Featured in The Iskandarian: “Italian Gelato — Why Sweetness Matters”

Chef Domenico distributing gelato to a group showcasing the texture.

The Iskandarian spotlighted Amrichi’s recent gelato masterclass in Johor Bahru, featuring Italian gelato maestro Domenico Croce and leading Italian ingredient house PreGel. The article explains how sweetness plays a scientific role in authentic gelato — not only shaping flavour, but controlling texture, softness, and freezing behaviour.

During the session, Chef Domenico and Amrichi founder Jeffrey Tan demonstrated how Asian palates, which often prefer lower sweetness, can still enjoy true Italian craftsmanship. A key innovation showcased was PreGel’s Sweetness Reducer, capable of replacing up to 30% of sucrose while maintaining gelato’s signature structure and creaminess. The same technology also benefits pastry applications.

The feature highlights Amrichi’s mission to bring world-class Italian techniques, premium ingredients, and hands-on training to Malaysia and the wider ASEAN region, empowering chefs, cafés, and F&B creators to craft gelato with both authenticity and local relevance.