Monoportions represent one of the most popular trends in the gelato world. These small desserts combine appealing flavors, textures and presentations, and are designed to satisfy the palate of those seeking a unique and personal experience. At the same time, they offer the gelato maker the opportunity to experiment with innovative combinations and original decorations. Stefano Ferrara, a highly experienced gelato maker and master of Carpigiani Gelato University, decided to dedicate a format exclusively to single-portions. In this project, “gelato takes on geometric shapes,” with a rich assortment that includes alcoholic, protein, classic and vegan flavored gelato, as well as jar cakes. The goal is to create a variety of products in total freedom, as Ferrara himself likes to emphasize. In every single product there is a perfect combination of taste and tactile sensations, with elements of different textures, designed to surprise and delight consumers' palates. Indeed, taste and texture are proven to be inextricably linked, influencing each other to offer a unique sensory experience.
“To arrive at the products we offer today, we spent a lot of time studying textures and temperatures, because I believe gelato should be considered a complete dessert, rather than just a cold food that satisfies a momentary impulse. We spent many hours testing, and this new project ended up transforming our laboratory as well. We decided to adopt a specific technology to make the jars, as an alternative to the traditional method of using a sac à poche. The latter, in fact, compromises the quality of the gelato: not only is the product heated by the heat of the operator's hand, but as the sac à poche is compressed, the gelato suffers a loss of air, thus damaging its delicate structure.”
When I started developing this new concept, I found a soft serve maker that could process my mixtures exactly as I had envisioned them. My recipes called for one blend rich in fatty solids and another with a very low solids content, free of sugars and poly-alcohols. For both blends, the results were surprising. However, Stefano relates that he did not initially consider that viscosity, induced by protein or other components, could create problems. This led me to study further, until I completely revised the balancing technique.
Talking about the choice of format, Stefano explains that by creating jars, customized single-portions, the gelato maker has the opportunity to offer a unique product in terms of shapes, ingredients, textures and layering. “It is definitely a challenge, but this way the customer can choose unique products with different elements and different sizes.”
Offering a wide range of products, from small jars to half-pound jars, is an ideal solution for both take-out and contract manufacturing. In fact, single-servings and monoportions are easily customizable and perfect for meeting the needs of different channels, such as catering and confectionery. “I sell my alcoholic line to a gourmet store and a wine store, while other products I supply to restaurants. I even had to limit B2B requests because, otherwise, I would not be able to follow up the store properly and take care of the relationship with customers.”
Offering products in jars also has an economic advantage: the weight of a gelato cone can vary depending on the hand of the counterman, whereas, in the case of jars, everything is perfectly weighed, including the amount of air. This ensures greater control over the quality and cost of the product. Inaddition, Ferrara tells us that he has identified in making this type of product is deseasonalization. “In fact, for the first year we are not closing in winter. We stay open because the demand for the product has remained stable.”
From a communication point of view, jars and single-portions offer a significant advantage: they are unique and recognizable products, capable of inspiring captivating storytelling. This is a key aspect for gelato makers to consider when developing a new product. Once again, it emerges how central communication is to the work of the gelato maker. Cans, now stars of mass culture, are often featured in iconic movie scenes where the protagonists indulge in a moment of relaxation while enjoying gelato in a jar. Similarly, monoportions must also win over palates through an appropriate communication strategy.
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