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FAQS
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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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100% All Natural Ingredients ~ No Mixes Used
Stefano's Gourmet Desserts
3959 Van Dyke Road #308
Lutz, Florida 33558
Phone: 813-850-9200

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