The Concentrated Power of Protein: Discover Whey Protein

In the large family of dairy ingredients, alongside casein which builds the "body" of gelato, there's a specialist for special tasks: whey protein. It's not just a byproduct of cheese production. In the hands of a conscious artisan, it's a powerful tool for sculpting texture. This article is an excellent introduction to understanding this unsung hero.

The text explains that it's the part of milk proteins that remains in the liquid after cheese production. But for us, the key is that it's available in the form of concentrated powders (WPC), which are pure, functional power. Why is it so important? First, it allows you to precisely boost the milk solids-not-fat (MSNF) without adding excess lactose, which is crucial in the fight against sandiness. Second, whey protein has fantastic foaming properties, which translates to better and more stable gelato overrun. Third, it binds water perfectly, which means smaller ice crystals and a velvety smoothness.

But how do you handle it precisely without disturbing the balance of the entire recipe? How much should you add to get the perfect effect? Which form should you choose? This is where our application becomes your personal technologist. It allows you to design gelato with a perfectly selected protein content. It's indispensable when removing ready-made powder bases, giving you full control over every gram of MSNF. The app helps in cost reduction by allowing the intelligent use of protein concentrates to build the gelato structure. With the support of artificial intelligence in gelato production, you can be sure that your recipe will be perfectly balanced, and the final quality of the gelato will delight customers with its lightness and creaminess.