{"id":2090,"date":"2019-03-19T10:14:39","date_gmt":"2019-03-19T09:14:39","guid":{"rendered":"https:\/\/www.scuolagelato.it\/no-semilavorati\/"},"modified":"2025-07-03T22:55:56","modified_gmt":"2025-07-03T20:55:56","slug":"no-semilavorati","status":"publish","type":"page","link":"https:\/\/www.scuolagelato.it\/en\/no-semilavorati\/","title":{"rendered":"No semi-finished"},"content":{"rendered":"\n
\n
\n

No semi-finished<\/h1>\n\n\n\n

#nosemilavorati<\/strong> (#nosemifinished)<\/em> = 100% Natural Gelato<\/strong><\/h2>\n\n\n\n

HOMEMADE Vs. INDUSTRIAL<\/h2>\n\n\n\n

For us, #nosemilavorati<\/em><\/strong> is not just a concept, but an ice cream production method that requires the direct processing of all the raw materials.
#nosemilavorati<\/em><\/strong> is a choice that changes the way we produce ice cream and allows us to create a top quality product.
#nosemilavorati<\/em><\/strong> is also a guarantee for consumers.<\/p>\n\n\n\n

What is a \u201csemi-finished\u201d?<\/h3>\n\n\n\n

In the dictionary, the term \u201csemifinished<\/strong>\u201d is defined as follows: \u201cproduct that has undergone processing and is the intermediate stage for further processing\u201d<\/em>.
In ice cream parlors, as well as in restaurants, pastry shops and bakeries, it refers to the industrial compounds<\/strong> used in the production of ice cream which allows to simplify and skip production processes<\/strong> more complex but also most important<\/strong>.<\/p>\n\n\n\n

In fact, in the world of ice cream, there are semi-finished products of all kinds, from the single ingredient such as dried fruit pastas (hazelnuts, pistachios, pine nuts, etc.), to powder bases to create complete tastes, as well as sugary pastas with various flavors (tiramisu , zabaione, gianduia, bacio, cream, zuppa inglese, malaga, mascarpone, ricotta, etc.) and variegates ranging from stracciatella to fruit.<\/p>\n\n\n\n