The whisking phase is an essential step that makes the difference between artisan gelato and its industrial version.
During this process, the master gelato-makers intervene to verify the characteristics of the raw materials used, with the aim of creating a balanced mix.
To guarantee a tasty, healthy and smooth gelato, following the pasteurisation and mixing phases, the mixture is left to stabilise all night long. The whisking phase is the final step: the temperature is rapidly, the intensity of the rotation is regulated, and the mixture is slowly stirred to naturally fold in air, unlike in the industrial gelato production process.