Home / Tips & tricks / Temperature & storage / Gelato too hard, too soft or icy? Check this first

Gelato too hard, too soft or icy? Check this first

Don’t panic and don’t change everything at once. Observe, write it down, then look for the most likely cause.

Too hard

  • The freezer or display is too cold.
  • The pan went straight from −22 °C to the display: move it to −18 °C the night before.
  • Sugar-free powder used without adding sugar.

Too soft

  • The display is too warm, or its door is opened too often.
  • The pan has stayed in the display too long.
  • Too much wet topping.

Icy or sandy

  • The cold chain broke: the gelato melted and refroze.
  • The mix was not smooth enough before the machine.
  • Stored for too long.
Gelato too hard, too soft or icy? Check this first
Illustrative photo

“One change, one note, one check.”

More tips

Gelato freezer temperatures: −22 °C, −18 °C and a display at about −15 °C
Temperature & storage

Gelato freezer temperatures: −22 °C, −18 °C and a display at about −15 °C
GS-BASE or GP-BASE? Do the spoon test
Production

GS-BASE or GP-BASE? Do the spoon test
Mix for 2 minutes at most, colouring last
Production

Mix for 2 minutes at most, colouring last

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