Ice cream has been gracing our taste buds since the 17th century when it was first introduced to Charles the first in 1660. Gelato was similarly introduced in the same time period by Bernardo Buontalenti, a native of Florence, Italy and was specifically made for the royal court of the time. Gelato has historically been made with less milk fat and less air giving a richer texture and flavor compared to its cousin ice cream. Its also been known to have less calories and less sugar too making it a healthier choice for a taste cold treat on a hot day. Ice cream has always dominated the American market. Its been part of Americana identity since the 1800’s but now it seems that health conscious Americans everywhere are seeing gelato as the new replacement to ice cream for cutting sugar and calories out of their diet. New shops offering premium gelato are starting to pop up everywhere across the U.S. and Canada as artisan food starts to gain positive public interest. Additionally, small gelaterias are becoming the new entrepreneurial boom because of accessible machinery and high profit margins. By And large as the business trend and demand for gelato increases, gelato will soon replace ice cream as the dominant frozen treat in North America. A Brazilian company called Finamac has developed two machines that give small business owners an affordable edge over their Italian competitors called the Ice Clean Series The Ice Clean and the Ice Clean P are now the gold standard when it comes to making gelato. The Ice Clean P is the do-it-all gelato machine that’s been making waves in the small business community as an affordable solution to production. Pasteurizing and freezing the mix all in one process the Ice Clean P makes having a small gelateria a reality for someone looking to dive into the world of entrepreneurship. Basically gelato is all natural. No preservatives, no added sugars, no artificial sweeteners. It’s base is made of natural ingredients that are churned and frozen in one continuous process. Eliminating most of the air incorporation, its a dense but smooth textured frozen treat. Creamy, intensely flavorful and visually appealing. Because of its all natural nature it does not have a long shelf life. Two to three days is the max allotted time gelato should be served to a customer. After that new batches should be freshly made the morning of. With the Ice Cream P from Finamac, production is fast, safe and convenient for any small shop to produce great tasting gelato. All things considered starting a gelateria has never been easier. Finding a space, acquiring a business loan and calling Finamac for a quote on the Ice Clean or Ice Clean P are the three foundational steps in your journey to having a successful business. Finamac also has the recipes and learning resources to help the process of making gourmet gelato a reality. So if you are ready to buy a machine, calling Finamac about getting a quote is the next undeniable step. Information is readily available on their website and sales agents are ready to answer any questions you might have in purchasing a machine.Future of Gelato
Gelato Production
What makes gelato so delicious?
Getting Started
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