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G E L A T O G O U R M E T F A C T O R Y sweet Growt! 1 0 4 8 8 N W 5 0 S t S u n r i s e , F l 3 3 3 5 1 W W W . G E L A T O F A C T O R Y . C O M 3 0 5 - 4 4 0 - 6 2 4 3 Who we are We are a gelato dreamers with over 10 years of experience in the frozen dessert industry. After many years in the retail and wholesale frozen dessert business we have build many partnerships with the biggest brands in the industry such as Carpigiani, Mec 3 among other brands in order to growth the gelato industry. Ezequiel Gomez is the master chef and creative mind in the company, and he is certified as a gelato professor for the Gelato University in South Florida. Haydee Gomez is the CEO of the organization, and have been successfully managing gelato store for over 10 years in USA and Canada. Now we want to share our experience and support other gelato store owners to grow their brands, and be profitable. Services Frozen marketing program Outgoing marketing management to small gelato, and ice cream shops. Frozen dessert Line A satisfying frozen desserts novelties such us gelato cakes, frozen pops, mini cones, monoporcions and more Training and development program Provide employee and management training program and team building activities to support business operations, and improve business performance NETWORKING Connect with other frozen dessert companies, suppliers and other organizations from the industry 03 | SWEET! SPECIAL EDITION Renew your Gelateria A L L Y O U C A N E A T G E L A T O I S T H E P E R F E C T E V E N T T O A T T R A C T N E W C U S T O M E R S A N D C R E A T E A N E W P E R C E P T I O N O F Y O U R B U S I N E S S As a organizer of the all Why should I do an all We recommend to do you can eat Party we you can eat party: this event at least one a offer: -Attract new customers year. We manage all the - Ticket management -Social media content event and provide cups, -Flavor development -Brand awareness tickets, spoons and -Marketing Material -Increase sales gelato -Training and support -get your store crazy during the event busy 05 | SWEET! SPECIAL EDITION Gelato Courses You may not be aware, but some of us were born with a special gift. GELATO CAKES GELATERIA GELATO MASTER -Gelato handling MANAGEMENT CLASS process to be ready to -How to run a gelato -Gelato milk and water use for a cake store base formulation -Different molds and - Cost and inventory -Hands on production cake presentation management -Decoration and -Cake Decoration -Product Mix product enhancement -Cost & inventory -Customer Service -Equipment and management cleaning process PERSONALIZED CLASS -Recipe Development -Alcohol infused gelato -Vegan and sugar free gelato -Gelato Mold decoration -Popsicle production Gelato Flavors Amarena Cherry Toronto VEGAN Chocolate Siciliano Lemon Chocolate Chip Samba Sour Sop (Guanabana) Mint Chicha (Rice pudding) Tamarind Coconut Rum and Raisin Green Smothie Coffee Crunchy Fantasy Passion Fruit Cookies & Cream Snicker Mango Dark Chocolate Ferrero Roche Strawberry Dulce De Leche Triple Chocolate Dark Chocolate Galak (white chocolate) Brownie Lulo Pistachio Rocky Road Mix Berries Amaretto Flamingo (passion fruit Hazelnut +strawberry) Lemon Cri-Cri Mania Lucuma Tiramisu MameY Vanilla Stracciatella Nutellato Cookie Dough Strawberry Cheesecake Key Lime Pie Birthday Cake .

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Use of Natural Colours in the Ice Cream Industry
USE OF NATURAL COLOURS IN THE ICE CREAM INDUSTRY Dr. Juan Mario Sanz Penella Dr. Emanuele Pedrazzini Dr. José García Reverter SECNA NATURAL INGREDIENTS GROUP Definition of ice cream Ice cream is a frozen dessert, a term that includes different types of product that are consumed frozen and that includes sorbets, frozen yogurts, non-dairy frozen desserts and, of course, ice cream. In order to simplify its classification, we can consider for practical purposes two different types of frozen desserts: ice cream and sorbets. Ice cream includes all products that have a neutral pH and contain dairy ingredients. While sorbet refers to products with an acidic pH, made with water and other ingredients such as fruit, but without the use of dairy. Additionally, when referring to ice cream, we are not referring to a single type of product, we are actually referring to a wide range of these. Ice cream is a food in which the three states of matter coexist, namely: water in liquid form and as ice crystals, sugars, fats and proteins in solid form and occluded air bubbles in gaseous form, Figure 1. Artisanal ice creams based on natural ingredients which give it its special texture. It should be noted that ice cream is a very complete food from a nutritional point of view since it incorporates in its formulation a wide range of ingredients (sugars, milk, fruits, egg products ...) essential for a balanced diet. Another aspect of great relevance in the manufacture of ice cream is the hedonic factor. Ice cream is consumed mainly for the pure pleasure of tasting it, the hedonic component being the main factor that triggers its consumption, considering its formulation and design a series of strategies to evoke a full range of sensations: gustatory, olfactory, visual and even, of the touch and the ear.
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18 August 2010
CASE STUDY February 2016 Customers swoon for Bristol’s finest gelato offering Few things are more appealing than the true taste of authentic gelato, so now, thanks to the opening of Swoon in the heart of Bristol’s bustling city centre, those living locally and many of the regions tourists can enjoy a range of wonderful flavours made on site, throughout the day. The brainchild of owner, Bruno Forte, whose family have been producing real Italian Gelato for well over a century, Swoon’s ethos focuses on using only the finest ingredients from around the world and combining them with a traditional process known for giving gelato its distinctive, smooth texture and delightful flavour. Bruno starts by saying: “I had been considering setting up a gelato business for a number of years, having grown up in a family of passionate chefs and hospitality professionals. With limited knowledge and experience myself, I took the decision to sign up for an intensive course which would at least allow me to understand the basics. Having researched different options, I decided to join the Carpigiani Gelato University in Bologna, Italy – the home of authentic gelato. In September 2014, I undertook the one week introductory course and immediately fell in love with the process.” As the global leader in the manufacture of gelato and ice cream equipment, Carpigiani offers unrivalled expertise and decades of experience in the market. The Carpigiani Gelato University is an internationally renowned programme of courses varying from a one day introduction up to a four week, detailed look at everything from running a business to making gelato, Bruno continues: “Having gained a basic knowledge of gelato production on the one week course, I booked onto the second and third weeks to give me a greater understanding of the product and the possibilities available from producing it.
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Gelato World Tour Announces 16 Flavors Competing for Title in Austin (2 of 2) Publication: Wall Street Select Date: April 22, 2014 Impressions: 2,788 ROI: $632 .00
Stock Charts HOME WATCHLIST PORTFOLIO 114 SUMMARY INDICES SECTORS MOVERS RATES FUTURES JOBS Quote/Search Symbol Lookup WallStreetSelect 114 Markets Stocks Funds Sectors Tools Overview Market News Market Videos Currencies International Treasury & Bonds Search InvestCenter Recent Quotes My Watchlist Indicators Local Stocks By: Gelato World Tour via Business Wire News Releases April 22, 2014 at 15:12 PM EDT Gelato World Tour Announces 16 Flavors Competing for Title in Austin Two weeks before its North American debut, the Gelato World Tour is pleased to announce the 16 elite gelato flavors to compete for the first ever North American Title May 9-11 at Republic Square in Austin. The Gelato World Tour is a competition and celebration of the ART of FROZEN DESSERTS and has already visited Rome, Valencia, Melbourne and Dubai. The top 16 gelato flavors in North America were selected by premier Chef Damian Mandola and the most expert writer in artisan gelato, Luciana Polliotti. The Gelato Artisans’ names and their shop’s names and locations are as follows: Salted Pecan with Montmorency Tart Cherries & Tahitian Vanilla by James Coleridge and Salvatore Boccarossa of Bella Gelateria, Vancouver, Canada Raspberry Beet by Baron W. Von Gottsacker of Bent Spoon Gelato, Sheboygan, WI Goat Cheese Cashew Caramel by Jessica Oloroso of Black Dog Gelato, Chicago, IL Fior di Bronte – pure Sicilian Pistachio by Josh Collier of Café Dolce Gelato, Houston, TX Maple Brown Butter Pecan by Carmen Angelo Ricciardi of Carmen’s Gelato, Anchorage, AK La Grande Bellezza
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Austin's Teo Advances to Gelato World Tour Finals in Italy (2 of 2)
View mobile site Follow us on Tuesday, May 13, 2014 | 8:50 a.m. In partnership with: statesman.com SEARCH NEWS ENTERTAINMENT HOOKEM.COM MARKETPLACE: CARS, HOMES, JOBS CLASSIFIEDS SHOPPING HOME A-LISTEVENTS MUSICMOVIESTVFOOD & DRINK ARTSRECREATION BLOGS MULTIMEDIAGAMESAUSTIN360 AMPHITHEATER Find fun things to do + Add A Listing in the Austin, TX area Events Venues Movies Restaurants Performers HOME > LIFESTYLES > FOOD & COOKING Newsletters RSS Feeds Food & Drink Videos Posted: 9:47 a.m. Monday, May 12, 2014 Austin's Teo advances to Gelato World Tour finals in Italy View Larger By Addie Broyles On the final day of the Gelato World Tour on Sunday, Austinite Matthew Lee of Teo Food/Drink videos Gelato took third place for his peanut butter and Nutella gelato, a blend of his favorite Latest Food & Drink Photos snack from childhood and the one he discovered when he first learned how to make gelato in Italy more than a decade ago. #Austin360eats: Mac and #Austin360eats: Sixteen North American gelato April 19 Cheeze March 1 makers competed in the Takedown, contest, and the top three — 03.09.14 as chosen by a panel of judges and votes from Central Texas Bars & Restaurants audience members — will travel to Italy for the finals in Addie Broyles September. The other winners Matthew Lee of Teo Gelato in Austin presented his entry into the Gelato were a Salted Pecan with World Tour - a gelato made with peanut butter and Nutella - on the final Montmorency Tart Cherries & day of the three-day event in Republic Square Park. His gelato took third place, which earned him a spot in the finals later this year in Italy.
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ONTARIO 2021 DAIRY GUIDE ONTARIO DAIRY GUIDE 1 Whether crafted by hand or at scale, Ontario dairy products are all inspired by a single delicious, sustainable and local ingredient: EVERYDAY MILK… DID YOU KNOW? • As a result of continuous investments in sustainability LOCAL MILK WHOLE MILK and production practices, 65% fewer cows produce Barista milk! Whole (3.25% milk fat) milk is lighter than cream but the same volume of milk needed to nourish all of Producing the fresh, local milk that elevates an incredible range of high-quality adds a luxurious smoothness to coffee beverages and dishes. Canada as compared with 50 years ago. Ontario dairy products is a tradition based on the values that have shaped dairy LOCAL MILK LOCAL farming for generations. While the know-how and craft have been preserved, the PARTLY-SKIMMED & SKIMMED MILK • It takes the same amount of land resources quality and potential of the ingredient has grown and evolved, making Ontario one Partly-skimmed (1-2% milk fat) milk perfectly versatile, used in (about 1.7 square metres) to produce either a litre of the most unique dairy regions in the country and around the world. baking, cooking or enjoyed on its own. Skimmed milk (0.1% milk fat) of milk or a loaf of bread. is nearly fat-free and extremely refreshing. • A single serving of milk contains more absorbable BUTTERMILK calcium than any other natural food. LOCAL BY NATURE. Perfected. Pasteurization eliminates bacteria and The inimitable tanginess of buttermilk is the result of a specialized Milk is a hyper local food, travelling from the farm to grocery homogenization ensures a smooth and consistent milk bacterial culture added to regular milk.
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Gelato World Tour China Challenge Announces 16 Flavours Vying for The
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Sweet Treats Around the World This Page Intentionally Left Blank
www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
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Frozen Desserts in Fine Dining
Add a cool twist to your menu carpigiani.com/us Carpigiani solutions for foodservice! Frozen desserts in fine dining Gelato Table. Drawing. Project realized in Rome on 28 August 1714 for the birthday of Elizabeth Christine of Austria. Gelato started out on the table as a fine dessert in the European Courts of the Renaissance. Ma- gnificent edible sculptures adorned with fruit sorbets, or elaborate molds filled with Ice Cream flavored with flowers and spices adorned banquets in honor of Royal rulers of Europe, and then transported to the Americas by the Founding Fathers. The first known recorded writing of Ice Cre- am in America is in 1744 when Maryland Governor Thomas Bladen served it. President Thomas Jefferson brought back an Ice Cream churner to Monticello from his European travels. Early Ame- rican frozen dessert recipes even included savory dishes such as Oyster Ice Cream. Today frozen treats are back on the fine dining table thanks to the skill of chefs, pastry artisans and Carpigiani Technology: a whole range of machines that can offer solutions for every need. Freeze&Go Wow customers with freshly made Gelato or Ice Cream, right in front of their eyes 21.7 in. 21.7 Small, silent, and fast. Create freshly made Ice Cream in a matter of minutes! Carpigiani technology in 22 inches. Single phase electrical power and compact design allow you to add the freshest Ice Cream into any setting. 21.3 in. 12.1 in. One removable cylinder It tells you when it has Practical and easy to clean. Additional cylinders It stops immediately if for freezing, storing, finished freezing and then (optional) facilitate the protective lid is opened and serving gelato.
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THE CONSERVATORIUM a Duet of Dutch Architecture and Italian Design for Amsterdam’S Latest Luxury Hotel COVER STORY
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To Begin Pizzas Pizza Specialties Salads
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