The Art of Overrun: How to Increase Profit and Not Lose Customers
Is high overrun the enemy of quality? This article ruthlessly debunks that myth! Discover how the conscious use of emulsifiers and stabilizers and building the perfect fat globule network allows you to create gelato that is light as a cloud, yet creamy. It's a scientific recipe for how to increase profitability without losing your customers' hearts.
For every gelato maker, high overrun is a temptation. More volume, lower portion cost, higher profit. But behind this temptation lurks the specter of an icy void – a product pumped with air that is dry, crumbly, and tastes cheap. This article is an absolute revolution in thinking. It proves that you can have your cake and eat it too – that is, create a high-overrun gelato that maintains a masterful, creamy quality.
This isn't a collection of loose tips, but a deep dive into the gelato microworld. The authors show that the whole game is about air bubble stability. The key to success is creating a solid, internal "scaffolding" in the mix to hold these bubbles. And who is the builder of this scaffolding? Fat! The text fascinatingly describes the phenomenon of partial coalescence of fat, which, under the forces in the freezer, forms a three-dimensional fat globule network. It is this network that traps air, gives the gelato body, and prevents it from collapsing.
Of course, fat alone is not enough. The article emphasizes the crucial role of emulsifiers and stabilizers. They are like the mortar in this process – they help the fat to position itself correctly at the air bubble interface and prevent the formation of large ice crystals that destroy the entire gelato structure.
How do you transfer this complex science into daily work? This is where our application becomes your personal technologist. What is complex theory in the article becomes simple action in our app. When you design gelato with higher overrun in mind, our app helps you precisely choose the proportions. The dosing of stabilizers and emulsifiers function is your key to controlling this delicate structure. Our artificial intelligence at the service of gelato making allows for recipe correction on the fly to achieve the perfect balance between lightness and creaminess.
In summary, this article is a must-read for anyone who thinks strategically about the gelato business. It's knowledge that allows you to consciously shape a product to be both delicious for the customer and profitable for you. And our application is the tool that allows you to implement this knowledge immediately, without risk or costly experiments.