Suggestions and Tips

MEC 3 SUGGESTIONS FOR CONSERVING AND MAKING GOOD GELATO
 
In order to obtain ideal creaminess and a first-rate conservation of Gelato in the tub, all the different ingredients must be well balanced with each other. The base components of Gelato are:
 
AIR which gives the softness to the Gelato and protects it from sudden changes in temperature;
LIQUIDS melt the solids (sugars, fats, milk solids, etc.) allowing the mixture when cold to transform into Gelato;
SOLIDS absorb the liquids and give body to the Gelato.
We identify the solids as follows:
SUGAR sweetens and enhances the structure of the Gelato and also serves as an antifreeze.
FATS, give body and creaminess to the Gelato;
The BASES and STABILIZERS stabilize the liquids and disperse the fats, promoting the incorporation of air in the Gelato, increasing the resistance to sudden changes in temperatures and lengthening the process of dripping.
 
PRINCIPAL DEFECTS OF THE GELATO, CAUSES AND POSSIBLE REMEDIES.
 

THE GELATO CRYSTALLIZES EASILY

Cause : - mixture with few solids;

• frozen mixture still hot or not matured;
• Gelato has been in showcase for too long and has undergone sudden changes in temperature.
  

Remedies : - Increase solids;

• Freeze the mixture when it is cold and possibly mature  it;
• Do not allow the Gelato to undergo sudden changes of temperature and try to keep it in the showcase for no longer than 1 or 2 days.
  

THE GELATO IS GRITTY

Cause : - too many solids;
Remedies : - reduce the solids;

• Reduce the low fat powdered milk that may have been added;
• Increase  the liquids;
• Avoid sudden changes of temperature in the showcase.
  

THE GELATO BECOMES SOFT IN THE TUB

Cause : - Too much sugar in the mixture;

• Presence of alcohol in the Gelato;
• Conservation temperature of the showcase insufficient.
  

Remedies : - reduce the sugar and the alcohol;

• control with a thermometer that the temperature of preservation is correct(-14°, - 16°)
• Control that the showcase functions correctly.
  

THE GELATO FORMS A POOL (here and there, liquid appears):

Cause : - neutral is insufficient and mixture is not well stabilized;

• short or insufficient maturation, therefore the stabilizers have not had sufficient time to react;
• few solids;
• too much sugar.
  

This happens above all with fruit sorbets with few solids and a lot of sugar not sufficiently stabilized.
Remedies : - reduce the sugars and increase the solids;

• leave the mixture to mature /rest ;
• use the neutrals in the correct quantity
  

THE GELATO BECOMES GLOSSY AND RUBBERY ON THE SURFACE.

Cause : - too many proteins;

• too many stabilizers;
• the top layer of the gelato has become dry and therefore the proteins are concentrated more on the surface.
  

Remedies : - examine the balance of the mixture;

• Using the spatula now and again bring the moist Gelato in the tub from underneath to the surface.

THE GELATO BECOMES DRY AND IT’S NOT POSSIBLE TO USE THE SPATULA

CAUSE : - too many solids;

• too many proteins;
• too many fats;
• insufficient maturation.
  

Remedies : - reduce the solids;
Using semi-finished pastes rich in fats or proteins, which can unbalance the mixture, before adding them to the mixture, dissolve them in a quantity equal to the hot milk.