"Icecream" in boxes or pans is the most used way to wholesale ice cream and gelato. Cheap ice cream are sold in carton boxes of 3 or 6 kg. Sometime are sold by liters. Higher quality product is sold in the typical rectangular container (above) that can be in plastic or in stainless steel. The average wholesale price of quality gelato and ice cream is between 190 and 350 per kilogram baht also depending on the flavors. As a factory is more easy and practical to sale in the plastic container as it can be easily inserted in the showcase and start to sale directly. Our containers are in white food grade plastic. We can also prepare the ice cream that looks like a mountain to show to the customer for better sale results.
From the pans you can easily scoop the ice cream serving with a scoop. If the customer would like to show the ice cream and gelato in the stainless steel pans then we can fill his pans and create a turn over of these containers. Even if we wholesale ice cream we can follow the customers needs.
Our ice cream gelato production wholesale is also available in practical cups for a better sell. The product inside the cup is gelato. These nice packs of single portions are also good for hotels, resorts, restaurants and everywhere you want to be sure to serve a perfect product. Moreover the single serving packaging help to keep a precise count of your sale to avoid misunderstanding with your staff in stock management.
Production of ice cream. We have many flavors available
each of one created with prime choice of ingredients, fresh milk, cream,
whipping cream and low fat fruit.
The importance of a correct balance in the ice cream recipe. Very important is maintain the correct proportion of ingredients to avoid obtaining a sandy gelato or maybe a sticky or gummy ice cream or a too strong or too easy to melt product.
To create a correct proportion of ingredients we have to do a first division in solid and liquid ingredients. The total of all solid components of the recipe must be between 30% and 40% (to be more precise 32% and 42%) for gelato with milk and 30/35% in the fruit ice cream or sherbet. In this balancing process you have to consider that also the solids are also hidden in the liquid, for example the milk can contain till 21% of solid in his liquid, or what we consider apparently liquid. Moreover the total solid also have to be divided in more than one categories: solid from fat, solid from sugars, solid from milk (that are a mix of sugars like lactose and fats like cream) and other solids. We create these small list to help you out.
Milk ice cream
Fruit ice cream also called sorbetto or sherbet or sorbet with water instead of milk
And then if you are little confused check our images about how to make ice cream and homemade gelato
in the homepage
Disclaimer: When preparing ice cream and or gelato there are many factors that act together to get a nice and tasty result or an unpleasant melting pap. The quality of all ingredients, the temperature, the timing and the machinery, the way to mix and stir. So we cannot guarantee the result. Try with small amount first and go on perfection your stile step by step. Practicing a lot is a must to get nice gelato. You can also send an email to us with your proportion and we can evaluate by single case. In our production we can change the recipes at any time to improve results without obligation to give advance notes or website updating.
If you need some other ideas you can also visit the ice cream accessories and equipment page
Ice cream cup Even if it is very comfortable to product and delivery the ice cream in pans, we also have a selected production of gelato in small cup, 85ml each (4 oz)that we wholesale as well. Here we disclose the indication, ingredients and some tips about these products:
Important note:there is also another very important ingredient for ice cream that is often underestimate: the air. yes, the air is a basic component of the gelato and even more important in ice cream. While using the ice cream machine the air is incorporate in the other ingredients and will stay in the gelato till it will melt. During a standard process of creating Italian gelato with machine even small, usually we get 20% of air in the total final volume. In ice cream we can arrive to have a 50% of air in the total volume. This process (air incorporation) is called overrun and can reach the 100% in ice cream. All our wholesale gelato still has 20% overrun