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I

It requires a good

understanding of

the product, the
amount of the [1] FABBRI
FABBRI was founded in 1905 in Italy and
sugar contained in it has more than one century’s experience
in producing ingredients for gelato, pastry
the ingredients... and syrup.
en.fabbri1905.com

[2] Chronos Chan

While premium ingredients give Co-founder of Tom’s Palette in Singapore,
sorbet a dense taste, a balanced mix- whose background is in Mechanical
Engineering. He specializes in working with
ture is crucial to make the water-based
compressors. With no F&B experience before
ice cream creamy, not icy. Mora ex-
starting in the ice cream business, Chan and his
plained: “It all depends on balancing. business partner learnt how to make ice cream
You have to make sure that fibers (or from a chef friend, and enjoy their adventure
solids) and all the ingredients you put via experimenting, learning, and growing.
in are balanced.” For example, depend-
ing on how fibrous the fruit you
choose, you need to decide on the
amount to put into the base, so that the
sorbet can have a creamy texture while
still ensuring the flavor of the fruit will
stand out.
Therefore, a full understanding of
For example, FABBRI’s Simple, a
all the different ingredients in the base
is necessary as a small difference may line of water-based gelato products, has
eliminated clients’ burden of making
break the balance of the base, not to
mention how the sorbet tastes. For ex- the sugar contained in the ingredients, If the machine is not well set, the sorbet good gelatos in store. Instead, all you
ample, “the same fruit can have different as well as the characteristics of the or the water-based ice cream produced need to do is mix the content with
characteristics derived from the region sugar used. Proper calculation of the will go too icy. water at a ratio of 1:2 and pour the
where it is grown, and the ripeness of sugar percentage is critical in develop- That’s not denying that the pro- mixture into the machine. So far, clients
the fruit will also differ,” emphasized by ing the recipe.” cess of producing water-based ice can choose from over 50 different fla-
Chronos Chan , founder of Tom’s Pal- Apart from the base and ingredi- cream is complicated, let alone to create vors and they are also welcome to
[2]
ette, one of Singapore’s oldest parlors. ents, the machine also plays an import- a new water-based recipe, which some- customize innovation flavors with
Moreover, the amount and type ant role. “If you have great ingredients how limits the growth of water-based Simple bases. Moreover, as Simple is
of sugar will also influence how sweet but the machine doesn’t perform well, ice creams/gelatos. But thanks to the already pasteurized, it saves the trouble
and how hard the water-based ice the gelato still won’t have the creamy big improvements in production meth- when using traditional gelato making
cream becomes. Chan said: “Developing texture,” said Mora. He explained that ods in the past few years, it provides a machines. All these changes make wa-
a good sorbet requires a good under- the temperature, the spinning speed, proper soil for water-based chilled ter-based ice creams/gelatos more ap-
standing of the product, the amount of and the duration of the chill all matter. treats to grow and gain more attention. proachable to the mass market.

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