READYTGO Recipes
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A smiling pastry chef sprinkles chopped pistachio over a pan of pistachio gelato in a sunlit lab, beside amarena gelato, berries and pistachios on a marble counter, and a laptop running ReadyTGo with the recipe, its balancing details, and production and nutritional value cards.

Professionalgelato and pastryrecipe software.

Formulate, balance and standardize your recipes with precision. From ingredients to production.

  • Recipe
    balancing
  • Ingredients
    and costs
  • Production
    management
  • Standards
    and labelling
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Balancing readouts of a sample product in ReadyTGo: PAC 29.9, POD 17.5, total solids 40.7%, serving temperature −12.2 °C.

One recipe record, from catalog to cabinet.

  1. Source. Start from a shared ingredient catalog.

    Hundreds of ingredients with type, brand, dosage and allergen status. Copy any sheet to make it your own, and declare where every value comes from.

    ReadyTGo ingredient catalog: ingredient cards with type and allergen status, and the ingredient categories.

  2. Balance. Write the recipe, watch the balance.

    Sugars, fats, MSNF, solids, POD, PAC, serving and freezing temperatures, kcal and cost per kg update with every gram. Classes hold the target ranges for each kind of product.

    ReadyTGo recipe editor: ingredients with grams and percentages, and the balancing details panel.

  3. Analyse. See how it will freeze before it does.

    Every product shows its balancing details, serving and freezing temperatures, kcal and calorie division. The freezing curve and the saturated and unsaturated fat split come with the Advanced Balancing plugin.

    ReadyTGo product analysis: balancing details with sugars, fats, MSNF, PAC and POD, serving and freezing temperatures, and calorie division.

  4. Compose and label. Turn recipes into products, labels and costs.

    Combine recipes and ingredients into products, price them with food cost, and print nutrition labels and complete recipe reports.

    ReadyTGo products list with category, allergens, access and last edit.

  5. Produce. Hand the lab exactly what it needs.

    The lab reads approved recipes by category, while you plan production runs and keep an archive of everything that was made.

    ReadyTGo production recipes: recipe categories with approved and testing filters, ready for the lab to read.

  6. Store. Know what sits in every cabinet.

    Track what you produced by refrigerated cabinet, in the lab and in each store. Open the cabinet report

    ReadyTGo Production Manager cabinet status report with OK, warning and error items by cabinet.

Built for the vetrina and the pastry counter.

Every recipe belongs to a class with its own target ranges. Load the default classes or write your own, in five languages.

  • Milk ice cream
  • Sorbet
  • Basegelato
  • Mousse classica
  • Cremoso
  • Oil & Cocoa

Class names as they appear in a sample ReadyTGo account.

A gelato counter: pistachio, chocolate, vanilla with lemon, hazelnut, fior di latte with berry ripple and strawberry, with fresh ingredients.
Gelato and sorbetSugars, fats, MSNF, POD and PAC held inside the class.
A pastry counter: a glazed chocolate mousse cake with berries, éclairs, mille-feuille, choux and fruit tarts.
PastryMousse, cremoso and glazes with labels and food cost.

Analysis you can print, label and share.

Know what is in every cabinet, in every store.

The Production Manager tracks what you produced by refrigerated cabinet, in the lab and in each store.

  • Stores and refrigerated cabinets set up once, used every day.
  • Items grouped as OK, Warning or Error, with the days for each.
  • Reports exported to Excel or PDF.

Cabinet status report

Sample data
ItemCabinetCountWeightDays

Who works in ReadyTGo.

Artisan gelaterias

Balance every flavour against your own classes and keep the vetrina consistent from one batch to the next.

  • Sorbetti, gelati, savoury gelato and granite
  • Allergens and nutrition from the same record

Pastry labs

Mousse, cremoso and gelato bases with nutrition labels and costs computed from the recipe you actually make.

  • Products built from recipes and ingredients
  • Food cost and packaging materials per product

Multi-store operators

One lab, several stores: production runs, staff access and cabinet reports in one place.

  • Stores and refrigerated cabinets
  • Access management for your staff

Consultants and teachers

Share recipes with other users as .rtgo files and follow the online courses in the ReadyTGo Academy.

  • Recipe sharing between users
  • Online courses inside the app

Add the tools your lab needs.

  • Production ManagerLab automation across stores: cabinets, production and reports.
  • Fast ProductionRescale a whole recipe or single ingredients while you produce.
  • Advanced BalancingFreezing curve, Water Control Index, saturated and unsaturated fats.
  • Label AutomationProfessional product labels, generated automatically.
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Your recipes on Android.

  • Stored on the phone, readable offline.
  • Quantities adjusted to the batch in front of you.
  • Kept in sync with the web app.

ReadyTGo pricing

Professional tools. Transparent pricing.

Choose the plan for your gelato and pastry laboratory. Prices are per year.

Business

Ideal for teams seeking more control

€497

€649

  • Unlimited recipes
  • Unlimited products
  • Unlimited custom ingredients
  • Staff management
Get started

Shop Bundle

Most complete

Business web application + 3 plugins

€789

€957

  • Everything in Business
  • Production Manager
  • Fast Production
  • Advanced Balancing
Get started

Compare all plans

See your own recipes balanced.

Request a free demo and explore the options. No credit card required.

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