The making of Artisan Gelato Ice Cream with Professional Machines

This video is featuring the complete process of making artisan gelato ice cream by using Carpigiani professional machines in Tom's Palette Singapore. They have been offering more than 180 gelato flavours with natural ingredients and creative methods.
Major processes of making delicious gelato ice cream:
00:15 Pasteurization process
Pasteurization is a heat treatment used to destroy spoilage agents and to give biological and enzymatic stability to gelato mixtures. Homogenization takes place alongside pasteurization. As the term indicates, this phase serves to make the hand-made gelato mix uniform, harmonious and homogeneous.
01:05 Churning/ Freezing process
Batch freezing or churning phase, which is when the hand-made gelato transforms from liquid to solid. This requires three different actions to take place: the mixture first needs to be churned, then cooled and then filled with air. This is undoubtedly one of the most important phases in making gelato: indeed, most of its quality and yield are a consequence of this stage.
Carpigiani Professional machines:
Pasto 30 XPL - Professional automatic gelato mix pasteuriser
Labo 20 60 XPL P - Electronic batch freezer for artisan gelato
Contact Tom's Palette to learn more about gelato making and their unique gelato flavours.
Tom's Palette
51 Middle Road #01-01
Singapore 188959
Email: [e-mail]
Google map: goo.gl/maps/99...
Sixtwentyfilms channel features entertaining cooking videos of different cuisines in Asia. Please subscribe to Sixtwentyfilms for more awesome videos: / @sixtwentyfilms

[@cresenciosales7254]

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[@АрсенШаханов-и3ъ]

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[@LOVE2YES]

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[@Sixtwentyfilms]

謝謝支持！