HOW TO UNDERSTAND A TRULY NATURAL GELATO?

No food colorant is used. Is the color of the ice cream extremely conflicting to or exaggerated relative to the color of the real product?

There is no artificial sugar (Glucose syrup, Fructose Syrup, Corn Syrup etc.) Does the ice cream cause a weird sore throat?

No artificial aroma is used. Does the ice cream contain or taste like natural foods (chocolate, fruit and dried fruits and nuts etc.)? Or, does it have an artificial taste?

You cannot feel any taste and you just taste the sugar and the coldness after several spoons of the ice cream?

IF YOUR ANSWER TO ABOVE QUESTIONS IS YES, WE WOULD LIKE TO INTRODUCE THE REAL, NATURAL ICE CREAM…

 

RECOMMENDATIONS ON HYGIENE, CLEANLINESS OF SHOW CABINET AND STORAGE

It is very important to sustain the hygienic conditions until the consumption date for our ice creams that are produced at hygienic conditions in strict accordance with the quality standards. Therefore, the service personnel should following the rules of hygiene.

Besides, the cleanliness of the show cabinet is of particular importance.
The cabinets are the predominant tool of display. Therefore, interior and exterior surfaces and the windows of the cabinet should be properly cleaned once a day. Moreover, the ice clusters that form in the cabinet should be scraped such that the texture of the cabinet is not damaged.
(This will ensure power saving and increase the cooling performance). The products should be served at the temperature range of -14 to -16℃, while the storage temperature should be -18/-20 ℃.

The cabinets should not be exposed to sun rays and should be located distant to the heaters, and the vents of blowers should not be obstructed. The cabinets should not be unplugged and the upper surface of the cabinets should be covered for the wind and sun protection.