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Understanding Artisan Gelato

Certisan GELATO UNDERSTANDING EVER WONDERED WHY THE ICE CREAM YOU TASTED DURING YOUR EURO TRIP WAS SO MUCH YUMMIER? " GELATO Freshest FROZEN IS THE ITALIAN WORD FOR NATURAL INGREDIENTS MADE DAILY IN SMALL BATCHES 000 GELATERIA MILK IS THE SHOP THAT SELLS GELATO & CONSUMED WITHIN DAYS GELATO APERTO ARE USED TO MAKE GELATO STORED FOR MONTHS ION O AR-TI-SAN [AHR-TUH-ZUHN] NO PRESERVATIVES & ARTIFICIAL FLAVOURING A PERSON OR COMPANY THAT MAKES A HIGH-QUALITY PRODUCT IN SMALL QUANTITIES, USUALLY BY HAND AND USING TRADITIONAL METHOOS MAIN FACTORS THAT DISTINGUISHES GELATO GELATO? LOWER BUTTERFAT CONTENT BUTTERFAT? CONTAINS BETWEEN CONTAINS BETWEEN + GELATO * ICE CREAM 4-8% 10-18% GELATO BUTTERFAT ICE CREAM BUTTERFAT THE FOOD AND DRUG ADMINISTRATION DEFINES ICE CREAM IS THE FATTY PORTION OF MILK ML ISAN E ANET THE AM TORAT TY CO MOST GELATO USES WHOLE MILK TO CREAM AS A FROZEN PRODUCT WITH NO LESS THANI 10% BUTTERFAT HIGHER DENSITY SERVING TEMPERATURE THUS TECHNICALLY YOU CANNOT REFER TO GELATO AS ICE CREAM I THE UNITED STATES 50% SERVED AT 5°F AS IT IS TYPICALLY LOWER IN BUTTERFAT LESSER AIR THAN ICE CREAM USEFUL GELATO LINGO 15°F WARMER THAN ICE CREAM CHURNED AT LOW SPEEDS TO INCORPORATE THE RESULTS IN A LEAST POSSIBLE AIR CREAMIER & SOFTER UNA COPPA U A CUP UN CONO I A CONE GUSTI CIOCCOLATO I CHOCOLATE FRAGOLA • STRAWBERRY : FLAVOURS MANDORLA 0 ALMOND INTO THE MIX TEXTURE MELTS FASTER IN YOUR MOUTH - Buan Appetita! AS IT IS BEING FROZEN AND ENJOY ALL THE CREAMY GOODNESS INFOGRAPHICS BY MEDNESS

Understanding Artisan Gelato

shared by medness on Apr 26
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Have you ever been confused by Gelato and Ice cream, wondering if they are the same? Read on to find out what makes Artisan Gelato the creamy goodness that we all can't resist!

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