Sweetness Under Control: How Sugar Makes (and Breaks) Your Gelato.
For a gelato maker, sweetness is more than just a taste – it's a powerful engineering tool. This article explains how different sugars affect not only the taste but also the freezing point and plasticity of gelato. Gain the knowledge, then use our app to master its application and precisely control every parameter of your gelato.
Sweetness. It's the first and most primal taste we crave. In gelato making, it's the absolute foundation. But if you think the role of sugar in your pan ends with taste, this article will open your eyes to a whole new world. It turns out that sugar isn't just a seasoning – it's a key engineer that builds or destroys the gelato structure.
The article shows that "sweetness" is a whole family of chemical compounds, and each has a different power. Sucrose, glucose, fructose – each has a different sweetening power and, crucially for us, a different anti-freezing power (AFP). It is this second parameter that determines how soft or hard your gelato will be in the display case. It affects the ideal plasticity and prevents the formation of large ice crystals that lead to the sandy texture problem.
And this is where the real art of balancing begins. How do you achieve the perfect level of sweetness without turning your gelato into a sweet soup? How do you create vegan gelato with an oat milk base, which is sweet on its own, and not make it cloying? How do you precisely maneuver different types of sugars to get the desired effect? Manually calculating all these variables is a pain. That's precisely why we created our app.
It's your personal technologist that uses artificial intelligence in gelato production to give you full control over sweetness and its consequences. Our app allows you to design gelato from scratch, perfectly balancing different types of sugars. It enables you to correct sweetness without guessing, showing you in real time how a change will affect the final hardness and serving temperature. This is the end of fixing failed batches. Instead, you gain confidence, consistency, and cost reduction.
The article explains the science behind sweetness. Our app is the tool that lets you put that science into practice to create gelato with perfectly balanced sweetness and an ideal structure every time.