Frequently Asked Questions
- What makes the Gelato Fresco flavours taste so rich and intense?
- How is Gelato Fresco different from other ice cream brands?
- What is the difference between Gelato and Ice Cream?
- Why does Gelato Fresco taste so good with little or no butterfat?
- How is ice cream classified in North America?
- What is overrun?
- Are all your products fat-free?
- Can lactose intolerant people eat Gelato Fresco
- What is dairy ice or ice milk and how is that different from ice cream?
Question: What makes the Gelato Fresco Flavours taste so rich and intense?
Gelato Fresco is manufactured in the orthodox Italian tradition. At Gelato Fresco every flavour is made from scratch- each of our flavours has it's own recipe. For Vanilla we blend fresh milk, cream, egg yolk, for chocolate we use fresh milk, bags of cocoa powder, for hazelnut we use the finest hazelnut paste from Italy. Our sorbets contain approx. 80% of the fruit itself, except where required such as lemon, cassis or passionfruit none of them contain water. The process of making our product is highly labour intensive- to make the best you have to do your best.
Question: How is Gelato Fresco different from other ice cream brands?
At Gelato Fresco every flavour is created individually. All other ice cream brands including Ben and Jerry's and Haagen Dazs are made from a common base which is mixed with the flavour being added just before freezing. At Gelato Fresco every flavour is made from scratch - each flavour has it's own recipe. Most Gelaterias here and in Italy are now using powdered “base” to make their products.
Question: What is the difference between Gelato and Ice Cream?
Whereas "ice cream" is a dairy product Gelato can be both dairy and non-dairy. Ice cream can contain high amounts of butterfat and air. Compared to ice cream, traditional dairy Gelato is lower in butterfat, and overrun or air content.
Question: Why does Gelato Fresco taste so good with reduced butterfat?
The North American style of making ice cream relies on butterfat to make a rich product. Hence, super premium products like Haagen Dazs and Ben or Jerry's are always looked at as the ultimate decadence because of their high fat content. In contrast, the traditional Italian method of making a rich product is not to add so much butterfat; but to incorporate large quantities of the natural flavour ingredient so that the product comes out creamy and intense with little or no butterfat. A very good example of this would be our Devil's Chocolate - and as Marrion Kane, the food critic for the Toronto Star says... " Their Devil's Chocolate which harbors a mere 3.2 percent butterfat and gets its intense chocolate hit from Dutch Cocoa, is one of the best ices I've ever tasted, bar none..."
Question: How is ice cream classified in North America?
In North America ice cream is classified according to its butterfat content. Super premium Ice Cream: Contains more than 16 percent butterfat. Haagen Dazs and Ben and Jerry would fall into this category. Premium Ice Cream: Contains at least 14 percent butterfat. Laura Secord and Baskin Robbins would fall into this category. Ice Cream: Contains at least 10 percent butterfat to be classified ice cream. With two exceptions, if it is chocolate or a flavour with nuts it can contain at 8 percent butterfat to be classified as ice cream. In the Gelato Fresco line up of flavours available in the retail stores the Milanese Vanilla is the only flavour that can be classified as ice cream. Light Ice Cream: Contains 5 to 8 percent butterfat. Ice Milk: Contains 3 to 5 percent butterfat. Gelato Fresco's Devil's and would fall under this category. Frozen Yoghurt: Amount of yoghurt, sweetener and fat can vary greatly, fat content can range between 1 gram to more tnan 3 grams per serving. Sherbet: Has dairy content. Usually skim milk solids. Sorbet: No dairy products therefore zero fat. Dairy Ice: Because each of our dairy products has a unique formula and butterfat content Agricultural Canada authorized Gelato Fresco to use dairy ice as it's category descriptive. Source: Canadian Press. Published in the Toronto Star. July 28. 1993
Question: What is overrun?
Overrun describes air content in ice cream. In the manufacturing of ice cream, the overrun, or the increase in volume of ice cream over the volume of mix used, is due to the incorporation of air. The amount of air in ice cream is important because it influences the quality of the product and the profit margin. Overrun can range from about 16 % of volume in Haagen Dazs and to almost 60 % in brands like Baskin Robbins and Laura Secord, to 100 % in brands like Good Humour Breyers and Parlour, to 120 % or more in economy brands like Chapmans and Meadowgold. The overrun in the Gelato Fresco line up can range between 16 & 20 percent.
Question: Are all your products fat-free?
Gelato Fresco sorbets are non dairy and are therefore fat and lactose free. In addition to that we also have a fat free dairy product - Raspberry Chocolate Marble. Our Raspberry Sorbet marbled with a fat free chocolate dairy ice!
Question: Can lactose intolerant people eat Gelato Fresco?
Gelato Fresco sorbets are non-dairy and are therefore lactose free. In the supermarket you will recognize all of our lactose free flavours by the red lids on the containers.
Question: What is dairy ice and how is that different from ice cream?
Dairy ices are products with Butterfat contents ranging between 0 to 7 percent. Technically for a product to be classified as ice cream it has to have at least 10 percent butterfat. Besides our sorbets which contain no fat, we have flavours with fat content ranging between 0 and 8 percent. All our containers with the green lids are dairy ices. Both our chocolates fall in this category.