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The Carpigiani Maestro HCD is not a real combi machine because it has only one cylinder, so the pasteurisation cycle is very long, around 40 minutes. While in combined machines the heating takes about 5-7 minutes and the freezing 7-10 minutes since they happen in different cylinders.

If you want to learn what is the function of each ingredient and why they are used in professional gelato you can check the free introduction course to gelato: ruclips.net/video/09WnAWqgbso/видео.html

What?😂😂 so sucrose, dextrose and skimmed milk powder aren’t pure?🤔🤣😆

@@abtRS6 Does milk powder come straight from a cow? Dextrose/Sucrose: highly processed

@@makingcookingfixing if ya gotta think in that way, then live by eating air…or not even that one🤣 anyways……………….milk powder is actually the milk that comes from the cow where the water has been took off by evaporation.

@@makingcookingfixing sucralose is even synthethic, bonded with 3 clhorine atoms I wouldn't ingest that

Nothing is stopping you from doing that. Also cremodan is not a single product but the brand for dozens of different stabilisers, maybe if you need to add xanthan gum to it you might be using the wrong stabiliser. However there can be specific cases where it makes sense to add other thickeners to a complete stabiliser, so this might also be your case.

@@Gelatoexpert Can we use cremodan with Guar gum?

@@Gelatoexpert thanks

@Gelatoexpert or we can use only Cremodan as stabilizer in Gelato?

Ciao Fabio, you might say that the title is a bit clickbait, but the video is definitely not misleading, I explicitly talk about LLM, and it's a video for fun since a lot of people think that generative AI can make anything. Maybe I will make a more serious video about how machine learning and AI can actually be useful but don't feel personally attacked about your software, if you want we can make a video about it :)

@@Gelatoexpert Hi, I appreciate your response and understand that the video was meant to be entertaining. However, I believe it's important to be precise when talking about AI, especially to avoid misunderstandings among non-specialized audiences. Unfortunately, today's media often ride the hype, frequently spreading inaccuracies on the subject. I don't feel personally attacked, but I think it's crucial to distinguish between different types of AI and their specific applications. At the moment being the creator of the only AI that generates ice cream recipes - certainly improvable but well beyond an inappropriate use of an LLM - you can understand why I'm particularly sensitive to this kind of information. If you think it's a good idea, I can offer my collaboration for a more in-depth video on the real and realistic use of AI in the food industry, particularly in the field of ice cream. It could be an opportunity to educate the public on the actual capabilities and limitations of AI in this area, showing concrete examples of how it's used to optimize recipes, balance ingredients, and improve production processes. All the best and keep up the good work

@@Gelatoexpert Hi, I appreciate your response and understand that the video was meant to be entertaining. However, I believe it's important to be precise when talking about AI, especially to avoid misunderstandings among non-specialized audiences. Unfortunately, today's media often ride the hype, frequently spreading inaccuracies on the subject. I don't feel personally attacked, but I think it's crucial to distinguish between different types of AI and their specific applications. Being the creator of the only AI that generates ice cream recipes - certainly improvable but well beyond an inappropriate use of an LLM - you can understand why I'm particularly sensitive to this kind of information. If you think it's a good idea, I can offer my collaboration for a more in-depth video on the real and realistic use of AI in the food industry, particularly in the field of ice cream. It could be an opportunity to educate the public on the actual capabilities and limitations of AI in this area, showing concrete examples of how it's used to optimize recipes, balance ingredients, and improve production processes.All the best and keep up the good work

​@@Gelatoexpert Infatti Luca visto che intervisti tanti personaggi del settore, vedervi insieme in un video tipo intervista o scambio sarebbe super figo

Dextrose Equivalent is a characteristic of glucose syrups, so if you use sucrose and dextrose there is no dextrose equivalent value for your ingredients.

@@Gelatoexpert Ah yes, I miss explained my question 🙂 I used to use glucose powder as my 3rd sugar but eventually stopped that and made my recipes with only sucrose and dextrose. I was mainly asking if one can get away with only two sugars or will the texture and temperature never become ideal with that 3rd sugar.

@@babakk.8166 Yes of course you can also use only 2 sugars, it all depends on what type of gelato you want and if you have to keep it for a very short time or for longer, in the second case using also glucose syrup definitely helps a lot.

@@Gelatoexpert thanks for the replies. I hope you'll do a video one day on aging your mix (useful or not)

@@babakk.8166 I will put it on the list!

Tylose is a company making CMC, it can be used but not alone.

Which book? Generally people with diabetes should informed on exactly what's inside a gelato to be able to estimate the insulin they might need in order to eat that product, since it's not only sugars that trigger the insulin response. Usually people with Type 1 diabetes are well informed and trained, while people with Type 2 diabetes often are more careless. In Europe (and in most countries) there is not claim "low glycemic index" legally allowed for food.

Welcome Can you send me the book in pdf please?

@@Gelatoexpert Angelo Corvetti's

@@Gelatoexpert yes we made special stickers detailing the composition but the issue we had is that these customers started buying and eating 500ml pints like it's nothing. We advised them to eat a little bit but you know...

@@tennismaroc I understand, unfortunately you cannot control how consumers eat, so the only thing you can do is to warn them...

It is possible, however you can only use very low amount of fruit. 10% of strawberry would already be too much to keep the product "sugar free". It's easier to make a "no added sugars" product.

You can use dates as a sugar of course, but not to make a sugar free product.

Sweetness is ok for my personal taste, but it depends what a single person is used to in terms of sweetness.

​You seem to have been making gilatino for years. So you would probably know better than I do about the sweet level of what people like.​

yeah usually depending on the sweeteners the can be around 40-60% compared to table sugar. for this case add stevia,sucralose or monk fruit. those are high intensity sweeteners. fair warning on stevia. adding too much stevia has a bitter after taste. and sucralose can be a stomach irritant

Yes I used deodorised coconut oil, but also virgin oil would work the same but with the coconut taste. I didn't mix over the scale, it's not a good idea, I just moved the scale away.

​@@Gelatoexpert thanks, I'm pretty sure you did tho in this video.

@@johnthanks9332 And yet, I did not :)

@@Gelatoexpert my bad

Yes sure, you need a professional gelato machine, then if you want to store and serve the gelato you might add a small blast chiller and a dedicated freezer, while if you make it and eat it they are not necessary. The carpigiani freeze&go is a good small machine that can be used at home and provide professional results but in small quantities (500 g per batch).

@@Gelatoexpert Thanks! Do you have any idea about how much I'd need to spend on equipment to start a gelato business? Also, any budget-friendly equipment you could recommend?

@@JayK-s1w It depends on too many factors, the country in the first place, but the minimum investment only in terms of equipment could start at 15K Euros, using second hand machines if available in the country, otherwise more likely 40-50K.

I wish there was a video about how to make it at a smaller amount...for a family not a shop

I suggest you to look for Cube ice cream machines

For home use or professional use?