Liquid Gold in the Tub: The Anatomy of Cream
Think cream is just cream? This article is the key to understanding why the fat percentage is the most important parameter that determines the final creaminess and gelato structure. It's the knowledge that will allow you to consciously choose the liquid gold for your recipes.
At the heart of every luxurious, creamy scoop of gelato lies one irreplaceable ingredient: cream. But have you ever wondered what's really behind that name and why choosing between 30% and 36% is a decision that can change everything? This article is a fascinating look at the liquid gold of every gelateria.
The text explains that cream is simply concentrated milk fat, separated from the rest of the milk. We learn about its different types—from light "single cream" to thick "double cream"—but for us artisans, one piece of information is key: the fat content. It is the foundation on which we build the entire gelato structure. The milk fat from the cream is the flavor carrier, it gives a velvety smoothness, and it is responsible for the rich, full mouthfeel that distinguishes artisanal gelato from mass production.
However, working with this liquid gold requires precision. How do you perfectly balance a recipe when today you only have access to 30% cream, and tomorrow 36%? How will this affect the gelato's plasticity and final quality? This is where our application becomes your indispensable partner. It allows you to design gelato in which cream plays the leading role. Its key feature is intelligent ingredient substitution. Just enter what cream you have available today, and the app will recalculate the entire recipe itself, so the final product always has the same, ideal parameters. This allows for cost reduction and flexibility, without compromising on quality. With the support of artificial intelligence in gelato production, you can be sure that your recipe balancing will always be perfect.