After many years of absence, 2024 saw our return to trade fair events with many new features, real innovations, the result of a “research work” of recent years, ranging from machinery to ingredients, new philosophies, concepts, methods, which embrace the entire world of ice cream and ice cream. Many things have happened along this time, the world has changed, visions have changed, we have grown, matured, evolved. Thailand’s new era of ice cream industry shows new businesses, and new entrepreneurs ready and willing to be part of it. However, during trade fairs we still encounter a strong lack of awareness, or incorrect knowledge concerning Ice cream business, regarding production processes, in all various methodologies, and equipment, nowadays available in an extremely wide and differentiated range, by type of processing and size. Regarding Ingredients the situation seems to be similar, incorrect information about their characteristics, their functions inside the recipes, and huge confusion regarding raw or half processed ingredients as well as compound ingredients, advantages, disadvantages and reasons for each of them. Incorrect information at the origin, leads to errors in the subsequent phases of the processes, with defects that become evident during storage and especially during consumption, which can damage the relationship with customers.
“Gelato business can be an extremely profitable and satisfying activity“
Gelato business can be an extremely profitable and satisfying activity, as long as the management of each aspect of the work is well taken care of and managed, starting from the initial investment and relative choice of the appropriate equipment for each type of project. It should also be remembered that the modern entrepreneur must consider the environmental impact produced by his company, an element increasingly taken into consideration by consumers. Consequently, limiting energy consumption and respecting the environment become fundamental issues from which we can no longer escape.
And then certainly the recipes for many flavors and combinations, to satisfy the requests and the most demanding palates.
In short, many aspects that deserve to be explored in depth, to discuss and exchange opinions through this new BLOG with the aim of being of some help to professionals in the sector.
So, see you soon with the first “inaugural” topic, where we will deal with batch freezers, the machine that represents the heart of the equipment, without which ice cream would not be possible.
