Quality, technique and training by Giò Food
Our educational area is designed for distributors, chefs, pastry chefs, and ice cream makers who want to enhance their skills and discover how to make the best use of ESL and UHT cream.
Discover the secrets of Italian cream
Training area for Ho.Re.Ca. professionals
Quality goes beyond the product: it’s knowledge, sharing, and culture. In this area, we explain how Giò Food Cream is made, how to store and whip it properly, and we present our training events. A practical way to help you work better, improve performance, and enhance your customers’ taste experience.
The cream production process
100% Italian quality, advanced technology, and respect for the raw material. Every stage of the process is designed to ensure the ideal flavor, texture, and stability for professional use in gelato making, pastry, and catering.
Giò Food Cream is made from 100% Italian milk — only fresh, high-quality milk sourced from carefully monitored Piedmont farms. No more than 12 hours pass from milking to processing at the plant.
Through the industrial centrifugation process, the milk fat is separated from the rest of the liquid: the fat globules gather toward the center, while the skimmed milk is pushed outward.
By applying high pressure, the fats are broken down, increasing the stability of the emulsion, the shelf life of the product, and its digestibility. It also results in a smoother and longer-lasting texture.
We use two types of heat treatment: ESL and UHT. These treatments are essential for product shelf life and preservation and are carried out in dedicated facilities.
High-pasteurized ESL cream has a longer shelf life than fresh cream, while maintaining the qualities of fresh milk. The ESL (Extended Shelf-Life) treatment is a high-temperature process, between 90° and 128°, which allows the cream to be preserved for up to 30 days in the refrigerator, thanks also to aseptic packaging.
UHT (Ultra High Temperature) cream is a long-shelf-life product. This type of cream undergoes a high-temperature sterilization process designed to make it stable and suitable for storage at room temperature before opening. UHT cream has a shelf life of up to 180 days.
Packaging
Safety, freshness, and sustainability
Our 35% and 38% creams are offered in 1-liter packages designed for professionals.
- ESL product: semi-aseptic packaging, meaning the cream and the packaging material are sterilized in separate, controlled environments before being combined.
- UHT product: aseptic packaging, meaning the product and the packaging are sterilized separately and then combined in a sterile environment.
Cream storage
Important tips for optimal product performance
Both ESL and UHT cream should be stored at a temperature
between 0 and 4 degrees to maintain their performance, both in gelato making and pastry production. It is also strongly recommended to:
- Do not freeze the product: excessive cold separates fats from liquids.
- Once the package is opened, consume the cream within 3 days.
- Both tools and cream should be well chilled to ensure proper whipping.
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