Home / Tips & tricks / Production / Mix for 2 minutes at most, colouring last

Mix for 2 minutes at most, colouring last

Mixing longer does not make better gelato. These five small rules keep the result the same every day.

  • Any order works: the sachet can go in before or after the milk.
  • Mix until smooth: 2 minutes at most with a standard mixer, up to 3 minutes with a very powerful one.
  • Colouring always goes in last: the dose is tiny, so it must spread through the whole mix.
  • Weigh the mix: before it goes into the machine it should be about 3.1–3.2 kg.
  • Produce from the lightest flavour to the darkest: vanilla → fruit → nuts → chocolate. No flavour carries over.
Mix for 2 minutes at most, colouring last
Illustrative photo

“The sachet replaces the calculations, not the care.”

More tips

GS-BASE or GP-BASE? Do the spoon test
Production

GS-BASE or GP-BASE? Do the spoon test
Sugar-free powder: how much sugar to add?
Production

Sugar-free powder: how much sugar to add?
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

Want the full technique?

Online courses, or online plus hands-on practice at our factory in Yogyakarta.

See the courses