INTANGIBLE EMOTIONS

SOFT YOGURT GELATO PRODUCTION

Pasteurize all ingredients of the recipe except for the yogurt at 85°C to keep the lactic and probiotic ferments “alive.” After cooling to 4°C add the yogurt and pour the well-blended mix into the tank of the soft machine. If granules or solid lumps appear in the mixture, before pouring it into the tank of the machine it is best to blend it more and filter it with a chinois or fine strainer.
Set the machine to “Production” mode by configuring the Yogurt texture. If the machine doesn’t have this setting, you can use the gelato texture. After a few minutes the gelato will be ready to be dispensed on cones or in cups for immediate service. For this preparation it is best to use a machine with a pump to add the right amount of overrun to the product.

FROZEN YOGURT PRODUCTION

First mix the sugars with the neutral stabilizer or the base using the cold method and then blend them with the yogurt using a powerful immersion mixer. Pour the mix into the soft machine’s storage tank, remembering to filter the mixture to avoid the presence of granules in the tank, and place the machine in “Production” mode by setting the yogurt texture. For this preparation the pump machine is not strictly necessary, however it is useful to know that the overrun will be low for a gravity-processed product, so the perception of cold will be greater.

SHELF LIFE

The shelf life of the soft yogurt gelato and frozen yogurt mix in the storage tank is three days (72 hours) as per HACCP specifications. For this reason, washing is required at the end of three days after the first operation. The “self-pasteurization” option cannot be activated because pasteurization would eliminate the “live” lactic ferments and therefore the benefits of the yogurt.

DISPLAY

To enhance the yogurt product it is advisable to combine it with fresh fruit salads, red fruit sauces, melted chocolate, and various sprinkles. The product can be served on a cone or in cardboard, plastic, or glass cups.

SALES

The most suitable sales solutions are counter service, self-service within a concept designed as an extension of the classic gelato shop, or as a corner inside a selfservice restaurant.