Cheers! Salud! Gan Bei! Sláinte! Prost! Cin Cin! Sante! Who says toasts are only for beverages? If you’re looking to raise your gelato dish rather than your glass, here are some important tips before you take on creating delicious alcohol-infused frozen desserts. The inherent challenge when using alcoholic beverages in frozen applications is that the… Read more »
You’ll love this collection of our finest chocolate gelato ideas! From one-of-a kind to classic chocolate flavors, these recipes are the top-ranked chocolate gelato creations produced by the PreGel Professional Training Center staff. These creations were selected as the best for their uniqueness and/or simplicity by customers, clients and the PreGel Staff. 10. Chocolate… Read more »
Chocolate Biscotti Flatbread Ingredients As needed Flatbread As needed PreGel Biscotto Arabeschi (Chocolate & Cookie) DIRECTIONS: Heat an oven to 350°F/176°C. Lightly brush the flatbread with olive oil. Toast in… Read more »
Pumpkin Spice Soft Serve Ingredients 1000g (35.3oz) PreGel Pumpkin Spice Super Sprint3000g (105.8oz) whole milk 3000g (105.8oz) Whole Milk DIRECTIONS: In a plastic container, combine the PreGel Pumpkin Spice Super Sprint with the milk and blend with an immersion blender until homogeneous Pour the base into the desired… Read more »
Ingredients 1 bagPreGel White Base Super Sprint 2500g (88.2oz) Whole Milk 500g (17.6oz) For Free Yogurt 15g (0.5oz) … Read more »
Ingredients 2500g (88.02oz) Whole Milk 1 bag (35.2oz) PreGel Vanilla super sprint As needed … Read more »
Keeping Pace With Special Diet Needs And Science In The Food Industry With an increasing awareness and discovery of what’s healthy and what isn’t to the human body, consumers are becoming more attentive to their lifestyles – especially what they eat and drink. When it comes to adapting to what consumers want, food and science… Read more »
Ingredients 2700g (96.0oz) Whole Milk 150g (5.3oz) Cream 280g (9.8oz) … Read more »
Create this novelty using any flavor of PreGel gelato, ice cream, frozen yogurt or sorbetto, PreGel Pino Pinguino®, PreGel Coriandolina® Coating and PreGel Frozen Pop Kit. Ingredients as needed Gelato, Ice cream, Frozen Yogurt or Sorbetto as… Read more »
Create the delicate aroma of hibiscus blended with PreGel Raspberry Super Sprint (with Pieces) for a refreshing soft serve treat. For Hibiscus Tea 3800g (134.0oz) Water 454g (16.0oz) … Read more »
This delicious soft serve is sure to please salty-and-sweet lovers everywhere. 9000g (317.5oz) whole milk 1 bag PreGel Almond Super Sprint 1 bag … Read more »
Boungiorno! Welcome to the premier issue of Key Notes magazine. We are very excited to present this new, quarterly publication to you and hope that it provides you with compelling content, new trends, thought-provoking topics and inspiration for your company’s continuing innovation. Key Notes is the result of a collaboration between PreGel’s Marketing and Key Accounts (KA) Departments to… Read more »
Company’s new flavors are mouthwatering stars of engaging marketing campaign PreGel America is excited to broadcast a series of short videos promoting the company’s newest specialty dessert ingredient solutions. New product videos feature Super Sprint instant powder mixes, PreGel 5-Star Chef Pastry Select™ Instant Bases, and PreGel frozen pop molds, coatings, and frappé mixes with… Read more »
One Product. Endless Possibilities. PreGel Coffee Super Sprint An instant powdered mix that creates the decadent, rich taste of revitalizing coffee
In his sixth consecutive year, Chef Laurent Branlard showcased inspiring sugar showpiece techniques in his 5-Star Pastry Series® seminar at PreGel’s International Training Center – Charlotte, on September 14-16, 2015. Chef Branlard started the seminar with an in-depth look at various components used in creating sugar showpieces. He explained the importance of structure and how… Read more »
BLEND UP SOMETHING NEW
Innovative Dessert Buffet with Chef Jérôme Landrieu 6.1.2015-6.3.2015 In his fifth year of presenting at PreGel’s 5-Star Pastry Series® Seminar on June 1-3, 2015 at PreGel America’s International Training Center in Charlotte, NC, Jérôme Landrieu, Corporate Pastry Chef for the Chicago Chocolate Academy, showcased many modern twists on traditional flavors as well as innovative techniques… Read more »
PreGel America is pleased to announce the addition of Fruit Lounge® Syrups to its innovative line of Specialty Beverage Solutions. The gluten-free line of concentrated fruit syrups is available in nine flavors, ranging from coconut to passion fruit. The company’s latest ingredient solutions represent varying facets of taste and creativity in the beverage world, providing… Read more »
PreGel America successfully revealed its latest collection of specialty dessert ingredient solutions at booth #7113 during the 2015 National Restaurant Association Show. The show-stopping dessert ingredients unveiled included: Super Sprints (Instant Mixes for Frozen Desserts) Cucumber Yogurt Super Sprint – 36421 Arabeschi® (Sauces and Toppings) Tiramisù Arabeschi® – 35922 Ginger Arabeschi® – 94302 Coriandolina® Coating… Read more »
PreGel named exclusive U.S. distributor for frozen pop supplies PreGel America is excited to announce the addition of Pavoni® molds and displays to its ServIce® line of supplies and equipment through an exclusive partnership with the U.S. market. The reusable molds are flexible, dishwasher safe and are suitable for baking up to 500°F/260°C. Molds come… Read more »
Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. PreGel congratulates our business partner Morano Gelato on the launch of their new book, The Art of Making Gelato by Morgan Morano. About the Book Forget ice cream…. Read more »
A classic in a cup, red velvet tastes better frozen PreGel America is proving that red velvet tastes even better as a frozen dessert. The company’s newest product addition is a part of the company’s diverse selection of instant mixes called Super Sprints, which are used to create frozen desserts such as gelato, soft serve… Read more »
Below, you will find the tasty recipes featured in Issue 25. Fullsteam Lager Salted Caramel Soft Serve Pink grapefruit Green Man IPA Fruittone® Birdsong Mexicali Stout
Below, you will find the tasty recipes featured in Issue 24. Click on the images to view them in our recipe database. Peach Cobbler Gelato Vanillia Cheerwine Float Southern Bread Pudding Gelato Vanillia Orange Soft Serve
PreGel AMERICA is proving that pancakes and maple syrup, and popcorn taste even better as a frozen dessert. The company’s newest product additions launching late January are part of the company’s diverse selection of instant mixes called Super Sprints, which are used to create frozen desserts such as gelato, soft serve and ice cream. 305802… Read more »
PreGel AMERICA is excited to announce its partnership with iSi®, the world’s largest manufacturer of high-quality cream and food whippers. Debuting on both PreGel’s main website and ecommerce site, www.pregelmarketplace.com, the company will distribute a selection of whippers and foam canisters for creating whipped creams, foams, mousses, espumas, whipped soups, micro-cakes and more. The new… Read more »
Below, you will find the tasty recipes featured in Issue 23. Click on the images to view them in our recipe database. Pumpkin Spiced Cheesecake Soft Serve Create this recipe using: Pumpkin Spice Super Sprint Banana Bread Bourbon Gelato Create this recipe using: Banana Fortefrutto® Peanut Ice Cream Create this recipe using: Peanut… Read more »
The PreGel Professional Training Center in Charlotte, NC, is always hopping with classes, demos and photo shoots. There’s never a dull day for the team of highly experienced and dedicated chefs that is led by Corporate Chef Frederic Monti. Here’s a pekk at some of the notable highlights and statistics from the bustling facility where… Read more »
PreGel AMERICA announced an employee initiative called “Start Together, Finish Together. ” The voluntary activity brings employees of the company together to train and run the Novant Health Thunder Road Half Marathon on November 15, 2014. “Wellness is one of the core values at PreGel AMERICA. A team-building experience such as Thunder Road allows our… Read more »
Below, you will find the tasty recipes featured in Issue 22. Click on the images to view them in our recipe database. Peach Tea Melba Soft Serve Create this recipe using: Peach Tea Super Sprint, Raspberry Super Sprint (With Pieces) Raspberry-Lemon Basil Mocktail Create this recipe using: PreGel Lemon Basil Sorbetto Salted Peanut… Read more »
Pastry Chef Ramon Morato of Aula Chocovic returned to PreGel AMERICA’s Professional Training Center on July 28-30, 2014 for his second PreGel 5-Star Pastry Series® seminar. Over 20 industry professionals attended the three-day seminar, including notable chefs such as Eric Kalaboke, executive pastry chef at St. Regis New York, Keegan Gerhard, owner of D Bar… Read more »
PreGel AMERICA is proud to announce the arrival of Cacao Essenziale™ fine chocolate couverture. Cacao Essenziale™ delivers the rich tastes of Tanzaka 72% (Fine Dark Chocolate Couverture) and Azima 44% (Fine Milk Chocolate Couverture) to the dessert industry. The addition of Cacao Essenziale™ adds diversity to PreGel’s product lines and appeals to a broader group… Read more »
Below, you will find the tasty recipes featured in Issue 20. Click on the images to view them in our recipe database. Jordan Almond Gelato Create this recipe using: PreGel Diamant 50, PreGel Nonfat Dry Milk, PreGel Roasted Almond Traditional Paste , PreGel Coriandolina® – Lemon, PreGel Coriandolina® – Strawberry Green Machine Soft Serve Create… Read more »
The world’s finest culinary talent to the 2014 PreGel 5-Star Pastry Series® lineup starts this spring. The series provides an opportunity for established culinary professionals to sharpen and increase their skills in the arts of pastry, chocolate, showpieces and plated desserts at PreGel’s state-of-the-art Professional Training Center in Charlotte, NC. The PreGel 5-Star Pastry Series®… Read more »
PreGel AMERICA is excited to announce the addition of Chocolate Accents by PreGel – the company’s first line of finished chocolate decor. The decorative Chocolate Accents line adds a new level of appeal to the company’s superior specialty dessert ingredient products. Available in milk, dark and white chocolate, and designed using only the finest cocoa… Read more »
PreGel AMERICA is excited to welcome Sean Pera, formerly of Herons at the Umstead Hotel & Spa in Cary, NC, and winner of the 2013 4th Annual StarChefs.com International Pastry Competition. “Having gotten to know Sean over the last year at various events, we felt a natural synergy with him and were impressed by his… Read more »
Below, you will find the tasty recipes featured in Issue 20. Click on the images to view them in our recipe database. Chocoflan Gelato Create this delicious gelato flavor using PreGel 5-Star Chef Pastry SelectTMTortino al Cioccolato (Molten Chocolate Cake Base), PreGel Pannacotta Traditional Paste (Cooked Cream), PreGel Caramel Traditional Paste, PreGel Totalbase® (Water & Milk Base – Cold… Read more »
Ingredients: Method of Preparation: Combine the whole milk, heavy cream, condensed milk and the PreGel Coffee Costa d’Oro Traditional Paste (Espresso) with an immersion blender until well combined. Mix the sucrose, PreGel Nonfat Dry Milk (Grade A, Low Heat)PreGel Fruttosa® (Water & Milk Base – Hot/ Cold Process) and the ground caradmom together until smooth… -->
