ADVANTAGES IN GELATO MAKING

Blast freezing gelato for a few minutes immediately after it leaves the batch freezer hardens its surface. This results in better conservation and stabilises its height giving a flawless product for display. Blast freezing gelato intended for storage for a few hours freezes it to -18°C, setting it completely. When reconditioned at -14°C, the gelato once again becomes soft, creamy and spatula-friendly.