Voted “Australia’s best gelati” in the Sydney Morning Herald’s “Good Food Guide” was a just reward for Gelato Messina, says Production and Facility Manager Alex Blias.
“We use only raw, natural ingredients, and make everything ourselves, every day. What we do is really artisan. It’s labour intensive because we make every batch from scratch, but our philosophy is to make fresh, natural gelati — just as it was made it 100 years ago.”
Alex says because making the gelato is already labour intensive, Gelato Messina was looking to automate other parts of the production process.
“We wanted to remove manual labour from areas that don’t need to be artisan — such as labelling — and spend our time on our product, because that’s our specialty.”
Every day Gelato Messina’s production kitchen mixes recipes for 40 different flavours, with base ingredients and any inclusions from a near-endless list that includes roasted hazelnuts, stewed rhubarb, jam and brioche. Milk is then added and the product heat treated, cooled and put into food-grade bladders which are packed into boxes and shipped off to Gelato Messina’s 10 stores along Australia’s east coast. Dry-ingredient premixed recipes are also sent to the US store in Las Vegas, which adds milk on site. New flavours are introduced daily through rotation.
Alex says, “This way the recipe never leaves us; we control the intellectual property, but also, it means no recipe mistakes in store.”
“However,” Alex says, “we were printing labels one at a time and then labelling boxes one at a time. It was very time consuming.”
Find out which solution they chose and why.