Italian Gelato with Dolce Delizia Gelato Mix

The term Gelato is not only to follow the traditional preparation of ice cream in Italy, but it goes beyond its origin. 

Gelato contains more milk and less cream and is shaken less, so the volume is visually less and its fat content decreases. Gelato is served 6-8°C warmer than ice cream. This helps to better appreciate its flavors, since the tongue when eating it is not so numb from the cold. It is served with a flat spatula called a shovel, whose maneuver helps to smooth the dessert.

Gelato is much smoother in texture and denser than ice cream, giving it a more concentrated and intense flavor than traditional ice cream.  The flavor of Gelato comes mostly from natural sources.
​
​Gelato has less fat and less sugar! Gelato is made almost entirely with milk (90%), so it has a lower fat content. Also gelato is lower in sugar! It has between 16 and 22% sucrose and dextrose, it is balanced with the amount of water to prevent it from freezing.

​No hassle Italian Gelato preparation. Use our creamy blends and flavors to prepare the most exquisite Italian Gelato.
​
Our Premium blends can be used with confidence in your batch Freezer, adjust the temperature of your blast freezer and discover the happiness of making Gelato.
​
  • Dairy Gelato.
  • Vegan Gelato.

Dolce Delizia ® Gelato Gourmet Flavors

Dolce Delizia Gourmet Flavors for Gelato are made with prime ingredients, will contribute to your culinary imagination, delight your customers with premium flavors.

Gourmet Flavors are carefully cooked to enhance your Gelato.​​

Main Ingredients and it's purposes in the preparation of Gelato

  • Water: Water is the main bulk of all gelato recipes. In dairy-based Gelato, the water comes from the milk (87% of the milk is water) and heavy cream (59% is water), whereas in fruit sorbets, you add water to prepare the base cream. Water quality for Gelato is essential; use filtered water to remove any impurities, limescale, and bacteria, as these could affect the taste of your finished product.
  • Milk: Whole milk is the primary liquid ingredient in dairy-based Gelato. Its fat content contributes to the Gelato's creamy texture and mouthfeel. Whole-fat milk is the usual starting point for most gelato production, with a fat content of between 3.6 and 4% fat. Knowing the fat content of your milk is relevant to balancing your recipe with the right amount of cream and sugar to ensure that you have a consistent product.
  • ​Heavy Cream: Though used in smaller quantities than milk, heavy cream adds richness and a smooth texture due to its higher fat content (if you're too high in fat, you're moving away from being Gelato and returning to ice cream).
  • Sugar (Sucrose): Sugar not only sweetens the Gelato but also lowers the freezing point, preventing the formation of large ice crystals and ensuring a smoother texture. The sugar in gelato making is regular 'table sugar' or sucrose. Less sugar will make your end product hard and crumbly; too much sugar will make the product gooey and sticky. If your mix has 8% fat, you probably need 13% sugar content. Sucrose also increases the viscosity of the cream, trapping 'free water' in the cream and ensuring a creamy product.
  • Fructose: Fruit sugar is sweeter than sucrose and can be used to increase the sweetness of the mix without disrupting the freezing point too much (1.2 to 1.8 times sweeter than table sugar).
  • ​Dextrose: Dextrose is a simple sugar used as a sweetener chemically identical to glucose or blood sugar. It has about 3.4 calories per gram and suppresses the freezing point, helping to scoop your product at colder temperatures without adding sweetness to the taste. It is 75% lower in carbs than sucrose or fructose.  
  • Milk-Solids-Non-Fat (MSNF) or Skimmed Milk Powder: Adding extra skimmed milk powder to your gelato base mix is optional; it increases milk solids and protein content of the cream (increases the stability and overrun holding), adds viscosity to the mix as it absorbs some 'free water' in the cream, reducing water that can turn into ice crystals, too much causes the finished product to become grainy and rough in texture. It helps to increase shelf life stability and long-term quality of Gelato.
  • Flavorings: These can range from natural ingredients like vanilla, chocolate, fruit purées, nuts, and spices to more innovative options called Pastes or concentrated natural artificial flavors. Flavorings provide the distinctive taste and aroma of the Gelato. Flavoring is where your imagination comes in. Concentrated flavors are usually vanillas, mints, and coffees or synthesized flavors like cotton candy or bubble gum. They typically have a 10-50g dosage per liter of base mix. Pastes cover the fruits and nut flavors. They are made from the actual product and have been refined into a smooth paste in the case of the different nut flavors or a concentrated paste that resembles jam for the fruit flavors. These types of flavors have a typical dosage of 90-100g per liter of the mix. Powder flavors like chocolate and yogurt are available, as well as powders to add to the base mix. The dosage of the powders is usually around 50g per liter of base mix. Using a commercially available flavor compound will give you the most consistent flavor throughout the year at a stable price. Still, with some imagination, you can experiment with different products to create your unique style. For example, supermarket Nutella is almost identical to the Macadamia paste from ingredient suppliers. You can substitute one for the other. Cookies can be blended into your base mix before frozen to create a unique biscuit-flavored gelato. Whole cookies can then be crumbled through it when it's being dispensed into your Napoli. Oreo-type cookies are particularly good for this. Fresh fruit can be used to flavor your dairy gelato, but you need to be careful to balance the additional water content with some extra sugar; otherwise, you risk creating an icy-textured product. Fresh fruits are seasonally temperamental and inconsistent, which will create a slightly inconsistent finished product, but that can be a good thing sometimes as it shows that it's hand-made with natural ingredients. The key to choosing flavors is knowing whom you're selling your Gelato to. If it's children on their way home from school, the bubble gum flavors may be more popular. If you're in a trendy part of town, then chic, classy flavors like balsamic strawberry and pistachio may go down better.
  • Stabilizers and Emulsifiers: These ingredients, such as guar gum or carob bean gum, help to prevent ice crystals from forming and maintain the smooth texture of Gelato. They also ensure that the mixture remains homogeneous. These ingredients are crucial for maintaining the quality and consistency of Gelato, ensuring it stays smooth and creamy from the first scoop to the last. Most, if not all, stabilizers and emulsifiers are derived from natural sources, and the quantity used as a percentage of the overall mix is tiny. Although there are others, the most common stabilizers used in gelato production are Xanthan Gum, Carrageenan, Guar Gum, and Locust Bean gum. These are all plant-based products that act as thickening agents when they hydrate in the mix's water. As they hydrate, they form gels that bond all the other molecules of the mixture together, creating a nice uniform product that is stable and doesn't easily separate. The different gums have different properties; some work in a 'static' way, which, when the mix is still liquid, prevents unwanted separation, whereas others have 'shearing' qualities, which help stabilize the mix while it's being mixed or churned. The different gums work together, so it's common to find several different stabilizing gums in gelato mixes. Emulsifiers usually come in the form of mono and di-glycerides of fatty acids, which means nothing to almost everyone. They are naturally occurring amino acids, the building blocks of all living creatures, both plant and animal. The emulsifiers create bonds between the milk and cream's fat molecules and the mix's water molecules. These bonds are crucial to ensure an even and smooth finished product. Mixes without any emulsifier tend to be slightly grainy in texture and ice up quickly with a short shelf life—the quantity and combination of stabilizers/emulsifiers you need to use depends on your sales cycle. Suppose you're making and selling the Gelato in a short window of hours. In that case, you can get away with having very few stabilizers or emulsifiers as it's being eaten before it's had time to collapse and separate. If you need a longer shelf life in your display or freezer or need the product to travel, then it will need to be stabilized with something to stop the free water from escaping and turning to ice, causing an icy grainy texture to the finished product.
  • Air is a crucial component of Gelato. It's referred to as overrun, as it will cause your product to run over the edge of your container once it's frozen. Gelato typically has an overrun of 30%, which means a one-liter container of liquid base mix will require a container that is 1.3 liters in volume to contain the product once it's frozen. In commercial terms, it's 30% extra for free, but it also has valuable properties. The air content creates the texture. Without the air, the product would be incredibly dense and would freeze rock solid. The air gives a lightness to the Gelato, which makes it smooth and has a nice texture when it's eaten. It also helps with the scoopability and serving of the product; no air will make the product hard and challenging to serve, but on the flip side, too much air will make the Gelato soft and cause it to collapse quickly. Cheap ice cream is soft straight from the deep freeze as it has quite a high sugar or corn syrup content but usually loads of air!