<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[GELATO PRO SOFTWARE]]></title><description><![CDATA[Gelato Pro Software]]></description><link>https://www.gelato-pro.com/notes-techniques-glacerie</link><generator>RSS for Node</generator><lastBuildDate>Sun, 15 Nov 2026 00:20:01 GMT</lastBuildDate><atom:link href="https://www.gelato-pro.com/de/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[Technischer Hinweis Nr. 002: Souverän arbeiten mit Gelato Pro]]></title><description><![CDATA[In einer Branche, in der Technologie allgegenwärtig ist, fürchten viele Profis die Abhängigkeit von Cloud-Lösungen und endlosen Abonnements. Mit Gelato Pro Software haben wir eine klare Entscheidung getroffen: Der Eismacher behält die Kontrolle über seine Werkzeuge und seine Daten. Die Stärke von Einfachheit und UnabhängigkeitDie Software ist intuitiv aufgebaut: Von der Idee bis zum technischen Datenblatt gelangen Sie ohne aufwendige Einarbeitung. Neben der einfachen Bedienung bietet Gelato...]]></description><link>https://www.gelato-pro.com/de/post/technischer-hinweis-nr-002-souver%C3%A4n-arbeiten-mit-gelato-pro</link><guid isPermaLink="false">6af835732d6338d0b7f25646</guid><pubDate>Sat, 14 Nov 2026 10:22:34 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Technischer Hinweis Nr. 001: Warum PAC allein nicht reicht]]></title><description><![CDATA[Bei der Rezeptur von Speiseeis oder Sorbet werden traditionell zwei Kennzahlen verwendet, um ein Rezept auszugleichen: die Süßkraft (POD) und die Gefrierpunktserniedrigung (PAC). Beide Werte sind unverzichtbar – doch für sich allein beschreiben sie nicht das tatsächliche Verhalten der Kohlenhydrate in einem Mix. Zwei Zutaten können nämlich ähnliche PAC- und POD-Werte aufweisen und dennoch eine völlig unterschiedliche Zuckerzusammensetzung haben. Jeder Zucker besitzt jedoch eigene...]]></description><link>https://www.gelato-pro.com/de/post/warum-pac-allein-nicht-reicht</link><guid isPermaLink="false">6af8338ba02793fe62fbf54b</guid><pubDate>Sat, 14 Nov 2026 10:16:07 GMT</pubDate><dc:creator>A. Djoudi</dc:creator></item><item><title><![CDATA[Catatan Teknis #013: Peran Penstabil dan Pengemulsi dalam Struktur Es Krim]]></title><description><![CDATA[Pendahuluan — Formulasi Lebih dari Sekadar Menyeimbangkan Campuran Formulasi es krim tidak hanya terdiri dari menyeimbangkan gula, lemak, protein, dan ekstrak kering. Bahkan ketika semua parameter tersebut telah dikendalikan dengan baik, tekstur dan stabilitas produk akhir juga bergantung pada fenomena fisik dan fisikokimia yang terjadi selama proses produksi, pembekuan, dan penyimpanan. Air, lemak, dan udara yang dimasukkan ke dalam campuran bukan sekadar kumpulan bahan. Semuanya berperan...]]></description><link>https://www.gelato-pro.com/id/post/peran-penstabil-dan-pengemulsi-dalam-struktur-es-krim</link><guid isPermaLink="false">6af76b755b991e196b3efb29</guid><pubDate>Fri, 13 Nov 2026 20:04:24 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Nota Técnica n.º 013: Estabilizantes e emulsificantes: compreendendo na estrutura dos sorvetes]]></title><description><![CDATA[Introdução: A formulação vai além do balanceamento da calda A formulação de um sorvete não consiste apenas em balancear açúcares, gorduras, proteínas e extrato seco. Mesmo quando esses parâmetros estão perfeitamente controlados, a textura e a estabilidade do produto final também dependem de fenômenos físicos e físico-químicos que ocorrem durante a fabricação, o congelamento e o armazenamento. A água, as gorduras e o ar incorporado não constituem simplesmente uma soma de ingredientes. Eles...]]></description><link>https://www.gelato-pro.com/pt/post/estabilizantes-e-emulsificantes-na-estrutura-dos-sorvetes</link><guid isPermaLink="false">6af769b4cec978dac6df051d</guid><pubDate>Fri, 13 Nov 2026 19:56:01 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Nota Tecnica n. 013: Stabilizzanti ed emulsionanti - la struttura dei gelati]]></title><description><![CDATA[Introduzione — La formulazione va oltre il bilanciamento della miscela La formulazione di un gelato non consiste soltanto nel bilanciare zuccheri, grassi, proteine ed estratto secco. Anche quando questi parametri sono perfettamente controllati, la consistenza e la stabilità del prodotto finale dipendono anche da fenomeni fisici e fisico-chimici che intervengono durante la produzione, il congelamento e la conservazione. L'acqua, i grassi e l'aria incorporata non costituiscono semplicemente una...]]></description><link>https://www.gelato-pro.com/it/post/stabilizzanti-ed-emulsionanti-la-struttura-dei-gelati</link><guid isPermaLink="false">6af7682a8f901d167d1100f1</guid><pubDate>Fri, 13 Nov 2026 19:48:02 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Nota Técnica n.º 013: Estabilizantes y emulsionantes - la estructura de los helados]]></title><description><![CDATA[Introducción: La formulación va más allá del equilibrio del mix La formulación de un helado no consiste únicamente en equilibrar los azúcares, las materias grasas, las proteínas y el extracto seco. Incluso cuando estos parámetros están perfectamente controlados, la textura y la estabilidad del producto final también dependen de fenómenos físicos y fisicoquímicos que intervienen durante la fabricación, la congelación y el almacenamiento. El agua, las materias grasas y el aire incorporado no...]]></description><link>https://www.gelato-pro.com/es/post/estabilizantes-y-emulsionantes-la-estructura-de-los-helados</link><guid isPermaLink="false">6af7643dcbd7cf76086d98dc</guid><pubDate>Fri, 13 Nov 2026 19:39:35 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Technical Note #013: Stabilizers and Emulsifiers - Their Role in Ice Cream Structure]]></title><description><![CDATA[Introduction: Formulation Goes Beyond Mix Balancing Formulating ice cream is not simply a matter of balancing sugars, fats, proteins and total solids. Even when these parameters are carefully controlled, the texture and stability of the finished product also depend on physical and physicochemical phenomena occurring during manufacturing, freezing and storage. Water, fat and incorporated air are not merely a combination of ingredients. Together, they form a complex structure whose organization...]]></description><link>https://www.gelato-pro.com/en/post/technical-note-013-stabilizers-and-emulsifiers-in-ice-cream</link><guid isPermaLink="false">6af761e876e772ab37687dfd</guid><pubDate>Fri, 13 Nov 2026 19:24:12 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Note Technique n°013: Stabilisants et émulsifiants - leur rôle dans la structure des glaces]]></title><description><![CDATA[Introduction — La formulation ne s'arrête pas à l'équilibre du mix La formulation d'une glace ne consiste pas uniquement à équilibrer les sucres, les matières grasses, les protéines et l'extrait sec. Même lorsque ces paramètres sont parfaitement maîtrisés, la texture et la stabilité du produit fini dépendent également de phénomènes physiques et physico-chimiques qui interviennent pendant la fabrication, la congélation et le stockage. L'eau, les matières grasses et l'air incorporé ne...]]></description><link>https://www.gelato-pro.com/post/stabilisants-et-%C3%A9mulsifiants-dans-la-structure-des-glaces</link><guid isPermaLink="false">6af7602f53d6660132af421d</guid><pubDate>Fri, 13 Nov 2026 19:11:47 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Catatan Teknis #012: Air dalam Es Krim - Memahami Perannya dalam Formulasi dan Perilaku Fisik]]></title><description><![CDATA[Air merupakan salah satu komponen utama es krim. Namun, dalam formulasi, air sering dianggap hanya sebagai unsur pengencer yang efeknya perlu diimbangi dengan gula, lemak, dan bahan-bahan lainnya. Pendekatan ini tidak sepenuhnya tepat. Air memainkan peran penting dalam struktur dan perilaku fisik es krim. Jumlah air, serta proporsi air yang membeku selama proses pendinginan, secara langsung memengaruhi kekerasan, tekstur, dan kondisi penyajian produk akhir. Oleh karena itu, untuk memahami...]]></description><link>https://www.gelato-pro.com/id/post/catatan-012-air-da-eskrim-dalam-formulasi-dan-perilaku-fisik</link><guid isPermaLink="false">6ad36c4170f44104520901d4</guid><pubDate>Sat, 17 Oct 2026 12:41:20 GMT</pubDate><dc:creator>A. Djoudi</dc:creator></item><item><title><![CDATA[Nota Técnica nº 012: A água no sorvete - compreendendo seu papel na formulação e no comportamento físico]]></title><description><![CDATA[A água é um dos principais componentes do sorvete. No entanto, na formulação, ela costuma ser considerada apenas um elemento de diluição, cujo efeito deve ser compensado pelos açúcares, pelas gorduras e pelos demais ingredientes. Essa abordagem é incompleta. A água desempenha um papel fundamental na estrutura e no comportamento físico do sorvete. Sua quantidade, assim como a proporção que se transforma em gelo durante o resfriamento, influencia diretamente a dureza, a textura e as condições...]]></description><link>https://www.gelato-pro.com/pt/post/nota-n%C2%BA-012-a-agua-na-formula%C3%A7ao-e-no-comportamento-fisico</link><guid isPermaLink="false">6ad36b711c1cd7faef6cd2b0</guid><pubDate>Sat, 17 Oct 2026 12:37:32 GMT</pubDate><dc:creator>A. Djoudi</dc:creator></item><item><title><![CDATA[Nota Tecnica n. 012: L’acqua nel gelato - comprendere il suo ruolo nella formulazione e nel comportamento fisico]]></title><description><![CDATA[L’acqua è uno dei principali componenti del gelato. Tuttavia, nella formulazione viene spesso considerata un semplice elemento di diluizione, il cui effetto deve essere compensato dagli zuccheri, dai grassi e dagli altri ingredienti. Questo approccio è incompleto. L’acqua svolge un ruolo fondamentale nella struttura e nel comportamento fisico del gelato. La sua quantità, così come la proporzione che si trasforma in ghiaccio durante il raffreddamento, influisce direttamente sulla durezza,...]]></description><link>https://www.gelato-pro.com/it/post/nota-n-012-l-acqua-il-suo-ruolo-nella-formulazione-e-nel-comporta</link><guid isPermaLink="false">6ad36a8638444ef779ebcbb0</guid><pubDate>Sat, 17 Oct 2026 12:34:10 GMT</pubDate><dc:creator>A. Djoudi</dc:creator></item><item><title><![CDATA[Nota Técnica n.º 012: El agua en los helados - comprender su papel en la formulación y el comportamiento físico]]></title><description><![CDATA[El agua es uno de los principales componentes de un helado. Sin embargo, en la formulación suele considerarse un simple elemento de dilución, cuyo efecto debe compensarse mediante los azúcares, las grasas y los demás ingredientes. Este enfoque es incompleto. El agua desempeña un papel fundamental en la estructura y el comportamiento físico de un helado. Tanto su cantidad como la proporción que se transforma en hielo durante el enfriamiento influyen directamente en la dureza, la textura y las...]]></description><link>https://www.gelato-pro.com/es/post/nota012-el-agua-en-la-formulacion-y-el-comportamiento-fisico</link><guid isPermaLink="false">6ad3696a25d58e6f61990993</guid><pubDate>Sat, 17 Oct 2026 12:29:45 GMT</pubDate><dc:creator>A. Djoudi</dc:creator></item><item><title><![CDATA[Technical Note #012: Water in Ice Cream - Understanding Its Role in Formulation and Physical Behaviour]]></title><description><![CDATA[Water is one of the main constituents of ice cream. Yet, in formulation, it is often regarded as a simple diluting component, whose effect must be compensated for by sugars, fats and other ingredients. This approach is incomplete. Water plays a central role in the structure and physical behaviour of ice cream. Its quantity, as well as the proportion that freezes during cooling, directly influences hardness, texture and the serving conditions of the finished product. To understand the balance...]]></description><link>https://www.gelato-pro.com/en/post/technical-note-012-water-formulation-and-physical-behaviour</link><guid isPermaLink="false">6ad367b89941ed2e15ee3fe5</guid><pubDate>Sat, 17 Oct 2026 12:23:08 GMT</pubDate><dc:creator>A. Djoudi</dc:creator></item><item><title><![CDATA[Note Technique n°012: L’eau dans les glaces - Un ingrédient invisible au cœur de l’équilibre]]></title><description><![CDATA[L’eau est l’un des principaux constituants d’une glace. Pourtant, dans une formulation, elle est souvent considérée comme un simple élément de dilution, destiné à être compensé par les sucres, les matières grasses et les autres ingrédients. Cette approche est incomplète. L’eau joue un rôle central dans la structure et le comportement physique d’une glace. Sa quantité, mais aussi la proportion qui se transforme en glace lors du refroidissement, influencent directement la dureté, la texture et...]]></description><link>https://www.gelato-pro.com/post/l-eau-glaces-un-ingredient-invisible-au-c%C5%93ur-de-l-equilibre</link><guid isPermaLink="false">6ad362a715649534cca9fed0</guid><pubDate>Sat, 17 Oct 2026 12:11:25 GMT</pubDate><dc:creator>A. Djoudi</dc:creator></item><item><title><![CDATA[Catatan Teknis #011: Formulasi Resep Sorbet - dari Buah hingga Keseimbangan Campuran]]></title><description><![CDATA[Sorbet mungkin terlihat sederhana: buah, air, gula, dan beberapa bahan tambahan. Namun, untuk mendapatkan karakteristik dan tekstur yang diinginkan, diperlukan penguasaan formulasi yang sebenarnya. Dalam pendekatan profesional, resep sorbet tidak dapat hanya dinyatakan sebagai persentase bahan. Kita perlu mengetahui komposisi sebenarnya dari setiap bahan dan memahami kontribusinya terhadap keseimbangan keseluruhan campuran. Buah sudah merupakan bagian dari formulasi Buah atau pure buah sudah...]]></description><link>https://www.gelato-pro.com/id/post/catatan-teknis-011-formulasi-resep-sorbet-dari-buah-hingga-keseimbangan-campuran</link><guid isPermaLink="false">6abeac29c490038e9ef6ce5e</guid><pubDate>Thu, 01 Oct 2026 18:58:31 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Nota Técnica nº 011:  Formulação de uma receita de sorbet - da fruta ao equilíbrio da mistura]]></title><description><![CDATA[Um sorbet pode parecer simples: frutas, água, açúcares e alguns ingredientes complementares. No entanto, obter o comportamento e a textura desejados exige um verdadeiro domínio da formulação. Em uma abordagem profissional, uma receita de sorbet não se resume a porcentagens de ingredientes. É necessário conhecer a composição real desses ingredientes e compreender sua contribuição para o equilíbrio global da mistura. A fruta já é uma formulação Uma fruta ou um purê de frutas já contém vários...]]></description><link>https://www.gelato-pro.com/pt/post/nota-t%C3%A9cnica-n%C2%BA-011-formula%C3%A7%C3%A3o-de-uma-receita-de-sorbet-da-fruta-ao-equil%C3%ADbrio-da-mistura</link><guid isPermaLink="false">6abea977337f3549f6f42057</guid><pubDate>Thu, 01 Oct 2026 18:50:52 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Nota Tecnica n. 011: Formulazione di una ricetta per un sorbetto - dalla frutta all’equilibrio della miscela]]></title><description><![CDATA[Un sorbetto può sembrare semplice: frutta, acqua, zuccheri e alcuni ingredienti complementari. Eppure, ottenere il comportamento e la struttura desiderati richiede una reale padronanza della formulazione. In un approccio professionale, una ricetta di sorbetto non si riduce a una serie di percentuali di ingredienti. È necessario conoscere la composizione reale degli ingredienti e comprenderne il contributo all’equilibrio complessivo della miscela. La frutta fa già parte della formulazione La...]]></description><link>https://www.gelato-pro.com/it/post/nota-tecnica-n-011-formulazione-di-una-ricetta-per-un-sorbetto-dalla-frutta-all-equilibrio-della</link><guid isPermaLink="false">6abea7d2eb458ec50d45c051</guid><pubDate>Thu, 01 Oct 2026 18:41:03 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Nota Técnica n.º 011: Formulación de una receta de sorbete - de la fruta al equilibrio del mix]]></title><description><![CDATA[Un sorbete puede parecer sencillo: fruta, agua, azúcares y algunos ingredientes complementarios. Sin embargo, conseguir el comportamiento y la textura deseados requiere un verdadero dominio de la formulación. Desde un punto de vista profesional, una receta de sorbete no se reduce a unos porcentajes de ingredientes. Es necesario conocer la composición real de estos ingredientes y comprender su contribución al equilibrio global del mix. La fruta ya forma parte de la formulación La fruta no es...]]></description><link>https://www.gelato-pro.com/es/post/nota-t%C3%A9cnica-n-%C2%BA-011-formulaci%C3%B3n-de-una-receta-de-sorbete-de-la-fruta-al-equilibrio-del-mix</link><guid isPermaLink="false">6abea6e95227a8050340da92</guid><pubDate>Thu, 01 Oct 2026 18:34:11 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Technical Note #011: Formulating a Sorbet Recipe - From Fruit to Mix Balance]]></title><description><![CDATA[A sorbet may seem simple: fruit, water, sugars, and a few additional ingredients. Yet achieving the desired texture and serving behavior requires careful formulation. In a professional approach, a sorbet recipe is not simply a list of ingredient percentages. The actual composition of the ingredients must be understood, together with their contribution to the overall balance of the mix. Fruit is already part of the formulation Fruit is not simply a flavoring ingredient. Fruit and fruit purées...]]></description><link>https://www.gelato-pro.com/en/post/technical-note-011-formulating-a-sorbet-recipe-from-fruit-to-mix-balance</link><guid isPermaLink="false">6abe8d99556b0e23b4a6e6cb</guid><pubDate>Thu, 01 Oct 2026 16:51:45 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item><item><title><![CDATA[Note Technique n°011: Formulation d’une recette pour un sorbet - du fruit à l’équilibre du mix]]></title><description><![CDATA[Un sorbet peut sembler simple : des fruits, de l’eau, des sucres et quelques ingrédients complémentaires. Pourtant, obtenir le comportement et la texture recherchés demande une véritable maîtrise de la formulation. Dans une approche professionnelle, une recette de sorbet ne se résume pas à des pourcentages d’ingrédients. Il faut connaître la composition réelle de ces ingrédients et comprendre leur contribution à l’équilibre global du mix. Le fruit est déjà une formulation Le fruit n’est pas...]]></description><link>https://www.gelato-pro.com/post/note-technique-n-011-formulation-d-une-recette-pour-un-sorbet-du-fruit-%C3%A0-l-%C3%A9quilibre-du-mix</link><guid isPermaLink="false">6abe8ba47e7a8b71027b8d93</guid><pubDate>Thu, 01 Oct 2026 16:41:04 GMT</pubDate><dc:creator>Gelato Pro Software</dc:creator></item></channel></rss>