IKEM – Barista Academy & Gelato Ingredients & Equipment Supplier

About IKEA

IKEM specializes in providing ingredients, machinery, and equipment for the ice cream industry, delivering comprehensive solutions for professional ice cream production and business operations. With a commitment to quality and customer support, IKEM continuously offers reliable products to help optimize operations and enhance product quality.

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15+Five years of experience

130+

Annual Workshop

3000+

Trusted customers

50+

Domestic and international partners

200+

Diverse F&B products

Ice Cream

A state-of-the-art chocolate production line from Italy - From fresh, natural cocoa beans to exquisite, innovative chocolate products.

PASTRY

Advanced Equipment & Premium Ingredients – Optimizing Processes, Elevating Quality.

Barista

Professional Barista Training designed to help students master Espresso extraction, Latte Art, and modern coffee machine operation, preparing them for a successful career in the F&B industry.

Ingredient

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device

MEHEN is a professional Gelato equipment brand recognized for its advanced technology, high performance, and exceptional durability. Its equipment is designed to optimize production processes, helping businesses create smooth, elastic, and consistently high-quality Gelato products.

Rapid cooling technology ensures smooth and uniform Gelato texture.
Energy-efficient operation helps reduce operating costs.
Intelligent control panels provide easy and user-friendly operation.
Premium stainless steel construction offers outstanding durability and complies with food safety and hygiene standards.
Stable and reliable performance, suitable for both start-up shops and professional production facilities.
A comprehensive range of equipment, including Gelato batch freezers, pasteurizers, display cabinets, blast freezers, and complete solutions for Gelato shops.

IKEM is proud to be a distributor and solution provider of MEHEN Gelato equipment, accompanying customers on their journey to build and develop successful ice cream and Gelato brands.

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OUTSTANDING PARTNERS

Are you developing a new ice cream product?

Send us your information, and IKEM will respond with appropriate advice regarding materials, equipment, or training.

Featured news

10.08.2026

Why Does Gelato Melt So Quickly? 9 Common Causes and How to Make Gelato Hold Its Shape Longer

Why Does Gelato Melt So Quickly? Discover the 9 key factors related to water content, sugar, PAC/POD, total solids, stabilizers, freezing, and storage. Join FABBRI 1905 and IKEM to learn how to balance your recipe and production process for smooth, stable Gelato that holds its shape longer.

10.08.2026

Why Is Your Gelato Hard? 9 Causes and Solutions for Smooth, Creamy, and Easy-to-Scoop Gelato

Why does Gelato become hard, difficult to scoop, and develop ice crystals? This is a common issue when the recipe or storage process is not properly balanced. In this article, IKEM will help you discover the 9 most common causes of hard Gelato, from water content, sugar systems, PAC/POD, total solids, and fat content to stabilizers, freezing processes, and storage temperatures. You will also discover how FABBRI 1905 Gelato Base can help optimize your recipe, creating Gelato with a smooth, elastic, creamy texture that is easy to scoop and more stable over time. Join IKEM to explore the essential knowledge and techniques for creating high-quality, consistent Gelato in every batch.

09.08.2026

How to Balance a Gelato Recipe – The Secret to Creating Authentic Italian Gelato with a Smooth, Elastic Texture, Slow Melt, and Consistent Quality

Recipe balancing is the core factor that determines the quality of Gelato—from its smoothness and elasticity to its ability to hold its shape and deliver a well-balanced flavor. This article will help you understand the essential roles of water, fat, sugars, PAC, POD, total solids, and stabilizers in developing a perfectly balanced Italian-style Gelato recipe. You will also discover how FABBRI 1905 Gelato Bases can simplify recipe formulation, optimize texture and stability, and help you produce consistently high-quality, professional Gelato, with the expert support and guidance of IKEM.

07.08.2026

How Does the Freezing Point Affect Gelato? The Secret to Creating Smooth, Authentic Italian Gelato with FABBRI 1905 Gelato Base

The freezing point is a key factor that determines the softness, smoothness, shape retention, and overall quality of Gelato. In this article, IKEM explains how the freezing point influences Gelato structure, explores the relationship between the freezing point, PAC, and POD, and shares practical ways to optimize your recipe to reduce ice crystal formation and create authentic Italian-style Gelato. Discover how FABBRI 1905 Gelato Bases help simplify recipe formulation, improve product consistency, and deliver stable, high-quality results in every batch. Whether you're new to Gelato or an experienced professional, IKEM is always ready to provide expert guidance and support you on your journey to mastering authentic Italian Gelato.

06.08.2026

What Are PAC and POD? The Two Key Factors That Determine the Sweetness, Softness, and Texture of Authentic Italian Gelato with FABBRI 1905 Gelato Base

Overrun is the measure of the amount of air incorporated into Gelato during the batch-freezing process, directly influencing its smoothness, elasticity, shape retention, and flavor. Discover how overrun works and learn how to control it effectively to create authentic Italian Gelato with the support of FABBRI 1905 Gelato Bases.

06.08.2026

What Is Overrun? The Key Factor Behind the Smooth Texture, Volume, and Flavor of Authentic Italian Gelato

05.08.2026

What Is an Emulsifier? How It Works and Its Role in Gelato – The Secret to Smooth, Creamy Texture with FABBRI 1905 Gelato Base

What is an emulsifier, and why is it essential in Gelato production? Discover how emulsifiers work, their role in creating a smooth, creamy texture, improving air incorporation, and enhancing product stability. Learn how FABBRI 1905 Gelato Bases provide a professional solution for producing authentic Italian Gelato with consistent quality and ease of production.

05.08.2026

How Do Stabilizers Work? The Secret to Creating Smooth, Creamy Gelato with FABBRI 1905 Base

How do stabilizers work in Gelato? Explore how they create a smooth, creamy texture, minimize ice crystal formation, and maintain a stable Gelato structure. Discover the premium FABBRI 1905 Gelato Base range, exclusively distributed by IKEM in Vietnam, designed for professional Gelato shops and large-scale production facilities.

01.08.2026

Gelato Base Explained: Why It's the Heart of Every Great Gelato Recipe

Discover how Gelato Base serves as the foundation of authentic Italian Gelato, delivering a smooth, creamy texture, superior stability, and exceptional flavor. Explore why professional Gelato artisans worldwide rely on premium ingredients from FABBRI 1905 to craft consistently outstanding Gelato.

31.07.2026

The Secret Behind Authentic Italian Gelato: It's More Than Just the Gelato Machine

What makes authentic Italian Gelato truly exceptional? It's not just the Gelato machine. Discover the key factors behind premium Gelato—from high-quality ingredients and scientifically balanced recipes to professional techniques and the right equipment—that create smooth, creamy, flavorful Gelato with authentic Italian taste.

22.07.2026

FABBRI 1905 – A Leading Italian Brand of Premium Gelato Ingredients

01.07.2026

What is Gelato? Everything you need to know about authentic Italian gelato.