Ingredients for artisanal gelato and pastry
Ingredients for artisanal gelato (traditional italian gelato)
These ingredients appeared in the 1950s to meet a few practical needs related to the production of artisanal ice cream in ice cream parlours: these included the simplification of the measurements and mixing the ingredients, the need to preserve the raw materials, their function as binders, a reduction in production times, hygiene guarantees.
The first products that appeared on the market to be used as stabilisers – instead of eggs and sugar – were carob and guar seed flour and gelatine and pectin, natural products with thickening and stabilizing properties. As they didn’t provide anything from an organoleptic point of view, the mixture of these ingredients was defined as a Neutral Stabiliser. Unlike egg and sugar, these Neutral Stabilisers guaranteed better results. Due to a few somewhat problematic aspects of using Neutral Stabilisers (the need for correct and extremely precise measurements), Bases were introduced, which made it easier to measure out the Neutral Stabilisers and other necessary ingredients. The first Bases contained a mixture of stabilisers and emulsifiers, as well as other functional ingredients to ensure a well-balanced final product. Today there is a wide and diversified range of bases, and this allows artisan ice cream makers to meet the numerous demands that change according to consumer tastes and the seasons. They range from bases for making dairy ice creams to those for fruit ice creams; some make the ice cream creamier and softer, others lighter and more delicate. Regardless of the recipe ice cream makers decide to use, or whether they use primary materials or resort completely or partially to the use of semi-finished products, when making artisan ice cream it is essential to use stabilisers, thickeners and emulsifiers, which have a decisive effect on the microstructure of the ice cream and contribute to the physicochemical stability of the finished product. It is possible to make ice cream without stabilisers, thickeners and emulsifiers, but its structure will never be of the same quality as an ice cream made with the correct measurements of all the necessary ingredients.