Gelato Recipes

Professional recipe balancer — any flavor, any base.

1 Temperature & Targets
Serving temperature
2 Base Liquid
3 Featured Ingredient
4 Cream
Use cream in the recipe
5 Sucrose
6 Stabilizer / Emulsifier
What is a stabilizer and where do I get one?

A stabilizer (also called neutro, base, or emulsifier blend) is a mix of thickeners and emulsifiers that gives gelato its smooth texture, controls ice crystal growth, and improves body and meltdown.

Common components: locust bean gum, guar gum, carrageenan, tara gum, mono & diglycerides of fatty acids, CMC.

Where to get it:

  • Commercial blends: PreGel, Fabbri, MEC3, Comprital, Leagel sell ready-to-use mixes (often 30–50 g/kg because they contain filler sugars).
  • Pure blends: some suppliers sell concentrated mixes at 3–7 g/kg with no sugar fillers.
  • DIY: a simple blend is 40% locust bean gum + 30% guar gum + 20% CMC + 10% mono-diglycerides, used at 4–5 g per kg.

Important: Many commercial stabilizers contain sugars (sucrose, dextrose) as fillers. If yours does, enter the sugar amounts below so the calculator can subtract them from the PAC budget. Check the ingredient label or tech sheet. If your stabilizer is sugar-free (pure gums), just enter 0 for the sugar fields.

7 Extras
Alcohol base

50 g of fiber will be added automatically for alcoholic recipes.

Salt (g)
Additional items (fiber, infusions, pastes…)

Balanced Recipe

IngredientGrams
PAC Breakdown
⚖️ Disclaimer & Terms of Use

No Liability

This calculator is provided "as is" for educational and professional reference purposes only. The results are mathematical estimates based on the balancing method and the ingredient data you provide. The accuracy of any recipe depends entirely on the correctness of your inputs (fat %, sugar %, SML %, grams) and on the actual composition of your raw materials, which may vary by supplier, batch, and season.

Not a Substitute for Professional Judgment

No software can replace the experience, taste-testing, and professional judgment of a trained gelato maker. Always verify your recipes through small test batches before scaling to production. Texture, overrun, flavor balance, and serving conditions are influenced by many factors beyond what any formula can capture.

Food Safety

This tool does not assess or guarantee food safety, allergen compliance, shelf life, pasteurization requirements, or regulatory conformity. You are solely responsible for ensuring that your recipes comply with all applicable food safety laws and hygiene regulations in your jurisdiction (e.g., HACCP, EU Reg. 852/2004, FDA 21 CFR, etc.).

Proprietary Algorithm

The balancing logic powering this calculator is proprietary and confidential. Reverse-engineering, decompiling, or attempting to extract the algorithm — whether from the client-side code, network requests, or any other means — is strictly prohibited.

No Warranty

THE SOFTWARE IS PROVIDED WITHOUT WARRANTY OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO THE WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, AND NONINFRINGEMENT. IN NO EVENT SHALL THE AUTHORS OR COPYRIGHT HOLDERS BE LIABLE FOR ANY CLAIM, DAMAGES, OR OTHER LIABILITY ARISING FROM THE USE OF THIS SOFTWARE.