Discover the Art of Gelato with Amrichi: Sweetness Matters

Chef Domenico demonstrates the art of gelato making to an engaged audience, showcasing the creamy texture and precision involved in the craft.

A Sweet Journey into Gelato Mastery

The Iskandarian spotlighted Amrichi’s recent gelato masterclass in Johor Bahru. This event featured the renowned Italian gelato maestro Domenico Croce and the leading Italian ingredient house PreGel. The article explains how sweetness plays a scientific role in authentic gelato—not only shaping flavour but also 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. This remarkable product can replace up to 30% of sucrose while maintaining gelato’s signature structure and creaminess. The same technology also benefits pastry applications.

The Importance of Sweetness in Gelato

Understanding sweetness is crucial for creating authentic gelato. It affects not just the taste but also the overall experience of the dessert. When sweetness is balanced correctly, it enhances the flavours and textures, making each scoop a delight.

In our masterclass, we explored various techniques to adjust sweetness levels without compromising the integrity of the gelato. This is particularly important for those of us catering to diverse tastes and preferences.

Crafting Authentic Flavours

At Amrichi, we are committed to bringing world-class Italian techniques, premium ingredients, and hands-on training to Malaysia and the wider ASEAN region. Our mission is to empower chefs, cafés, and F&B creators to craft gelato with both authenticity and local relevance.

We believe that by using high-quality flavour pastes, stabilizers, and bases, we can help you create gelato that stands out. Our products are designed to deliver consistency, creativity, and excellence in every recipe.

The Role of Training in Gelato Production

Training is a vital component of mastering gelato production. Our masterclasses provide in-depth knowledge and practical skills. Participants learn about the science behind gelato, including the role of ingredients and techniques in achieving the perfect texture and flavour.

We encourage chefs and dessert makers to embrace continuous learning. This not only enhances their skills but also elevates the quality of the desserts they create.

Embracing Local Tastes

While we celebrate traditional Italian gelato, we also recognize the importance of local flavours. By incorporating local ingredients and preferences, we can create gelato that resonates with our audience. This fusion of tradition and innovation is what makes our offerings unique.

Our approach allows us to cater to various tastes while maintaining the authenticity of Italian gelato. We believe that every scoop should tell a story, blending the best of both worlds.

Conclusion: Join Us on This Sweet Adventure

In conclusion, we invite you to explore the art of gelato with us. At Amrichi, we are dedicated to providing the tools and knowledge needed to create exceptional desserts. Whether you are a café looking to expand your menu or a culinary school seeking authentic materials, we have the solutions for you.

Let’s embark on this sweet adventure together. With our expertise and your passion, we can create gelato that delights and impresses. For more insights, check out the full article on The Iskandarian here.