The final step. The right temperature and the right handling keep the texture built through the whole process. Temperature must stay stable, because every fluctuation melts the small crystals and refreezes them larger.
At the right temperature gelato scoops easily and delivers its full flavour. Service completes the job: a clean spatula for every flavour and a consistent weight in every portion, for quality and for cost.
| Stage | °C · time | Notes |
|---|---|---|
| Display | −11 to −14 °C | Soft, easy to scoop |
| Storage | −18 to −20 °C | Pans on standby |
| Display life | 1–3 days | Then it loses texture |
| Thaw – refreeze | never | Permanently damages texture |