In the production of artisan gelato according to the Italian tradition , dairy products play a prominent role. In fact, in fact, not only is whole milk present (more rarely partially or totally skimmed), but we can also find cream , yogurt , cream and butter, or more frequently anhydrous butter or butter oil . To purchase dairy ingredients for gelato throughout Italy, contact the Lattiero Casearia Company.
In order to offer consumers a high quality ice cream it is of course essential to use first choice dairy ingredients . The dairy , a term which generally describes all foods derived from milk, in fact, continue to be the real protagonists of the traditional ice cream preparations of Italian high school , despite several other players entering the market and the growing attention consumers for the diversification of the diet and the use of vegetable fats and proteins for ethical and health reasons.
Whether based on milk or plant-based , the ice-cream must consist exclusively of high quality fats and proteins , such as those provided by the best cow's milk processed with procedures, plants and technologies that meet the food safety requirements imposed by the Italian Ministry of Health and from the European Community by the Compagnia Lattiero Casearia of Roccafranca (BS), which carries out deliveries and shipments all over the world.
Milk-based ingredients for ice-cream products
Despite being made famous in Europe and then all over the world only after its introduction in France, the ice cream is known worldwide as a product of Italian origin , so much so that the word 'gelato' is frequently used in an alternative to 'ice-cream' even in the English-speaking countries to add prestige to a product loved by consumers of all ages.
The preparation of an excellent ice cream is based on an excellent base mixture made up of selected milk-based ingredients capable of giving softness, creaminess, structure and optimal duration times to industrial or artisan ice-cream products.
For the production of a milk-based ice cream with a balanced taste and nutritional value it is essential to use first choice milk bases. In fact, milk is the main ingredient of traditional Italian artisan gelato , born on the basis of old dairies.
In the ice-cream parlor, cow's milk is commonly used, which guarantees the right amount of fats, proteins, sugars, vitamins and minerals. In addition to fresh pasteurized milk , which can be whole, partially skimmed or completely skimmed, professional ice cream often requires the use of sweetened condensed milk and powdered milk , cream , butter and anhydrous butter (AMF) or butter oil.
The preparation of a good ice-cream requires the use of different ingredients of dairy origin, which must necessarily guarantee the high quality in order to determine the taste, consistency, preservability and palatability of the ice-cream and dessert product from freezer .
Description: Ready Cream has been designed to o er a product that is easy to prepare
without adding anything else. In its blend our best instant coee is used to oer a product with a
strong taste.
To obtain a much creamier product it is advisable to replace the 2 Lt of whole milk with 1 Lt of milk +
1 Lt of unsweetened cooking cream.
We remind you that for all products prepared with milk, the slush machine must always be left on at
least in storage mode (mini-drink), to avoid its acidi cation.
In a product prepared with milk it has a storage time in the slush machine less than a product
prepared only with water. This is due to the natural deterioration of the milk which, even if
preserved for a long time, once opened, should be consumed within a maximum of 3-4 days.
For a creamier product, dilute in 1 lt of milk + 1 lt of unsweetened cream
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