The same gelato, every day.
Software, consulting and training for gelato labs that want consistent quality, known costs and a team that works with confidence.
Batch 10 kg · serving −13 °C
Where are you today?
You don’t need to know whether you want software, a consultant or a seminar. Tell us your situation and we start from there.
I'm opening a gelateria
From the idea to opening day: lab, equipment, recipe book, costing and team, designed together from the start.
What we do togetherI run production and want consistency
Does your gelato change from shift to shift, or do you not know what it really costs? We bring structure where today there is instinct.
What we do togetherI want training
For you or your team: seminars in Italy or training in your own lab, on your own recipes.
What we do togetherYour lab’s know-how, in one system.
Recipes with balance control, cost from real prices, batches with lot numbers, stock by location. Everything that today lives in notebooks, spreadsheets and one person’s head.
Batch 10 kg · serving −13 °C
| Ingredient | kg | % |
|---|---|---|
| Whole milk 3.5% | ||
| Cream 35% | ||
| Sucrose | ||
| Dextrose | ||
| Skim milk powder | ||
| Stabiliser |
Example recipe and raw material prices
Many people can make a good gelato. The hard part is making it the same on a Tuesday at seven in the morning, with a different shift and a different batch of milk.
Our philosophyFrom diagnosis to daily routine
First why, then how
Short technical notes on the foundations of gelato. Written for professionals, no magic recipes.
Founder photo placeholderBuilt inside a lab
Gelato System was founded by Panagiotis Tsiavos, a Gelato & Pastry Chef with years of experience running production, stores and wholesale. Whatever we recommend, we have worked with in practice first.
Tell us how you work today
In 30 minutes we understand where you are and what is worth changing first.