"GELATO CREATOR" SOFTWARE - THE FUTURE IS OPEN

GELATO CREATOR is the Only and Innovative Software for the ANALYSIS and AUTOMATIC DESIGN of any type of Gelato

Determining a "consistent and creamy structure" of a Food Product, such as Ice Cream,
on the basis of the Nutritional Balance of Sugars, Fat and Protein, is how much of as unreliable and wrong as possible, since there is no scientific law or equation that
correlates "nutrition" and "structure".

All the S-F-P combinations formulated are due to chance or laboratory tests
(in any case not replicable) repeated thousands of times, with excessive economic costs.
It was therefore decided to provide an exclusive methodology to create an Ice Cream Recipe, based both on scientific knowledge and on the practice of thousands of formulas (artisanal and industrial), all responding to the set target.
And the parameters chosen for this "scientific system" to be applied to the Gelato are:

- Freezing Point (°C),
- Ice (%),
- Dryness (%) e
- Creaminess index,
all in relation to the Temperature and Overrun of the Gelato in question.

GELATO CREATOR consists of 2 independent Software, with different purposes:
- TARGET, for the DESIGN of Gelato Recipes, "ex novo" or "replica";
- ANALYSIS, for the ANALYSIS of Gelato Recipes.

TARGET
In this option, once the Overrun and Temperature of the Gelato to be designed, and the Dryness and Creaminess Index that the Gelato must have in the final phase have been established, GELATO CREATOR will automatically calculate the input of the individual Quantities for each Ingredient chosen.

ANALYSIS
With ANALYSIS, GELATO CREATOR will analyze any Gelato Recipe in order to obtain, on the basis of the Overrun and the Temperature in question, a complete chemical-physical-nutritional-sensorial analysis.

GELATO CREATOR is mainly for Industries, Universities, Consultants and Artisan Gelato Makers who want to create and develop their own Gelato Recipes or have an exclusive R&D Sector, with an economic and personnel commitment equal to 0 (zero), obtaining, at the same time, a highly reliable and accurate scientific instrument.



BIBLIOGRAPHY
-American Society of Heating, Refrigeration and Air-Conditioning Engineers;
oASHRAE HANDBOOK – REFRIGERATION - SI Edition; USA; 1998
-Chris Clarke; The Science of Ice Cream - 2nd Edition; Royal Society of Chemistry; 2012
-B. Holland, A.A. Welch, I.D. Unwin, D.H. Buss, A.A. Paul, D.A.T. Southgate;
oMcCance and Widdowson’s The Composition of Foods - Fifth Edition;
oRoyal Society of Chemistry - MAFF, Cambridge UK; 1993
-Peter Hull; Glucose Syrups - First Edition; Wiley-Blackwell; UK; 2010
-R.P. Singh, D.R. Heldman; Introduction to Food Engineering - 3rd Edition;
oAcademic Press; London UK; 2003
-W.S. Arbuckle; Ice Cream - Fourth Edition; Avi; New York US; 1986
-Other Researches and Publications

TECHNICAL SPECIFICATIONS
-Microsoft Windows 2000/NT/XP/Vista/7/8/8.1/10 (32/64 bit)
-Microsoft Office Excel 2003/2007/2010 and later
-1 USB Port (for the protection KEY)
-System Administrator Rights

COST
GELATO CREATOR: Euro 890,00 (excluding taxes)

for:
1 key usb (GELATO CREATOR Software, Manual and Tutorial)
1 key usb UNIKEY for "software protection"
Technical Assistance for 2 years
Shipping costs (only for Italy)

FOR INFORMATION: articagel@libero.it