Fat, NFMS, sugars and other solids together make up total solids: everything that isn’t water. Their sum sets the body, hardness and stability of the gelato in the display. Too few solids means more free water, larger crystals and a watery taste.
There is an upper limit too. In modern milk gelato, solids start at around 41%. Above roughly 45% the texture becomes heavy and sticky. Each category has its own range, because each base brings different solids.
| Type | Solids ~% | Notes |
|---|---|---|
| Fior di latte | 41–43 | Milk base, no egg |
| Custard (with yolk) | 41–44 | Yolk adds fat |
| Chocolate | 42–45 | Cocoa raises solids |
| Nuts | 42–45 | Pastes add fat |
| Yoghurt | 41–43 | Acidic base, balanced with sugars |
| Fruit sorbetto | 30–34 | Fibre and glucose for body |
| Creamy sorbetto | 32–36 | Creamy texture without milk |