Gelati

FROM RAW MATERIAL TO THE FINAL PRODUCT

PRODUCTION

Gelatì produces ice cream for supplying mainly ice-cream parlors, the Hotel and Catering Industry and the mass market retailer sector, and offers customized solutions for each and every need. A large range of containers of different sizes is made available to satisfy all the necessities of the destination markets.

-20°/+4°/+20°

RAW MATERIAL

The high quality of Gelatì products is guaranteed by a production plant which is able to guarantee big amounts of handmade gelato. This happens thanks to a careful selection of raw materials.

85°

PASTEURISATION

The first stage of production is pasteurisation. Through a termic procedure it takes the blend, adequately prepared, to temperature of +85°C.

RESTING

When the pasteurisation process is completed, the blend rests for 12 hours in vats at a temperature between +2° and +4°C.

-8°

FREEZY

Modern freezers convert the blend into gelato. The result is a soft and creamy product.

-8°

CONVEYOR BELT

Once the gelato has been extracted, it goes to the thermal abatement process.

-33°

BLAST CABINET

The negative thermal abatement process lasts one hour and a half and takes the product to a temperature of -18°C, preserving its nutritional and organoleptic features.

-25°

PACKAGING

The entire production process happens on the basis of a short and traceable production chain, which guarantees the control and the respect of the best quality standards during each phase.

-25°

STORAGE CELL

Thanks to an efficient distribution network, Gelatì carries out daily-on time deliveries in gelato parlours, restaurants, cafés and commercial activities and guarantees direct supply and a detailed ditribution all over Europe thanks to agreeements with the best national and German couriers.