How to make gelato with Hiber & Crew Australia

The “GELATO BUSINESS”

Stefano Lovisotto for Hiber – Copyright protected 2012

GELATO PREPARATION

Gelato is not just food, it’s a polyhedric product which has no limits on the expression of creativity and.... makes people happy!!!

We can divide Gelato into two categories:

Milk flavors - Fruit flavors

Ingredients are poured into the pasteurizer and taken to a temperature of 85°C, then chilled down to +3°C. With this process, most bacteria are killed. This way we obtain a base which can be used to prepare different flavors. 3°C

3°C 3°C

GELATO PREPARATION

When pasteurized, the base is poured into the “aging vat” where it rests for at least 10 hours.

GELATO PREPARATION

3°C 3°C 3°C

GELATO PREPARATION

+3°C +3°C

GELATO PREPARATION

3°C 3°C 3°C

FLAVOUR ADDITION

3°C

-7/-8°C

-7/-8°C

In this phase part of the water is frozen...

GELATO PREPARATION

FLAVOUR ADDITION

3°C

Important: during the freezing process the “net” of stabilizers catches in its meshes: OVERRUN

GELATO PREPARATION

-7/-8°C

GELATO IS READY !!!

SUMMING UP: THE WORKFLOW

3°C 3°C 3°C

-13°C

FLAVOR ADDITION

3°C

-7/-8°C -7/-8°C

WHY ?? 1- Because of the first few minutes right after production…

2- Because of its natural aging process

Released from the batch freezer, gelato inexorably begins to loose quality.


The first 10’ are vital: after being

put in a container, gelato starts

loosing overrun, melting on the

surface, melting around the

stainless-steel etc...


Holding Shock-freezing

-18°C

0°C

-40°C

SET TIME or 240’

AIR

The 1° HIBER solution

CONSERVATION AT -13°C FOR 1-2 DAYS

CONSERVATION AT -13°C FOR 1-2 DAYS


COLD SHOCK 10’-15’

PROBLEM NR. 2: the natural aging process


NOTE: IT’S ALL ABOUT CRYSTALS….


SOLIDS

WATER

+3°C

MILK: Water: 88% Fat 3,5% Proteins 3,5% Lactose 5%

CREAM: Water: 60%

Fat 36%

Proteins 1%

Lactose 3%

SUGAR: ...

FRUIT: ...


GELATO AT -7°/-8°C: right after batch-freezing

-7/-8°C

SOLIDS

GELATO AT -13°C: After a few hours in the display

-13°C

SOLIDS


-13°C

-13°C

GELATO AT -13°C: After a few hours in the display

THE PROCESS:

• Shock-freezing to -18 ° C core, all the free water is turned in microcrysstals. • 60/180 minutes time • Conservation at -18°C minimum


-11/-13°C

ONCE NEEDED:

• Regeneration to selling temperature (-11/-13°C). • One degree every 2 hours (one night…).

-18°C


SHOCK-FREEZING TO -18°C CORE TEMP.

60’-150’

SALES: AT -13°C FOR 3-5 DAYS REGENERATION

AT -13°C

REGENERATION AT -13°C

CONSERVATION AT -18°C MIN.

UP TO 6 MONTHS


1-2 DAYS SHELF LIFE

-13°C

SOLIDS

3-5 DAYS SHELF LIFE

-13°C

SOLIDS

LET’S MAKE BUSINESS... Workflow 1 - Backstage

CORE SHOCK-FREEZING

CENTRALIZED PRODUCTION

FREEZE-ROOM -21/-25°C (MAX 6 MONTHS)

DELIVERY -21/-25°C


SHOP

SHOP

SHOP

SHOP

ADVANTAGES:

DISADVANTAGES:

- Total control on quality - Savings on equipment - Savings on labor costs - No need to have skilled gelato-chefs in each shop

- No production visible in outlets: “industrial” look & feel - stocking space

SALES !

STOCK AT -21°/-25°C

FREEZER 1

REGENERATION TO -13°C

CONSERVATION

FREEZER 2

LET’S MAKE BUSINESS... Workflow 1 – Shop Equipment

FREEZE-ROOM -21/-25°C STOCK MAX 6 MONTHS

DELIVERY -21/-25°C

SHOCK-FREEZING

PASTEURIZATION

VACUUMED READY FLAVORS

LET’S MAKE BUSINESS... Workflow 2 - Backstage


SHOP

SHOP

SHOP

SHOP

ADVANTAGES:

DISADVANTAGES:

- Total control on quality - In-shop production !!! - Stocking space saving - No need to have skilled gelato-chefs in each shop

- More equipment in each shop..

SALES !

LET’S MAKE BUSINESS... Workflow 2 – Shop Equipment

-12°/-13°C CONSERVATION

FREEZER 2

BAGS STOCK AT -21°/-25°C

FREEZER 1

BAGS REGENERATION +3°C

FRIDGE

HIBER RANGE 2012 BLAST-CHILLERS / SHOCK FREEZERS

for gastronomy, pastry, bakery and gelato

SPECIAL CONSERVATION SYSTEMS for patisserie, chocolate, gelato, bakery etc


SHOCK- FREEZERS

ABM023S

360x250x120mm

360x165x120mm

GCM006S

360x250x120mm

360x165x120mm

GCM012S

360x165x120mm

360x250x120mm

SHOCK- FREEZERS

GCM015S

360x165x120mm

360x250x120mm

GCM021S

360x165x120mm

360x250x120mm

GCM030S

360x165x120mm

360x250x120mm

REM

OTE

VER

SIO

NS

SHOCK- FREEZERS – trolley units

1 TROLLEY 600x400

1 TROLLEY 600x800 2 TROLLEYS 600x800 3 TROLLEYS 600x800


AGF holding freezers

AGF0082

• 1.300W • - 30°C • Defrosting with heating elements • Thermostatic valve • Temperature uniformity ! • Huge stocking capacity: up to 60 tubs • Indirect ventilation

h. 18 h. 15 h. 12

Max 60 165 x 360 mm

FEATURES

Max 40 250 x 360 mm


AGF0072

FEATURES

• 955 W • - 30°C • Hot Gas Defrosting • Capillar • Temperature uniformity ! • Huge stocking capacity: up to 60 tubs • Indirect ventilation

h. 18 h. 15 h. 12

Max 60 165 x 360 mm

FEATURES

Max 40 250 x 360 mm


AGF0062

FEATURES

• 820 W • - 30°C • Automatic electric defrosting • Capillar • Temperature uniformity ! • Huge stocking capacity: up to 48 tubs • Indirect ventilation

Max 48 165 x 360 mm

FEATURES

Max 40 250 x 360 mm

SHOCK-FREEZER + holding freezer COMBI

1080 ice

Temperature uniformity Huge stocking capacity Indirect ventilation -30°C

FREEZER

SHOCK-FREEZER

GFA0285 Max 98 Max 60

FEATURES

commercial documentation

Work in progress: NEW WEB SITE

HIBER commercial support

Multilanguage BROCHURES

Multilanguage PRICE-LISTS

POSTERS and MULTIMEDIA

TRAINING COURSES

commercial documentation HIBER technical support

TECHNICAL DATA sheets AUTOCAD blocks WIRING diagrams USER manuals DIRECT LINE with service dpt

Equipment has always a negative value in customers’ mind...

Among all possible machines in a

laboratory, shock-freezers generate probably the worst perception...

WHY?


PRICE PERCEIVED

VALUE

WHAT CAN I DO WITH A SHOCK-FREEZER?

SHOCK-FREEZE GELATO .... of course ...


SHOCK-FREEZE fruit in season...


FINE DESSERTS... Stefano Lovisotto for Hiber – Copyright protected 2012






Stefano Lovisotto – Copyright protected 2012


ICE STICKS... Stefano Lovisotto for Hiber – Copyright protected 2012

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ADVANTAGES: - Can be prepared during off-peak times - NO shelf life problems... (6 months) - Always constant quality - Big margins - Finer business identity

THREATS / OBJECTIONS: - Too complicated ... - No time for this ... - No room ...

PRICE

PERCEIVED VALUE

SEMIFREDDI

FRUIT IN SEASON

ICE STICKS

AESTHETIC IMPROVEMNT

QUALITY IMPROVEMNT

BETTER WORK ORGANIZATION

TIME SAVINGS

BETTER STAFF EMPLOYMENT

YOU !!

THANK YOU!

Documents

How to make gelato with Hiber & Crew Australia