Make Gelato

Turn a balanced recipe into a real batch.

Make Gelato scales your recipe to the quantity you actually need and gives you an interactive worksheet for the production itself: a tickable ingredient list, live cost & margin, and a final Mark as Produced action that writes the run to history.

Open it from: Recipe Details › Make Gelato.

Three ways to scale

At the top of the screen pick how you want to express the batch size:

Quantity

Enter the total weight (g or kg) or the total volume (litres) you want to produce. The volume calculation uses the recipe's overrun (the air whipped in during freezing). Click the arrow next to Volume to set overrun directly for this batch, or change the global default in Settings › Overrun.

Batch

Enter the size of one batch (typically your batch freezer's nominal capacity) and the number of batches to run. Total weight and volume are derived and shown read-only. Perfect for service-day prep where you know you need six tubs of stracciatella.

Freezer

Pick one of the Batch Freezer profiles you configured in Settings. The recipe scales to that freezer's capacity and uses its own overrun. Tap the arrow next to the picker to jump to the Batch Freezer settings if you need to add or edit a profile.

The ingredient checklist

Once the recipe is scaled, every ingredient appears as a row showing the exact weight to add. Tick each one as you weigh it on the bench so you don't lose your place — the Mark all as added button appears at the bottom when the run is fully assembled.

Pasteurization

The Make Gelato screen includes a one-tap pasteurization reference for hot-process recipes:

• Use a double boiler to prevent ingredients from scorching.
• Bring the mix to 70 °C (161 °F) and hold for 30 seconds, stirring constantly.
• Cool the mix as quickly as possible — an ice bath is ideal.

Selling price & margin Hidden in Enthusiast mode

Total cost and total revenue (selling price × scaled quantity) appear at the bottom of the screen, with the resulting margin. Tap the price to edit it for this batch only, or change the default on the recipe itself in Recipe Details.

Mark as Produced

When the batch is in the freezer, tap Unproduced (it becomes Produced after confirmation). This writes a Production Batch to history with:

• Date and time.
• Quantity actually produced.
• Cost and margin at the time of production.
• The ingredient ratios used (frozen, even if the recipe changes later).
• Stock decrement on every used ingredient.
• A blank slot for a star rating and post-production notes.

See Production History for what to do with it next.

Toolbar actions