Frequently asked questions

All our products have nutritional and allergen fact sheets that list the ingredients and the main characteristics. With reference to allergens, the fact sheet indicates the presence or absence of the allergen and the possible cross-contamination. To view the fact sheet of each product, registration is required:


SDL means "senza derivati del latte", that is "without milk derivatives"; this abbreviation is included in the label of all those products that do not contain any ingredients derived from milk and dairy products (including lactose)


The GF symbol, or Gluten Free, marks the products that do not contain gluten, which is toxic for people suffering from celiac disease. The ingredients and methods of preparation of such products have been checked and approved by the AIC, Italian Celiac Association, and added to the "Handbook of products suitable for celiacs, issued by AIC.

To view an updated list of Gluten Free products, click here 

An allergy is an overreaction of the immune system trying to defend itself from the ingestion of certain elements, and causing severe allergic reactions. Intolerances, on the other hand, involve the digestive system (especially the intestines) and the symptoms arising form poor digestion of badly tolerated foods.

The stiffness of gelato is mainly due to the low temperature.

As a cold dessert that can be spooned at below zero, gelato must contain a well-balanced combination of freezing elements (water) and non-freezing elements (sugar).

To sum up, if the gelato on display is too stiff, it could be due to two main reasons: the temperature is too cold or the content of sugar is too low.

A good presentation of gelato in the display fridge is an important part of the gelato making process. We suggest using natural decorations, such as

  • Fresh fruit covered with Farcifruit to help prevent drying in cold temperatures
  • The coatings used with silicone or polycarbonate molds
  • Rolled fondant
  • Biscuits, waffles and other food products

Non-food decorations such as coffee cups or glass bottles etc. are not appreciated.

Yes, if you are using a combined machine and bring the temperature up to 85 ° c

In order to do so, the gelato mustn’t be a variegato (combination flavor).

You cannot rebatch old gelato without reheating it first for two main reasons:

  1. The rebatched gelato will have a higher bacterial load
  2. Stabilizers require high temperatures to reactivate; the overrun will result much lower if gelato is not reheated.

AIR is among the ingredients that do not freeze. By incorporating air into the frozen mixture we will improve texture, spreadability and smoothness.

Overrun is the percentage of air incorporated into the mixture in the freezing phase. It is calculated by using the following formula:


Mixture weight – Weight of gelato                            35-40% CREAMY gelato

------------------------------------  x 100 =

               Weight of gelato                                                 25-30% SORBETS

A good overrun depends on finding the right balance between the ingredients, and putting the right amount of mixture into the batch freezer.

It is the heat treatment used to kill bacteria. This process involves bringing the mixture to + 85 ° C, then rapidly cooling it down to 4 ° C.

Pasteurization also allows:

  • The solubilization of sugars,
  • The hydration of proteins and thickeners,
  • Dispersion of fat,
  • Attainment of a stable solution.

Sugars are key to preventing gelato from freezing and help make it sweeter. The sugars commonly used in ice cream are sucrose, dextrose, glucose syrup, fructose, inverted sugar, and lactose.

They can be classified according to their freezing point and sweetness.

Table of sugars

It is a semi-frozen spoonable dessert; a creamy mixture stabilized by chilling; a soft and velvety mass that is less cold on the palate than gelato, due to the higher content of fats, sugars and flavorings, and the lower content of water, and thus, of ice.

SEMIFREDDO: creamy mixes containing whipped cream, meringue or pâté à bombe, which are placed in the freezer. The structure of the semifreddo is achieved through a number of successive and independent production phases, at both hot and room temperatures.

ICE CREAM: the mixes are placed in a machine that combines chilling, freezing, and continuous mixing. The structure of gelato is the result of a process of chilling in a batch freezer, with active cooling, in a short time.

A contains synthetic colorings subject to Reg. 1333-08

B contains synthetic colorings that are not subject to Reg. 1333-08

C contains natural identical colorings and others

D contains natural colorings

You have to register and access the system by entering your username and password.

In the section 'download catalogs' you can download them for free .

Cookie Policy Privacy Policy