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FREQUENTLY
ASKED QUESTIONS
Q.
What is the difference between ice cream and gelato?
A. Did you know that the cream used in gelato has a lower
butterfat content than the cream used in super premium
ice cream? Traditional gelato is made with 7-12% butterfat,
a healthier alternative to ice cream's 14-18% butterfat.
The creaminess of our gelato comes from the density, not
the fat. When gelato is made in a batch freezer, it is
spun at a much slower speed then when making ice cream,
therefore, there is not a lot of added air whipped in.
Gelato weighs twice as much as most ice creams, each 5
liter pan weighs approximately 8lbs. |
Q.
Who is Pete Palazzolo's and why is his gelato different
from others on the market?
A. Pete Palazzolo has been in the gelato business for
19 years and he is only 34 years old! Through many years
of working with top chefs throughout the country, Pete
has had an opportunity to develop and perfect his recipes.
His artisan (from scratch) style sets him apart from most
people making gelato today who use mixes, gels and artificial
ingredients in their recipes. Our gelatos and sorbettos
are made to order fresh, with all natural, authentic Italian
ingredients. This means our great colors and intense flavors
come from actual fruits, roasted nuts, spices, liqueurs,
imported chocolates, coffees and teas. It also means absolutely
nothing artificial. Our gelatos and sorbettos are made
in batch freezers, the old fashioned way. Unlike continuous
freezers, the batch process allows us to use whole fruits
and nuts. Though more labor intensive, it means we can
be hands-on in the production of each and every tub. This
process allows us to tweak any flavor to your liking and
create custom blends. |
Q.
Why do I need a gelato case, can't I use an ice cream
dip cabinet?
A. Although some customers choose to convert ice cream
dip cabinets to fit 5 liter stainless steel gelato pans,
it is usually a temporary solution. To start off, gelato
is served at a warmer temperature (12-18° F) than
ice cream (0-5° F). Note that in a gelato case, the
gelato sits higher than ice cream does in a dip cabinet.
You don't need to look down into a cabinet to see the
gelato, it can be seen from across a room. Not only is
the presentation impressive when displaying gelato in
a gelato case, but the main function of a gelato case
is to maintain a consistent temperature throughout the
entire case, above and below the gelato. I have not seen
a converted dip cabinet that can accomplish this task.
You will usually get warm spots and very cold spots which
will make the consistency and presentation of the gelato
hard to work with. |
Q.
What is the shelf life of gelato and how should it be
stored?
A. The shelf life of our gelato is 6 months. After the
gelato is made fresh, it is flash frozen, this method
preserves the shelf life. Storing your gelato at -10°
F in a separate chest freezer will insure freshness up
to 6 months. |
Q.
How does Stefano's Gourmet Desserts package gelato and
sorbetto?
A. Gelato is packaged in 5 liter, plastic pan inserts
that drop into the stainless steel gelato pans - couldn't
be easier than that! |
Q.
How will Stefano's Gourmet Desserts assist me in selling
gelato?
A. In addition to always being available to answer any
of your questions and assist in gelato emergencies, Stefano's
Gourmet Desserts has developed an effective point of sale
that will be supplied to you to assist in educating your
customers. We will also supply informative flavor cards
(which include flavor descriptions) for your gelato case. |
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