Dessert Coatings for Fall

One thing about cooler temperatures is certain, additional layering is necessary. This applies to the delicacies in your display case and catering menu. Think about it, when something always looks the same, the visual can become boring and essentially unappealing. So it’s important to catch (and keep) the attention of your customers for the sake… Read more »

Read Post

The Many Flavors of Chocolate

PreGel Corporate Pastry Chef & US ITC Manager, Sean Pera, is exploring the delicious spectrum of a never-ending trend: chocolate. Take note of how Chef Pera recommends some uses of chocolate in all its splendorous forms.   With the world of chocolate ever-expanding in its vast choices of flavors and sommelier-esque descriptions, it can sometimes… Read more »

Read Post

The Growth of Vegan Desserts

Question: Can dessert be creamy, buttery, or indulgent without including the likes of milk, butter, cream, or other animal byproducts in its composition? A few short years ago, my conjecture would likely have been “ummm…no!” But today, having consumed more education about veganism and having experienced the sheer pleasure of tasting vegan desserts, I am… Read more »

Read Post

Fall Flavor Pairings

It’s fall! And the new season officially begins today, September 23, in the United States. This means temperatures are about to start transitioning from blazing summer heat toward freezing winter chills, and just like the changing view outdoors is becoming more robust with varying colorful hues, menus across the country will begin modeling their new… Read more »

Read Post

Read Post

Pistachio Differences

What’s the first thing you do when you want to know something? You ask! Whether it’s another person (or in many cases, Google), you seek the information necessary to quench your “curiosity thirst.” This includes information about pistachios … more specifically, PreGel Pistachio Traditional Pastes.   So, artisan chefs who enjoy creating pistachio-flavored specialty frozen… Read more »

Read Post

Read Post

Read Post

Green Mint Milkshakes? Yes, Please!

If every month had an assigned frozen dessert flavor to market, I would vote green mint for March. Why? My first reason is solely superficial – because it’s green, which correlates beautifully with St. Patrick’s Day. Second, because March is the month of the spring equinox, and the color green represents the season of spring… Read more »

Read Post

Brownie Brittle? Yes, Please!

It’s February and National Chocolate Lovers Month; so for this occasion, I felt inclined to reflect on my lifetime love for chocolate…brownies in particular.   I don’t quite recall how old I was when I first experienced the splendor that is chocolate, but brownies…oh yeah, I remember the day. So many questions ran through my… Read more »

Read Post

The Sweet Truth: Chocolate

It’s National Chocolate Lovers Month, and rightfully so. Chocolate is indeed worthy of a month’s (or more) worth of culinary praise. The decadence of its variant tastes from dark to white is unprecedented in many opinions. And the astronomical number of uses this bliss-inducing ingredient is capable of  creating automatically makes it a reliable ally… Read more »

Read Post

Fudge Too Cool to be Hot

In December of 2017, PreGel relaunched a product that may have been familiar to some of you, but there was still some mystery behind exactly what the product is. Allow me to clarify…PreGel’s Pino Pinguino® was first presented to the U.S. market in 2009, though to some confusion. Though we at PreGel find it to be… Read more »

Read Post

Read Post

Read Post