How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

How do you recognize good homemade ice cream? Here are the 11 rules of ice cream to identify and taste only quality ice creamsNot only in summer, but also in winter now the ice cream has fully entered the heart of the Mediterranean diet. But what may seem like a light food, can hide big pitfalls that it is important to be able to avoid: just as we pay attention to the market to recognize fresh fish, so we must practice recognizing good ice cream.An ice-cream dthe poor quality it may not only contain a high amount of sugars, but also high levels of hydrogenated fats, both dangerous elements for many categories of people including obese, diabetics and children, or dyes or preservatives that can create some serious digestive disorders or reactions allergic.For this reason, in collaboration with the experts of Gelatosità, we have tried to encompass the most important observation rules for recognize good ice cream “by eye”.This post in briefAvoid the classic ice cream displayed in the ice cream counter with the “in the mountains”.A healthy ice cream can not overflow from the tray without melting as the temperature maintained inside it is -14 °, but outside the situation changes: the temperature is that of the room and the ice cream should melt.If the ice cream is swollen, it is very likely to contain it hydrogenated fats that keep the structure solid despite the form, allowed by law but not recommended for consumer health.A trick often used to improve the appearance of the ice cream making it more inviting, but the cost is a big sacrifice in terms of its quality.Acid or very bright colors? Flee!The colors of ice cream, especially fruit, must be natural respecting the real color of the fruit. Ice creams made with fresh fruit often have muted and unlit colors. A pistachio phosphorescent green it is certainly not exempt from dyes, as it is not a completely yellow banana ice-cream considering that you do not use the peel to produce it.Do you notice the presence of grains in the palate? Help!Never happened to perceive small flakes of ice in the inner part of the ice cream? They are a clear sign of the addition of water to the ice cream, clearly perceptible on the palate, often a symptom of a remanufactured ice cream. A practice that could be attributable to the defrosting and subsequent refreezing of a slice of meat. Would you eat it?Fruit ice cream must be a sorbet, made only with water, sugar and fresh fruit pulp. If the product contains milk, it is most likely a ploy to disguise the poor quality of raw materials.Just like the now very famous “Smurf” flavored ice cream, it is nothing more than a fiordilatte flavor stuffed with dye, there are also other ice creams to taste more fantasy than realistic and should be carefully avoided. In this way we will not eat those dyes that we try to avoid in our children’s diets by now prohibited in artisan workshops. A serious ice cream counter must provide between 22 and 28 tastes. An ice-cream counter with 30 or more flavors must alert the consumer.How many days are there some flavors?It is important to bear in mind that the oxidation ice cream begins as soon as it is exposed in the ice cream counter in contact with the air.The ice cream must have a soft, but aerial consistency. If it turns out stringy, gluey, if it seems almost spinning, then it is better to avoid it.Is the ice cream satisfying? Step away from the scale.An overly nutritious ice cream is not a quality ice cream and may not be packaged with natural products. After eating it should not give the body a sense of satiety. Ice cream is not a hearty dish of pasta, it doesn’t have to feel the same.Does ice cream struggle to melt? It is a serious indication of the use of products processes.But it should not melt too easily without giving time to savor it. If it melts fast it means that the content of sugar it’s too high.The patina of grease in the mouth is a negative symptom, which emerges particularly when we resort to hydrogenated fats that give that classic flavor “buttery”.The ice cream if it is thirsty means that it has extremely composition rich in sugars. A quality ice cream doesn’t have to make you want to drink too much. Nature has balanced the percentages of water in food, for example if you eat an apple you are not thirsty (the fruit already contains the right amount of water). If you eat a dish made with condiments and more, your body asks us for water in order to synthesize (digest) what you ate. The more thirsty you are after an ice cream, the more elaborate and therefore unnatural the ice cream is.

Setting high standards when it comes to food quality begins with reading product labels correctly. Certifications, ingredients, nutritional values, conditions of use and conservation, provenance and the expiration date are just some of the details included on labels, which act as a sort of product ID. This is a very useful tool for those who wish to make conscientious choices as to what to eat, as well as allowing manufacturers to share their products’ characteristics, adopting a policy of total transparency with their customers.The rules for food labelling in the European Union (regulation 1169/2011, which replaced previous laws that were more fragmented) also apply to ice cream. And because no one can resist its refreshing goodness, we asked an expert to help us understand how to read its label and recognise a quality product. Francesca Trainotti is head of quality control at Galatea, Italian company specialised in the production of semi-finished products for ice creams. She explains that, “when we purchase an ice cream, the first thing we should do is read the ingredients list: ice cream parlours must display it and declare the presence of any allergens”. “What makes the difference is whether or not the product contains chemicals, such as additives, thickeners and artificial colours. Also check for emulsifiers, fatty acids and processed components. Generally, these ingredients are the ones with the longest names or those marked with the letter E, even though this isn’t always the case”.Galatea has always strived to stay at pace with the legislative framework by adjusting its recipes accordingly. In 2006 it adopted “clean labels”, making all useful information easy to understand and getting rid of any ambiguous terms. “We simply consider it an act of honesty towards whoever chooses our products and a way of showing that we have nothing to hide in the way we work,” the company states. Since its founding in the province of Treviso in northeastern Italy in 2003, Galatea has been producing ice cream and artisanal pastry products that are healthy, respect all the key timely traditions as well as the well-being of people and the environment, and has been engaged in research and development activities on corporate social responsibility and sustainability. For example, Galatea steers clear of hydrogenated fats and artificial colours like cochineal: “We mainly use natural ingredients like plant extracts and concentrates,” Trainotti explains. An example? Mint flavoured ice cream that is naturally green by combining spirulina algae extract, which is blue, and safflower, a yellow, scented plant.These are the considerations that led to the creation of many Galatea products, such as the Libera line, called this way because it is “free” from non-natural ingredients; the Organic line, which contains at least 95 per cent organic ingredients; the Vegan line, which doesn’t contain animal-based products and coadjuvants, or raw materials obtained from genetically modified organisms; and the Ethical line of nutritionally healthy and balanced products that are free from hydrogenated fats.Translated by Andrea CutoloQuest’opera è distribuita con Licenza Creative Commons Attribuzione – Non commerciale – Non opere derivate 4.0 Internazionale.

Setting high standards when it comes to food quality begins with reading product labels correctly. Certifications, ingredients, nutritional values, conditions of use and conservation, provenance and the expiration date are just some of the details included on labels, which act as a sort of product ID. This is a very useful tool for those who wish to make conscientious choices as to what to eat, as well as allowing manufacturers to share their products’ characteristics, adopting a policy of total transparency with their customers.The rules for food labelling in the European Union (regulation 1169/2011, which replaced previous laws that were more fragmented) also apply to ice cream. And because no one can resist its refreshing goodness, we asked an expert to help us understand how to read its label and recognise a quality product. Francesca Trainotti is head of quality control at Galatea, Italian company specialised in the production of semi-finished products for ice creams. She explains that, “when we purchase an ice cream, the first thing we should do is read the ingredients list: ice cream parlours must display it and declare the presence of any allergens”. “What makes the difference is whether or not the product contains chemicals, such as additives, thickeners and artificial colours. Also check for emulsifiers, fatty acids and processed components. Generally, these ingredients are the ones with the longest names or those marked with the letter E, even though this isn’t always the case”.Galatea has always strived to stay at pace with the legislative framework by adjusting its recipes accordingly. In 2006 it adopted “clean labels”, making all useful information easy to understand and getting rid of any ambiguous terms. “We simply consider it an act of honesty towards whoever chooses our products and a way of showing that we have nothing to hide in the way we work,” the company states. Since its founding in the province of Treviso in northeastern Italy in 2003, Galatea has been producing ice cream and artisanal pastry products that are healthy, respect all the key timely traditions as well as the well-being of people and the environment, and has been engaged in research and development activities on corporate social responsibility and sustainability. For example, Galatea steers clear of hydrogenated fats and artificial colours like cochineal: “We mainly use natural ingredients like plant extracts and concentrates,” Trainotti explains. An example? Mint flavoured ice cream that is naturally green by combining spirulina algae extract, which is blue, and safflower, a yellow, scented plant.These are the considerations that led to the creation of many Galatea products, such as the Libera line, called this way because it is “free” from non-natural ingredients; the Organic line, which contains at least 95 per cent organic ingredients; the Vegan line, which doesn’t contain animal-based products and coadjuvants, or raw materials obtained from genetically modified organisms; and the Ethical line of nutritionally healthy and balanced products that are free from hydrogenated fats.Translated by Andrea CutoloQuest’opera è distribuita con Licenza Creative Commons Attribuzione – Non commerciale – Non opere derivate 4.0 Internazionale.

Setting high standards when it comes to food quality begins with reading product labels correctly. Certifications, ingredients, nutritional values, conditions of use and conservation, provenance and the expiration date are just some of the details included on labels, which act as a sort of product ID. This is a very useful tool for those who wish to make conscientious choices as to what to eat, as well as allowing manufacturers to share their products’ characteristics, adopting a policy of total transparency with their customers.The rules for food labelling in the European Union (regulation 1169/2011, which replaced previous laws that were more fragmented) also apply to ice cream. And because no one can resist its refreshing goodness, we asked an expert to help us understand how to read its label and recognise a quality product. Francesca Trainotti is head of quality control at Galatea, Italian company specialised in the production of semi-finished products for ice creams. She explains that, “when we purchase an ice cream, the first thing we should do is read the ingredients list: ice cream parlours must display it and declare the presence of any allergens”. “What makes the difference is whether or not the product contains chemicals, such as additives, thickeners and artificial colours. Also check for emulsifiers, fatty acids and processed components. Generally, these ingredients are the ones with the longest names or those marked with the letter E, even though this isn’t always the case”.Galatea has always strived to stay at pace with the legislative framework by adjusting its recipes accordingly. In 2006 it adopted “clean labels”, making all useful information easy to understand and getting rid of any ambiguous terms. “We simply consider it an act of honesty towards whoever chooses our products and a way of showing that we have nothing to hide in the way we work,” the company states. Since its founding in the province of Treviso in northeastern Italy in 2003, Galatea has been producing ice cream and artisanal pastry products that are healthy, respect all the key timely traditions as well as the well-being of people and the environment, and has been engaged in research and development activities on corporate social responsibility and sustainability. For example, Galatea steers clear of hydrogenated fats and artificial colours like cochineal: “We mainly use natural ingredients like plant extracts and concentrates,” Trainotti explains. An example? Mint flavoured ice cream that is naturally green by combining spirulina algae extract, which is blue, and safflower, a yellow, scented plant.These are the considerations that led to the creation of many Galatea products, such as the Libera line, called this way because it is “free” from non-natural ingredients; the Organic line, which contains at least 95 per cent organic ingredients; the Vegan line, which doesn’t contain animal-based products and coadjuvants, or raw materials obtained from genetically modified organisms; and the Ethical line of nutritionally healthy and balanced products that are free from hydrogenated fats.Translated by Andrea CutoloQuest’opera è distribuita con Licenza Creative Commons Attribuzione – Non commerciale – Non opere derivate 4.0 Internazionale.