THE BASICS OF GELATO
Table of Contents
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Description History Ingredients How Its Made o Finishing Process  Flavors o Traditional o Modern Trends (Hybrid)  Health and Nutrition Basic Description:
 Gelato, plural gelati, is Italy's version of ice cream  Gelato is made with some of the same ingredients as most other frozen dairy desserts. Milk, cream, sugars, flavoring including fruit and nut purees and air are the main ingredients. The quality, the process, the quantity, the balance, and the systems used, are to take some of the most simple ingredients and convert them in very different finished products.  In Italian, "gelato" literally means "frozen."  Authentic gelato differs from ice cream in that it has a lower fat content, lower air content, and even though they belong to the ice cream category, they are substantially different o Gelato fat = 5% to 9% o Ice Cream fat=minimum 10‐12%.  Gelato made without dairy ingredients and fresh fruit is known as sorbetto. The use of the term "sorbet" is unregulated and is most commonly used with non‐dairy, fruit juice "water ice" products.  Non‐fat milk is added as a solid. The sugar content in gelato is balanced with the water content precisely to act as an anti‐freeze, which is to prevent the product from freezing solid.  The types of sugar used are sucrose, dextrose and invert‐sugar to control the apparent sweetness.  Typically, gelato and sorbet contain a stabilizing base. Egg yolks are used in several flavors such as Tiramisu`, zabaione, sometimes vanilla, zuppa inglese and other flavors.  Authentic Gelato should be flavored with IMPORTED ingredients and flavorings/nuts from Italy.  Authentic Gelato is made with Italian Equipment.  Authentic Gelato is low in fat  Authentic Gelato has low overrun  If other ingredients such as nuts, chocolate flakes, or cookies are added, they are added as the gelato is extruded from the machines.  People have the misconception that the word "gelato" is related to "gelatin" and that gelatin is an ingredient. Traditional gelato recipes do not call for gelatin and most gelato is not made with gelatin. History
 Gelato is an age‐old delicacy that dates back thousands of years. The earliest beginnings of frozen desserts are recorded in 3000 B.C. when Asian cultures discovered they could consume crushed ice and flavorings. Five hundred years later, it became a custom for Egyptian pharaohs to offer their guests a cup of ice sweetened with fruit juices. Italians joined in as the Romans began the ritual of eating the ice of the volcanoes Etna and Vesuvius, and covering it with honey.  It was during the Italian Renaissance when the great tradition of Italian gelato began. The famed Medici family in Florence sponsored a contest, searching for the greatest frozen dessert. A man named Ruggeri, a chicken farmer and cook in his spare time, took part in the competition. Ruggeri’s tasty frozen dessert of sweet fruit juice and ice (similar to today’s sorbet) won the coveted award, which immediately put Ruggeri in the spotlight. The news of Ruggeri’s talent traveled quickly and Caterina de Medici took Ruggeri with her to France. Caterina was convinced that only he could rival the fine desserts of French chefs – and had to make his specialty at her wedding to the future King of France.  In the late 1500s, the Medici family commissioned famous artist and architect Bernardo Buontalenti to prepare a beautiful feast for the visiting King of Spain. Using his culinary skills to present an elaborate and visually pleasing display, Buontalenti presented the King of Spain with a creamy frozen dessert that we now call gelato. Buontalenti is considered the inventor of gelato.  But it was Francesco Procopio dei Coltelli, a famous restaurateur, who made gelato famous all over Europe. Procopio moved from Palermo to Paris and opened a café that soon became the hub for every novelty, from exotic coffee, to chocolate, to a refined gelato served in small glasses that resembled egg cups. The Procope, as the café was known, soon became hugely successful and gelato spread throughout France and into other parts of Europe.  The history of gelato in the late 1700, beginning of 1800, is closely tied to two regions: Dolomite in the far north of Italy, and Sicily in the far south.  In Dolomite gelato was made with milk, cream, sugar, eggs, and natural flavors. Snow was stored in the cantina (basement) during the winter. When the summer brought travelers into the mountains of Dolomite, the sale of gelato was one of the major sources of income for the region's people. Gelato was considered to be a rich man's dessert, and few people could afford it. Reduced tourism in Dolomite brought a great seasonal migration of Dolomite artisans to Austria, Germany, Switzerland, and France to sell gelato in the rich communities there. This tradition made Italians dominant in the business of milk‐based gelato both in the northern parts of Italy and in neighboring countries.  In the far south, the gelato was predominantly water based. Lower in fat and slightly higher in sugar content, it was called sorbetto or "sorbet" in English. Another popular refreshing creation of Southern Tradition was GRANITA, which is crushed ice, flavored with fruit, juices, coffees and liquors  Southern gelato producers used techniques similar to those of the Dolomite region, especially in Sicily where underground storage areas. Traditionally ingredients were cooked and stirred over an open fire to aid in mixing the separate ingredients and perfect the rich textures and flavors. Before modern freezing, artisans went as far as to import snow in great amounts from the mountains to help cool the gelato quickly, even in the heat of the Italian summer. Using the combination of snow, ice and salt (which was brought to Italy from China by Marco Polo), the artisans churned their gelato by hand in large wooden barrels, some as deep as 30 meters (more than 90 feet,) were used to store compacted snow. Like their northern counterparts, local Sicilian artisans would travel to the neighboring countries to sell their wonderful dessert to rich clients.  Gelato made its way to the Americas for the first time in 1770, when Giovanni Bosio brought it to New York City. At this point, there were two types of gelato – one made by mixing water with fruits such as lemon and strawberries (also known as Sorbetto), and another made by mixing milk with cinnamon, pistachio, coffee or chocolate.  The products were translated to Ice cream and Italian Ice… and with the advent of technology the original product manufactured by Giovanni Bosio became a product of the industry, where mass production took over.  By 1846, the hand‐crank freezer was refined and changed the way Americans made this frozen dessert. The freezer kept the liquid mixture constantly in motion and kept it cool throughout, making a product that was no longer granular, but creamy. This is where the history of industrial ice cream began, as the product contained more air and was less dense.  As Gelato in Italy maintained the traditional manufacturing process, it did not gain popularity in US until the beginning of year 2000.  Gaining popularity by the minute, GS Gelato is the pioneer of what is gelato today in US as we are the FIRST in American History to have imported and approved through USDA and FDA, Italian equipment for wholesale sales of Authentic, Artisan, Italian Gelato.  Today, gelato stores are opening all over the U.S. as Americans start to appreciate the superior quality of gelato and learn about the intense flavor, the natural ingredients and the nutritional value of gelato. And though gelato still remains largely undiscovered in the U.S. compared to Europe. Milestones in Gelato History 3000 BC Asian cultures discover they can consume crushed ice and flavorings
Egyptian pharaohs offer their guests a cup of ice sweetened with fruit juices 2500 BC The Romans begin a custom of consuming the ice of Mt. Etna and Mt. Vesuvius with honey 1500‐1550 Ruggeri participates in a competition in Florence and wins with a frozen sweet (a sorbet) 1550‐1600 Buontalenti prepares a banquet for the King of Spain and gelato is served for the first time 1686 Francesco Procopio moves from Palermo to Paris and opens a café, making gelato famous all over Europe 1770 Giovanni Bosio introduces gelato in New York Hand‐crank freezer is perfected in America and changes the way the frozen dessert is made 1927 An ingenious Italian manufacturer, Otello Cattabriga, invented a mechanical system recreating the technique of traditional ice cream making, imitating with automatic means the same system typically used in the manual system. This new system has defined the gelato equipment making as we know it today. 1996 Guido and Simona come from Italy and begin the process of approval for Italian Gelato equipment, which is obtained on June 12, 1997. Strangely our equipment are CATTABRIGA equipment, which is the same company that in 1927 created the first batch freezer! Cattabriga never imported equipment for gelato in US until that point. GS Gelato reaches another milestone. As the market has evolved in matters of nutrition, preferences and choices, gelato has never enjoyed so much popularity and it will keep growing, only to continuously increase. BASICS ON INGREDIENTS
Ingredients
 Milk
o Depending on production for a gelato, gelato with fruit (milk based) or sorbet, the main ingredient will be water or milk. o The best type of milk for the cream flavors of gelato is whole milk (3.5%), but some gelato makers use reduced‐fat milk (1% or 2%), fat‐free milk (skim). It is also, very common, safe and consistent to reconstitute powder milk, through heating. o Milk helps the gelato obtain a creamy and smooth texture, but it also increases its resistance to melting. Milk used in gelato is a great way to not only add protein to your diet, but to get an extra serving of calcium.  Cream:
o Gelato contains a little cream. As in ice cream, cream is typically the main ingredient, in gelato cream is used to deliver the extra texture to the product. Because of the Authentic manufacturing process, Gelato should obtain the smooth and velvety consistent from such process not from fat. o Butterfat is not the only way to produce a creamy product. Pasteurization and “resting” of the mix are ESSENTIAL and CRITICAL steps to give structure to what is going to become Gelato. o On a practical level, Cream, which is widely used in ice cream, typically forms a coating on the tongue, sending messages to the brain about the need of drinking water after eating ice cream…. o Creamy ice cream is very fat… Creamy gelato is not! This is a result of different ways to conceive a frozen treat that is HEALTHY, NUTRITUOUS, WHOLESOME.  Water: Gelato vs. Sorbetto
o Water is typically used for the manufacturing of sorbet. Not to confuse with SHERBET, Sorbet (or Sorbetto in Italian), contains no cream, milk, or any dairy product. o Sorbetto should be made with fruit, sugar, water and without dairy ingredients. o The percentage of fruit and the quality of such in sorbet also determine the smooth or icy consistency. More fruit, more pulp. More water, more ice. However, many manufactures use a lot of glucose and gums to deliver a “pulpy” consistency. A “gluey” consistency or a “gummy” consistency is not synonym for quality, but the exact opposite. Such is a diversion and a misleading factor. GS uses no less than 30% of fruit in sorbetto and our product is not “gummy”… o A traditional Italian Sorbetto is not ICY, but very smooth and velvety. It is very common for customers to ask if the product contains milk cream, or fat as the consistency of the product is very velvety and silky. o Sorbetto is DAIRY FREE, FAT FREE, GLUTEN FREE o Sorbetto is not to confuse with Italian Ice either. As Italian Ice takes its name from an icier product, such creation takes different connotations and characteristics depending upon the region in which it is produced/sold. Again Sorbetto is far from the conception of an icy product, where a juice, most times artificial is used to flavor the product..  Sugar
o Gelato makers add sugar to bring sweetness to the mix, but also to help decrease the freezing point and increase the viscosity. o It has been learned that the water in gelato will freeze, but adding sugar to the mix will allow it to maintain a soft but not melted texture. o There are many different types of sugar that can be used, each bringing a different level of sweetness. Some of the types include: sucrose (cane sugar), dextrose, lactose (natural sugar from milk), fructose (natural sugar from fruit), and invert sugars (glucose, honey and corn syrup). o Sugar content is higher in ice cream, but because fat content is higher as well, the nutritional statement is deceiving the consumer on panels that reflect nutritionals based on a 2000 calories diet.  MSNF (Milk solids non fat)
o Another ingredient that is used to make gelato is milk‐solids‐non‐fat (MSNF), which consists of protein, lactose and minerals found in dairy products. o A gelato maker can add skim milk powder, milk or cream to the product for the benefits of MSNF. o This ingredient increases the percentage of proteins and improved the texture of the gelato at the same time. Too little MSNF might make the gelato icy, while too much could make the texture grainy.  Stabilizers and Emulsifiers
o To keep that gelato in a perfect swirl on top of your cone, gelato makers often add food additives, in the forms of stabilizers and emulsifiers. These food additives maintain flavor and improve taste and appearance, and they allow the product to be transported far and wide, with the actual risk to go through temperature fluctuations. o Stabilizers act as thickening agents to give gelato a firmer texture. o Emulsifiers allow water and other ingredients to remain mixed together so the gelato mix is consistent from the first scoop to the last. o Both of these additives come from natural substances and are used in very small amounts. o Typical emulsifiers are gums: Carob, Tara, Locust Bean, Xantan, Cellulose… even though the names may sound harming, they are all natural. In today’s “natural realm” there are many misconceptions about ingredients, natural ingredients, and reflection of such on ingredient statements. Suddenly, most ice cream and gelato manufacturers have magically reduced ingredients to 5 or 6 items, taking out most of the infinitesimal ingredient used that have long and intimidating names. In reality, there is a provision in the FDA code that allows for “incidental additives” not to be listed in the ingredient statements… that is the very reason why, all of a sudden, manufacturers (including us) are allowed to reduce the ingredient statement. We find this to be deceiving, but will be glad to elaborate on the subject. See FDA code 21 CFR 101.100 (a)(3)  Fruit
o Fruit is a great addition to any fruit‐flavored gelato (known as sorbetto). o Fruit can be added as fresh, frozen, juice or fruit puree. o The natural acidity in the fruit helps to characterize the flavor and the natural sugar sweetens the mix. o Fresh fruit makes for a really intense gelato, but frozen or fruit puree is a way to utilize fruits that are out of season. o Gelato can contain fruit, but if dairy free and contains fruit it is sorbetto.  Air
o Air is an important component in making Gelato and one of the key differences between gelato and ice cream. o As gelato is being frozen, the liquid mix is whipped with air to increase the volume of the product and smooth the texture. o “Overrun” is the term typically used for the amount of air whipped into the product o It’s important to remember that the air used to make gelato should be from a clean environment so there’s no affect on the taste of your gelato. o Overrun in gelato is much lower than ice cream. Typically about 30/40%. Such overrun is also found in super premium ice cream, where the fat content though is about 14 to 20g, instead of 5 to 7 – per serving) o Regular Ice Cream’s overrun is around 100% How It is Made
There are several ways in which gelato is made, and the following are the most typical ways or processes in which it is created: Pasteurization
 The Old Fashioned Way
o The process of making gelato has evolved over thousands of years. In the beginning, gelato was made with a few simple ingredients. Egg yolks were used as the main stabilizer and were added to the other raw ingredients such as sugar and milk (sometimes water for sorbetto), heated in a large pan/bowl and then chilled. o Flavor ingredients (fresh fruit, nuts, chocolate, etc.) were then added and the gelato was batched. Batching gelato is also known as the process in which the gelato is frozen and air is incorporated into it to give it its nice, dense, smooth texture. o The tedious Old Fashion Process only allowed gelato makers to be able to make a maximum of 4‐5 of the traditional flavors, and the shelf life was not long. o While this is the classic “from scratch” recipe , no gelato makers still use this process as technology and health regulations have redefined the traditional gelato making process without compromising taste and flavor, and mainly, avoiding sweat to fall in the cooking mix on the stove!!!  Hot Process
o At the turn of the 21st century, new technology allowed for the introduction of a new way to make gelato known as the Hot Process. Widely used today, the Hot Process is one of the most highly used processes. o The Hot Process involves the use of a pasteurizer, which heats the gelato ingredients up to 155°F for 30 minutes and then drops the temperature to 41°F. This process allows for any kind of bacteria to be eliminated. The pasteurization process is typically a critical step and must be monitored and documented. Please see our quality control manual to learn more about pasteurization. o After the pasteurization process, the mix is transferred in Holding tanks, where, just like wine, the mix ages… this process is certainly quicker, ranging from 7 to 72 hours. This step allows for stabilizers and emulsifiers to perform properly, and creates a microbiologically safe mixture. o After the maturing of the mix, such is then transferred in batch freezers. Here, the mix is quickly frozen while being “churned” to incorporate air to produce and control formation of small ice crystals that are necessary to give gelato a smooth, creamy texture and a satisfactory overrun (percentage of air). o Hot process is THE ONLY way to produce gelato it can allow more flexibility for the customization of recipes, and offers a longer shelf life than all of the other processes. o GS Gelato makes ALL flavors from scratch… o GS Gelato uses only Italian Equipment, which are different from equipment used to make ice cream. Guido will explain this. o Hot process using Italian pasteurizers is ANOTHER key difference in making Authentic Gelato, rather than fake gelato, or ice cream.  Cold Process
o In the 1980’s, the Cold Process was developed to provide a simpler gelato making process. o The Cold Process is the other process typically used by many gelato makers today because it allows for the preparation of gelato to occur in a quicker and less expensive manner. o It is believed that since the ingredients used in the Cold Process are already microbiologically safe, it will not be necessary to pasteurize as such step would eliminates the need for a pasteurizer, not only saving gelato shops costs, but also space, as it is one less piece of equipment and one less laborious step that saves great money on labor. This belief is nothing further from the truth. o In the Cold Process, the raw ingredients are mixed with a Cold Process base and flavor, and placed directly in the batch freezer, where the gelato is batched and prepared for serving. o The shelf life of the finished product consists of a maximum of two to three days…As the hot process allows for all ingredients, not only to be absolutely safe, but to be also amalgamated together through the heating process and the emulsification or homogenization, Cold Process is the answer to gelato makers’ need for a process that achieves a fast result and a product that is really not Authentic, Artisan Gelato, but that is consumed quickly, typically sold from a counter at a Gelato shop.  Sprint Process
o The Sprint Process is the newest “speedy” process to make its way into the industry, offering an even easier and quicker way to produce gelato without the intervention of a skilled gelato master. o The sprint process is simple; add a liquid ingredient (water or milk) to a prepackaged mixture containing all of the remaining raw ingredients including, flavors, stabilizers and emulsifiers. Then, pour into the batch freezer. o The Sprint Process allows little room for error and complete consistency in flavor every time. o For gelato shop owners producing large varieties of flavors in a short period of time, the Sprint Process works best. o On the downside, the Sprint Process doesn’t leave much room for flavor experimentation and creativity and the product will not taste natural, rich, velvety. The product obtained is VERY expensive, and with no “personality”. The perfect example would be to buy pasta and sauce to put in the microwave for 5 minutes, against making fresh pasta from scratch! Why GS Gelato is the best: as we manufacture Gelato by using only Italian Equipment, Italian Ingredients, Italian Recipes, we do follow 100% the Authentic Italian Tradition in producing this timeless creation. We do source and use ONLY the best ingredients on the market from all over the world. Our support to our clients is unmatched, as the pride we take for every product we produce, the love we infuse in every product we make, and the service we deliver to every one of our clients is the very core of our values, which begin with strong ethics, integrity, total commitment, total quality. GS Gelato prides itself to have ONE secret ingredient, which is not listed in any of the labels. PASSION. Maturation:
In using a Hot Process for manufacturing Gelato, after such step, there is an as equally as important process that occurs prior to batching the product: Aging period. As in the wine making, after having pasteurized any flavor, and having cooled the mix down from 155 to 41F, we let the product “rest, mature, age” for a period that ranges from 7 hours to 72 hours. This time is essential in order to let all the pasteurized ingredient amalgamate and acquire viscosity, which will then in turn deliver gelato lover that silky, velvety consistency that gelato is known for. Freezing Process
o Extraction/Batch Freezer/Continuous freezer
If making Authentic Gelato, after pasteurization and aging, the next step is freezing. Traditional batch freezer method:  Gelato is extracted using a spatula  The spatula helps to create creamy waves of gelato that are visually appealing in the display case and truly give gelato its artisanal feel.  This system is used mainly for gelato trays. o Extraction/Batch Freezer/Continuous freezer
 With Italian Continuous freezers, used for line production such as pints, quarts, etc, the equipment allows the programming of the setting as if the gelato were to be extracted from the batch freezer, controlling air, temperature, speed, viscosity, pressure.  Italian continuous freezers allow us to deliver Authenticity into pints, and other retail containers. RECAP ON GELATO
o GS Gelato: Made with:
 Prime Quality Ingredients  Imported Flavors  Italian Equipment  Authentic Recipes  Italian Owners  Following ALL the steps of Authentic Gelato making  PURE FLAVORS (not crazy combinations)  Made with love and Passion, without compromising any of the laborious steps needed in order to obtain an authentic, artisan product  Each flavor is produced FROM Scratch in order to create the perfect balance amongst the ingredients. This delivers defined, distinct, pure flavor.  Super Safe product. The only gelato company in the U.S. to maintain an SQF Level 3 Certification, going above and beyond the Global Food Safety Initiative. RECAP ON SORBET
o GS Sorbet:
 Made with top quality fruit.  Smooth and velvety  Light and refreshing  Fat free, dairy free, and gluten free  Not “gummy” Flavors
 Two important things to remember when talking about flavor are type and intensity. Flavors can come in the form of pastes or powders and from low to high intensity, and it is important to use a high‐quality flavor that will be consistent. o Traditional
 There are some flavors that have been around for centuries and remain popular no matter the season. These “traditional” flavors can be found at gelato shops across the country and even throughout the world.  Traditional Gelato flavors are from Italy, where gelato has been popular for centuries. Vanilla  By using different types of vanilla beans, gelato makers can create different levels of intensity and color. Natural vanilla of a high‐
quality gives an off white or yellow color to gelato  Popular types of vanilla include Madagascar, Mexican and Tahitian beans, but Madagascar produces more than half of the world’s vanilla.  NOTE: Ice cream makers have a very light Vanilla base for ALL flavors, to which they add other flavorings or inclusions. That is why sometimes the after taste of ice cream is always the same. Chocolate  Chocolate is the most popular “traditional” flavors of gelato.  Many of the chocolate products consumed are produced from the seed of the cacao tree. There are many different kinds of cacao, many different qualities. GS uses Gerkens cocoa from the Netherlands, one of the most expensive cocoas on the market. Other “Traditional” Flavors Include: o Pistachio o Tiramisu o Hazelnut o Nutella o Coconut And many others… SORBETTO o Lemon o Blood Orange o Strawberry o Raspberry o Mango And many others… Modern Trends
o The flavors that can be created with gelato are endless. Keeping flavors new and fresh to maintain interest plays a large role for longevity and success in the gelato industry. o Gelato makers around the world continuously research and develop new flavor profiles. o Food trends that emerge play a big part in flavor development. o Herbs, spices, and exotic fruits, are only a few of the modern gelato flavors and recipes that have surfaced in the world. o Traditional flavors represent a large part of sales because they capture a larger target audience, but in this ever changing world, the creation of new flavors in imperative in order to be competitive. Hybrid Flavors
o In Italy, gelato is generally served with two flavor combinations side‐by‐side; however the ice cream industry is known for inclusions and flavor combination. While gelato can be wonderful with some delicate, light inclusions, Authentic gelato is not overpowering, and does not fall into the category of heavy and strange combinations… Health & nutrition
Gelato is considered a healthy dessert for a variety of reasons. The most obvious is that it is made from natural ingredients. From fresh hazelnuts and pistachios to the milk and water, gelato contains ingredients that are found in nature. While the nutritional content of every cup of gelato consumed isn’t always the same, here are a few health facts about gelato. o
Gelato is both lower in fat and calories compared to traditional American ice cream. In the U.S. ice cream is generally made with cream, and is classified by its butterfat content (at least 10% ‐ 12%). Gelato is made from milk or water, which accounts for a lower percentage of butterfat (5%‐9%) and therefore calories and fat are reduced. o
Gelato, especially when made with milk and/or nuts, contains a high amount of protein, which is needed daily in your diet. o
Gelato also contains a high number of vitamins. Sorbetto tends to have a higher amount of vitamins, but even cream flavors made from milk contain essential vitamins. o
Due to the fact that gelato is made from milk, it is a great source of calcium. 
Milk‐based gelato o The gelato averages about 140 to 170 calories and 5 to 9 grams of fat, which is 70 percent less fat than premium ice cream. It contains about 24 grams of sugar.  Water‐based gelato o Averages only 100 calories with zero fat content. It comes with about 20 grams of sugar. o
In today’s fast‐paced world, gelato has proven an adequate meal replacement because of its many health properties. In Italy, gelato is something consumed at all times of the day. o
The high amounts of protein in gelato have made gelato a desirable food for athletes, especially those on a strict regiment as it allows for a non‐diet breaking healthy indulgence Typical Gelato Nutritional Label Nutrition Facts
Serving Size ½ Cup Servings Per Container 100g
Amount Per Serving Calories 156 Calories from Fat 54 % Daily Value*
Total Fat 6g
9%
Saturated Fat 5g
25%
Trans Fat 0g
0%
Cholesterol 0mg
0%
Sodium 53mg
2%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
4%
Sugars 21g
Protein 4g
Vitamin A Calcium 3% Vitamin C 13% Iron 0%
0%
*Percent Daily Values are based on a 2,000‐calorie diet. Your daily values may be higher or lower depending on your calorie needs. - Introduction
All there is to know about operating a Gelato corner within your
establishment.
On behalf of all of us at GS Gelato, we would like to thank you for choosing our
company as your Authentic Gelato and Sorbet Supplier.
In the pages to follow, you will find information and guidelines on how to operate and
maintain a “Gelato corner”.
Our organization operates on both wholesale and retail levels, and managing directly
our cafes, we are confident to say we understand the critical aspects related to retail and
restaurant business.
Today we share our experience with you, and we will stand by your side for any help you
may need in operating your Gelato corner.
Gelato, like ice cream, is what we consider an “Affordable Luxury”. For its properties, it
pleases every palate. Creaminess, full bodied flavor, and velvety texture are usually
elements found in “bad for you” foods! Gelato is all the above and more! The fat content
is amazingly low, and the quality of all the ingredients is exceptionally high!
Presentation is very important, and we will guide you through the process of
maintaining the product.
Every purchase is generated by an emotion, and justified by logic. Our eyes see food
before our brain decides to taste it. If it looks exceptionally good, HOW CAN YOU
RESIST?
Welcome to our Gelato World. We are happy you joined us in this sweet and beautiful
journey! We will have fun together!
Benvenuti!
GS Gelato help line Mon-Fri 8:00AM 5:00PM CST – Tel 850-243-5455 – Fax 850-243-5443 – email: [email protected]
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-What is the difference between Gelato and Ice Cream?
Following there are a few key differences between Gelato and
American Ice Cream.
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Gelato tastes creamier than Ice Cream, without the Fat content or high quantities
of heavy cream used in Ice Cream.
Another key distinction is the Air Content. Even premium ice cream contains at least
twice as much Air as Gelato (this is called overrun), meaning that Gelato weights
twice as much as Ice cream. It is denser… This means that one cup of Gelato has
more “in it” that one cup of ice cream.
Gelato is much smoother and velvety. The smoothness and full flavor are due to the
process in which Gelato is made.
We use the finest and freshest ingredients and techniques as in Italy.
We do not use artificial flavors or preservatives.
Gelato flavors are made by using only fresh ingredients and authentic imported
flavorings. We pasteurize our own base, which is very important in order to obtain
the great result and the outstanding difference.
Italian pasteurizers use different spinning speed in the agitators, compared to the
American ones used to produce the base for ice cream. In fact, the velvety texture is
delivered to the product not by the fat content, but by the fact that the fat cell have
been “broken into billions tiny particles”.
Our Gelato is very rich in flavor, but this does not have to be confused with rich in
Fat. The Fat content in regular American Ice Cream is no less than 11%, and can be
as high as 30%. Our Gelato Fat Content is between 5% and 7%; 93 to 95% FAT
FREE!!!!
Our Sorbets (SORBETTI) are made using the freshest fruit and contain NO MILK,
CREAM, or FATS. They are 100% FAT FREE!!!! Some people confuse Sorbet with
Sherbet, but Sherbets use cream or milk.
NO SUGAR ADDED, DAIRY-FREE GELATO
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Our No Sugar Added and Dairy Free Gelato (Cream and Fruit) is sweetened with DFRUCTOSE.
This Gelato is the ultimate creation of our unsurpassable variety, and we are proud
to say that is the best NO SUGAR ADDED GELATO on the market.
Fructose is a NATURAL Sweetener derived from Fruit. Most Diabetic people can
consume this product, but not all. Please remember to let your customers know that
the product contains fructose.
-Gelato and Sorbetti Flavors
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(Please Note: Current List May Change Periodically)
ITALIAN
ENGLISH
TORTA DI MELE
AMARETTO
CAFFE`
CIOCCOLATO
CIOCCOLATO BIANCO
FIOR DI LATTE con Oreo cookies
FIOR DI LATTE con Butterfinger
COCCO
CRÈME CARAMEL
BACIO W/BROWNIES
GIANDUIA W/HEATH BAR
MALAGA
MANDORLA con mandorle caramellate
APPLE PIE
AMARETTO
COFFEE
CHOCOLATE
WHITE CHOCOLATE
COOKIES AND CREAM
BUTTERFINGER
COCONUT
CRÈME CARAMEL
Bacio (Chocolate/Hazelnut w/Brownies)
Gianduia (Chocolate/Hazelnut w/Heath)
RUM RAISIN
MANDORLA(zabaglione w/caramel
almonds)
MINT CHOCOLATE CHIP
MOCHA
HAZELNUT
MILK CHOCOLATE HAZELNUT/ALMOND
“COOKED CREAM” with caramelized pecans
PISTACHIO
CHOCOLATE CHIP
TIRAMISU`
MENTA CIOCCOLATO
MOCHA
NOCCIOLA
NUTELLA
PANNA COTTA con noci caramellate
PISTACCHIO
STRACCIATELLA
TIRAMISU`
(mascarpone,coffee,eggs,marsala)
VANIGLIA
ZUPPA INGLESE
ZABAGLIONE
VANILLA
ZUPPA INGLESE
(Marsala, Eggs, Sugar)
SORBETTI (SORBET)
ANANAS (PINEAPPLE)
BANANA (BANANA)
FRAGOLA (STRAWBERRY)
LAMPONE (RASPBERRY)
LIMONCELLO (SICILLIAN LIQUOR)
LIMONE (LEMON)
KEY LIME
MANGO
MELONE (CANTALOUPE)
MELA VERDE (GREEN APPLE)
MIRTILLO (BLUEBERRY)
ARANCIA (ORANGE)
FRUTTI DI BOSCO (MIXED BERRIES)
PESCA (PEACH)
NO SUGAR ADDED
CHOCOLATE
STRAWBERRY
3
- Suggested Decorations for Gelato and Sorbetto
Gelato:








Chocolate: You may sprinkle the top with a few chocolate chips or drizzle with
tempered semi-sweet chocolate.
Cookies and Cream: Little chunks of Oreo Cookies.
Crème Caramel: Caramel Topping, making sure not to use too much, because,
due to its sugar content, it melts and create an effect not too pleasant to the eye.
Mint Chocolate: Tempered Chocolate ( or cone coating chocolate) drizzled on
top.
Panna Cotta: Caramelized Pecans sprinkled on top.
Pistacchio: a few unsalted pistacchio nuts.
Tiramisu`: Insert vertically 3 or 4 lady fingers for a nice effect, and sprinkle with
Cocoa Powder.
Vanilla: We decorate this flavor with a couple of little paper umbrellas, or mini
cones.
Sorbetti:
 You may decorate with fresh fruit, whole, sliced or wedges. Place fruit on the
part of product you will scoop for last (upper left in corner).
4
-History of Gelato
Gelato: A new taste for an antique passion.
Gelato is in essence, Super Premium Italian ice cream, without the fat content of
“super-premium” ice cream.
Recipes of Gelato and Sorbets can be found in Italian documents dated in the
1500’s, but in reality the first forms of this sublime aliment are to be traced back a long
time before.
History of Italian ice cream has taken books to be narrated. To discover the
ancestors of gelato, it takes a surprising trip in the history of human kind, in to the
evolution of its taste, and into the desire to preserve foods.
From the Persian to the Finnish, from the Greeks to the Romans, we find “Case
del Ghiaccio” (the “ice houses”), used to maintain snow that had to be brought in from
far away, and then buried under ground. Snow was very expensive; a privilege just for
few. A luxury only where there was political power; therefore, extravagant wealth.
A fascinating trip back to the Roman Empire, shows us how the Romans used to
indulge themselves with drinks made of snow, honey, and flavored with flower essences.
They even invented the strainer to purify snow from debris! Cleopatra, in the ancient
Egypt, used to enjoy snow flavored with flower essences! Those were the first steps of
what is today called Sorbet!
It is only with the return of Marco Polo from China, that a new way to preserve
snow is introduced; the addition of salt to it. This method, in use in Italy from the
1500’s to the 1800’s, permitted Gelato makers to express freely their creativity, thanks
to the beautiful Italian Renaissance. A great époque where art, science, and culture were
blooming, and a substantial evolution of the taste took place. Among the greatest artists
of all times, the metamorphosis of the snow-based drinks occurred.
Succulent Gelato and Sorbets were created, and in no time they became famous
in all the courts of Europe. It was the 1520’s. This subtle masterpiece of the Italian
Renaissance has been escalating for almost 500 years, becoming a favorite among
people of all ages and cultures.
In 1770, a gentlemen named Giovanni Bosio came to America and introduced
this novelty, modified later with the arrival of technology and translated to ice cream.
Today, there is a substantial difference between Gelato and ice cream. Ice cream
is a result of industry, where some important steps have been omitted in order to
prioritize the large distribution. Our Gelato is still made following the time-honored
Italian tradition. With the help of modern technology, we obtain a sensational product,
maintaining intact its main characteristics. Let us explain how…
5
- GELATO AND SORBET
From the creation of our own personalized base to the use of imported Italian
equipment, recipes and flavors, every step of the production is overseen by the owners
to ensure a dessert of unparalleled quality.
A simultaneous pasteurization and homogenization process, brings about a
Gelato with a velvety and rich consistency comprised of roughly half the amount of
whipped air (over-run) found in regular ice cream; leading to a higher density, a large
yield per serving is obtained. The end result is an amazing flavor created with the
exclusive use of fresh and top quality ingredients.
Made with the same principles, our Sorbets are manufactured using only fresh
fruit, ultra-filtered water, sugar, and natural stabilizers. Just close your eyes and
experience the enjoyment!
The American market is showing an overwhelming interest in natural and fat free
foods where usually, the key element is missing: THE TASTE. To us, the task is to
unmask this myth.
Gelato is to be considered a wholesome food. It contains proteins, vitamin A,
almost all the B group vitamins, carbohydrates, minerals, and just a little fat. It may
even substitute a meal for the exceptional balance of the nutrients contained! The full
and rich flavor is a surprising 93% fat free for Gelato and 100% fat free for Sorbets!
The calories contained in one serving of Gelato are approximately 130-160, and 90-120
for sorbets!
Quick guidelines:
Gelato:
-
Naturally 93% fat free
No additives, or artificial ingredients added
Made following al steps of the Italian tradition
Almost twice as dense than regular Ice Cream, due to the little
amount of air incorporated.
-
Naturally 100% Fat Free
100% dairy Free
No additives, preservatives, artificial flavors or colors
Made with only fresh fruit, filtered water, sugar, and natural
stabilizers
Very smooth and velvety not to confuse with icy products
Sorbet:
-
6
-FAQ – Frequently asked questions:
“Is gelato made with cream or milk”? Gelato is made with milk, and just a little cream.
“Is gelato healthier than ice cream”? It certainly is! It is made with pure, natural and
whole ingredients.
“Is this Sherbet (referred to the Sorbet)?” No, Sherbet contain cream, sorbet does not
contain any dairy products.
“ Is this Italian Ice”? This is an odd question, since Italian Ice would be translated to
Italian as the correspondent “slush” in America. Although there is this similarity, there
are several interpretation on Italian Ice. Some people mean sorbet, some other mean an
“icy” sorbet, and some think it is the same as a sorbet…
This confusion leads to many different answers depending upon the geographical area
in which the question is asked… Sorry!
“ Why Gelato is more expensive than ice cream?” Why a black Angus filet is more
expensive than a burger? Got the difference? Quality. Also, gelato is much denser than
ice cream, which means there is less air “pumped” into the product, leading to a much
higher yield per portion.
“Why is gelato becoming so popular”? Because everything is in evolution. We may say
in this case that we go back to the origin. In fact ice cream started in the late 1700
(1770) in America, brought by an Italian… And it is becoming so popular at the same
ratio as wraps, Panini or deli sandwiches are over burgers... Or again, at the same ratio
as lattes or cappuccinos against regular coffee…
“Why Gelato tastes so smooth and creamy’? Certainly not for the fat content… It is the
quality of ingredients working in synergy with the pasteurization and homogenization
process… Every flavor we produce has its personalized base. Ice cream has in most
cases one base for all, then flavor is added. It may does not mean much in explaining,
but it makes a world of difference for your taste buds…
“Does sorbet have real fruit in it”? Oh Yes! At least 40% is fresh fruit… No wonder it
tastes like fruit, right?
“How is it possible that sorbet is so smooth, and it does not contain any milk,
cream, or dairy products?” Because we pasteurize our water base, which contains
water, sugar, and natural stabilizers. It’s just the work of nature… A few, simple
ingredients will give extraordinary results…
7
-Handling and storage guidelines
RECOMMENDED PORTIONS
SMALL CUP
LARGE CUP
SMALL CONE
LARGE CONE
6oz.(volume)-110grams or 3.86oz. (weight)
8oz.(volume)-165grams or 5.79oz. (weight)
(CAKE/SUGAR)-100grams or 3.5oz. (weight)
(WAFFLE/SUGAR)-165grams or 5.8oz. (weight)
SERVING AND STORAGE TEMPATURES


IN USE: 4 to5 degrees Fahrenheit (-12 to -14 degrees Celsius)
NOT IN USE (IN STORAGE): -10 to 0 Fahrenheit (-8 to -25 degrees Celsius)
SUGGESTIONS

GELATO IS BEST SCOOPED, WHEN THE SCOOPING UTENSIL IS CLEAN AND DRY. AVOID WATER
CONTACTING THE GELATO. WATER FORMS ICE WITHIN THE GELATO, AND CONTRIBUTES TO
DEPLETING THE PRODUCT. WE RECOMMEND KEEPING FOLDED TOWELS BY THE DIP-WELL (S), FOR
THE DRYING OFF (tapping) OF THE SCOOPS.

FOR THE BEST RESULTS IN RETAINING THE PRESENTATION OF THE GELATO, AND MAXIMUM
EFFICIENCY IN SERVING IT, WE RECOMMEND SCOOPING IN SECTIONS, FROM TOP TO BOTTOM,
STARTING WITH THE AREA OF THE PAN CLOSEST TO THE SERVER AND WORKING TOWARD THE
BACK OF THE PAN.

WHEN SCOOPING THE GELATO, WE RECOMMEND THAT IT BE SCOOPED IN A “ROLLING” FASHION, AS
OPPOSSED TO THE GELATO BEING COMPACTED WITHIN THE SCOOP

WE RECOMMEND TO STORE GELATO IN A FREEZER, AFTER THE CLOSING OF EACH WORKDAY. THIS
SIMPLE PROCEDURE WILL:
1.
2.
3.
4.

PROLONG THE LIFE OF THE COMPRESSOR, AND ALL OTHER COMPONENTS.
SAVES ENERGY/POWER THAT IS USED TO RUN THE DIP STATION.
ALLOWS FOR THE DIP STATION TO BE CLEANED BEFORE THE OPENING OF EVERY WORKDAY,
WHICH IS NOT POSSIBLE WHILE IT IS AT RUNNING TEMPATURES.
ALLOWS FOR A COMPLETE PERIOD OF DEFROST, AND AVOIDS SLOW BUILD-UP OF ICE ON VENTS,
COMPRESSOR, OR EVAPORATOR.
WE HIGHLY SUGGEST MAINTENANCE OF GELATO WHILE IN DISPLAY BY SMOOTHING AND KEEPING
THE PRODUCT HIGHLY ATTRACTIVE, KEEPING THE PANS CLEAN, FULL, AND THE GELATO
DECORATED.
In our “Gelato How to” section, we will suggest the most ideal procedures to obtain and maintain such
results.
WASTE
It is important to avoid unnecessary waste of product by following some simple and easy directions. Waste can
be controlled with:



THE USE OF SCALES, AND THE ENFORCEMENT OF SPECIFIC PORTIONS.
THE USE OF RUBBER SPATULAS TO GATHER AS MUCH POSSIBLE PRODUCT IF COMBINING A NEAR
EMPTY PAN TO A FULL PAN.
ALL PROCEDURES INVOLVING GELATO ARE PERFORMED QUICKLY (MOVING PRODUCT FROM
FREEZER TO DIP STATION, FROM DIP STATION TO FREEZER, OR REMOVING PANS TO CLEAN,
DECORATE, OR COMBINE).
8
- Gelato How to….
A.
Display and presentation
Gelato looks appealing, fresh and attractive if displayed by creating “abundance”.
Abundance is created by displaying as many products as possible according to set
layouts and by restocking when product gets no less than half container.

All products are served on a First In, First Out basis.

To maintain an atmosphere of “abundance,” as many products as
possible should be displayed at all times.

Products should not be left in storage when display space is
available.
Gelato Guidelines: Receiving and Storage
B.

When receiving Gelato delivery, check every item delivered to you against the
invoice you are required to sign. Also check the product following guideline
below “at delivery”.
GELATO
At delivery
appearance
hard frozen,
creamy, intact
unopened, intact
containers, with no
boxes, intact
bubbles, no sign of
containers, fresh
melting
looking. Good
expiration date
Temperature 0-10F
when served
Same
Case at 5F
discard if
in dipping cabinet
for more than 3 to
4 weeks, and
product has
changed
consistency.

As you do so, store the Gelato in the freezer immediately. DO NOT LEAVE
GELATO UNATTENDED FOR MORE THAN THREE MINUTES. From the time the
Gelato is unloaded from the freezer truck, to the time it is placed in the freezer,
at least five minutes go by. It is extremely important that you keep this factor in
consideration. During warm periods of the year is even more critical that you
get the Gelato to proper refrigeration temperature in a very short time.

You will receive the Gelato completely sealed and wrapped. On each container
there is a label showing lot number and name of the flavor. Verify that the
product you have received is in perfect condition and is not melted – if not in
perfect condition, refuse the shipment. Label on each pan will also indicate
“best by” date. The date indicates the “expiration” of the product sealed and
wrapped. Once the product remains at a different temperature in dipping
cabinet, shelf life is 3 to 4 weeks.
9

During the period the Gelato is stored in the freezer, it needs to stay sealed and
wrapped.

YOU MUST KEEP ALL GELATO IN THE FREEZER SEALED AND WRAPPED AT
ALL TIMES. Freezers contain moisture and they have programmed defrost
cycles. If product is left open, moisture will come in contact with product, and,
during normal operation of the freezer, ice crystals will form a thin layer (which
sometimes can be visible). It is extremely important to keep all gelato and
sorbet container perfectly sealed and covered.

If by mistake, during the operation of your business, you open a Gelato
container and realize that you have to put it back in the freezer, REMEMBER TO
WRAP IT PERFECTLY WITH PLASTIC WRAP, OR USE ORIGINAL LID, PROVIDED
THAT LID IS CLEAN AND DRY.

When storing Gelato in the freezer, place it with the flavor tag facing you. In this
way you will not have to search for the flavor you are looking for by moving
around every single pan of product.

Divide Sorbet from the Gelato, and arrange by flavors in the freezer. Assign a
section of your freezer to gelato and one to sorbet, in order to locate with ease
the product at time of restocking. This will also help in unnecessary loss of
temperature in the freezer, which will cause tremendous temperature
fluctuation.
FREEZER GUIDELINES:

Storage (or Back-up) Freezer(s) is set at 0° F. Freezers perform defrost cycles at
a certain times of the day. Read the equipment instruction manual supplied to
you by equipment’s manufacturer in order to learn about the defrost schedule
of your equipment.

Complete the process of removing Gelato from freezer quickly. The freezer
doors must stay closed as much as possible in order to prevent loss of
temperature in the freezer. If you are using a two door freezer, and are looking
for a flavor, open one door at a time.

When taking Gelato inventories - open one door at a time; count 3 or 4 pans
remembering flavors, close the door, and complete appropriate sheet.

If freezer inventory is performed by two people, have one person read the
flavor, and the other one write on the form.

Keep a dry erase board on the door of the freezer and maintain an accurate
inventory of the product at all times. If some product is removed from the
freezer, deduct immediately from the inventory posted on the door. This will
save you time, and possible problems with temperature drop in the freezer.
REMEMBER: AT NO TIME AND FOR NO REASON IS THE GELATO TO BE UNWRAPPED
AND EXPOSED TO AIR IN THE FREEZER.
C.
Restocking Gelato

The temperature of the Gelato station is set between 4 and 5° F.
10

Gelato is different from ice cream, and its serving temperature is warmer than
ice cream. At the time of serving, Gelato must be “scoopable,” without
exercising any pressure on it.

The perfect consistency of Gelato is determined by inserting the metal spatula
(perpendicularly) into the Gelato pan. The proper temperature is achieved if you
do not need to exercise any heavy pressure, and the spatula stands by itself
vertically. The metal part of the spatulas should be inserted about 2 inches. If it
inclined by itself, the Gelato is too soft.

Temperature should be adjusted if you have problems inserting the spatula, or
if the Gelato is too soft.

Sometimes Gelato is harder in the morning after it is taken out of the storage
freezer. In fact that freezer is usually set at 0 to -10° F. Following opening
procedures, you should be able to obtain perfect Gelato consistency within 1 to
2 hours from the time you placed the Gelato in the dipping cabinet in the
morning.

During business hours, restock Gelato in the dipping cabinets. Do so when the
Gelato pan is down to approximately 1/2 of its total capacity.

Write on a sheet of paper attached to a clipboard the flavors you will need to
restock.

Go to the freezer where the Gelato is stored and pull out one pan of the flavor
you need. Mark that flavor you are about to restock off the restocking list.

Take the full pan behind the Gelato counter in the serving area IMMEDIATELY.
Unwrap the container. Discard the paper and plastic.

Remove from the dipping cabinet the pan you need to restock, making sure that
the flavor matches with the one you got from the freezer.

Set the two pans side to side.

Using the metal spatula in the “almost empty” pan,
remove all the Gelato and transfer it to the top of
the new pan.

Take a plastic spatula and remove the product left
on the bottom of the empty pan. Place the product
you have gathered on top of the full pan.
11

Start leveling the Gelato with the metal spatula,
bringing the product to an even level. Do not leave
bumps or lumps. If gelato is already soft, skip this
part, for it will make product softer…

Gelato should be “built up” at least 2 or 3
inches, up to 5-6 inches above the edge of the
pan. When placing gelato on top of the one
already in the pan, make sure you stay 0.5
inches away from the sides of the pan. It is also
important, as you go higher, that you do that by
placing gelato following the shape of a
trapezium. In this way, it will be much easier for
you to give the last final touch, without the
worry of “spreading out”…

Wash the metal spatula and dry it completely with a
towel. Proceed making swirls and proper
decoration. From the top (right or left corner), start
giving shape to you creation. Imagine to draw a line
in the middle of the pan. Work on half pan at a
time…
Tip: Only with a perfectly clean and dry spatula you will be able to make
gelato beautiful!

Continue giving depth by keeping spatula
perpendicular to gelato.
Tip: Move your wrist as you would draw a “C” or
an “S”

Move on other side of pan and proceed with same
process.

Wipe the edges of the pan, and remove any excess
from the rim.
12

Ensure that the edges are not wet because if they are, there will be frost
formation once you place the Gelato in the dipping cabinet.


Insert Spatula on top right in corner (1 ½ ” from top 1 ½ “ from side)
Decorate pan and Place Gelato in its proper spot.

Dispose of the empty plastic container.
THE ABOVE STEPS SHOULD BE COMPLETED IN LESS THAN 5 MINUTES.
D.
Smoothing Gelato
When do you need to smooth Gelato? During business hours when needed, (business
volume permitting) and EVERY EVENING. As you serve Gelato to customers during the
course of your business day, the Gelato pans will generate holes and empty spaces
causing the product to look uneven and not smooth, it will lose the decorations on top.
Also, by staying in the dipping cabinet and in direct exposure to air, it could suffer a
natural oxidation, especially if product is not sold within 3 weeks from opening; if you
leave product in dipping cabinet overnight, due to nightly defrost cycles and fluctuation
of temperature, product could show in the morning a “shiny” look. Space permitting, we
always recommend to remove product from dipping cabinet every night and turn gelato
cabinet off. This will extend the life of the compressor, and it will allow you to clean the
inside of the cabinet properly. It will also save gelato from temperature fluctuations
occurring during normal defrost of equipment.
In any case, as soon as you are allowed to, bring the Gelato back to presentation
standard. You will need always to return the Gelato to presentation standard
during closing procedures.
Here is what we recommend to do to bring Gelato back to its original beautiful look:
Note: This process does not include restocking. While restocking involves
smoothing, smoothing does not necessarily involve restocking… Please refer to
instructions above for proper “restocking” procedures

Remove the pan you have to work on from the dip station (one pan at a time).

Remove the metal spatula from the top right corner.

Scrape with a plastic spatula any product that may be surrounding the metal
spatula.

Lay the product you have gathered on top of the Gelato.

With the metal spatula start bringing the Gelato to an even
level, moving some product from one side to the pan to
the side where you need it. Make sure you stay 0.5
inches away from the sides of the pan. It is also
important, as you go higher, that you do that by
placing gelato following the shape of a trapezium.
13

Move the Gelato around with the bottom part of the metal part of the spatula
(just like you would use a spoon).

When the Gelato is even and smooth in the pan, remove any product excess from
the spatula (using the rubber spatula) and place it on top of the other Gelato in
the pan.

Rinse the spatula and dry it completely -- no water or moisture can come in
contact with the Gelato at any time, for any reason. Water, even one drop, will
turn to ice once the container is placed again in the dipping cabinet. Since
Gelato is so pure and authentic, ice particles are not a natural component of
gelato.

Draw swirls in the Gelato by keeping the spatula
almost perpendicular to your body. This will give
depth to your swirls. Imagine to draw a line in the
middle of the pan. Work on half pan at a time…

Move the spatula around by drawing several “S” or
“C” letters. The depth you give to the product lays in
the wrist of your hand. The more stiff and firm you
stay with your wrist, the less depth and natural look
you will achieve…

Place the spatula back to its corner (1 ½ inches from the top and 1 ½ inches
from the right side of the pan (your right). Insert the spatula approximately 2
inches into the Gelato). Keep the spatula perpendicular to the Gelato. Do not
give any angle to it. The corners that the spatula form with the Gelato are all 90°.

Clean the rims and the inside sides of the Gelato pan with a clean paper towel.
Ensure that the rims and inside walls are perfectly clean and dry.

Replace gelato pan to its proper spot in dipping
cabinet.
THE ABOVE STEPS MUST BE PERFORMED IN LESS THAN 3 MINUTES. Time is of the
essence. Once again, melting of the product will generate ice crystals once the
Gelato/Sorbet again reaches the proper temperature.
- Gelato Opening Procedures
14

Clean both sides of dip-stations glasses with Windex (inside and out).

Clean inside of dip-stations with bleach-water and paper towel, making sure
that the walls of the cabinet are completely dry and without spots.

Clean dip-wells with sponge and bleach water, making sure to remove all
possible debris from bottom of dip-well.

Insert metal pans that have been washed the night before (or should have been
washed). If metal pans are still inside the case, remove them, wash them, dry
them, and proceed with cleaning of dipping cabinet as specified above.

Turn on dip station. Wait approximately 10 minutes before placing Gelato pans.
The case has to cool before it can accept Gelato. This will prevent unnecessary
melting of the product.

Remove plastic wrap from cone holders, and Gelato decoration containers.
Restock cones and cookies, cups, and spoons if necessary.

Place items on top of dip-station (cake cone holders, waffle cone holders,
spoons containers, “cups size sample”, “display take home containers”, dirty
spoons containers, and some of the retail items that from time to time are
displayed for sale on dipping cabinet). Make sure you place all the above items in
the proper order and ensure all items are clean.

Clean flavor name tags if necessary.

Pull Gelato from freezer. This, and all procedures on handling the Gelato, must
be done quickly. When taking Gelato out of the freezer, carry 2 or 3 pans at a
time, remove wrapping, clean pan rims and wipe frost from internal sides of pan.
Use paper towels to perform this task. Place pans in proper spot (read flavor
tags). DO NOT LEAVE GELATO UNATTENDED. We do not recommend the use of
sponges, for they could cause cross contamination, and can be full of bacteria.

Place all gelato and sorbet pans in dipping cabinet. It is important that you only
take a few containers at a time from the freezer to prevent melting of the
product.

Since this operation requires many trips to the freezer, remember to close the
freezer doors every time you open them.

Decorate Sorbet with fresh fruit.

Decorate Gelato with appropriate toppings.

Place metal spatulas in Gelato and sorbet pans. The spatula has to be placed on
the top-right corner (your right) of the pan, leaving appx. 1 ½ inch of space from
the top, and 1½ inch of space from the side of the pan. Insert the spatula
approximately 2 inches into the Gelato. Place light-colored handles in dark
flavors and dark-colored handles in light flavors. Alternate the handle colors
where possible.

Put Gelato scoops in dip wells and turn on water. Do not open the faucet of the
dip well completely. This will prevent unnecessary water consumption.
15

Place clean linens on dip stations above dip wells for the elimination of the water
from Gelato scoops before serving Gelato. Use one (1) clean linen for each dip
well. Fold each linen in four parts.
- Gelato Ongoing procedures

Restock gelato as necessary. Remember that appearance of gelato is very
important.

Make sure all cone holders, spoon holders and other items on top of gelato
cabinet are clean.

Clean periodically the front glass of the dipping cabinet. Finger prints and gelato
spots are very frequent…

Keep flavor tags clean at all times. It is extremely important to transmit
customers a sense of cleanliness and safety.

When scooping, sometimes you will have little chunks of a flavor fall in the
adjacent pan. Remove those little chunks with a little spoon, making sure you
remove only what it is necessary. Avoid useless waste of product.

Keep cones and cups restocked at all times.

Keep Gelato decorated and attractive.
- Gelato Closing Procedures

Restock Gelato if necessary.

To replenish Gelato, remove from the case only one pan at a time. Obtain only
one pan at a time from the freezer. Gelato needs to be restocked when the pan
in the dip station is down to 1/2 of its total capacity (see instructions on
restocking gelato and smoothing gelato).

Remove the metal spatulas from every flavor, making sure that you scrape off
any excess product from the spatula with the help of a plastic spatula. Perform
this operation on top of the gelato pan in order to avoid any waste of product.

Prepare Gelato for next the day, but do not decorate product.

Remove decorations from sorbet.

Remove Gelato from dip stations. This operation, if performed by one person,
needs to be done by removing one pan from the Gelato case at a time. You may
have 2 pans ready to be put in the freezer. DO NOT LEAVE ANY GELATO PAN
UNATTENDED FOR MORE THAN ONE MINUTE.

Wrap Gelato and sorbet pans very tightly. NO AIR CAN GO THROUGH THE
PRODUCT WHILE IN THE FREEZER FOR THE NIGHT. You may use the plastic lid
provided with each Gelato pan.

If 2 people are performing this task, one person will remove the Gelato from the
case and wrap it, and the other person will bring the product to the freezer.
16
Since this operation requires many trips to the freezer, remember to close the
freezer doors every time you open them. Continue until all the Gelato has been
properly stored in the freezer.

Turn off Dip Station and water to dip wells.

Remove all Gelato scoops from dip wells.

Clean dip wells with bleach water.

Place all spatulas used for Gelato and all scoops in dish washer.

Turn on dish washer. When the cycle is over, remove the items, dry if necessary,
and transfer them in an empty, clean, and dry container.

Remove metal pans from dipping cabinets and wash them in dish washer. Do not
insert clean pans in dipping cabinet. Wait until the morning.

Wrap (using clear plastic food wrap) all cake cone containers, waffle cone
containers, mini cones jars. NO AIR OR HUMIDITY can have access to these (and
any other) items during the night.
17
- Gelato Serving Recipes
Preparation and Serving Procedures
A.
2 Scoop Cup
2
3.86
1
1
1
1
each
ounces
each
each
each
each
Taster Spoons
Gelato (OR 110 GRAMS)
6 oz. Tulip cup
Mini Cone
Gelato Spoon
Napkin Dispenser
1.
Remove the oval Gelato scoop from the dip-well.
2.
Check to be sure that the water has rinsed the inside of the scoop of all of its
previous contents. If it has not, replace the scoop in the water and work the
spring action handle to remove the previous contents.
3.
Once the scoop is clean, let all excess water drain into the dip well by holding
the scoop vertically, by the handle, an inch above the running water.
4.
Tamper the scoop, holding it by the handle, HORIZONTALLY.
5.
Firmly but gently lightly tap the open area of the oval section of the clean towel
located on the dip-station rail. Water will create ice crystals in the Gelato and
alter the smooth texture.
6.
Scoop the Gelato creating an egg-shaped ball.
7.
Begin scooping from the back of the pan (the end furthest from the guest, and
closer to you), to leave as much of the surface design intact as possible.
8.
Place the first scoop in the bottom of a 6 oz. tulip cup .
9.
Repeating steps 2 to 5, gently place the second scoop of Gelato on top of the
first, to one side. Do not press the second scoop on top of the first one; in this
way the presentation will be as full and large as possible.
10.
If the guest has requested two different flavors of Gelato, rinse more carefully
(and pat) the scoop between each flavor (follow steps 2 to 5). This prevents
leaving flavors mixed in the Gelato pan, and in the guest’s cup.
11.
Return the scoop to the dip well, standing it in such a way that the handle will
not be covered by water, nor that it will fall out of the well, nor that it may block
either the drain hole or the spout of water running into the well.
12.
The total weight of Gelato should be 4.14 oz (including cup).
13.
Weigh the portion on a scale occasionally to ensure accuracy and portion control.
14.
Place a mini cone on the TOP scoop of Gelato. Be careful not to press too hard,
so the presentation will remain full.
15.
Place a Gelato spoon into the TOP scoop of Gelato.
18
B.
3 Scoop Cup
2
5.79
1
1
1
1
each
ounces
each
each
each
each
Taster Spoons
Gelato (OR 165 GRAMS)
8 ounce Tulip cup
Mini Cone
Gelato Spoon
Napkin Dispenser
1. Remove the oval Gelato scoop from the dip well.
2. Check to be sure that the water has rinsed the inside of the scoop of all of its
previous contents. If it has not, replace the scoop in the water and work the
spring action handle to remove the previous contents.
3. Once the scoop is clean, let all excess water drain into the dip well by holding
the scoop vertically, by the handle, an inch above the running water.
4. Tamper the scoop, holding it by the handle, HORIZONTALLY.
5. Firmly but gently lightly tap the open area of the oval section of the clean towel
located on the dip-station rail. Water will create ice crystals in the Gelato and
alter the smooth texture.
6. Scoop the Gelato creating an egg-shaped ball.
7. Begin scooping from the back of the pan (the end furthest from the guest and
closer to you), to leave as much of the surface design intact as possible.
8. Place the first scoop in the bottom of an 8 oz. Tulip cup.
9. Repeating steps 2 to 5, gently place the second scoop of Gelato on top of the
first, to one side. Do not press the second scoop on top of the first one. In this
way the presentation remains as full and large as possible.
10. Repeat steps 2 to 5.
11. Place the third scoop on top of the second. Again, do not press.
12. If the guest has requested different flavors of Gelato, rinse more carefully (and
pat) the scoop between each flavor (follow steps 2 to 5). This prevents leaving
flavors mixed in the Gelato pan, and in the guest’s cup.
13. Return the scoop to the dip well, standing it in such a way that the handle will
not be covered by water, nor that it will fall out of the well, nor that it may block
either the drain hole or the spout of water running into the well.
14. The total weight of Gelato should be 6.14 oz including cup.
15. Weigh the portion on a scale occasionally to ensure accuracy and portion control.
16. Place a mini cone on the TOP scoop of Gelato. Be careful not to press too hard,
so the presentation will remain full.
18. Place a Gelato spoon into the TOP scoop of Gelato.
19
C.
Cake Cone or Sugar Cone
3.5
1
1
2
1
ounces
each
each
each
each
Gelato (OR 100 GRAMS)
Cone Cake
Napkin Beverage
Taster Spoons
Napkin Dispenser
1. Using a beverage napkin, remove one cake cone from its proper container.
2. Wrap the napkin around the cone to ensure NO CONTACT between hands and
food product.
3. Remove the cake cone scoop (#20) from the dip well.
4. Check to be sure that the water has rinsed the inside of the scoop of all of its
previous contents. If it has not, replace the scoop in the water and work the
spring action handle to remove the previous contents.
5. Once the scoop is clean, let all excess water drain into the dip well by holding
the scoop vertically, by the handle, an inch above the running water.
6. Tamper the scoop, holding it by the handle, HORIZONTALLY.
7. Firmly but gently lightly tap the open area of the oval section of the clean towel
located on the dip-station rail. Water will create ice crystals in the Gelato and
alter the smooth texture.
8. Begin scooping from the back of the pan (the end furthest from the guest), to
leave as much of the surface design intact as possible.
9. Scoop the Gelato creating an oversized ball.
10. Place the scoop of Gelato on the cone depressing it enough to keep the Gelato
from falling off the cone, but lightly so the appearance is full and pleasing.
11. Return the scoop to the dip well, standing it in such a way that the handle will
not be covered by water, nor that it will fall out of the well, nor that it may block
either the drain hole or the spout of water running into the well.
20
D.
Cake Cone (or Sugar Cone) Double
5.3
1
1
2
1
ounces
each
each
each
each
Gelato (OR 150 GRAMS)
Cone Cake
Napkin Beverage
Taster Spoons
Napkin Dispenser
1. Using a beverage napkin, remove one cake cone by the pointed end.
2. Wrap the napkin around the cone to ensure NO CONTACT between hands and
food product.
3. Remove the cake cone scoop (#20) from the dip well.
4. Check to be sure that the water has rinsed the inside of the scoop of all of its
previous contents. If it has not, replace the scoop in the water and work the
spring action handle to remove the previous contents.
5. Once the scoop is clean, let all excess water drain into the dip well by holding
the scoop vertically, by the handle, an inch above the running water.
6. Tamper the scoop, holding it by the handle, HORIZONTALLY.
7. Firmly but gently lightly tap the open area of the oval section of the clean towel
located on the dip-station rail. Water will create ice crystals in the Gelato and
alter the smooth texture.
8. Begin scooping from the back of the pan (the end furthest from the guest), to
leave as much of the surface design intact as possible.
9. Scoop the Gelato creating an oversized ball.
10. Place the scoop of Gelato on the cone depressing it enough to keep the Gelato
from falling off the cone, but lightly so the appearance is full and pleasing.
11. Rinse the scoop following steps 3 to 6 above.
12. The second scoop of Gelato should be slightly smaller than the first.
13. Place the second scoop on top of the first. Press the two scoops together with
enough pressure to keep the top scoop from falling, but do not apply too much
pressure or the bottom scoop will fall over the sides of the cone.
14. Return the scoop to the dip well, standing it in such a way that the handle will
not be covered by water, nor that it will fall out of the well, nor that it may block
either the drain hole or the spout of water running into the well.
21
E.
Waffle Cone
5.8
1
1
2
ounces
each
each
each
Gelato (OR 165 GRAMS)
Cone Waffle
Napkin Beverage
Napkin Dispenser
1. Using a beverage napkin, remove one waffle cone by the pointed end.
2. Wrap the napkin around the cone to ensure NO CONTACT between hands and
food product.
3. Remove the cake cone scoop (#8) from the dip well.
4. Check to be sure that the water has rinsed the inside of the scoop of all of its
previous contents. If it has not, replace the scoop in the water and work the
spring action handle to remove the previous contents.
5. Once the scoop is clean, let all excess water drain into the dip well by holding
the scoop vertically, by the handle, an inch above the running water.
6. Tamper the scoop, holding it by the handle, HORIZONTALLY.
7. Firmly but gently lightly tap the open area of the oval section of the clean towel
located on the dip-station rail. Water will create ice crystals in the Gelato and
alter the smooth texture.
8. Begin scooping from the back of the pan (the end furthest from the guest), to
leave as much of the surface design intact as possible.
9. Scoop the Gelato creating a round ball.
10. Lightly place the scoop of Gelato on the cone so the appearance is full and
pleasing.
11. Return the scoop to the dip well, standing it in such a way that the handle will
not be covered by water, nor that it will fall out of the well, nor that it may block
either the drain hole or the spout of water running into the well.
22
F.
Waffle Cone Double
9.4
1
1
1
ounces
each
each
each
Gelato (OR 268 GRAMS)
Cone Waffle
Napkin Beverage
Napkin Dispenser
1. Using a beverage napkin, remove one waffle cone by the pointed end.
2. Wrap the napkin around the cone to ensure NO CONTACT between hands and
food product.
3. Remove the cake cone scoop (#8) from the dip well.
4. Check to be sure that the water has rinsed the inside of the scoop of all of its
previous contents. If it has not, replace the scoop in the water and work the
spring action handle to remove the previous contents.
5. Once the scoop is clean, let all excess water drain into the dip well by holding
the scoop vertically, by the handle, an inch above the running water.
6. Tamper the scoop, holding it by the handle, HORIZONTALLY.
7. Firmly but gently lightly tap the open area of the oval section of the clean towel
located on the dip-station rail. Water will create ice crystals in the Gelato and
alter the smooth texture.
8. Begin scooping from the back of the pan (the end furthest from the guest), to
leave as much of the surface design intact as possible.
9. Scoop the Gelato creating a round ball.
10. Lightly place the scoop of Gelato on the cone so the appearance is full and
pleasing.
11. The second scoop should be slightly smaller than the first.
12. Place the second of Gelato on top of the first. Do not press too hard or the cone
will break.
13. Return the scoop to the dip well, standing it in such a way that the handle will
not be covered by water, nor that it will fall out of the well, nor that it may block
either the drain hole or the spout of water running into the well.
23
G.
Milk Shake
6.5
6
1
1
1
2
2
ounces
ounces
each
each
each
each
serving
Gelato (OR 185 GRAMS)
Whole Milk
16 oz. Clear cup
16 oz. Clear lid
Straw
Napkin Dispenser
Whipped Cream
1. Retrieve stainless steel “shaker”.
2. Remove the round cake cone scoop from the dip well.
3. Check to be sure that the water has rinsed the inside of the scoop of all of its previous
contents. If not, replace the scoop in the water and work the spring action handle to
remove the previous contents.
4. Once the scoop is clean, drain excess water into the dip well by holding the scoop
vertically, by the handle, an inch above the running water.
5. Tamper the scoop, holding it by the handle, horizontally.
6. Firmly, but gently, lightly tap the open area of the oval section of the clean towel located
on the dip-station rail. Water will create ice crystals in the Sorbet and alter the smooth
texture.
7. Begin scooping from the back of the pan (the end furthest from the guest), to leave as
much of the surface design intact as possible.
8. Scoop 3 flat scoops of Gelato crating a ball. (to create a flat scoop, scrape excess of
product against the side of the gelato pan, prior to placing gelato in “mixing cup”)
9. Place the Gelato in the shaker.
10. If the guest has chosen 2 different flavors for the milk shake, rinse the scoop in the dip
well before proceeding with the second scoop (follow steps 2 to 6).
11. Return the scoop to the dip well, standing it in such a way so the handle will not be
covered by water, nor that the scoop will fall out of the well, nor that it may block either
the drain hole or the spout of water running into the well.
12. Remove the milk container from the refrigerator, remove the cap, and pour 6 oz. of cold
milk into the shaker.
13. Immediately replace the cap on the milk container, and return milk to its cooler.
14. Place the shaker in its proper position on the mixer..
15. Insert the mixing unit wand into the contents of the shaker.
16. Place the rim of the mixing tin under the container guide and push up to turn the mixer
on.
17. Mix the beverage on Low for 10 to 15 seconds, then change speed to High and mix for
about 10 seconds. Remove the mixing tin from the mixer.
18. If the consistency is to “lumpy”, you have not mixed the drink long enough, or you have
put in too much Gelato, or you have poured too little milk. If it is too liquid, you have
poured too much milk. The consistency of the milk shake needs to be very smooth, thick
and creamy, and you should be able to pour it in the cup without any difficulties.
19. Remove from the stack one 16 oz. to-go clear cup, or if the drink will be consumed within
the premises, remove from the shelf one “Hurricane” glass.
20. Pour the milk shake into the cup or the glass.
21. Immediately rinse the shaker that you used to make the milk shake.
24
22. Ask the guest if he/she would like whipped cream on the milk shake. If the answer is yes,
remove the can of the whipped cream from the refrigerator and shake it for a few
seconds.
23. By holding the can upside down and activating the cream dispenser, place a nice spiral
swirl on the top of the milk shake.
24. If whipped cream has been declined by the guest, place proper to-go lid on the cup (do
not place lid on the glass).
25. Place a straw in the cup or glass(if there is no lid, just insert the straw in the middle of the
whipped cream, otherwise place straw in the slot provided on the lid).
26. Pass the Milk Shake to the guest.
H.
Smoothie
6.5
8
1
1
1
2
2
ounces
ounces
each
each
each
serving
each
Sorbet (OR 185 GRAMS)
Sprite
Straw
16 oz. Clear cup
16 oz. Clear lid
Whipped Cream
Napkin Dispenser
1. Retrieve stainless steel “shaker”.
2. Remove the round cake cone scoop from the dip well.
3. Check to be sure that the water has rinsed the inside of the scoop of all of its
previous contents. If not, replace the scoop in the water and work the spring
action handle to remove the previous contents.
4. Once the scoop is clean, drain excess water into the dip well by holding the
scoop vertically, by the handle, an inch above the running water.
5. Tamper the scoop, holding it by the handle, horizontally.
6. Firmly, but gently, lightly tap the open area of the oval section of the clean towel
located on the dip-station rail. Water will create ice crystals in the Sorbet and
alter the smooth texture.
7. Begin scooping from the back of the pan (the end furthest from the guest), to
leave as much of the surface design intact as possible.
8. Scoop 3 Flat scoops of Sorbet. (to create a flat scoop, scrape excess of product
against the side of the gelato pan, prior to placing gelato in “mixing cup”)
9. Place the Sorbet in the shaker.
10. If the guest has chosen 2 different flavors for the Smoothie, rinse the scoop in
the dip well before proceeding with the second scoop (follow steps 2 to 6).
25
11. Return the scoop to the dip well, standing it in such a way so the handle will not
be covered by water, nor that the scoop will fall out of the well, nor that it may
block either the drain hole or the spout of water running into the well.
12. Bring shaker to the fountain drink machine. By holding the cup against the
dispensing lever of the Sprite spout, pour 8 oz. of Sprite into the shaker (when
Sprite comes in contact with the Sorbet, it will form more foam than usual. Do
not let the foam deceive you. You may use a measuring cup at the beginning. In
this way you will get familiar with the quantity of Sprite you would need to use.).
13. Place the shaker in its proper position on the mixer.
14. Turn the mixing unit setting on High.
15. Insert the mixing unit wand into the contents of the shaker.
16. Place the rim of the mixing tin under the container guide and push up to turn the
mixer on.
17. Mix the beverage for 10 to 20 seconds on Low setting, then mix for 10 seconds
on High. Remove the mixing tin from the mixer.
18. If the consistency is to “lumpy”, you have not mixed the drink long enough, or
you have put too much Sorbet, or you have poured too little Sprite. If it is too
liquid, you have poured too much Sprite. The consistency of the Smoothie needs
to be very smooth and thick, and you should be able to pour it in the cup without
any difficulties.
19. Remove from the shelf one 16 oz. to-go clear cup, or if the drink will be
consumed within the premises, remove from the shelf one “Hurricane” glass.
20. Pour the Smoothie into the cup or glass.
21. Immediately rinse the shaker that you used to make the Smoothie.
22. Ask the guest if he/she would like whipped cream on the Smoothie. If the answer
is yes, remove the can of the whipped cream from the refrigerator and shake it
for a few seconds.
23. By holding the can upside down and activating the cream dispenser, place a nice
spiral swirl on the top of the Smoothie.
24. If whipped cream has been declined by the guest, place proper to-go lid on the
cup (do not place lid on the glass).
25. Place a straw in the cup (if there is no lid, just insert the straw in the middle of
the whipped cream, otherwise place straw in the slot provided on the lid).
26. Pass the Smoothie to the guest.
26
I.
Grande Affogato
4
6
1
1
3
1
serving
ounces
Tall Shot
each
each
sprinkle
Whip Cream
Gelato (OR 170 GRAMS)
Espresso
Straw
Napkin Beverage
Cocoa
1. Remove a Hurricane Glass from the shelf or a 16 oz clear cup.
2. Using the can of whipped cream, dispense one serving of whipped cream on the
bottom of the glass or cup.
3. Using a cake cone scoop, prepare one FLAT scoop of vanilla Gelato. Follow
procedures on how to scoop Gelato (tapping the scooper on a towel to avoid
water on the Gelato).
4. “Drop” the scoop of Gelato on top of the whipped cream.
5. Using the same method, place a flat scoop of chocolate Gelato on top of the
vanilla scoop, and place a third flat scoop – of either vanilla Gelato or coffee
Gelato (guest's option) - on top of the chocolate scoop.
6. Once you have placed the three scoops of Gelato in the Glass, brew an EXTRA
TALL shot of Espresso, and pour it on top of the Gelato.
7. Top the dessert/drink with 3 servings of whipped cream.
8. Insert a straw into the glass, as well as an ice tea glass.
9. Using the cocoa shaker, sprinkle cocoa over the whipped cream.
10. Serve Grande Affogato to guest.
27
J-
Banana Split
6.5
1
3
2
ounces
each
serving
each
Gelato (OR 185 GRAMS)
Fruit Banana
Whip Cream
Napkin Dispenser
1. Remove a banana split dish from the shelf, or use a plastic “boat’.
2. Take one banana and peel it, being careful to not break the banana.
3. Cut the banana in two equal length-wise halves, starting from top of the banana,
and following a straight cut to the bottom. Do not cut the banana in two halves
in the middle of the fruit.
4. Lay the two halves of banana in the banana split dish, leaning the banana pieces
against the opposite sides of the dish.
5. With a cake cone scooper, scoop one FLAT scoop of vanilla Gelato and place it in
between the two banana halves, in the middle of the dish. MAKE SURE TO
OBTAIN A FLAT SCOOP OF GELATO WHEN SCOOPING -- portion Gelato like you
would do for a cake cone, and scrape excess of Gelato against Gelato pan.
6. Prepare a second flat scoop of chocolate Gelato, and place it next to the vanilla
scoop.
7. Prepare a third flat scoop of banana sorbet and place it on the other side of the
vanilla scoop.
8. Using the can of whipped cream, start decorating around the scoops with little
‘whipped cream flowers’.
9. Top with 1 oz. of chocolate topping, and 1 oz. of raspberry topping.
10. Place a tea spoon on the dish and serve to guest.
Remember to follow the procedures in scooping the Gelato. Do not allow water, not
even one drop, to touch the Gelato, as it would turn into ice immediately. It is
extremely important that you take less that 2 minutes between placing the Gelato on
the dish, and decorating with all the trimmings. Gelato melts quickly, and this
dessert needs to be served to each guest in perfect condition.
28
K-
Spaghetti Gelato
5
3
2
6
each
each
each
ounces
Fruit strawberry
Napkin Dispenser
Lady Fingers
Gelato (OR 170 GRAMS)
This dessert preparation is more “time sensitive” than any other gelato dessert
preparation. It is imperative that you have all the ingredients ready and next to you
when you start preparing this dessert.
1. Clean and cut five strawberries. Place them in the blender and reduce them to a
puree.
2. Prepare 2 lady fingers.
3. Remove one dessert plate and the spaghetti ice tool from the freezer.
4. Take the plate and the “Gelato ricer”, and the knife, with you to the Gelato
station.
5. Using a waffle cone scoop, properly rinsed in the dip well and tapped on towel,
form a round scoop of vanilla Gelato.
6. Quickly place the vanilla scoop into the “Gelato Ricer”.
7. Place bottom-center of ricer raised 4 inches from the plate, over the center of
the plate.
8. Close the ricer with the “pressure lid”, and start moving the two handles bringing
them close to each other, and using both hands.
9. By performing this movement you will force the Gelato to exit from the bottom
of the ricer in the shape of spaghetti.
10. When you are finished pressing, with one hand hold still the ricer, and with the
other pass a knife blade against the bottom of the ricer, in order to detach the
spaghetti shaped Gelato.
11. You should have obtained a dish resembling enormously a plate of spaghetti
pasta.
12. Place ricer in the sink, and pour strawberry puree on top of spaghetti Gelato.
13. Place 2 lady fingers on the side of plate.
14. Place spoon on the other side of plate, and serve immediately to guest.
29
- Quick reference Guide
Small cup – 2 scoops @ 110 grams or 3.86 oz. 3.25/3.50
$
Large cup – 3 scoops @ 165 grams or 5.79 oz. -
$ 3.95/4.29
Cake cone – 1 scoop @ 90 grams or 3.2 oz. -
$ 3.19/3.49
Waffle cone – 1 scoop @ 165 grams or 5.8 oz. -
$ 3.95/4.59
Half liter container – 350 grams or 12.28 oz. -
$ 7.95/9.95
Full liter container – 700 grams or 24.59 oz. -
$ 13.99/15.99
Milk shake – 3 flat (cake cone) scoops @185 grams or 6.5oz.
6 oz. of milk $ 3.95/4.25
Smoothie – 3flat (cake cone) scoops @185 grams or 6.5oz.
8 oz Sprite $3.95/4.25
Banana split – 3 scoops @ 185 grams or 6.5 oz.
- 1 banana (split)
- whipped cream
- toppings desired
$5.95
Grande Affogato – 3 scoops @ 170 grams or 6 oz.
- 1 Tall shot of espresso
- whipped cream
- topped with cocoa or shaved chocolate $ 5.95
Spaghetti Gelato – 3 scoops @ 170 grams or 6 oz.
- whipped cream
- Strawberry puree
- White chocolate sprinkles
5.95
$
30
31
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