From Scientific Formulation to Production, All in One Software.
Design, analyze and produce your ice cream with scientific precision.
Gelato Pro Software supports ice cream professionals from recipe development to production. It provides a comprehensive solution to formulate recipes, simulate their physical behavior and automatically prepare production. Dedicated regulatory editions are available for the United States (FDA) and Australia & New Zealand (FSANZ).
Analyze the role of sugars, dairy ingredients and other components in your recipes. Simulate freezing behavior, hardness and viscosity, then automatically generate your mixes according to production volume, overrun, density and container size.
✓ Scientific Formulation ✓ Physical Simulation ✓ Production Management
Exciting News: What's Coming Next
At Gelato Pro Software, we're constantly working to make our solution even more relevant to the needs of ice cream and sorbet professionals worldwide.
We're excited to announce that we are currently developing two major new releases:
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A version fully compliant with German food labeling and production regulations, designed to meet the specific requirements of the German market.
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A 100% vegan formulation module, allowing you to create dairy-free, plant-based recipes with the same scientific precision and reliability you expect from Gelato Pro.
Stay tuned — more details will be shared soon. In the meantime, feel free to contact us with any questions or to request a demo.
The ultimate solution for formulation and production
Powered by the algebraic method for exact calculations, GELATO PRO Software centralizes creation and production management in a single interface.
The Result: Total control over your textures and profit margins before you even start churning. Less waste, higher profitability.
Every ingredient, every percentage, under control
Discover our flexibility
Unleash your creativity. Gelato Pro lets you combine up to 4 different flavors from:
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fruit purées (100% or sweetened)
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aromatic pastes (dried fruits, pralines)
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chocolates (Barry, Valrhona, Chocolaterie de l'Opéra, etc.)
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various flavors (vanilla, caramel, speculoos, etc.)
The software also allows you to combine up to 5 different sugars, from a choice of 14 (by default).
The range of dairy products available is just as wide: whole milk, semi-skimmed milk, skimmed milk, milk powders at 0% or 26%, creams from 12% to 40% fat, and many others.
Finally, the application allows you to manage your ingredients, inclusions, bin volumes and suppliers, update your price lists, and offers two display modes — dark or light — to suit your preferences.
Why do you need to balance your recipe?
The importance of balancing recipe
A structure that guarantees quality
Balancing an ice cream recipe is essential to achieve good organoleptic quality. This involves calculating the percentage of each ingredient in the mix — fat content, sugars, milk solids non-fat (MSNF) — to reach the right proportions.
This structure gives the mix the following qualities:
What Gelato Pro can perfom ?
Absolute mathematical precision: Zero approximation, flawless structure. Powered by the algebraic method of simultaneous equations, the software calculates your milk, cream, and milk powder proportions with surgical precision.
With Gelato Pro Software, ingredient calculations based on the designer's choices are instant and automatic. The software enables:
We are trusted by :
Gelato makers, chocolatiers, and artisans, in France and worldwide
