Finamac

When we talk about beginners and intermediates in ice cream business we refer to those who intend to work with both, product distribution and direct sale, with quality that allows greater durability of the final product.
 

In this context, we consider Italian gelato an ice cream for local production and sale, with superior quality, but not to be stored for distribution.
 

The Italian gelato, or Italian ice cream, also known as "fresh ice cream", is locally produced and exposed directly into elegant and accurate ice cream display cases, where the temperature must be kept strictly controlled, so that the "gelato" remains extraordinarily creamy.
 

Italian ice cream is usually removed from the display case at the end of the workday and is often reprocessed into a batch freezer the next day, so it will regain its creaminess. Normally it should be consumed within two days, at most, because it is made with natural ingredients and with little or no chemical stabilizers.
 

For those reasons, the costs involved are higher, making it viable only in areas with higher standard living, where sophisticated ice cream shops can be set up.
 

However, some Italian gelato shops use industrial ice cream in their display cases, so-called "premium" ice cream, produced by a few industries.
 

Although, if the term "Italian gelato" refers to "fresh" ice cream, how the industrial ice cream, with a specific composition to be stored for long periods of time, can be used as "gelato" or Italian ice cream?
 

Actually, this is a commercial variation of the Italian's concept of gelato shop, according to every country/place where it is installed.
 

There are also Italian gelato shops, more economical, selling artisanal ice cream (made for distribution), which contains more air incorporated and more chemical stabilizers. Obviously, they are not 100% adequate to he Italian's gelato original concept, which comprises fresh ice cream, low air incorporated, natural ingredients and little or no stabilizer. They work with lower cost ice cream and elegant ice cream display cases as well.
 

Anyway, the most demanding consumers easily notice the difference between one product and another. The great secret is freshely made ice cream, whose characteristics are unsurpassed.
 

On the other hand, there are Italian gelato shops which use batch freezers designed to produce more economical ice cream, in order to reduce costs, but this equipment cannot reach the necessary temperature and consistency for a more sophisticated ice cream.
 

Different ingredients used in Italian gelato decrease the freezing point of the final product. Unlike a normal artisanal ice cream, which freezing point reaches around -7 ° C, Italian gelato requires down to -12oC to get a good consistency, mostly because it contains sugar with higher anti-freeze characteristics. That is the key point that differentiates equipment for artisanal ice cream from Italian gelato.

Ice cream machines for Italian gelato also require at least two beater (agitator) speeds, a slower, for the beating process, and a faster, for ice cream extraction (Italian gelato is "harder" than regular artisanal ice cream), in order to facilitate handling decorations and preserve consistency.
 

Ice cream is composed by a great percentage of water. More water we freeze, at a short time, by beating it so fast, softer will be the ice cream. If less water is frozen, the remaining water has to be frozen in static refrigerators, under slow temperature decrease and no beating, which causes the formation of ice crystals and increases a "sandy taste" of the final product.
 

Machines for Italian gelato production are able to freeze the largest possible percentage of water, so the ice cream comes out of the equipment ready to be served.
 

Finamac machines for Italian gelato follow rigorous standards of ice cream production/storage and are sold at higher prices. If your business plan is focused on differentiated products and environments, this is the right alternative.
 

We are available to analyze, together with you, which is the best way to go.
 

Good business!