is his fourth book.
Index of the book
Angelo Grasso’s Gelatos and Sorbets
Introduction
Chapter 1 The Modern Artisan Gelato Shop
The preparation area
Choice of locations and assessment
of production requirements
Chapter 2 Auxiliary Equipment
Furniture
Utensils
Cleaning and disinfecting furniture and utensils
Measuring instruments
Industrial electrical appliances
Cleaning and disinfecting electrical appliances
Chapter 3 Refrigeration Equipment
Refrigerator components
Energy labeling
Maintenance and hygiene
Chapter 4 Production Machines
Pasteuriser
Ageing vat
Vertical batch freezer
Horizontal batch freezer
Combined machine
Blast freezer
Chapter 5 Gelato. A Play of 4 Elements
1. Water
2. Cold
3. Sugars
4. Air
Chapter 6 The 4 Elements of Quality
1. Look
2.Taste
3. Structure
4. Nutritional value
Chapter 7 The Product Analysis Table
Sugars
Fats
Non-fat milk solids
Other solids components
Water
Chapter 8 The World of Gelatos
Dossier of ingredients
■ Alcoholic products
■ Aromas and spices
■ Biscuits and confectionary
■ Butter
■ Cocoa
■ Coconut oil
■ Coffee
■ Condensed milk
■ Cream
■ Dextrose or glucose
■ Dried milk
■ Egg
■ Glucose syrup
■ Honey
■ Invert sugar
■ Maltodextrins
■ Milk
■ Nuts
■ Semi-finished products
■ Sucrose
Chapter 9 The Recipe
Classic proportions for balancing a recipe
Recipe balance standard parameters
Angelo Grasso’s standard parameters
Choosing and measuring the sugars
Evaluating a recipe
Formulating a recipe
Chapter 10 Production Methods: Comparison between the two systems
System 1: pasteurisation and ageing
Pasteurisation
Ageing
Pros and cons
System 2: production of finished mixes
with combined machines
Pros and cons
Batch freezing
Conclusions
Chapter 11 My Gelatos
Basic ingredients
White base
Semi-finished pastes
Balanced sauces
Recipe list of sauces
■ “Bacio”
■ Cassata
■ Chocolate
■ Coffee cream
■ Gianduia
■ Lemon cream
■ Sultana
■ Tiramisu
■ Trifle
■ Vanilla
■ Zabaglione
Gelato recipe list
■ “Bacio”
■ Black cherry streak
■ Caramel
■ Cassata
■ Chocolate
■ Coconut
■ Coffee
■ Cream
■ Dark Glandular
■ Fiordilatte
■ Gianduia
■ Hazelnut
■ Hazelnut and cocoa cream
■ Liquorice
■ Macaroon
Marrons glacés
■ Meringue
■ Mint
■ Nougat
- Panna cotta
■ Pure almond
■ Pure pistachio
■ Rum crunch
■ Stracciatella
■ Sultana
■ Tiramisu
■ Trifle
■ Vanilla
■ Walnut
■ White chocolate
■ Yoghurt
■ Zabaglione
Chapter 12 Gelato without milk
Vegetable “milk”
Chapter 13 Fruit Sorbets
Fruit
Frozen fruit
Sugars
Water
Semi-finished products
■ High and low dosage
Stabilizers
■ Flavour-defining products
■ Fruit pulp
■ Complete products
Chapter 14 Sorbet Recipes
Measuring the fruit
Balancing water and solids
Choosing and measuring the sugars
The sugar in fruit
Evaluating a sorbet recipe
Formulating a sorbet recipe
Chapter 15 Production Methods: Two Systems Compared
System 1:
cold preparation of each flavour
System 2:
sugar syrup
Formulating the recipe
of a 27.5o Bé syrup
Modifying the sorbet recipe
by adding the sugar syrup
Substituting low-gram stabilizers
with base 50
Chapter 16 My Sorbets
Basic ingredients
The sugar syrup
Sorbet recipe list
■ Apple
■ Apricot
■ Avocado
■ Banana
■ Bilberry
■ Blackberry
■ Cherry
■ Date
■ Fig
■ Grape
■ Grapefruit
■ Kiwifruit
■ Lemon
■ Mandarin or tangelo
■ Mango
■ Melon
■ Orange
■ Papaya
■ Passion-fruit
■ Peach
■ Pear
■ Persimmon or lotus
■ Pineapple
■ Plum
■ Prickly pear
■ Raspberry
■ Redcurrant and blackcurrant
■ Strawberry
■ Watermelon
Index of tables
■ Table 1
Example of product analysis table for Gelato makers
■ Table 2
Classification of the sugars most commonly used in human nutrition
■ Table 3
Stabilizing raw materials
■ Table 4
Recipe balance
standard parameters
■ Table 5
Angelo Grasso’s standard parameters – white base
■ Table 6
Angelo Grasso’s standard parameters – finished Gelato
■ Table 7
Sweetness and antifreeze capacity of sugars
■ Table 8
Proportions for use of sugars – white base
■ Table 9
Proportions for use of sugars – finished Gelato
■ Table 10
Product analysis table of stabilizing and flavour-defining semi-finished products for fruit sorbets
■ Table 11
Sorbets: average percentage presence of fruit
■ Table 12
Fruit sorbets: water-sugars ratio
■ Table 13
Fruit sorbets: use of sugars with greatest antifreeze capacity – percentage of total sugars
■ Table 14
Sugar content in fruit – optimum ripeness