| Q: |
Why is Gelare Ice Cream so special and how is it different from regular ice cream? |
| A: |
Gelare Ice Cream contains no air. While other ice creams contain as much as 50% air, Gelare is made with no air. Early on in the manufacture of commercial ice cream, people found that they could double their ice cream yield by fluffing the product with air. The ice cream looked the same to the unwary customer, but in fact could easily contain as much air as ice cream. At Gelare we believe that our customers deserve One Hundred Percent Pure Ice Cream and that is all we make.
Gelare uses a secret formula that features a higher cream content than almost every other ice cream on the market. That extra cream helps to give Gelare its remarkably rich texture and flavour; the texture and flavour of real home-made ice cream.
Gelare is also as natural an ice cream as is possible to make. It contains no artificial flavours, colours or preservatives. The special quality ingredients come from nature and are of the finest quality available. Simply put, Gelare tastes better. It tastes like real home-made ice cream, even better - because we use high quality ingredients, flavourings and manufacturing techniques that are unavailable at home. |
| Q: |
What is the meaning of the name Gelare and how does it differ from Gelato? |
| A: |
Gelare is an Italian word which means to freeze or congeal, the final step in the ice cream process. Gelati or gelato are the generic Italian words for "ice cream" but in reality are actually ice milk products with a low cream content. Any company can sell a version of "gelato", or use the word as part of their name but there is only one GELARE - a federally trademarked name which can only be used with our products.
Gelare is unique because it is much creamier and thicker than Italian ice cream. It is also much heavier, creamier and more intensely flavoured than American ice cream. Gelare is an improved "hybrid" ice cream combining and also exceeding the best qualities from both countries. |
| Q: |
Why is Gelare served slightly warmer than regular ice cream? |
| A: |
Because of low over run in Gelare, our product is thick, dense and extremely rich ice cream, and must be served warmer and therefore a bit softer than regular ice cream to facilitate scooping. This has the beneficial effect of enhancing the flavour of the ice cream. The slightly warmer temperature of Gelare allows you to more fully appreciate its smooth, rich flavour. |
| Q: |
What is the shelf life of Gelare Ice Cream? |
| A: |
Gelare ice cream can be kept for many months; far longer than ordinary air filled ice cream which is more susceptible to ice crystallization, shrinkage and general deterioration. Because Gelare contains little or no air, along with its special high solids formulation, it is almost impervious to normal handling, transportation, and storage problems encountered with other ice cream. The result is that unless Gelare completely melts and is refrozen, your customers are always assured of a super smooth, perfect ice cream. |
| Q: |
What is the marketing philosophy of Gelare? |
| A: |
Our stores are clean and contemporary, featuring architecturally designed interiors. They are efficiently designed, maximising space utilisation with an emphasis on fast customer turnover.
Each store freshly bakes its own cones and waffles using a special blend of soft wheat flour on Gelare special Cone and Waffle Irons, all exclusive to Gelare.
We serve hot and cold drinks as well as maintaining a limited but unique menu with selected Gelare proprietary items. Our concept requires site locations in visible and high traffic areas.
Through franchising we seek to answer demand by expanding our market while maintaining a constant commitment to produce quality and consistency throughout the system. |
| Q: |
What are the main ingredients used in manufacturing Gelare Ice Creams? |
| A: |
Gelare ice cream contains: Fresh Cream, Milk, Skim Milk, Cane and Corn Sugar, Egg Yolk and extract of Guar Bean and Carrageen as natural stablilizers. |