Carpigiani’s presence at Sigep 2020 in Rimini (18 to 22 January, Hall C1, booth 061) was built on big numbers: more than 200 workshops and special events, a booth of over 1,000 square metres and more than 100 machines to try with Carpigiani Gelato University instructors. Sigep is the international exhibition for gelato, pastry, bakery and coffee.

Adaptive Technology and batch freezers

Much of the space was given to Adaptive Technology, covering the pasteurisers and batch freezers of the HE (High Efficiency) line. They handle the mixes of gelato artisans and pastry chefs and adapt to each recipe. The batch freezers use the latest version of Carpigiani’s consistency control system, which can freeze recipes with an average 40% reduction in total solids, including recipes with no added sugar. The pasteurisers use an exchange pump cup, a patented Carpigiani technology that delivers finer micronisation of the mix, a marked reduction in fat globules and top-tier health safety.

The new Crystal program suits cakes and gelato in a jar, thanks to a higher air content and a consistency that portions well. It is available on the countertop and floor-standing batch freezers of the HE and Ready lines.

Foodservice launches

The new countertop batch freezers Ready 6/9 and Ready 8/12 completed the range introduced in 2019. Both are single-phase, with three pasteurisation programs, a hot washing system and a delayed cleaning program. The compact ReadyChef is designed for pastry shops and restaurants and packs the technology needed to add gelato to a menu into 58 cm. It has 32 programs covering creams, chocolate tempering, gelato, slushes and cremolatas, plus six cycles for sauces and toppings and a special cleaning program.

Ideauno makes a portion to order in minutes: choose the mix, load the cylinder and select the program. The Ideatre system is a counter with independent cylinders for making gelato in front of customers and storing it at a controlled temperature, and for producing creams, sauces and toppings for pastry. Every day Giorgio Ballabeni presented recipes covering sweetness management, mixes with nuts and fatty pastes, chocolate and candied fruit.

Soft serve innovations

Visitors could try the first Carpigiani machine with blockchain technology for pay-per-use, which tracks the mix poured in and sends transaction data to the blockchain platform. The Soft Serve Core function for the 191, Mister Art and Super Tre AV Evo fills the soft serve with a syrup core dispensed at the same time.

The 161 G SP is a compact self-pasteurising countertop machine with a gravity-feed cylinder, suited to bars, restaurants, pastry shops and gelato parlours serving soft gelato, frozen yoghurt or sorbet. It was joined by the more powerful and versatile 161 T G SP. In the area for the 193 countertop models (Classic and Steel) and the XVL floor-standing model, visitors could test the pump and gravity systems for mixes of different densities. A special kit lets a pump-driven cylinder and a gravity-feed cylinder run at the same time, handling mixes rich in fibre or seeds and dispensing very different consistencies with equal volumes. The final highlight was a set of 13 nozzles for all machines in the new Star series, or older models using an adapter door.

Premium soft serve, the “gelato espresso” or “soft gelato” trend, was backed by the new Soft Serve Consulting service, covering technology choice, exclusive recipes, food design and operations advice. Four complete concepts were shown, built around occasions like Valentine’s Day and spring. Automat, which turns juices and ready-made drinks into fresh gelato at the press of a button, had a large area. Carpigiani Services also showed its customer care and after-sales support, and the Carpigiani Gelato Museum area offered gelato-themed T-shirts, earrings, necklaces and rings.

Gelato University events

The auditorium of Carpigiani Gelato University, the only international gelato school with 20 campuses worldwide, split into three areas for a full programme covering gelato, Gelato Pastry University (Tokyo) and Foodservice Professionals (London). Highlights, opening on 18 January at 2 pm, included master pastry chef Santi Palazzolo on 100 years of his family’s pastry business, a new book from Fabrizio Fiorani (Asia’s Best Pastry Chef 2019), single-portion pastry from Andrea Fiori and Alessandro Racca, and frozen cocktails from the instructors. On 19 January, Jean-François Devineau of Pâtissiers dans le Monde joined Alessandro Racca for a demonstration, and a Gelato Festival press conference announced news on the competitions leading to the 2021 World Final. Francesco Boccia, Loretta Fanella and journalist Bruno Damini (presenting Buttami in pentola) followed. On 20 January, chef Lorenzo Cogo, Kenny Kong of the Singapore Pastry Alliance and chef Davide Oldani with Dario Fontanella (Spaghetti Eis) took the stage, and Fontanella returned on 21 January.

Competitions and partners

With more than 300 machines at the show, Carpigiani was named official machine supplier (Maestro HE and Turbomix) for the Gelato World Cup qualifiers on 19 to 21 January, and supported SIGA’s Alberto Pica Memorial contest. Carlo Piccoli, with the Accademia Internazionale dell’Arte Casearia, again showed fresh cheese made with the Pastomaster HE pasteuriser, which also makes a mix for soft gelato.

What this means for gelato makers in New Zealand

Most of these machines are available through Majors Group, the official Carpigiani distributor in New Zealand. Start with batch freezers, soft serve or pasteurisers, and our national service team keeps them running.

Source: Carpigiani news. Rewritten for New Zealand by Majors Group.