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FormulaMaps · Balance your formula Guide centre

Formulation and costing guides

Everything you need to balance and cost your ice cream, pastry and baking recipes — clearly explained and available in 5 languages.

Comparisons

Why FormulaMaps instead of ice cream software, costing tools or Excel templates.

The ice cream software alternative: all-in-one at €49/year
Ice cream + pastry + baking, recipe costing and AI in a single tool.
Other languages: ES · IT · FR · DE

🍨 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.
Other languages: ES · IT · FR · DE
The freezing curve, explained step by step
Serving temperature, % of frozen water and hardness of the ice cream.
Other languages: ES · IT · FR · DE
How to balance an ice cream recipe, step by step
The complete method, from the ingredients to a balanced formula.
Other languages: ES · IT · FR · DE

🧁 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.
Other languages: ES · IT · FR · DE

🍞 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.
Other languages: ES · IT · FR · DE

Put what you read into practice

Balance your own formula with FormulaMaps. Free, with 3 formulas and all the tools.

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