The difference between Gelato and H agen Dazs

There are some differences between gelato and Häagen-Dazs in the following ways:

1.Formula: In the production process, gelato pursues natural, original flavor, using pure and natural raw materials, without adding any additives or preservatives. Häagen-Dazs, on the other hand, uses additives to make the product more delicious.

2.Expansion rate: The expansion rate of gelato is about 35%, while the expansion rate of Häagen-Dazs is about 70% or more.

A high expansion rate means a strong sense of air, while a low expansion rate means a strong sense of objectivity, and the texture of gelato is more real and mellow, and the taste is richer.

3.Fat content: Gelato usually has the highest fat content, while Häagen-Dazs ice cream usually has more than 10% fat content. This means that gelato may be more in line with some consumers' needs for low-fat foods.

Overall, gelato and Häagen-Dazs have some differences in taste, recipe and health attributes. Which product to choose may depend on the consumer's personal tastes and health needs.

Gelato is a classic of Italian artisanal gelato, handmade, each gelato is unique and made with fresh fruit and custard; Häagen-Dazs is the representative of industrial ice cream, and there is a big difference between the two. For example, in terms of preservation, Gelato is preserved in an ice cream bowler, such as Haier's Isabella, while Häagen-Dazs is relatively simple, and a general ice cream cabinet can be satisfied.

Gelato is a classic of Italian artisanal ice cream, while Häagen-Dazs is the representative of industrial ice cream, but in a different way. In addition, there are many ice creams that have their own tricks in the production process, just like Bing Ruik Bubble Ice Cream does not add a drop of water and does not put a single grain of sugar in the production process, which can be said to be a typical representative of healthy ice cream.

Gelato is a little better.

Here are my thoughts.

What do you think, I can't help you.

It's best to try both.

Gelato is delicious, it is natural, authentic, selected from pure natural raw materials, without any additives and preservatives, 100% natural Italian handmade ice cream. And it is low in sugar and fat, and you are not afraid of gaining weight if you eat more. The expansion rate of gelato is 35%; Because of its low expansion rate, it has a strong sense of objectivity, a real and mellow texture, and a richer taste layer.

Of course, Häagen-Dazs has a delicate texture (of course, everyone's taste is different).

Baskin Robbins is a well-known ice cream brand in the United States.

Eugenfuss.

Häagen-Dazs Cool Sacred Stone.

Gelato is a classic of handmade ice cream, handmade and preserved in an ice cream bowl (such as Haier's Isabella);

ice-cream is an industrial ice cream, there are no strict requirements for preservation, just store it normally.

Of course, it's Italian, gelato is king, and Häagen-Dazs is just mass-produced ice cream, which is not much different from Luxue and the like.

Because Häagen-Dazs is "famous", the Chinese think that what is expensive is good and high-grade.

I love the Italian hehe, because that's what I do, hehe.

It's better than them, Häagen-Dazs is too streamlined, and Emilia is an authentic Italian artisanal gelato with a purer taste.

To be honest, Häagen-Dazs only sells in Chinese mainland.

In Hong Kong, you can only see Häagen-Dazs in the convenience store Xiaoice Cabinet, and you can basically not see Häagen-Dazs abroad.

Anyone who knows how to eat gelato

Top 10 Ice Cream in the World:

1、 handel'S Homemande Ice Cream $yogurt American chain.

2 、 'S hand crafted ice cream Pomona, CA, USA.

3、 ron'S Gourmet Ice Cream Hyde Park, Massachusetts, USA.

4. berthilion, Paris, France.

5、bim bom

6. Vidado, Havana, Cuba.

7 Cold Stone Creamery USA 8 Crescent Ridge Dairy 9 Sharon, Massachusetts 9 Vivoli Gelato Italy Florentine 10 Haagen-Dazs

For more than 10 years, I have been making gelato, which I love to make gelato, and I have also made other icecream, so I will briefly talk about the difference between gelato and icecream.

For example, when you buy ice cream in Italy and you tell the vendor that I want icecream, they tell you very solemnly, this is gelato, not icecream. The following are the specific differences between the two:

Fat content: The milk fat content of gelato is between 4% and 8%, so you don't have to worry too much about keeping your body in shape!

In the United States, the average milk fat content of ice cream is 15%, and the American standard is more than 10%, but it is basically far more than that. That's why it's called ice cream.

Air content: Gelato uses less air than ice cream in the making process, resulting in a denser, firmer mouthfeel (less air in Turkish ice cream) and a delicate mouthfeel.

Ice cream generally has an air content of more than 25%, and there are some cheap ice creams that can beat more than 50%-90% of the air.

The gelato is very labor-intensive to make, and it is stirred at a low speed, so very little air is pumped in. Many ice cream parlors still use hand-made, which is much less air than machine-made.

If you compare two types of ice cream with the same volume, then the gelato will weigh more than the icecream.

Sugar content is 16%-24% in Gelato and 12%-16% in Ice Cream

The reason for the high sugar content of gelato is that glucose syrup, sucrose and plenty of fresh fruit juice are added during the production process. That's why gelato has more flavors and more choices.

The ingredients are selected, the fruits are in season, the percentage of the dosage is fixed, and most importantly there are no messy additives.