The free online gelato balancing calculator that takes the math off your hands.
Live PAC, POD, MSNF, Total Solids and fat — calculated as you type. Built for gelatieri, used by serious home pros. No install. No credit card. Free forever.
Make gelato you're proud of. Every batch.
Live balancing — your gelato recipe, broken down to the gram and the percentage
Every ingredient. Every metric. Every range. Updated live as you type.
| Ingredient | Qty (g) | % | $ | ||
|---|---|---|---|---|---|
| Whole milk | 520 | 52.0 | $0.62 | ||
| Cream 35% | 120 | 12.0 | $0.96 | ||
| Sucrose | 140 | 14.0 | $0.18 | ||
| Dextrose | 30 | 3.0 | $0.09 | ||
| Skim milk powder | 60 | 6.0 | $0.36 | ||
| Pistachio paste 100% | 80 | 8.0 | $4.80 | ||
| Egg yolk | 40 | 4.0 | $0.40 | ||
| Neutral stabilizer | 5 | 0.5 | $0.08 | ||
| Vanilla extract | 5 | 0.5 | $0.21 | ||
| Total | 1000 | 100.0 | $7.70 |
Everything a professional gelataio needs in one app
One product. Six tightly integrated tools. Built specifically for artisan gelato and sorbetto.
Scientific Gelato Balancer
Build a base and watch Total Solids, Sugars, PAC, PA, Fat, MSNF, Water and Protein update live as you tweak the recipe.
- Per-ingredient and per-batch breakdown
- Ranges for gelato al latte, gelato alla frutta and sorbetto
- Color-coded indicators when you fall outside the ideal window
Your Own Ingredient Database
Add every ingredient you actually use — milk, cream, sugars, dextrose, inulin, fruit purées, neutros — with the exact technical profile from your supplier.
- Solids, sugars, fat, protein, MSNF, PAC and PA per ingredient
- Set price per kg for accurate recipe costing
- Edit any time and recipes recalculate automatically
Recipe Library
Save, edit, duplicate and organize every gelato you make. Reopen any recipe in the balancer with one click and keep iterating.
- Photos, method and ingredient list per recipe
- Duplicate to use a winning base as a template
- Mark as public or keep it private — your call
Lab Diary
Treat each gelato like an experiment. Track every attempt with what you changed, what you observed, the result, and what to try next.
- Versioned attempts (v1, v2, v3…) per experiment
- Attach photos of every batch
- Link experiments to recipes so improvements stay together
Cost & Recipe Scaler
Know exactly what each batch costs you and scale recipes up or down without breaking the balance.
- Total cost and cost per kg, computed live
- Scale any saved recipe to a new total weight
- Sort ingredients by weight, contribution or cost
Public Profile & Shareable Recipes
Build a public page at your username and share individual recipes with a clean link — perfect for your shop, students or community.
- SEO-ready public recipe pages with structured data
- Photo carousel, ingredients and full method
- Share what you want, hide what you don't
How the gelato calculator works — a tour of every screen
Recipes, diary, ingredients and your public profile — all designed around how you actually work.
Save, edit, duplicate, share or open in the balancer with one click.
Versioned attempts with photos, observations, results and next steps.
| Name | ST | Sugar | Fat | $/kg |
|---|---|---|---|---|
| Whole milk | 12 | 4.8 | 3.5 | $1.20 |
| Cream 35% | 44 | 2.9 | 35 | $8.00 |
| Sucrose | 100 | 100 | 0 | $1.30 |
| Dextrose | 100 | 100 | 0 | $3.00 |
| Skim milk powder | 96 | 52 | 1 | $6.00 |
Solids, sugars, fat, MSNF, PAC, PA and price per kg — fully editable.
A clean public page with SEO-ready recipe URLs at /yourname/recipe/...
A spreadsheet won't tell you your PAC, POD or MSNF is wrong
Generic tools handle ingredients. We handle gelato.
| Capability | Generic recipe app | Free Gelato Balancing App |
|---|---|---|
| Calculates PAC / PA / ST / MSNF | ||
| Validates against gelato/sorbetto ranges | ||
| Per-ingredient nutritional + cost data | ||
| Versioned lab diary for experiments | ||
| Cost per kg and per batch | Maybe | |
| Public, SEO-ready recipe sharing | Maybe | |
| Built specifically for gelato | ||
| Free forever, no premium tier | Maybe |
How to balance a gelato recipe in three steps
No spreadsheets. No installs. Open the app and start balancing.
- 01
Add your ingredients
Enter the milks, sugars, fats, fruits and neutros you actually use, with the technical data from your supplier.
- 02
Build the recipe
Drop ingredients into the balancer. Watch ST, PAC, PA, sugars and fat update live and stay inside the ideal range.
- 03
Save, share, iterate
Save it to your library, log every attempt in the diary, and publish it to your public profile when you're ready.
Trusted by 500+ gelatieri. Free, forever.
"I used to balance recipes in a beat-up spreadsheet. Now I see PAC and ST update as I type. It saved me an entire afternoon every week."
"The diary is the killer feature. Three versions of the same pistachio in two weeks, and I can see exactly what I changed."
"I teach a small course on artisan gelato. My students share their recipes with one link. No setup, no signup wall on the public page."
Frequently asked questions
Everything you'd want to know before you start balancing.
Or just try itStart balancing your next gelato recipe in under a minute
Free account, full access, no credit card. Bring your ingredients, your recipes, and your curiosity.
Start balancing — freeFree forever · No credit card · Works on any device
★ Pillar Guide
How to Make Professional Italian Gelato
Master gelato like an Italian gelatiere. The complete guide on ingredients, balancing science, equipment, methods, recipes and troubleshooting — written by working gelatieri.
