Carpigiani produces top-quality frozen dessert equipment which is not only great for making traditional gelato, but also ice cream, soft serve, sherbet, pastries and much more. This month we will be highlighting some of the most popular Carpigiani machines along with their wide range of capabilities.
Today, we discuss the basic components of ice cream vs. gelato and highlight the Ready TRU Series which makes both (and more)!
So, what’s the difference between ice cream vs. gelato?
Ingredients: Both ice cream and gelato contain the same 3 basic ingredients: cream, milk, and sugar. However, gelato uses more milk, less cream, and generally does not contain egg yolks which are normally found in ice cream. This makes the gelato texture typically a little creamier, denser, and more elastic than ice cream.
Air Content: Gelato contains less air than American ice cream which is why gelato may seem more dense and creamy.
Butterfat: Ice cream contains at least 10% butterfat, but averages even higher than that – between 14 to 25%. Gelato contains less, anywhere between 4 to 9% butterfat.
Ready TRU Series: Ice Cream & Gelato Batch Freezers
The Carpigiani Ready TRU models allow you to heat and batch freeze both types of mixtures to produce ice cream, gelato, sorbet, sherbet, frozen custard, and more.
With the Ready TRU series you can mix, heat, and freeze your batches in the same cylinder. It includes automatic consistency control which determines when the product is complete, as well as, auto-adjusting scrapers that ensures no product (Ahem, profit) is left behind in your equipment.
A water filling feature delivers the precise amount of water necessary depending on your mixture, as well as, during its cleaning functions.
The equipment also comes with online monitoring and diagnosis on a tablet, phone, PC, etc. for planning your maintenance. It also comes with a precautionary setting to begin defrost automatically in the case of power outages in order to avoid damage to the beater.
