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Fabulous Flavor
Reinventing one of the most popular flavors with just a pinch of salt...
 

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SHOWCASE

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Bad Gelato

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Premium flavors could be your answer to premium profits

Fabulous Flavor
Reinventing one of the most popular flavors with just a pinch of salt

Grande Gelateria
The Love of Gelato with That's Amore!


Gelatician's Gelatician
How Angela Damiano used her gelato skills to open a prosperous shop and become one of North America's most sought after consultants

Featured Machinery
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SWIPES

Making More with Less
Bigger is NOT Always Better: The Upside of Downsizing

Sweet Science
Taking a position on 'neutrals'

Ingredients for Success
Got (the RIGHT) Milk?...

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Gelato lingo...

SIGEP
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Great cuisine and pâtisserie always have two things in common: selecting the best ingredients and transforming them into delectable delicacies. On these pages a gelatician from the Italian Gelato Institute presents not JUST recipes but introduces techniques that can be applied to countless preparations enabling gelaticians to personalize and intensify even the most common flavors which, may very well be, your claim to gelato fame. After all, who would you rather be known as? The person who invented Cracked Black Pepper Tofu Gelato or the gelatician that makes the best vanilla gelato in the world...?! Just as an understanding of 'balancing' is necessary to attain perfect texture, a knowledge of cooking is required to create decisive, profound flavors. So, we won't limit this section to just give you a balanced recipe but, rather, to create a perfect equilibrium between texture, temperature and Fabulous Flavor!


Savory Pistachio

This totally yummy flavor was developed completely by accident. It's a familiar story. You're in the laboratory, creating new flavors or perfecting old ones and you're missing an ingredient. It's Sunday and your distributor isn't available but you've already decided that TODAY is the day you are going to do this! You go to the store and, naturally, can't find the item you need. So, instead, you choose something 'similar'...

When we first made Savory Pistachio our intentions were modest: to make the best pistachio gelato ever! However, during the process we found ourselves with only salted pistachios at hand. Since, like you, our motto is Never say Never we used the available pistachios and the resulting flavor has been a winner ever since.

Savory Pistachio uses a moderately rich base incorporating roughly blended pistachios to give it a crunchy texture. The final mix is high on solids and doesn't even need neutrals if it's going to be served the same day!

Savory Pistachio

Totally Natural Ingredients
Milk (2%)
..................
1910g
Sucrose
..................
430g
Glucose
..................
107.5g
LMP
..................
65g
Neutral (Carob & Guar)
..................
0.08g
Pistachios (salted)
..................
425g

 

 

 

 

Procedure

1 Blend the pistachios in a food processor until a coarse powder is obtained and set aside.
2 Blend 50g of the sucrose until it is powdered.
3 In a small bowl, whisk the neutrals with the powdered sugar and set aside.
4 Whisk together half of the remaining sucrose with the powdered milk and set aside.
5 Add the milk and the other remaining half of the sucrose to the pasteurizer and program to reach 90°C for one second and to then chill to 4°C.
6 When the milk reaches 50°C, add the powdered sugar/neutral mix and the powdered milk/sucrose mix.
7 Bring to 90°C for one second and cool to 4°C.
8 Once the mix is cooled, take 1.5 liters and place it in the food processor with the coarse pistachio powder and blend until a fine mix is attained.
9 Add the blended pistachio mix into the remaining mix and immersion blend until it is well amalgamated.
10 Place the mix into the Aging Vat or in refrigerator for at least 12 hrs.
11 Remove the mix from the Aging Vat and pour it into the batch freezer, set at low speed and gel to approx. -12°C. (If it is not in an Aging Vat, thoroughly blend the mix with the immersion blender and then immediately pour it into the batch freezer and gel).
12 Extrude the gelato and either store at -22°C or display in the case (-12°C to -14C).

6-12
16-22
8-12
0 - .5
58-68
32-42
INGREDIENTS
QUANTITY (G)
%
FAT
SUGAR
LEAN
MILK
SOLIDS
OTHER
SOLIDS
H2O

DRY
RESIDUAL
TOTAL

Milk (2%)
1910
65.02
38
.
171.9
.
1699.9
210.1
Sucrose
430
14.64
.
430
.
.
.
430
Glucose
107.5
3.66
.
98.9
.
.
8.6
98.9
Lean Milk Powder
65
2.21
.
.
63.05
.
1.95
63.05
Neutral (Carob & Guar)
0.08
0.00
.
.
.
0.08
.
0.08
Pistachios (Salted)
425
14.47
195.5
.
.
229.5
.
425
.
.
100.00
7.96
18.00
8.00
7.82
58.23
41.77
TOTAL
2937.58
--------
233.70
528.90
234.95
229.58
1710.45
1227.13

Approximate overrun: Vertical Batch Freezer: 20%; Horizontal Batch Freezer: 25%

Pistachio Facts
•Genus: Pistacia vera
•Pistachios originated in Syria.
•Pistachio trees grow to 10 meters (33 ft.) in height and can survive in temperatures ranging between -10°C (14°F) and 40°C (104°F). Peak production is reached at approximately 20 years.
•The largest producer of pistachios is Iran with the USA at n. 2.
•The largest producer in North America is the state of California.
•China is the largest consumer (80 tons annually) followed by the USA (45 tons annually).
•Pistachios are one of only two 'nuts' mentioned in the bible.
•Bulk container shipments of pistachio nuts are prone to self-heating and spontaneous combustion because of their high fat and low water content.
•Although commonly referred to as nuts, they are actually the seed of a thin-shelled drupe.

Show Me the Green!
Unfortunately most gelato makers use artificial coloring to give their product a bright green color reasoning, logically, that clients visually span the display to identify their favorite flavors. While the flesh of a pistachio is light green, the skin is a grayish violet and when blended the actual color is beige with subtle hints of green.

Though we recommend using no coloring, if you feel that it's absolutely necessary to tint it, there are several natural solutions. The best is chlorophyll as this is what gives pistachios their green color. Dehydrated spinach also works well. Both of these options are tasteless in minimal quantities and will render an opaque 'natural' green color.


Health Benefits

•In July 2003, the Food and Drug Administration (FDA) approved the first qualified health claim specific to nuts lowering the risk of heart disease: "Scientific evidence suggests but does not prove that eating 1.5 ounces (42.5g) per day of most nuts, such as pistachios, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease".
•According to research at Pennsylvania State University, pistachios significantly reduce levels of low-density lipoprotein (LDL cholesterol) while increasing antioxidant levels in the serum of volunteers.

Allergies
Pistachios contain urushiol, an irritant that can cause allergic reactions. Urushiol is also found in other members of the Anacardiaceae family including poison ivy, sumac, mango, and cashew.



SOURCES:
-Risk factor Self-heating/Spontaneous combustion". Container Handbook. GDV.
-Pliny's Natural History, xiii.10.5, xv.22.
-"Food and Agricultural commodities production". Food and Agriculture Organization.


Send your comments, observations and thoughts to info@italianculinary.it.
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