During the infancy of gelato-making, artisans of the revered dessert created standard recipes utilizing egg yolks as the main stabilizer, and other raw ingredients such as sugar and milk – or water for sorbetto. Fresh fruits, nuts, chocolate, etc. were then added for flavor. Batching the gelato was the last step where one of the most important ingredients – air – was incorporated in to allow for a dense, smooth, texture. However, with time, most processes become more refined.
Today, the production of new technology and innovative ingredient solutions, such as those produced and manufactured by PreGel, have helped to streamline the initially time-consuming process of making artisanal gelato. Aside from mechanized pasteurizers, batch freezers, and display cases to help prolong its shelf life, gelato ingredients have also become more sophisticated.
Allow us to share more in depth information about our superior specialty dessert ingredient solutions.
The Gelato Panini Press by Waring Commercial represents a partnership between PreGel AMERICA and Waring, aiming to produce the latest and greatest novelty item on the market. This innovative frozen dessert machine toasts and seals a sweet bun filled with gelato and toppings to create Panini Gelato in just 8 seconds' time. The non-stick coated plates are hot enough to warm the bread and seal the edges quickly, so the gelato remains frozen.
The system developed by IFI locks the tub inside the pozzetto, stopping it from rotating without resorting to hand-made systems that are not always effective. This makes it easy to serve the gelato: the tub is locked and therefore does not rotate when the operator spoons out the gelato. Lid sold separately.
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