HANDLING INSTRUCTIONS FOR FOOD SERVICE PROFESSIONALS

Store product in freezer immediately upon receiving!
When it comes to storage, colder is better. When making FIRENZE gelato and sorbetto we rapidly freeze the product to -20°F (-29°C). This locks in the microscopic ice crystals that give the product its creamy texture while containing far less fat than traditional ice cream. Our trucks and distribution partners have been chosen for their ability to maintain this extreme cold state all the way to your location.

Maintain storage temperature at all times until tempering!
Thawed, or partially thawed, and refrozen gelato or sorbetto may not taste the same as product that has never gone through this process. We recommend never letting the product see any temperature above 0°F (-18°C) until tempering (controlled warming to serving temperature). Be careful of “frost free” freezers or freezers with automatic defrost cycles.

Temper product to ideal serving temperature!
Prior to serving, temper the product to its ideal serving temperature of around 10°F (-12°C). This is the recommended temperature set point for your gelato display cabinet if you have one. Depending on your equipment and the amount of product you are tempering, it can take as little as a couple of hours and as much as a full day for a tub of gelato to arrive at serving temperature. At serving temperature our gelato & sorbetto have a smooth, creamy, and very slightly tacky texture.

Keep gelato display cabinet clean and visually appealing!
For helpful tips and suggestions on how to keep your gelato display cabinet clean, inviting and generating maximum sales please email us at: serving_tips@wheregelatobegins.com