The most common mistakes when starting with Dolci and Creami. Avoiding them means saving ingredients and time.
Hot steam creates large micro-crystals during freezing. ALWAYS room temperature before freezer.
Even 30 seconds ruins thermal stability. Leave beaker inside 24h without looking.
Above MAX blade doesn't spin correctly, below MAX the structure doesn't form well. Respect MAX line, always.
20 hours is not enough. Crystal structure needs time. Plan a day ahead.
Below 30% fat, gelato comes out icy. Always fresh cream ≥35% fat. Never vegetable cream for classic gelato.
Even "about right" off by 10g sugar or 5g protein changes the result completely. Always 0.1g scale.