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.
A heavyweight silicon mold in the shape of a baby dinosaur that can be filled with gelato, chocolate or Coriandolina® Coatings. Use to decorate gelato pans, cakes or use to create uniquely-shaped chocolates.
Volume: 9.4 oz / 280 ml
A heavyweight silicon mold to create the form of 3-dimensional Gerber daisies. There are two sizes of daisies on this one mold, 6 large and 6 small daisies. Mold can be filled with gelato, chocolate or Coriandolina® Coatings. Please note, the leaves pictured were created using the Rose Leaf Mold which is sold separately.
These sturdy plastic lids are convenient to keep on hand for customers wanting to enjoy their gelato on the go. The raised top allows room for toppings or the perfect gelato swirl. To be used with our medium and large GSI cups, item # GSILight5, GSILight7, GSIVivid5 and GSIVivid7.