FormulaMaps
Comparisons
Why FormulaMaps instead of ice cream software, costing tools or Excel templates.
The ice cream software alternative: all-in-one at €69/year
Ice cream + pastry + baking, recipe costing and AI on top-up credits in a single tool.
🍨 Ice cream & gelato
Balancing your gelato: anti-freezing power, sweetness, solids and display-case behaviour.
PAC and POD explained: how to balance your gelato
What they measure, what ranges to aim for and how to use them without losing your mind.
The freezing curve, explained step by step
Serving temperature, % of frozen water and hardness of the ice cream.
How to balance an ice cream recipe, step by step
The complete method, from the ingredients to a balanced formula.
Ice cream sugars: sweetness and hardness
Sucrose, dextrose, glucose, invert: how they change POD and PAC, and how to blend them.
How to balance a fruit sorbet
No fat, no dairy: fruit and sugars rule. POD, % fruit and stabiliser.
Ice cream balancing spreadsheet (Excel): how far it gets you
What your spreadsheet does well, where it falls short (per-sugar PAC, ranges, alerts) and when to move to software.
🧁 Pastry
Costs and pricing: what each dessert costs you and what price to sell it at.
Pastry recipe costing: how much does each dessert really cost?
Cost per recipe, waste, cost per serving, selling price and margin.
🍞 Bread & pizza
Bread and pizza doughs in baker's percentage.
Baker's percentage, explained
Hydration, salt and yeast as % of the flour, to scale any dough.
The tools, craft by craft
Each craft has its own page with the engine's science, plus a free calculator that needs no signup.
Free calculators, no signup
Ice cream calculatorPizza dough hydrationSponge cake costingNougat / turrón IGPChocolate temperingHow much do you save formulating?
Guides in other languages
Put what you read into practice
Balance your own formula with FormulaMaps. Free, with 3 formulas and all the tools.
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