I absolutely love your videos. Thank you sir. My question is: how do I keep my gelato cold enough for deliveries? We are planning to deliver gelato locally which may mean 15-20 minutes where it inside a hot bag
I'm glad you enjoy them! For 15-20 minutes an insulating box would do just fine, especially if they are blast chilled before delivery. If it's very hot just blast chilling for a longer time will guarantee good preservation for about 20 minutes.
You will find a recipe in the next video that will be published, and yes you can use a stove too, you just have to pay attention not to overcook the mix.
How do you do the drip-test? Can you explain the setup because I want to do something similar for a school science project, I’m really enjoying these videos!
The set-up can be done in many ways, the simplest is a plastic grid inside a wine minifridge, with on top a piece of ice cream and on the bottom a container with a scale, and then you just observe and measure when it's the first drop, what is the weight of the melted ice cream at different time steps and the total time of melting. Then you can further develop it with a raspberryPI to log the weight changes and a camera to monitor the shape during melting.
Hi Luca, I have a question. I am thinking about starting my own gelato shop and I am just learning about it. I wonder if you can go through about the devices/gelato machines that are necessary for starting a business. Especially, relevant to this episode, the ice cream freezer, does it affect how gelato holds on to its shape. I am living in a tropical country. Thank you, Luca. PS. I am checking out your online academy and I am preparing to take some courses. Thx, Dan.
