Use the right sweetener systems, stabilizers to avoid heat shock in gelato
We call the relatively high temperatures in a gelato cabinet the ‘danger zone.’ To mitigate heat shock, use the right sweetener systems and stabilizers.
Gelato is most commonly presented for sale in a dip shop as a semi-solid product characterized by intense color and flavoring. Composition of gelato varies widely and may be positioned as gourmet, super premium or other market terminologies. Gelato generally conforms to the U.S. Food and Drug Administration’s Standard of Identity for ice cream, including the descriptors low, reduced and no fat, and/or no sugar added.
When packaged, gelato is most frequently sold in small containers (one pint or less) which may or may not be hand packed or hardened. Sometimes clear containers are used to leverage the product’s visual appeal.
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