1. MY NAME IS DOMENICO I AM A "HOME MADE GELATO" EXPERT AND IN THE FOLLOWING PAGES I WILL SHARE WITH YOU THE SECRET OF MY SUCCESS.

2. I BELONG TO THE "NEPOLETAN SCHOOL" PASSED DOWN OT ME FROM MY ANCESTORS.

3. I WILL NOT TELL YOU MY GELATO IS THE BEST BUT ONE OF THE TOP DERIVED FROM ONE OF MANY SCHOOLS OF GELATO.

4. LETS START BY GOING TO THE "GELATO LAB".

5. HERE WE FOUND ALL THE MACHINERY NECESSARY BATCH FREEZERS REFRIGERATORS SMALL UTENSILS ETC.

6. LET'S EXAMINE THE PRODUCTION MACHINES.

7. THE PASTEURIZER ALLOWS THE FIRST STEP "PASTEURIZATION" IN THIS MACHINE THE MIX IS BROUGHT TO A TEMPERATURE OF 65 CENTIGRADE FOR 30 MINUTES "LOW PASTEURIZATION" OR 30 SECONDS @ 82 "HIGH PASTEURIZATION"

8. AFTER REACHING THIS TEMPS THIS MACHINE LOWERS THE TEMP VERY FAST TO 5 CENTIGRADE.

9. AT THIS POINT WE MATURE THE PRODUCT BY SLOW MIXING AT A 5 CENTIGRADE TEMP.

10. OF EQUAL IMPORTANZE ARE THE BATCH FREEZERS THAT TURN MIXES INTO GELATO.

11. THERE ARE TWO TYPES OF BATCH FREEZERS VERTICAL & ORIZONTAL.

12. FREEZING IS DONE DIRECTLY IN THE ORIZONTAL & "INDIRECTLY" COLD IS TRANSMITTED THROUGH A LIQUID IN THE VERTICAL ONES.

13. IDRATIZATION OF THE SOLIDS AND CHRISTALLIZATION OF THE FATS IS ACCOMPLISHED IN THE AGING VATS WHERE THE MIX IS MIXED SLOWLY AT SCENTIGRAD.

14. TWO TYPES OF REFRIGERATED CABINETS CAN BE USED TO STORE THE INGREDIENT BEFORE USING THEM.

15. UPRIGHT REFRIGERATION IS USED TO STORE EGGS MILK AND SIMILAR ITEM TO PRESERVE A +5 CENTIGRADE SO THEY CAN BE AT THEIR BEST AT TIME OF USE.

16. UPRIGHT FREEZERS CAN ALSO BE USED TO PRESERVE FROZEN INGREDIENTS AT TEMP O F -30 TO -40 CENT BELOW ZERO.

17. WE CAN USE BOTH UPRIGHT & LOW TO STORE THE PRODUCT AFTER IS MADE IN ORDER TO CHRISTALLIZE ANY WATER TAKEN OUT OF THE BATCH FREEZERS.

18. BEFORE SERVING THE PRODUCT SHOULD BE PLACEN IN AN INTERMEDIATE STAGE OF PARTIAL DECHRISTALLINAZIATION THEN SERVE.

19. AFTER A SUFFICIENT PROCESS OF DECHRISTALLINAZIATION THE PRODUCT CAN BE FINALLY SERVED SUCCESSFULLY.

20. SMALL APPLIANCES SUCH AS THE BLENDER CAN BE VERY IMPORTANT BECAUSE OF THEIR USE TO PREPARE THE FRUIT PRIOR TO USE IN THE BATCH FREEZER.

21. JUICE EXTRACTORS CAN BE OF UTMOST IMPORTANCE AND BETTER BE OF RELIABLE QUALITY.

22. A GOOD SCALE IS ALSO VERY IMPORTANT POSSIBLY WITH A BOWL LIKE SCALE PLATE AND CAPABLE OF WEIGH AT LEAST 30LB.

23. SMALL ITEMS SUCH AS BUCKETS, KNIVES, SIEVES, ETC ARE NO LESS IMPORTANT TO COMPLETE THE PREP.

24. STILL DON'T UNDER ESTIMATE THE IMPORTANCE OF TABLES STANDS SINKS ETC. THE IGIENE THEY CONTRIBUTE TO IS A VERY INGREDIENT.