Chef Karthik Swaminathan breaks down the role of stabilisers and emulsifiers in gelato, explaining how they influence texture, structure, stability and melt. Explore why MEC3 uses Neutralin, and the differences between Base Soave and Panna Base, with practical insight into choosing the right base for different gelato applications.
31 AUG - 3 SEP 2026 | Melbourne Convention & Exhibition Centre