Why does it work?
Type an idea or scan a label: gellatti calculates a balanced ice cream, gelato or sorbet recipe for your machine and serving temperature. Try the demo.
What ice cream are you making?
Every kind of ice cream needs a different balance of ingredients. First you choose the type of ice cream, then you adjust the rest.
Why isn’t ice cream an ice cube?
Too much frozen water makes ice cream too hard. Too little — too soft. I look for the right balance. A good texture comes from the balance of the whole recipe.
Sugar does two things
It gives sweetness and helps decide how soft the ice cream will be once frozen. Different sugars don’t work the same way. Similar sweetness doesn’t always mean the same softness.
Where does creaminess come from?
Creaminess comes from a team of ingredients. Each one brings something different to the mix. A full texture doesn’t have to mean more sweetness.
Flavor changes structure too
Flavor isn’t just aroma. gellatti sees what an ingredient brings and recalculates the rest of the mix. The same flavor level may need a completely different balance.
A little texture bodyguard
A stabilizer helps control water and limits the growth of large ice crystals. Sometimes a really small amount makes a big difference.
Temperature changes everything
The same recipe behaves differently in different serving conditions. gellatti calculates for the real temperature. Softness at −11°C won’t be the same as at −13°C.
Different machines, different routes to ice cream
Home machines differ in when they freeze and how they process the mix. The same goal may call for a different preparation process.
Professional production
The result depends both on the process and on the serving or display conditions. You produce for real production and serving conditions