Traditional method   Maestro Gelato®
The mixing of the right amount of ingredients mostly fluctuates with the person who will prepare it.   Every day the same top quality with the ready to use mix prepared in a professional plant.
The weighing and the mixing of the ingredients, plus the homogeneity, are crucial here to achieve a good end result. A less educated staff or a big rotation of personnel is very often the reason of instability of the ice quality. The kitchen needs to be separated from the sales outlet (according to European legislation) .   Everybody can work with the Maestro mix in an Ice-King© machine, visible for the customer. A separate working area is no longer needed and is therefore a sales argument of freshness to prepare the ice visible for the customer.
To prepare different quantities of ice cream, the amount of ingredients must be recalculated each time and a lot of machinery needs to be cleaned. This is very often the reason that some ice flavours are no longer available at the end of the day.   Maestro Gelato® has 12 of the best selling flavours ready for use in a 1 liter package. At any time, 2 to 6 liters of ice cream can be prepared in only approx. 8 minutes of time.

The product
Traditional method   Maestro Gelato®
The mixture is not sufficiently homogenized (size difference of the fat particles), therefore the liquid part will cause ice crystals when freezing the product. The problem even gets worse with the aging of the ice cream.   The homogeneous mixing of the ingredients in the Maestro Gelato® mix results in a stable mix that will not have any ice crystals. Not even after several days of storage in the freezer.
Although it is the intention to prepare fresh ice cream every day, in actual practice, most of the people will continue selling previously prepared ice. (Depending on their policy.)   Maestro Gelato® mix can be prepared with smaller quantities (1 lit. package) and is therefore always fresh.
The minimum amount of mix to prepare is very often a problem, especially for flavours with a lower turnover rate.   Maestro Gelato® mix can be prepared with smaller quantities (1 lit. package) and is therefore always fresh
The variety of ice cream mixes is unlimited. Everybody can make “his” ice cream.   Maestro Gelato® will eliminate the precise and time consuming pre-mix and pasteurising work. “The final touch” is still a personal element like it is in the traditional way (adding candy, chocolate, fruit etc.). Everybody can still distinguish himself with “his” own ice cream.
Overrun (air content) is limited to approx. 30% due to the quality of mix and type of machinery.   Due to a much better homogenisation and binding agent, the overrun can go between 40 to 50%. Although preserving the strong taste and the smoothness of the ice cream it gives you a higher profit.
Storage and first in first out follow-up of ingredients is very difficult.   Products can be stored in or outside the cooling system and the follow up is very simple. (Refrigerated mix gives a better long term conservation of taste and colour and a faster production run).

Equipment
Traditional method   Maestro Gelato®
Traditionally you need:   With Maestro Gelato® :
  • Electronic weighing system
  • Pasteurizer (cooking of the ingredients)
  • Conservation tank
  • Ice turbine
  • Ice cabinet
  
  • Electronic weighing system
  • Ice turbine
  • Ice cabinet

 = 50% lower machine investment
Investments in a lot of machinery and more tools items need to be cleaned (risk of bacteriological contamination is higher).   Cleaning is very easy : hot water and one push on the button.
Energie consumption:
100%   ± 60 % less consumption

Real estate & Marketing possibilities:
Traditional method   Maestro Gelato®
The size of a shop must be big enough to include a separate kitchen and sales area.   Expensive (sales) surfaces can be reduced to the ultimate minimum of approx. 10 m²

 

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