08/10/2026
Balancing a gelato does not mean getting sugars, fats and solids to fit inside a table.
That is only the starting point. A real balance answers more practical questions (swipe to see them ➡️):
• How much of the water is ice at the temperature of YOUR display case?
• How much cold reaches the customer's mouth?
• How much does air change the perception of cold?
• Why do two flavours with the same AFP have a different creaminess?
• Does the lactose stay dissolved, or is sandiness on its way?
These are numbers you can calculate before you switch on the machine. The last slide shows what that looks like on real flavours. Once you know them, you stop correcting recipes by trial and error.
What you learn by studying a balance all the way through:
1. To read a recipe and predict how it will behave in the display case
2. To fix a defect starting from the cause, not the symptom
3. To change one ingredient knowing what happens to the rest
4. To adapt the same flavour to display case, soft serve or jar
5. To explain the why to your team, not just the how much
Anyone can give you a recipe. The method stays with you.
Want to work on the balance of your own flavours? Send me a message.
softserve gelatoconsultant gelatoscience
