First volume
It's for those of you who want to take a peek into this world and are curious to know how it works. You'll find a way to get passionate by learning the basics and having fun making gelato at home.
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We get started in earnest by illustrating the ice cream production cycle, starting with the creation of the recipe, continuing with pasteurization, maturation, and finally sale.
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We'll begin with the ideal layout of ice cream machines and continue with a detailed explanation of how they work. You'll see a cross-section of a batch freezer and discover the differences between various pasteurizers.
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Here you'll find recipes with some comments, but more importantly, links to chapters that cover topics related to the recipe itself. For example, a recipe containing alcohol will be linked to the chapter that discusses ethanol. There are also, of course, special low-glycemic index recipes and one for vegans.
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Second volume
Here, the commodities of simple ingredients like sugars and compound ingredients like milk or chocolate are illustrated. This is the breakdown of the topics:
- Sugars and sweeteners
- Alcohols and polyalcohols
- Fibers
- Neutrals and bases
- Additives
- Animal and vegetable proteins
- Fats and oils
- Milk & Co.
- Egg
- Fruit
- Dried fruit
- Cocoa and chocolate
- Spices
This section explores the topics covered in Section 5 in more depth (if you enjoy this section, know that I already love you, regardless). The word "chemistry" was introduced deliberately to discourage reading it.
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This section is highly technical and focuses on the structure of ice cream. Scientific studies published over the years have been examined, presented through examples and drawings. For me, this is the best part, but I'm biased and can't be trusted.
This is a simple discussion of chemistry and microbiology. There are things I couldn't cover in other sections, so I've concentrated them here. You can skip it or use it as a punishment, forcing your staff to read it. Let me be clear: this isn't a chemistry textbook; it simply provides the basics for understanding a series of terms used in Section 6.
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It is composed of only three chapters:
- Location
- After the location
- The business plan
...enough, Gelatology is over.
