| Base type | Total solids % | Sugars % | POD | PAC | Fat % | MSNF % | Water % | Protein % | Display case | Confidence |
|---|---|---|---|---|---|---|---|---|---|---|
| Milk Gelatogelato-leite | 36 to 42 | 16 to 22 | 140 to 200 | 220 to 300 | 6 to 12 | 8 to 11.5 | 58 to 64 | 3 to 5 | -14 to -11 °C | High |
| Milk Gelato with Fruitgelato-leite-fruta | 32 to 40 | 17 to 25 | 150 to 230 | 240 to 310 | 3.5 to 8 | 5 to 9.5 | 60 to 68 | 2 to 4.5 | -14 to -11 °C | Low |
| Frozen Yogurtfrozen-yogurt | 32 to 38 | 15 to 21 | 150 to 210 | 230 to 300 | 3 to 8 | 8 to 12 | 62 to 68 | 3 to 5 | -14 to -11 °C | Medium |
| Sorbet (Fruit)sorbet | 28 to 34 | 25 to 31 | 200 to 270 | 280 to 340 | 0 to 1 | 0 | 66 to 72 | 0 to 1 | -14 to -11 °C | High |
| Water-Based Chocolatebase-agua-chocolate | 34 to 44 | 22 to 29 | 160 to 250 | 250 to 320 | 3 to 10 | 0 to 1 | 56 to 66 | 0.5 to 3 | -14 to -11 °C | Medium |
| Vegan Creamy Base (nut, oat, soy)base-vegana | 35 to 42 | 17 to 24 | 130 to 195 | 220 to 310 | 7 to 13 | 0 to 1 | 58 to 65 | 1 to 3.5 | -14 to -11 °C | Medium |
| Vegan Chocolate Basevegana-chocolate | 36 to 43 | 19 to 27 | 160 to 220 | 240 to 320 | 5 to 12 | 0 to 1 | 57 to 64 | 1 to 3.5 | -14 to -11 °C | Low |
| Vegan Fruit Base (fruit with plant fat)vegana-fruta | 30 to 38 | 20 to 27 | 180 to 250 | 250 to 330 | 3 to 8 | 0 to 1 | 62 to 70 | 0.5 to 2 | -14 to -11 °C | Low |
Basis of each range
Milk Gelato (High confidence)
PAC 220 to 280 covers a neutral base served between -11 and -14 °C (PAC divided by 20 gives the display temperature). The top of the range, 280 to 300, is for flavours with cocoa or nut fat, because the app does not discount their hardening effect, and for a display case at -15 °C. The MSNF ceiling of 11.5 keeps lactose at no more than 10% of the water, with water around 63%.
Sources (14)
- tuttogelato.blogspot.com/p/blog-page_83.html
- gelatoperpassione.it/cose-la-bilanciatura/
- ilgelatoartigianale.info/il-gelato/approfondimenti/il-gelato-artigianale-il-bilanciamento-della-miscela.kl
- hellochefs.es/alta-cocina/v/ingredientes-y-factores-para-elaborar-helado-en-un-restaurante
- lasmonedasdejudas.wordpress.com/2016/02/03/como-hacer-un-helado-perfecto/
- alcremista.com/it/diario/suggerimenti/188-come-creare-la-propria-ricetta-di-gelato.html
- sites.google.com/view/corsodigelato/home/valori-di-riferimento
- dreamscoops.com/ice-cream-science/ice-cream-calculator/
- foodservice.carpigiani.com/en/how-to-balance-mixes-to-perfection-when-making-artisanal-gelato
- foodinprogress.com/il-gelato-4/
- icecreamcalc.com/knowledge-base/understanding-scoopability-and-serving-temperatures/
- under-belly.org/how-to-build-an-ice-cream-recipe/
- aquabind.app/
- law.cornell.edu/cfr/text/21/135.110
Milk Gelato with Fruit (Low confidence)
Almost no source publishes ranges of its own for this base. Fat, MSNF and protein come from the milk base diluted by 20 to 40% fruit; PAC interpolates between the gelato rule (PAC divided by 20) and the sorbetto rule (PAC divided by 25) according to the non-dairy share of the mix. Sugars include the sugars of the fruit.
Sources (7)
- under-belly.org/ice-cream-series-introduction-to-fruit-flavors/
- tuttogelato.blogspot.com/p/blog-page_83.html
- hellochefs.es/heladeria/v/sorbetes-frutas-a-partir-un-almibar-base-un-practico-recurso
- my-personaltrainer.it/nutrizione/tipi-di-gelato.html
- cucinareinsiemeate.altervista.org/2016/07/base-bianca-universale-per-gelato.html
- ilgelatoartigianale.info/il-gelato/approfondimenti/il-gelato-artigianale-il-bilanciamento-della-miscela.kl
- gelatoperpassione.it/cose-la-bilanciatura/
Frozen Yogurt (Medium confidence)
Display-case version, in the style of Italian yogurt gelato. Sugars exclude lactose. POD and PAC are derived: no source publishes POD or PAC for frozen yogurt. Low-fat (0.5 to 3% fat) and nonfat (up to 0.5%) versions need a fat range of their own.
Sources (15)
- dreamscoops.com/ice-cream-science/ice-cream-calculator/
- doi.org/10.3390/foods12203860
- dairyconsultant.co.uk/si-recipe.php
- madehow.com/Volume-2/Frozen-Yogurt.html
- pmc.ncbi.nlm.nih.gov/articles/PMC9029280/
- polsinelli.it/en/gelato-base-yogurt-1-kg-P4304.htm
- patents.google.com/patent/US4737374
- idfa.org/live-active-cultures-seal
- law.cornell.edu/cfr/text/21/131.200
- govinfo.gov/content/pkg/FR-1994-09-14/html/94-22646.htm
- law.cornell.edu/regulations/connecticut/Regs-Conn-State-Agencies-SS-21a-58-23
- law.cornell.edu/regulations/utah/Utah-Admin-Code-R70-350-3
- faolex.fao.org/docs/pdf/saf122762.pdf
- dairyconsultant.co.uk/pdf/codex_standard_fermented_milks_yogurts.pdf
- tuttogelato.blogspot.com/p/blog-page_83.html
Sorbet (Fruit) (High confidence)
PAC follows the app convention, which already uses the real PAC of fruit sugars (orange juice: sugars 8.4, PAC 12.2). The Corvitto method, which counts fruit sugar as sucrose, gives about 20 to 50 points less (270 at -11 °C). Sugars include the sugars of the fruit.
Sources (17)
- tuttogelato.blogspot.com/p/blog-page_83.html
- gelatoperpassione.it/cose-la-bilanciatura/
- ilgelatoartigianale.info/il-gelato/approfondimenti/il-gelato-artigianale-il-bilanciamento-della-miscela.kl
- gelatouniversity.com/binary_files/hpdedicate_materiali/01___ITA___Slides_corso_Base_25_26_03651.pdf
- hellochefs.es/heladeria/v/sorbetes-frutas-a-partir-un-almibar-base-un-practico-recurso
- sogoodmagazine.com/pastry-blog/pastry-chef-articles/fruit-sorbets-from-a-syrup-base-a-practical-resource/
- gelatoartigianale.it/flashnews/archivio-flashnews/igtc-comunica-le-percentuali-di-frutta-necessarie-per-un-sorbetto-fresco-di-qualita
- euroglaces.eu/sites/euroglaces/files/media/documents/code_for_edible_ices_version_2013.pdf
- under-belly.org/sample-sorbet-recipe/
- icecreamcalc.com/2021/02/25/blood-orange-sorbet/
- icecreamcalc.com/2020/08/04/lemon-sorbet/
- icecreamcalc.com/knowledge-base/brix-adjustment-tool/
- giapo.com/thermodynamics-of-sorbet-making/
- pastryartsmag.com/sponsored/simple-sorbet-science/
- aquabind.app/
- law.cornell.edu/cfr/text/21/135.160
- law.cornell.edu/cfr/text/21/135.140
Water-Based Chocolate (Medium confidence)
PAC without a hardening factor for cocoa, which the app does not apply. Professional recipes land at a PAC between 42 and 51% of the water. Protein runs higher because the app counts the protein in cocoa (Cocoa Powder 22/24: 20%).
Sources (8)
- callebaut.com/en/ice-cream-chocolate/varieties/sorbet-guide
- cacao-barry.com/en/chocolate-recipe/4043/Fraddanno-Ciro-Chocolate-Sorbet
- callebaut.com/en-GB/chocolate-recipe/1645/sorbet-sao-tome-dome
- gelato-maestro.com/wp-content/uploads/recipes/Chocolate%2070%25%20Sorbet.gmaestro
- jopistacchio.it/sorbetto-cioccolato-fondente-cacao-polvere/
- tuttogelato.blogspot.com/p/blog-page_83.html
- icecreamcalc.com/2021/07/06/ingredient-tutorial/
- under-belly.org/ice-cream-flavor-chocolate/
Vegan Creamy Base (nut, oat, soy) (Medium confidence)
With no lactose, the missing solids come from fibre, starch, plant protein and nut solids. Plant fat hardens the gelato (Corvitto subtracts 1.4 x fat from PAC); since the app does not, aim for the upper half of the PAC range when fat goes above 10%. Oat and coconut bases do not reach 1.5% protein without an isolate.
Sources (8)
- under-belly.org/vegan-ice-cream-it-can-actually-be-good/
- idfa.org/wordpress/wp-content/uploads/2020/03/wagner_caleb.pdf
- pmc.ncbi.nlm.nih.gov/articles/PMC11717170/
- pmc.ncbi.nlm.nih.gov/articles/PMC9571912/
- cucina.li/come-si-fa-il-gelato-vegano/
- daywithmei.com/vegan-ice-cream-base/
- icecreamscience.com/vegan-ice-cream-selecting-a-non-dairy-fat/
- tuttogelato.blogspot.com/p/blog-page_83.html
Vegan Chocolate Base (Low confidence)
Only 1 professional recipe (Valrhona, derived) and 1 guide (cucina.li) publish numbers. The ranges sit between the Vegan Creamy Base and Water-Based Chocolate. Most vegan chocolate recipes online are chocolate sorbetto, and those belong in Water-Based Chocolate.
Sources (6)
- cucina.li/come-si-fa-il-gelato-vegano/
- valrhona.us/our-products/recipes/all-our-recipes/sorbet-with-an-oat-milk-base
- valrhona.us/our-products/for-professionals/couverture-chocolate/vegan-couvertures/amatika-46
- callebaut.com/en/ice-cream-chocolate/varieties/sorbet-guide
- cucina.li/bilanciali-il-bilanciatore-di-gelati-di-cucinali/bilanciali-manuale-uso/
- icecreamcalc.com/2021/07/06/ingredient-tutorial/
Vegan Fruit Base (fruit with plant fat) (Low confidence)
Our own interpolation between Sorbet and the Vegan Creamy Base: no source publishes numbers for this base. Definition: fruit plus plant fat or protein (coconut, nuts, oat drink), the sorbetto grasso described by cucina.li. A plain fruit sorbet is already vegan and belongs in Sorbet (Euroglaces: sorbet has no added fat).
Sources (3)
- cucina.li/come-si-fa-il-gelato-vegano/
- pmc.ncbi.nlm.nih.gov/articles/PMC11717170/
- tuttogelato.blogspot.com/p/blog-page_83.html
How to read the numbers
Total solids, sugars, fat, MSNF, water and protein are percentages of the mix mass. Sugars leave out lactose, which is counted inside MSNF, and include the sugars that fruit and chocolate bring.
POD and PAC are summed per 1000 g of mix, with sucrose set at 100: each ingredient adds its grams times its index divided by 100. Lactose counts 100 in PAC. There is no term for milk salts and no hardening factor for cocoa or fat, so chocolate, nut and vegan mixes read the PAC before any such discount.
The ranges assume a gelato display case at -11 to -14 °C. A quick rule links PAC to that temperature: PAC is about 20 times the display temperature (in degrees below zero) for gelato, and about 25 times for sorbet, which holds more water. So a gelato at PAC 220 suits a case at -11 °C, and one at 280 suits -14 °C.
Confidence tells you how much to lean on a range. Low-confidence rows state their basis: the vegan fruit base, for example, is an interpolation between Sorbet and the Vegan Creamy Base, not a published figure.
Confidence. High: 3 or more independent sources state the number. Medium: 3 or more sources, but part of the range is derived from recipes. Low: fewer than 3 sources, or a range derived by interpolation.
Variegato (ripple sauce)
A sauce to ripple through gelato, not a mix to freeze: it has to stay soft at -18 °C. A variegato does not use the eight mix indicators. The balancer switches to a mode of its own, with the ranges below. Rows marked as checked by hand are guidance the app cannot calculate yet.
Water-based profile (fruit, caramel, cream): water at 5% or more. Fat-based profile: water below 5% and fat at 25% or more. Temperature: -18 to -11 °C. Confidence: Low.
| Indicator | Range | Checked by the app |
|---|---|---|
| Total solids | 65 to 80% | Yes |
| Water | 20 to 35% | Yes |
| Sugars | 55 to 75% | Yes |
| Fat | 0 to 30% | Yes |
| PAC per 100 g of water | 250 to 350 | Yes |
| PAC (sum per 1000 g, app convention) x 10, divided by water %. Example: PAC 700 with 30% water gives 233. It replaces PAC per kg, which does not work for a sauce. Below 250, ice forms at -18 °C with 30 to 50% monosaccharides; above 350, water activity drops below about 0.75 and the sauce pulls water from the gelato. | ||
| Brix of the water phase | 62 to 72°Bx | Yes |
| Dissolved sugars divided by (dissolved sugars + water), x 100. | ||
| Monosaccharides | 30 to 75% of sugars | By hand |
| Glucose plus fructose (dextrose, invert sugar, high DE syrup) over total sugars. The app does not yet separate monosaccharides from disaccharides, so this one is checked by hand. | ||
| Water activity | 0.78 to 0.85aw | By hand |
| Water activity at 25 °C. Ice at -18 °C has a water activity of 0.839: a sauce above that freezes, and a sauce far below it pulls water from the gelato. | ||
| Dose in the finished gelato | 10 to 20% | By hand |
| Mass of variegato over the mass of the finished product. | ||
| Indicator | Range | Checked by the app |
|---|---|---|
| Water | 0 to 2% | Yes |
| Fat | 35 to 62% | Yes |
| Sugars | 30 to 40% | Yes |
| Liquid oil | 55 to 100% of fat | By hand |
| Fat that stays liquid at 4 °C. | ||
| Water activity | 0 to 0.65aw | By hand |
Hazelnut or pistachio creams without water do not form ice; their softness comes from liquid oil. PAC does not apply. The share of fat that stays liquid at 4 °C is not calculated by the app yet.
Not checked for a sauce
- POD: Reference only, per 100 g of sauce.
- PAC per kg: Per kg it does not compare with gelato: use PAC per 100 g of water.
- MSNF: Reference only (lactose from milk caramel can turn sandy; no verified limit).
- Protein: Reference only.
Sources (14)
- patents.google.com/patent/US20100159081A1/en
- patents.google.com/patent/US4154863A/en
- patents.google.com/patent/US4234611A/en
- patents.google.com/patent/EP3570679B1/en
- patents.google.com/patent/US4189502A/en
- patents.google.com/patent/US20040265472A1/en
- uoguelph.ca/foodscience/sites/uoguelph.ca.foodscience/files/public/FreezingCurveCalculation.pdf
- dairyscience.info/index.php/ice-cream/228-ice-cream-hardness.html
- supplysidesj.com/market-trends-analysis/ice-cream-inclusions
- frulact.com/ice-cream-variegate/
- denaliingredients.com/products/variegates/
- italyfoodshop.it/prodotto/amarena-fabbri-32-kg/
- pregelamerica.com/pga_collateral/PreGel_Product_Catalog.pdf
- en.wikipedia.org/wiki/Arden_Buck_equation
Balance a recipe against these ranges
The balancer checks every recipe against the row of its base type. Calculators with the type already selected:
How to cite
Suggested citation:
Freire, M. (2026). Gelato Balancing Ranges by Base Type (Reference Table). Free Gelato Balancing App. https://freegelatobalancing.app/ingredients/data/balancing-ranges
Canonical URL: https://freegelatobalancing.app/ingredients/data/balancing-ranges (CSV: https://freegelatobalancing.app/data/balancing-ranges.csv)
License: this table and the CSV are published under Creative Commons Attribution 4.0 (CC BY 4.0). You may copy, redistribute and adapt them, including for commercial use, as long as you credit Free Gelato Balancing App and link to this page.
Compiled by Marco Freire, chef and gelatiere, from the sources listed under each range. Source review dated 2026-09-16. Table generated on 2026-09-17.
More reference data: PAC and POD of sugars and sweeteners and every ingredient with PAC, POD, MSNF and solids in one table.