It is necessary to carefully introduce the take-off softener. Looking at the composition, there are no reference percentages totally different from the pulse soft product. In general, the product is higher in solids and in single recipes the flavouring ingredient is increased in order to be clearly perceived at the service temperature of -14/-18°C. How to overcome this great gelato service gap, -4/-6°C of a freezing 45% at -14/-18°C of a gelato takeaway? Once identified that the enemy who makes the cold in the gelato is the total water of the recipe, you can intervene on two parameters: the overrun and the percentage of total recipe solid. Increasing the absolute value of both parameters decreases automatically the available water space in the recipe. The service temperature of the soft gelato to take away at -14/-18°C allows this product to be stocked and sold in a totally different way from the traditional pulse soft gelato, to the advantage of shelf life that extends considerably. One of the major advantages of producing soft portions is the versatility of making different subjects across the same line, just as it happens in catering. The products can then be completed at different times, depending on the needs of the counter. For a gelato maker, the possibility of planning the production of gelato for takeaway several days a month is important not to overload the laboratory daily with other productions in addition to the gelato and to have always “semi-pasta” different pastries, mignon up to pie. They also offer a good profitability, since they are sold on a piece and not by weight. Soft gelato to take away is a great business opportunity for the artisan. It also offers the advantage of being able to plan the production. SOFT TO TAKE AWAY BALANCE PARAMETERS Ingredients From To Sugars 19% 24% Fats 7% 11% Lean milk solids 8% 11% Other solids 0% 5% Total solids 38% 45% 57
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