Gelato Maestro User Guide

Formulate, balance, scale, and produce professional gelato and sorbet.

Gelato Maestro is a complete formulation and production workbench for gelatieri, ice cream artisans, and pastry chefs. Build recipes from a curated ingredient library, balance them against industry KPIs (PAC, POD, total solids, MSNF and more), scale your mix to a batch freezer or any target weight, then track every production batch with cost and margin.

Getting Started

First launch, the main window, Professional and Enthusiast modes, and the basic flow from recipe to batch.

Sidebar & Library

Find recipes and ingredients, search, and create new items from the sidebar toolbar.

The main formulation workspace — header, ingredients, gauges and the freezing curve.

Balancing a Recipe

Auto-balance, cost-optimized balance, rescale, reorder, and reading the KPI gauges.

Rebalance recipes in plain language, auto-fill custom ingredients from OpenFoodFacts, and set up an AI provider.

Ingredient Library

Default and custom ingredients, ingredient details, cost and stock.

Adding or Editing an Ingredient

Create a new ingredient or edit an existing one — composition, sugars, fats, solids, water, nutrition label and balancing fields.

Scale a recipe by quantity, batch count or batch freezer and run a production.

Production History

Review past batches, rate them, derive new recipes from successful runs.

Production and financial insights across every recipe you've made.

Printing & Labels

Nutritional labels, production sheets and multi-recipe label printing.

Backup & Sharing

Data backup (.gmaestro), PDF archive, sharing recipes and ingredients.

Units, mode, iCloud sync, batch freezers, gauges, global price and notifications.

PAC, PACn, POD, MSNF, scoopability — what the numbers actually mean in production.

Switch between Professional and Enthusiast — what changes when the financial layer is hidden.