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Ingredients

As we studied, we found that knowing all the possible ingredients in detail is the biggest advantage for a quality gelato, creamy and balanced. Here we try to share our notes on the main ingredients and everything we've discovered along the way

Gelato stabilizers: function and dosage

Gelato stabilizers: function and dosage

A guide to hydrocolloid stabilizers in gelato: how they manage water, which ones to choose, and how to combine and dose them correctly.

Aug 16, 2026
Skimmed milk powder (SMP): the solid that gives structure

Skimmed milk powder (SMP): the solid that gives structure

Lactose and proteins: skimmed milk powder binds water, adds body and helps whip. But watch out for overdosing, which makes ice cream «sandy».

Jul 13, 2026
Water in gelato: the most abundant ingredient, and the trickiest

Water in gelato: the most abundant ingredient, and the trickiest

Water is the most abundant ingredient in gelato and the only one that freezes. Understanding free and bound water is the key to a smooth, enjoyable gelato.

Jul 9, 2026