Water 57–74%
Too much free water crystallises. It is the constraint that decides everything else.
Start from a recipe. Change anything you like.
Load a balanced recipe or build the mix from scratch: the calculator updates water, sugar, fat, stabilizers, POD and PAC with every gram you touch.
- ✓ 38 ingredients
- ✓ POD and PAC
- ✓ 8 languages
Start from a recipe
Raspberry 450 g
Water 355 g
Sucrose 106 g
Dextrose monohydrate 42 g
Fruit gelato stabilizer 5 g
Invert sugar 42 g
Balanced 4 / 9
Whole milk 600 g
Light cream 20% 146 g
Pistachio paste 80 g
Sucrose 126 g
Dextrose monohydrate 44 g
Locust bean gum 4 g
Balanced 5 / 9
Whole milk 585 g
Heavy cream 35% 200 g
Skimmed milk powder 75 g
Sucrose 75 g
Dextrose monohydrate 25 g
Guar gum 5 g
Invert sugar 35 g
Balanced 6 / 9
Whole milk 645 g
Light cream 20% 96 g
Dark chocolate 70% 90 g
Unsweetened cocoa powder 20 g
Sucrose 90 g
Dextrose monohydrate 42 g
Locust bean gum 4 g
Invert sugar 13 g
Balanced 5 / 9
First, the four rules
The calculator is of little use if you do not know what you are balancing. Five minutes of reading.
Sugar 18–34%
Sweetness and freezing point are the same lever. Never sucrose alone.
Fat 0–14%
Zero in sorbets, 8–10% in cream bases. Fat brings structure and aroma.
Stabilizers 0.2–0.5%
Locust bean or guar. Half a gram too much turns gelato gummy.