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Welcome to Manolo Gelato
Production Process

The production of Gelato is similar to making ice cream. Milk base is prepared first; Sugar, base powder and cream get dissolved in it; for this purpose mixture for gelato is typically organized. To complete the pasteurizing procedure, white base is heated to 85 °C (185 °F). Then it is cooled down to 5°C. The hot process to make gelato is then started after adding up the flavors or different fruits. Gelato is ready to be served