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The ingredients are heated to a pasteurisation temperature of 85 °C (185 °F) during the procedure. After that, it is blended to the appropriate texture and decreased to 5 °C (41 °F). The materials are combined in the cold process, which is batch-frozen.  The “sprint” procedure involves adding milk or water to a package of components before blending and batching. [Reference needed] Like other ice creams, gelato’s sugar binds to the water and prevents the production of ice crystals, which would otherwise cause it to solidify. Gelato’s smooth texture is the result of smaller ice crystals being produced as a result.  Commercial gelati may contain a stabiliser such as a guar gum and are frequently sweetened with inverted sugar, sucrose, dextrose, or xylitol. 
The first, fior di latte (‘milk flower’), is a plain, base ice cream with no flavour or eggs added. Stracciatella is fior di latte gelato with chocolate chunks.
Traditional gelato flavours include cream (also known as custard), vanilla, chocolate, hazelnut, almond, and pistachio. Modern flavours include raspberry, strawberry, apple, lemon, pineapple, and black raspberry.