How to make gelato with Hiber & Crew Australia
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The “GELATO BUSINESS”
Stefano Lovisotto for Hiber – Copyright protected 2012
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GELATO PREPARATION
Gelato is not just food, it’s a polyhedric product which has no limits on the expression of creativity and.... makes people happy!!!
We can divide Gelato into two categories:
Milk flavors - Fruit flavors
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Ingredients are poured into the pasteurizer and taken to a temperature of 85°C, then chilled down to +3°C. With this process, most bacteria are killed. This way we obtain a base which can be used to prepare different flavors. 3°C
3°C 3°C
GELATO PREPARATION
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When pasteurized, the base is poured into the “aging vat” where it rests for at least 10 hours.
GELATO PREPARATION
3°C 3°C 3°C
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GELATO PREPARATION
+3°C +3°C
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GELATO PREPARATION
3°C 3°C 3°C
FLAVOUR ADDITION
3°C
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-7/-8°C
-7/-8°C
In this phase part of the water is frozen...
GELATO PREPARATION
FLAVOUR ADDITION
3°C
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Important: during the freezing process the “net” of stabilizers catches in its meshes: OVERRUN
GELATO PREPARATION
-7/-8°C
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GELATO IS READY !!!
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SUMMING UP: THE WORKFLOW
3°C 3°C 3°C
-13°C
FLAVOR ADDITION
3°C
-7/-8°C -7/-8°C
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WHY ?? 1- Because of the first few minutes right after production…
2- Because of its natural aging process
Released from the batch freezer, gelato inexorably begins to loose quality.
Stefano Lovisotto for Hiber – Copyright protected 2012
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The first 10’ are vital: after being
put in a container, gelato starts
loosing overrun, melting on the
surface, melting around the
stainless-steel etc...
Stefano Lovisotto for Hiber – Copyright protected 2012
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Holding Shock-freezing
-18°C
0°C
-40°C
SET TIME or 240’
AIR
The 1° HIBER solution
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CONSERVATION AT -13°C FOR 1-2 DAYS
CONSERVATION AT -13°C FOR 1-2 DAYS
The 1° HIBER solution
COLD SHOCK 10’-15’
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PROBLEM NR. 2: the natural aging process
Stefano Lovisotto for Hiber – Copyright protected 2012
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NOTE: IT’S ALL ABOUT CRYSTALS….
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PROBLEM NR. 2: the natural aging process
SOLIDS
WATER
+3°C
MILK: Water: 88% Fat 3,5% Proteins 3,5% Lactose 5%
CREAM: Water: 60%
Fat 36%
Proteins 1%
Lactose 3%
SUGAR: ...
FRUIT: ...
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PROBLEM NR. 2: the natural aging process
GELATO AT -7°/-8°C: right after batch-freezing
-7/-8°C
SOLIDS
GELATO AT -13°C: After a few hours in the display
-13°C
SOLIDS
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PROBLEM NR. 2: the natural aging process
-13°C
-13°C
GELATO AT -13°C: After a few hours in the display
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THE PROCESS:
• Shock-freezing to -18 ° C core, all the free water is turned in microcrysstals. • 60/180 minutes time • Conservation at -18°C minimum
The 2° HIBER solution
-11/-13°C
ONCE NEEDED:
• Regeneration to selling temperature (-11/-13°C). • One degree every 2 hours (one night…).
-18°C
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The 2° HIBER solution
SHOCK-FREEZING TO -18°C CORE TEMP.
60’-150’
SALES: AT -13°C FOR 3-5 DAYS REGENERATION
AT -13°C
REGENERATION AT -13°C
CONSERVATION AT -18°C MIN.
UP TO 6 MONTHS
Stefano Lovisotto for Hiber – Copyright protected 2012
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1-2 DAYS SHELF LIFE
-13°C
SOLIDS
3-5 DAYS SHELF LIFE
-13°C
SOLIDS
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LET’S MAKE BUSINESS... Workflow 1 - Backstage
CORE SHOCK-FREEZING
CENTRALIZED PRODUCTION
FREEZE-ROOM -21/-25°C (MAX 6 MONTHS)
DELIVERY -21/-25°C
Stefano Lovisotto for Hiber – Copyright protected 2012
SHOP
SHOP
SHOP
SHOP
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ADVANTAGES:
DISADVANTAGES:
- Total control on quality - Savings on equipment - Savings on labor costs - No need to have skilled gelato-chefs in each shop
- No production visible in outlets: “industrial” look & feel - stocking space
SALES !
STOCK AT -21°/-25°C
FREEZER 1
REGENERATION TO -13°C
CONSERVATION
FREEZER 2
LET’S MAKE BUSINESS... Workflow 1 – Shop Equipment
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FREEZE-ROOM -21/-25°C STOCK MAX 6 MONTHS
DELIVERY -21/-25°C
SHOCK-FREEZING
PASTEURIZATION
VACUUMED READY FLAVORS
LET’S MAKE BUSINESS... Workflow 2 - Backstage
Stefano Lovisotto for Hiber – Copyright protected 2012
SHOP
SHOP
SHOP
SHOP
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ADVANTAGES:
DISADVANTAGES:
- Total control on quality - In-shop production !!! - Stocking space saving - No need to have skilled gelato-chefs in each shop
- More equipment in each shop..
SALES !
LET’S MAKE BUSINESS... Workflow 2 – Shop Equipment
-12°/-13°C CONSERVATION
FREEZER 2
BAGS STOCK AT -21°/-25°C
FREEZER 1
BAGS REGENERATION +3°C
FRIDGE
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HIBER RANGE 2012 BLAST-CHILLERS / SHOCK FREEZERS
for gastronomy, pastry, bakery and gelato
SPECIAL CONSERVATION SYSTEMS for patisserie, chocolate, gelato, bakery etc
Stefano Lovisotto for Hiber – Copyright protected 2012
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SHOCK- FREEZERS
ABM023S
360x250x120mm
360x165x120mm
GCM006S
360x250x120mm
360x165x120mm
GCM012S
360x165x120mm
360x250x120mm
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SHOCK- FREEZERS
GCM015S
360x165x120mm
360x250x120mm
GCM021S
360x165x120mm
360x250x120mm
GCM030S
360x165x120mm
360x250x120mm
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REM
OTE
VER
SIO
NS
SHOCK- FREEZERS – trolley units
1 TROLLEY 600x400
1 TROLLEY 600x800 2 TROLLEYS 600x800 3 TROLLEYS 600x800
Stefano Lovisotto for Hiber – Copyright protected 2012
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AGF holding freezers
AGF0082
• 1.300W • - 30°C • Defrosting with heating elements • Thermostatic valve • Temperature uniformity ! • Huge stocking capacity: up to 60 tubs • Indirect ventilation
h. 18 h. 15 h. 12
Max 60 165 x 360 mm
FEATURES
Max 40 250 x 360 mm
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AGF holding freezers
AGF0072
FEATURES
• 955 W • - 30°C • Hot Gas Defrosting • Capillar • Temperature uniformity ! • Huge stocking capacity: up to 60 tubs • Indirect ventilation
h. 18 h. 15 h. 12
Max 60 165 x 360 mm
FEATURES
Max 40 250 x 360 mm
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AGF holding freezers
AGF0062
FEATURES
• 820 W • - 30°C • Automatic electric defrosting • Capillar • Temperature uniformity ! • Huge stocking capacity: up to 48 tubs • Indirect ventilation
Max 48 165 x 360 mm
FEATURES
Max 40 250 x 360 mm
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SHOCK-FREEZER + holding freezer COMBI
1080 ice
Temperature uniformity Huge stocking capacity Indirect ventilation -30°C
FREEZER
SHOCK-FREEZER
GFA0285 Max 98 Max 60
FEATURES
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commercial documentation
Work in progress: NEW WEB SITE
HIBER commercial support
Multilanguage BROCHURES
Multilanguage PRICE-LISTS
POSTERS and MULTIMEDIA
TRAINING COURSES
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commercial documentation HIBER technical support
TECHNICAL DATA sheets AUTOCAD blocks WIRING diagrams USER manuals DIRECT LINE with service dpt
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Equipment has always a negative value in customers’ mind...
Among all possible machines in a
laboratory, shock-freezers generate probably the worst perception...
WHY?
Stefano Lovisotto for Hiber – Copyright protected 2012
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PRICE PERCEIVED
VALUE
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WHAT CAN I DO WITH A SHOCK-FREEZER?
SHOCK-FREEZE GELATO .... of course ...
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WHAT CAN I DO WITH A SHOCK-FREEZER?
SHOCK-FREEZE fruit in season...
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WHAT CAN I DO WITH A SHOCK-FREEZER?
FINE DESSERTS... Stefano Lovisotto for Hiber – Copyright protected 2012
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WHAT CAN I DO WITH A SHOCK-FREEZER?
FINE DESSERTS... Stefano Lovisotto for Hiber – Copyright protected 2012
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WHAT CAN I DO WITH A SHOCK-FREEZER?
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WHAT CAN I DO WITH A SHOCK-FREEZER?
FINE DESSERTS... Stefano Lovisotto for Hiber – Copyright protected 2012
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Stefano Lovisotto – Copyright protected 2012
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WHAT CAN I DO WITH A SHOCK-FREEZER?
ICE STICKS... Stefano Lovisotto for Hiber – Copyright protected 2012
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ADVANTAGES: - Can be prepared during off-peak times - NO shelf life problems... (6 months) - Always constant quality - Big margins - Finer business identity
THREATS / OBJECTIONS: - Too complicated ... - No time for this ... - No room ...
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PRICE
PERCEIVED VALUE
SEMIFREDDI
FRUIT IN SEASON
ICE STICKS
AESTHETIC IMPROVEMNT
QUALITY IMPROVEMNT
BETTER WORK ORGANIZATION
TIME SAVINGS
BETTER STAFF EMPLOYMENT
YOU !!
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THANK YOU!