PreGel AMERICA announced the return of some of the world’s finest culinary talent to the 2014 PreGel 5-Star Pastry Series line up.The series provides an opportunity for established culinary professionals to sharpen and increase their skills in the arts of pastry, chocolate, showpieces and plated desser ts at PreGel’s state-of-the-ar t Professional Training Center in… Read more »
The 2013 ProAds Awards winners were announced at the Business Marketing Association (BMA) awards gala, held at Howl at the Moon Dueling Piano Bar, downtown Charlotte, on Oct. 24, 2013. The ProAds Awards is the industry’s largest competition in the Carolinas. Now in its 33rd year, the ProAds Awards honor the best in creative and… Read more »
The PreGel Professional Training Center announced its 2014 Professional Training Center Charlotte schedule with new courses. PreGel continues to evolve and evaluate all of the curriculums it provides to ensure all attendees receive the top education on desserts in the industry. “PreGel closely monitors culinary trends each year so that we can offer our students… Read more »
PreGel AMERICA announced the grand opening of its West Coast Professional Training Center in Los Angeles. The PreGel Professional Training Center – Los Angeles will offer five classes per month, which range from The Fundamentals of Gelato and Sorbetto Production to Frozen Cakes and Pies. The facility accommodates a limited attendance of six people for… Read more »
Mascarpone Powdered Flavor A powdered flavoring that offers the classic taste of sweet, Italian cream cheese. Ingredients: Method of Preparation: 1. Combine all ingredients except PreGel Coriandolina® – Coffee in a large plastic bucket. 2. Mix well for 2-3 minutes using an immersion blender. 3. Place in hot process machine and process according to machine’s… Read more »
Ingredients: Method of Preparation: 1. Combine the first six ingredients in a large plastic bucket. 2. Mix well for 2-3 minutes using an immersion blender. 3. Place in Hot Process machine and process according to machines instructions, or heat on a stovetop to 85°C/185°F. 4. Add the PreGel Coconut Traditional Paste, PreGel Malaga Traditional Paste… Read more »
Ingredients: Method of Preparation: 1. Bring water and salt to a boil. 2. Add rice and boil for 5 minutes. 3. Strain rice and rinse with water. 4. In another pot, bring milk and PreGel 5-Star Chef Pastry Select™ Vanilla Compound, PreGel 5-Star Chef Pastry Select™ Coconut Compound and PreGel 5-Star Chef Pastry Select™ Cinnamon… Read more »
Ingredients: Method of Preparation 1. Combine the first three ingredients in the bowl of an electric mixer and whip on high speed until thick. 2. Pipe into desired glasses and garnish with PreGel Passion Fruit Arabeschi®.
Ingredients: Method of Preparation 1. Whisk together the first six ingredients in a bowl. 2. Combine the egg noodles with the raisins from the PreGel Malaga Traditional Paste. 3. Pour the liquid mixture over the egg noodles in a casserole dish. 4. Bake at 176°C/350°F until golden brown. 5. Allow the dish to cool and… Read more »
Ingredients: Method of Preparation: 1. Combine all ingredients in a large plastic bucket. 2. Mix well for 2-3 minutes using an immersion blender. 3. Place in Hot Process machine or process immediately in batch freezer according to machine’s instructions. Visit pregelrecipes.com for product substitution information.
Ingredients: Method of Preparation: 1. Combine all ingredients and mix well with an immersion blender. 2. Use as needed in soft serve machine.
With the holiday season fast approaching, the “12 Pains of Christmas” parody song comes to mind as well as the chaotic hustle and bustle at malls. For such a joyous time of the year it always seems to be paired with stress. Understanding consumers and their needs during this time will help boost your bottom… Read more »
Let It Rest Letting a frozen dessert mixture rest after you’ve combined the ingredients (i.e. base, flavors, liquid, etc.) will help achieve optimal flavor. The ideal timeframe is 24 hours if possible. After you’ve let it rest, blend it for a few minutes to ensure nothing separated and then feed into the frozen dessert machine… Read more »
The season of fall is among us and PreGel AMERICA, the U.S. subsidiary of the largest specialty dessert ingredient manufacturer in the world, is pleased to reveal an inspiring line-up of products for fall and winter. Among PreGel’s inventory of quality ingredients are a new variety of fillings and sauces and a new specialty item…. Read more »
PreGel AMERICA announced the arrival of its new Gelato Panini Press. The frozen dessert novelty machine is the successful result of an unprecedented collaboration between Waring Commercial and PreGel AMERICA to create a co-branded machine for creating Panini Gelato sandwiches. The Gelato Panini Press is a light-weight, easy-to-use machine that toasts and seals a sweet… Read more »
PreGel AMERICA recently announced a new partnership with Ganeden Biotech to incorporate the probiotic GanedenBC30 into its line of superior dessert ingredients star ting with its new frozen yogurt mix Happy Yo ProTM Super Sprint (Yogurt with Probiotics). Carrying GanedenBC30 probiotic demonstrates PreGel’s ability to adopt leading edge technologies and continue to support its customers…
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5-Star Chef Pastry SelectTM Brut Compound A brut Brut flavor for adding a touch of sophistication to any pastry application. Method of Preparation Combine cream and PreGel 5-Star Chef Pastry SelectTM Brut Compound and bring to a boil. Pour over Cacao Barry Zephyr White Chocolate and mix well with an immersion blender. Fill truffle or…
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Method of Preparation Combine all ingredients and mix very well with an immersion blender. Allow to age for at least 2 hours in refrigerator (age overnight for best results). Mix again very well with immersion blender. Use as needed in soft serve machine. Follow standard recipe for strawberry gelato* and add the following after blending standard ingredients and blend well. Place in batch freezer and set aside. Method of Preparation Pipe pre-made strawberry shortcake gelato into frozen pop molds. Insert sticks and place in blast freezer until hard. Unmold quickly and place in a regular freezer for 15… Read more » Method of Preparation Combine all ingredients in a bowl and blend with an immersion blender. Heat oil to 190°C/375°F. Pipe batter into hot oil and cook until golden brown. Remove from oil. Dust with powdered sugar. Top with desired PreGel Arabeschi® and a scoop of gelato. Method of Preparation Cut fruit and place on a wooden skewer. Freeze. Dip into chosen flavor of PreGel Coriandolina® Coatings and allow to set. Method of Preparation Combine all ingredients in a large plastic bucket. Mix well for 2-3 minutes using an immersion blender. Place in batch freezer and freeze on granita setting. Method of Preparation Combine all ingredients in a large plastic bucket. Mix well for 2-3 minutes using an immersion blender. Place in batch freezer and freeze… Read more » Going Against the Grain: Not all consumers seek healthy options Healthy and wholesome options in QSRs continue to gain momentum as calorie count postings reveal the sometimes scary numbers behind the meals offered, but there’s always the consumer who frankly doesn’t care. Yes, there are still consumers who want to indulge and enjoy the grease,… Read more » On May 6-8, 2013, Chef Johann Martin conducted his debut PreGel 5-Star Pastry Series™ seminar at PreGel AMERICA’S Professional Training Center in Concord, NC. Chef Martin, who is an instructor at Ecole Gastronomique Bellouet Conseil in Paris, France, inspired attendees with breathtaking sugar showpieces during his seminar The Art and Technology of Sugar Showpieces. Attendees… Read more » Pastry Chef Chris Ford of Wit & Wisdom in Baltimore, MD, took top prize at the Chicago Restaurant Pastry Competition. The fourth and final episode of Season Two can be viewed at www.jmpurepastry.com. Ford, pastry chef at Wit & Wisdom in Baltimore, MD, and one of the StarChef ’s “Rising Stars” in the DC area,… Read more » PreGel AMERICA announced the launch of Industrial Flavors to its versatile product lines. The line presents a variety of bulk flavors to professionals in the food business and adds an eighth line to the company’s many dessert ingredient solutions. The products featured are highly concentrated, powdered flavorings ideal for ice cream pints, private label franchise… Read more » The consumer market is heating up with new value-adds for frozen treats. Smucker’s® recently launched its latest Magic Shell flavor Pink Lemonade to provide a new topping for ice cream. The B2B market, however, still has the stronghold on frozen treat inclusions including PreGel’s Coriandolina® Coatings that come in the flavors of Lemon, Strawberry, Coffee,… Read more » Partnership and machine creates new novelty item in dessert industry PreGel AMERICA announced its partnership with Waring Commercial to develop a new frozen dessert novelty machine called Gelato Panini Press. This is an unprecedented collaboration for both companies and the industry, as it is the first time an ingredient and equipment manufacturer have joined forces… Read more » Chicago produced no shortage of ideas and innovation at this year’s National Restaurant Association Show, which boasts the gathering of the best and brightest in the restaurant, foodservice and hospitality industry for four days. Buzzing in the world of desserts were organic, artisan and indulgent products that easily pleased the palates of many sweet seekers… Read more » Method of Preparation In the mixer, whisk together the almond flour and the sugar. Combine the eggs and the 5-Star Chef Pastry Select™ Vanilla Compound. Add to the mixing bowl and whip on high speed for 3 minutes. On low speed, add the sifted flour and then the butter. Bake in a frame at 160°C/320°F… Read more » Method of Preparation Cream butter in an electric mixing bowl with the paddle attachment. Combine all dry ingredients. Combine oil, milk and eggs. Add dry ingredients to butter and mix to combine. Add oil/milk/egg mixture and mix for 2 minutes on medium speed, scraping the bowl after one minute. Add rum, 5-Star Chef Pastry Select™… Read more » Method of Preparation Whisk all ingredients together. Set aside for assembly. Method of Preparation Butter and flour an 8-inch cake pan. Mix all ingredients until smooth and creamy. Pour into pan and bake at 180°C/355°F until fully baked – about 20-30 minutes. Allow to cool and cut into cubes. Gently toss cake cubes in Chocolate… Read more » Method of Preparation In a pot, heat the milk and the 5-Star Chef Pastry Select™ Coffee Compound to 40°C/104°F. Remove from heat; whisk in 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream) powder ; whisk in heavy cream. Assembly Pipe a small amount of 5-Star Chef Pastry Select™ Coffee Crisp Filling in the bottom of… Read more » Method of Preparation Bring to a boil the milk, sugar, salt and butter. Sift the flour and add to boiling milk off the stove. Continue to cook on low heat for one minute. Transfer the panade to the mixer and cool slightly on low speed using the paddle. Slowly add the eggs to the panade…. Read more » Method of Preparation In a large mixing container, combine all ingredients. Mix together with immersion blender for 2-3 minutes. Allow to age in refrigerator for 30 minutes. Pour in sanitized machine and freeze per machine instructions. Dampen the rim of a small glass and roll in kosher salt to coat. Pour a small shot of… Read more » Method of Preparation Combine milk, sugar, salt, butter and 5-Star Chef Pastry Select™ Cinnamon Compound; bring to a boil. Stir in sifted flour ; remove from heat and mix well. Transfer to bowl with paddle attachment; mix on medium speed to cool to 40°C/104°F. Pipe into fryer; cook until done. Remove from fryer; toss in… Read more » Method of Preparation Combine all ingredients and mix well with an immersion blender. Allow to age for at least 2 hours in refrigerator (age overnight for best results). Mix again with immersion blender. Use as needed in soft serve machine. Method of Preparation In a large mixing container, combine the PreGel Mango Tenerissimo™ and the 2600g (91.7oz) of water. Mix together with immersion blender for 2-3 minutes. Allow to age in refrigerator for 30 minutes. Pour in sanitized machine and freeze per machine instructions. To prepare the bubble tea, combine the 750g (26.5oz) of water… Read more » Chef Frederic Hawecker conducted his first 5-Star Pastry SeriesTM seminar at PreGel AMERICA’s Professional Training Center on February 19-21, 2013. Chef Hawecker inspired attendees with unique flavor combinations resulting in a stunning buffet. Step-by-step, Chef Hawecker explained and demonstrated the techniques needed to create each component in his recipes. During the demo, individual students were… Read more » PreGel AMERICA is excited to offer Brownie Batter Super Sprint, a powdered mix to create gelato or soft serve. Waffle bowls, cups and cones are the newest ways to enjoy fresh brownie batter with this new frozen dessert innovation. Brownie Batter Super Sprint is user-friendly for experienced and novice dessert makers. The simple recipe offers… Read more »What’s Blooming: 5-Ways: 5-Star Chef Pastry SelectTM Brut Compound
Recipe: Watermelon Mojito Tenero®
Recipe: Strawberry Shortcake Frozen Pop
Branching Out: Recipe: Cinnamon Funnel Cake
Branching Out: Recipe: Frozen Fruit Skewers with Coriandolina® Coatings
Branching Out: Recipe: Italian Ice
Berry Healthy Briefs
Chef’s Nest: Recap: The Art and Technology of Sugar Showpieces with Chef Johann Martin
Tree Talk: Baltimore’s Chef Named Winner of the Chicago Restaurant Pastry Competition Season Two
Tree Talk: Industrial Flavors Mark PreGel’s 8th Product Line
Tree Talk: Rise of the Topping Shell
Tree Talk: PreGel & Waring Collaborate to Develop Gelato Panini Press
Tree Talk: Hot Off the Floor at this Year’s NRA
Branching Out: Fresh Fruit Trifle
Branching Out: Caribbean Rum Cake
Branching Out: Black Forest Gelato
What’s Blooming: 5-Ways: 5-Star Chef Pastry Select™ Pronto Pannacotta (Cooked Cream)
Branching Out: Pistachio Gelato Profiterols
Branching Out: Paloma Fruittone™
Branching Out: Churros and Arabeschi®
Branching Out: Coconut Lemongrass Tenero®
Branching Out: Bubble Tea Fruittone™
Chef’s Nest: The Fine Art of Boutique-Style Pastries and Petit Fours with Chef Frederic Hawecker
Tree Talk: PreGel AMERICA Introduces a Brand New Way to Enjoy Brownie Batter
