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Technologies
Ice cream is a good and nutritious type of food. However, it is essential to use the best equipment and technologies to prepare it. Gelateria Rosa uses technological advanced equipment in order to produce delicious and safe ice cream. The first stage of the production process is the selection of ingredients.
Then, the single products are pasteurized in order to reduce the quantity of bacteria which are present in the mix which should become ice cream. In all type of food there is a large quantity of bacteria that proliferate in the temperature ranges of 15-20 °C and 55-60 °C. Outside these ranges the bacterial proliferation is slow. Pasteurization aims at reducing considerably the quantity of bacteria in the ice cream.
During pasteurisation the mix is taken to a temperature ranging from 65 to 85 °C (depending on the ice cream ingredients) and then it is cooled down to about 4°C. During pasteurization of the ingredients another process takes place when the mixtures reaches a temperature of approximately 60°-75°. During this process, which is called homogenization, the fats in the ice cream are crumbled and amalgamated making the ice cream smoother and more creamy.
After the pasteurization and homogenization there is maturation. During this stage the mix is kept at a temperature of about 4 °C while being continuously shaken. This way it is possible to obtain a final mix which is thicker and which can incorporate air in an easier way during the thickening process. Maturation leads to a considerable absorption of water in the mix because of the solid compounds. The maturation stage lasts approximately 4- to 6 hours.
During the thickening stage ice cream passes from its liquid state to the solid-soft state.
This change is possible thanks to the simultaneous action of three factors:
- stirring
- cooling
- injection of air in the blend.
During the thickening stage, the mix is taken from 4°C to 15 °C. In this stage the free water in the mix solidifies creating a solid-soft texture, namely ice cream.
To avoid big crystals caused by the solidification of water it is essential to reduce temperature very rapidly. Thus, the ice cream will be smoother and less flaky.
During the thickening process, while stirring, the mix absorbs air and increases its volume.
One of the main features of homemade ice cream is the process of incorporation of air in the mix. In homemade ice cream air is incorporated in the mix naturally during the thickening process, thanks to the stirring and shaking of the mix during the freezing stage.
In processed ice cream air is incorporated in the mix through a pump. This can even double the final volume of the ice cream produced.
"Soft ice cream" or American ice cream is produced in a similar way. Although it appears softer and bigger than homemade ice cream, its organoleptic properties are of low quality.
Generally, Italian ice cream is defined as the homemade ice cream obtained through the thickening of the mix whereas American ice cream is defined the soft ice cream obtained through air incorporation.
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