Featured Recipes from Issue 31

Beehive Meringue Dessert DIFFICULTY LEVEL: Intermediate Honey Cake GRAMS (OUNCES) INGREDIENTS 500 g (17.6 oz) PreGel Five Star Chef Pronto Flamenco (Sponge Cake) – 44628 250 g (8.8 oz) softened butter 250 g (8.8 oz) eggs 100 g (3.5 oz) honey METHOD OF PREPARATION Mix all ingredients in a mixer fitted with the whip attachment…. Read more »

A Bit of Sour for Your Sweet

A bit of sour with raspberry, ginger and lemon slice

Praised for their abilities to aid with digestion, decrease bloating, and offer an abundance of probiotics, the highly popular ingredients kefir, miso, and kombucha have appropriately earned their reputations as “gut-friendly” foods. Kefir, which is similar to yogurt but with a thinner consistency and slightly more sour and acidic taste, is made from kefir grains… Read more »

PreGel 5-Star Pastry Series®: 2018 Preview

Post Image

Each year PreGel America seeks out innovative and talented chefs to head the PreGel 5-Star Pastry Series®, a program hosted exclusively at PreGel International Training Centers – Charlotte, North Carolina, featuring hands-on seminars lectured by world renowned chefs. In 2018, PreGel welcomes two new faces to its 5-Star Chef family. Chef Amaury Guichon will debut… Read more »

To the North and South PreGel Sweetens the Globe

Post Image

PreGel Brasil Campinas, São Paulo Meringue gourmet, gelato decorating, and cake decorating are examples of very successful, different, and innovative classes we held during the end of 2017 at our ITC. These classes had great attendance and created high demand. Based on this success, we already have new and innovative classes with more renowned chefs scheduled… Read more »

Mary Bonsall

Post Image

Pastry Chef – Chicago, Illinois With a Bachelor of Science in Hospitality Management from Northern Michigan University, Mary has been developing her acute culinary skills by way of her formal education and extensive background as a staple in notable pastry kitchens. Mary made history as the first pastry chef at The Sulgrave Club, Washington, D.C.,… Read more »

ITC Open House Events 2018 Recap:

Post Image

The first quarter of 2018 has been a busy one for the PreGel America International Training Centers. Aside from offering training and guidance through a variety of class offerings approved by the American Culinary Federation for Continuing Education Hours, our chefs have been hosting Open House events across the country. Beginning with Dallas, TX, and… Read more »

Green Mint: March to Flavor Envy

Green Mint: March to Flavor Envy

From the PreGelAmerica.com Blog Published on March 21, 2018 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,… Read more »

PreGel Expands on its American Favorites Collection

Issue 31 Newsbites Expanded Flavors

How do you take something old and make it new again? Present it in a way that’s completely unique, interesting, and relatable. With the introduction of its American Favorites Collection, PreGel America successfully introduced consumer-favorite butter pecan as an instant powdered base with flavoring that could be made into ice cream and authentic Italian gelato…. Read more »

Featured Recipes from Issue 30

Brownie Bowls DIFFICULTY LEVEL: Intermediate GRAMS (OUNCES)INGREDIENTS 95 g (3.4 oz) butter 200 g (7.1 oz) sugar 100 g (3.5 oz) eggs 5 g (0.2 oz) PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) – 23502 45 g (1.6 oz) PreGel Cacao Togo (Cocoa Powder) – 70148 55 g (1.9 oz) ap flour 1g (0.0… Read more »

5-Ways: Mousse

Five Uses for Mousses Mousse, an indulgent dessert delicacy on its own or incorporated into a variety of recipes, PreGel has three ingredients perfect for making any variation of mousse, albeit light and airy or rich and creamy. Products that are easy to use and versatile are key in the kitchen for efficiency and consistent… Read more »

PreGel 5-Star Pastry Series®: 2017 Recap

Post Image

PreGel’s 5-Star Pastry Series® welcomed extraordinary talent in 2017. Hosting four powerful seminars led by high-caliber talent, students experienced the magnetizing style of Chef Antonio Bachour, part owner at Bachour Bakery & Bistro, in his captivating April appointment covering Modern Entremets and Petit Gateaux, demonstrating: Techniques to create a variety of entremets and petit gateaux…. Read more »

PreGel Opens Fifth U.S. International Training Centers in Texas

Post Image

A fine culinary creation takes time, patience, the right combination of ingredients, and consistent technique. PreGel’s International Training Centers were established to be an educational resource for students of all skill levels in the field of artisan frozen desserts and pastry. Expanding on its dedication to offering quality education, guidance, and innovation in specialty dessert… Read more »

Festivals & Food Shows: Marketing Treasure or Fool’s Gold?

Post Image

Local foodies rejoice, as new festivals advertise a thrilling escape from mundane weekends at the mall or the movie theater. But even with the prospect for direct sales, should local business owners in the food and beverage industry invest marketing dollars into these popular social events? In short: YES! Entrepreneur, an international magazine and website… Read more »

PreGel Relaunches WhyGelato.com

Dessert ingredient supplier sponsors web resource to emphasize gelato culture in U.S. They say timing is everything. And though established in 2008, WhyGelato.com, a digital resource created to spread the culture of gelato throughout the U.S., has been enhanced with a new look and upgraded features. The site relaunch was perfectly timed to make a… Read more »

Gluten-free Funnel Cakes

DIFFICULTY LEVEL: Moderate 560g (19.8oz) PreGel Five Star Chef Éclair Mix – 312098 820g (28.9oz) warm water (55°-60°C/131°-140°F) METHOD OF PREPARATION Combine warm water and PreGel Five Star Chef Éclair Mix in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 10 minutes. Allow the dough to rest… Read more »

5-Ways PreGel Five Star Chef Gluten-Free Pronto Flamenco

Post Image

Multifunctional ingredients such as those in a pastry kitchen are great advantages to busy chefs. PreGel Five Star Chef Gluten-Free Pronto Flamenco (Sponge Cake) is a perfect example of such an ingredient. This extremely versatile, gluten-free powdered product easily creates sponge cake, roulade, and other baked goods with the simple addition of water and eggs…. Read more »

What We are Loving

Post Image

A look at the hottest product at PreGel right now Make Way For More Sweetness When buttery, caramelized pecans gently blend with the captivating taste of sweet vanilla spice and a subtle hint of brown sugar, taste buds cry with appreciation. Butter pecan, the 3rd best-selling flavor of ice cream in America, has proven that… Read more »

PreGel ITC: International Spotlight

Post Image

Our Neighbors to the North – Canada Training and education are crucial in our sector. They represent a service that PreGel has been providing to clients and investors worldwide for years. With this objective in mind, PreGel continues to nurture this resourceful benefit for our current and future business partners. Only 45 minutes north of… Read more »

PreGel Opens International Training Centers – Chicago

Post Image

Specialty dessert ingredient manufacturer and distributor expands network of training facilities Aside from producing, manufacturing, and distributing specialty dessert ingredients for the creation of artisan frozen dessert and pastry, PreGel (Pre Gelateria) is also very passionate about culinary education. PreGel America is excited to announce the expansion of its state-of-the-art International Training Centers to the… Read more »

PreGel Makes Business Accessible 24 Hours a Day

Post Image

Consumer purchasing needs tend to range from those of an urgent nature to the kind based purely on curiosity, and for dessertpreneurs with a passion for creating artisanal specialty desserts, PreGel (Pre Gelateria) makes it possible to obtain necessary dessert ingredient solutions any time of day with a newly added ecommerce component to the company’s… Read more »

Chef Migoya Amazes in PreGel 5-Star Pastry Series® Debut

In his first PreGel 5-Star Pastry Series® Seminar at PreGel AMERICA, Chef Francisco Migoya, Head Chef at Modernist Cuisine wowed attendees with unique avor combinations and stunning plated desserts resulting in a plethora of new and innovative techniques for the modern pastry chef. Step by step, Chef Migoya explained and demonstrated the techniques needed to… Read more »

Chef Hawecker Dazzles in 5th PreGel 5-Star Pastry Series® Seminar

In his fifth PreGel 5-Star Pastry Series® Seminar at PreGel AMERICA, Chef Frederic Hawecker, Meilleur Ouvrier de France Chocolatier, impressed attendees with new glazing techniques, colorful and masterful chocolate décor, and creative flavor combinations resulting in a stunning buffet made up of many petit gateaux and entremets to satisfy the inner artist. Chef Hawecker demonstrated… Read more »