Technoice
Elenka product code 685
A corrective rather than a base: 10 to 20 grams per litre of mix, changing softness and spatula behaviour without disturbing anything else in the recipe. It exists for gelato presented in display wells, where the product has to look worked and stay that way.
Specification sheets are supplied to trade customers on request.
About Technoice
Most of what a gelateria buys changes the gelato. This changes how the gelato behaves in front of a customer, which is a narrower job and a more common problem than the catalogue's position for it suggests.
What it is
An enhancer dosed at 10 to 20 grams per litre of mix, formulated to give softness and a plastic, workable texture — what Italian producers call pastosità. It carries no sugar or solids programme of its own, so it does not replace a base and does not rebalance a recipe.
Elenka positions it specifically for gelato presented in open display wells, which is the style where the product's appearance does most of the selling.
The problem it exists for
Gelato in a covered tub has to taste right and scoop cleanly. Gelato in an open well has to do that and hold a shape — a worked surface, peaks, the spatula marks that signal a product made this morning — through a whole service, under lights, with the surface exposed to air.
Those are different requirements. A mix optimised for the first can slump into a flat, glossy pool by lunchtime or crust over at the surface, and neither fault has anything to do with how it tastes. Technoice adjusts the second without touching the first.
Precision matters more here than anywhere else
At 10 to 20 grams per litre this is the smallest dosage on the site, and small dosages are unforgiving. A two-gram error is a ten to twenty per cent change in exactly the property you are trying to control, and the result — a mix that pulls like chewing gum — looks like a base fault rather than an overdose.
Weigh it on scales that resolve to a gram. Do not scale it by eye from a spoon that worked last time on a different batch size.
The figure is quoted per litre of mix.
When not to use it
When the recipe is wrong. An enhancer applied to an unbalanced mix hides the symptom and leaves the cause, and the next fault will need another correction on top of this one. If the gelato is icy, weeping, or hard at service temperature, the answer is in the balance sheet — How to Balance a Gelato Recipe and Solving Ice Crystallisation both work through that.
Reach for this when the recipe is right and one behaviour is not.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. Request the sheet for any product you are considering and we will obtain it.
Technical specifications
| Recommended dosage | 10–20 g per litre of mix — A two-gram error at this scale is a 10–20% change. Weigh it. |
|---|---|
| Format | 1 kg pail |
| Applications | gelato, display presentation, texture correction |
| Elenka product code | 685 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Technoice are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
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Frequently asked questions
What problem does Technoice actually solve?
Presentation. Gelato served from open display wells has to hold a worked, peaked surface through a service without slumping or crusting, and that is a different requirement from tasting good in a covered tub. This adjusts softness and spatula behaviour to meet it.
Do I still need my normal base?
Yes. This is an enhancer, not a base — it carries no sugar or solids programme of its own. It sits on top of a recipe that already works and changes one property of it.
How precise does the dosage need to be?
Very. At 10 to 20 grams per litre, a two-gram error is a ten to twenty per cent change in the thing you are adjusting. Weigh it on scales that resolve to a gram rather than measuring by spoon.
Is it a substitute for fixing the base?
No, and using it as one is the common mistake. If a mix is icy, weeping or unbalanced, correct the recipe. Reach for an enhancer when the recipe is right and one behaviour is not.