The goal of the new technology is to remove sugar from ice cream – not flavor.
Ice cream isn’t just magical. This is math.
“You have to respect that,” insists Carpigiani, a senior lecturer at the university of bologna at Gelato Gianpaolo Valli, who has spent decades, decades in any given recipe, and an interesting solid drilling ratio between water and ice cream chef. (for reference only: solid content should be between 32% and 46%). If your phone number is turned off, you may end up in disaster rather than dessert.
If you give up sugar, especially if you do, it is considered essential to achieve stable consistency. Too little. It turned out to be ice.
Or at least that’s what happened in the past.
Italian universities spread the ice cream Gospel
At rimini’s big annual trade show in January, featuring ice cream, cake, chocolate and coffee, Carpigiani, a leading maker of ice cream machines, unveiled a new technology with a “contempt for balance”. The company hints at how to make “impossible” ice cream or sorbet: flavored with zero sugar.
Think you’ve seen it before? No, you didn’t, said valli, who has been teaching a special course on lowering the glycemic index of ice cream for the past four years. For this reason, sugar always needs to be replaced, usually in place of stevia or glycol. This doesn’t necessarily lead to bad ice cream, but most people think there’s room for improvement. For example, eating glycol can lead to abdominal distension and diarrhea.
This new innovation has been replaced by improvements in the precision calibration of hot and cold gases and computer algorithms. The machine has long relied on temperature controls to maintain ice crystals, making ice cream its unique structure. With Carpigiani’s latest plan, machine batch freezers have become smarter and more responsive, so they can identify unconventional mixtures and make the necessary adjustments to maintain these tiny crystals.
Luciano Ferrari, technical director at Carpigiani Gelato university, explains that the machine can basically balance your scales, noting that the development was the product of years of research and head injuries. “The way the world eats is generally to cut down on sugar,” he said, a problem for a company whose mission is to get people to eat ice cream, and which often has a higher fat content as a smarter ice cream alternative.
Walking around Sigep – despite freshly made waffles and cappuccino foam artist presentations – there’s no doubt that the industry is in customers’ minds. (though some nutritional benefits are suspect.) In the Carpigiani showroom, there is a stadium called black Hawaii. It is made from plant carbon, coconut water and raw cocoa and is called detoxification. (although there is no evidence of a detox diet, reducing sugar is a good idea.) It can also be used for cakes! A few feet away, visitors can sample Alvena Abbronzatissimo, a new base for chocolate ice cream with pepper, chili powder and carrots, and “the natural antioxidants of olives.” Pure stuff everywhere.
Gianpaolo Valli USES one of the new machines to produce a batch of sugar-free hazelnut ice cream, allowing the ice cream machine to make the necessary adjustments to preserve ice cream crystals and make ice cream its signature structure.
Nick’s Vicky Hallett
Giampaolo di Leonardo Pelli, co-owner of Le Botteghe, a small Italian chain, explains that meeting certain dietary requirements can broaden the appeal of ice cream flavors, emphasizing only seasonal fruits, whipped cream and eggs. “Because we know people have a lot of problems,” he said, adding that its menu always includes several non-dairy options and at least one sweet stevia, a hot topic for diabetics.
In talks with suppliers, Pelli is looking for Sigep to improve his product. “Every year, you can do a little,” he said.
This seems to be one of the mindsets of most Italian ice cream insiders joining the Carpigiani workshop. “I’ve felt sorry for myself in the last few days,” he joked. He explained how to use the “Gelato 0+” setting, which is limited to Carpigiani’s high-end line of highly efficient products and no longer requires his love range. The machine costs between $30,000 and $40,000.
“Why do we want to get rid of sugar? “Because we know about metabolic diseases, because we don’t eat well,” says wally, who later proposed a simple sugar-free base that would become hazelnut ice cream. He poured it into the machine, and when it prepared a similar fruit ice cream, it made an amazing balancing act.
A few minutes later, he had a tray that looked like ice cream. He proudly turned on the machine and found no ice in it. An assistant began handing out dessert cups, each with a small spoon.
Why scream for ice cream instead of ice cream? This is the scoop.
“Can it hold the cream? The dealer wants to know. Mr. Varley replied that it could last two days, but said it would never be too cold because ice cream had to be several degrees warmer than traditional varieties. “Ice cream is unique, like a baby,” Mr. Varley said, hoping people would remember that there are many unknowns. “(” this knowledge came out a few years ago, just a month ago.”) )
In fact, anyone who wants to find the ice cream at the nearby shopping center will feel cold. The technology is coming out – new machines and old software updates – formulations need to be fast and experimental. In addition, because of the temperature problem, the stores selling these items will need a separate display case.
One thing to note: Carpigiani on Sigep shows all the recipes, including fruit sorbet, with what Valli calls “intense sweetness”, in this case, an Italian product called Diete. Twitch. Without it, he promised, the structure would be perfect, but one consequence of cutting all the sugar out of the diet would be taste damage. So of his 3,500 grams of Italian ice cream (usually 700 grams of sugar), only 10 grams of this intense flavor.
After the meeting, they voted for a number of professionals, who said the lack of taste was a problem even with the addition of other ingredients. “It still takes a lot of work to find the perfect product, but I love Newton’s idea of working at an ice cream shop in Sonja Ruppert, Massachusetts, where her 10-year-old daughter, Nadine, says she can’t wait to go home and tell her about diabetes. “She’ll be grateful,” she said, biting into the unsweetened mango sorbet.
Dessert is not healthy.
Still, don’t expect ice cream to be a health food, warn Alison silver Nowitzki, an assistant professor at the dairy research institute at George Washington university’s school of public health, who studies the consumption and effects of sugary drinks and artificial sugars.
‘yes, it’s good to cut down on sugar from your diet,’ she says. But dessert is still dessert, even if it’s made with fewer calories. “People think it’s a no-go card,” said silvsky, a popular ice cream with a halo premium. Its packaging boosts its low calorie count and USES it to encourage people to swallow entire pints at once. She also asked for 100 percent juice, 300 calories per bottle. Sylvetsky’s advice is to watch how much you eat and consider the unintended consequences of eating sugar substitutes.
As for Valli, he predicted that the real future of the technology would not eliminate all the sugar in ice cream, but reduce it by half or one-third. After watching the Carpigiani seminar, this is her husband Monica Maccioni, Andrea Racca, who runs Bobboi Natural Gelato in la jolla, California. They want to find ways to reduce sugar, but remain wary of alternatives, contradicting their idea of using real ingredients from scratch.
Racca explained that the Italian phrase they like to use for a long time is “poco poco,” which means “just a little bit.” Maybe this is the best way to change ice cream.