For example, there is a relationship
between the sugars used and the formation of the ice crystals, which directly infl uences the texture. Similarly, the design of the cup, besides infl uencing the visual experience, also aff ects the sensory experience of eating soft serve. “T is is because every shape, having a
specifi c surface-volume ratio, generates diff erent eff ects through the temperature in contact with the palate,” Amesso explains. “T e choice of the type of nozzle, of beater and of feeding – by pump or gravity – are all important in the gustatory experience.” Soft Serve Consulting has four key pillars
that are followed in a precise sequence. First comes operations management, which evaluates the procedures and management of a customer’s business, maximizing the effi ciency and performance of operators and their machines. Here, the ideal machine model is identifi ed from a performance standpoint. Second is mix and recipe development, in which a team of food technologists helps to refi ne recipes or create them from scratch. Next comes food design and research, in
developed a project for the luxury chocolatier and confectionery
company, Lindt. Soft serve, and the
ability of Carpigiani machines to deliver it, have attracted the attention of an
array of renowned chefs across the world. Among them is Rome-based Fabrizio
which creative researchers and designers help to develop or refi ne the “perfect cup,” its presentation – including everything from gelato shape to garnishes – and its market positioning. T is involves Carpigiani’s 18 diff erent nozzle shapes, infi nite color palette and graphic customization applicable to the machine model. T e fi nal stage concerns machine settings,
where technology is used to enhance the taste experience, productivity, operating procedures and profi tability objectives defi ned in the previous steps, choosing the most suitable functional parts in contact with the ice cream, and identifying the perfect combination of production settings for the machine. “T ere are two real drivers of Soft Serve Consulting,” says Amesso. “First of all, our long experience with the most important international key accounts that impose strict standards in terms of performance, food hygiene, service and procedural perfection, makes the solutions successfully replicable on a large scale. No less important is the experience gained with Carpigiani Gelato University, our training division specialized in researching and training neophytes who want to
become successful gelato entrepreneurs,” he adds.
Instant appeal
In a short time, Carpigiani has developed more than 20
comprehensive client consultations, with many more in the pipeline. T e company has, for example, recently
Fiorani, whose passion for ice cream is a key element in his creative and daring approach to desserts. Voted Asia’s best pastry chef in 2019, when he was based at Il Ristorante Luca Fantin in Tokyo, Japan, and his desserts were being served across Bulgari’s Tokyo and Osaka hotels, Fiorani has a fl air for the unusual. “Ten years ago, soft serve meant cheap
gelato in fast-food restaurants,” he says. “Now it can be well made with high-quality ingredients. It is delicious and easy to make with Carpigiani machines. T ey are like the BMW of gelato and soft serve machines – the perfect combination of an excellent idea, excellent materials and a reasonable price.” “You can make your own gelato with
unique fl avors and customize your desserts in any way you choose to give your customers something special,” adds Fiorani. “Furthermore, with a Carpigiani machine,
you know that it will operate with the same high quality 25 years from now. T ese machines are built to last a lifetime.”
BRAND WATCH
Carpigiani is the global benchmark in the fi eld of ice cream and gelato machines.
1946 1989
Established in Bologna, Italy, thanks to the success obtained by the “Autogelatiera” of Bruto and Poerio Carlo Carpigiani
Carpigiani became part of the Ali Group more than 30 years ago
carpigiani.com Aliworld 69
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