Gelato. What is it?
Gelato is the Italian word for ice cream, but it is distinctively different from the ordinary frozen desert you may be accustomed to. It is often said that Gelato is “the way ice cream should taste.” For its long history, Gelato has been most popular with Italians and Spaniards. With the popularity of ice cream and custard on the rise in the United States, Gelato is now being discovered as an alternative, and an addition to a current line of business.
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More about Gelato…
There are some major characteristic differences to Gelato compared with American ice cream and custard. For starters, Gelato has a low fat content of 1% to 8% compared to ice cream, which by federal standards must contain at least 10% fat and premium which must contain at least 15% fat. As you can see in the picture here, the presentation of Gelato is the most beautiful way to showcase any type of ice cream product. Gelato has a much higher density than ice cream because less air is mixed into the product (20%-30%) compared to ice cream which contains 60% to 100% air. This results in a richer, creamier product that has more intense flavor. Gelato does not require hardening like ice cream and can be made in small batches daily. Ice cream is usually batched in 5 gallons buckets which may expire before it is sold. Gelato made in pans will last in your display case from 3 to 7 days. After that time it can be made into semifreddo (gelato cakes) as opposed to discarding. There is no waste with Gelato.
This wonderful product is easy to prepare on-site and is a great profit making addition to your existing business. Typical serving sizes are small (3oz), medium (6oz) and large (8oz) and should be sold for at least $0.75 cents an ounce. Your cakes and desserts can bring additional $0.10 to $0.15 cents more per ounce.
With your batch freezer you can also prepare Italian Sorbeto. Sorbeto is similar in style and production to standard Gelato. The major difference is that Sorbet contains no dairy and is made with water. Sorbet is very low in fat and many times is fat free, and is normally made with fruit flavors. By preparing it the same way as you do Gelato, Sorbet comes out of the batch freezer rich in flavor and creamier than American Sorbet or Sherbert. Because of the high fruit content of a Sorbet, the shelve life is longer than Gelato, normally about 15 to 20 days. Sorbet that has expired, or needs to be removed from your case, can also be turned into semifreddo cakes and other desserts which avoid waste and enhance profit.
As you have read, Gelato is a very simple, unique and tasty dessert alternative to the everyday choice of ice cream. By offering an item that is made on-site, your customers will appreciate and enjoy the same level of quality that you put into all the other hand-crafted items on your menu. This can generate a loyal customer base for increased and continued income for years to come. Gelato can increase your annual profit by $20,000 with as few as 25 servings a day. How does that sound for an incentive?
Upper Midwest Gourmet can offer you a number of options for adding Gelato & Sorbet to your current business (or as a new business) that will include equipment, product and most importantly, training! Please contact David, Michael, or Kevin (612.728.7208) for further assistance and to answer any questions you may have about this high quality, high money making, and eye appealing (not to mention tasty!) frozen dessert. Please stop by and ask for a demonstration and sample of this unique and tasty treat.