Tree Talk: Pastry Chef of the Year: PreGel’s Own Ben Shelton

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PreGel AMERICA is proud to announce Assistant Pastry Chef & Instructor Ben Shelton received first place honors at the 24th Annual U.S. Pastry Competition presented by Paris Gourmet, on Sunday, March 3, 2013. The event took place at the International restaurant and Foodservice Show of New York. Shelton achieved the esteemed title of Pastry Chef… Read more »

Chef’s Nest: Top Culinary Talent Joins PreGel’s 5-Star Pastry Series in 2013

Some of the world’s finest culinary talent will join the 5-Star Pastry Series 2013 line-up. The series provides an opportunity for established culinary professionals to sharpen and increase their skills in the art of pastry at PreGel’s state-of-the-art Professional Training Center in Concord, NC. “The line-up of international chefs for 2013’s 5-Star Pastry Series is… Read more »

Recipe: Pancake Gelato

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Directions 1. Combine all ingredients except the silver dollar pancakes 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 instructions. 4. Garnish the extracted gelato with the silver dollar pancakes and syrup.

Tree Talk: New Products from PreGel America on Trend in the Industry

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PreGel AMERICA is excited to announce new Evolution Glazes for coating cakes, mousses, semifreddo or single-serve desserts, and Greek Yogurt Super Sprint for soft serve or traditional gelato. The new products are the latest from the Research & Development labs at PreGel and are on-trend with the industry’s demand for efficient, easily customizable and gourmet… Read more »

Recipe: Caramel Popcorn Soft Serve

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Directions Place the milk in a large mixing container. Whisk together the sugar, milk powder and PreGel Fruttosa® to remove any lumps. With an immersion blender, mix the milk while slowly adding the dry ingredients. Mix well for 2-3 minutes. Add the caramel popcorn and blend with an immersion blender until there are no large… Read more »

What’s Blooming: 5-Ways: Cinnamon Traditional Paste & Cinnamon Compound

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Method of Preparation Slice and brown bread in the oven. Add milk to toasted bread and allow to rest overnight in the refrigerator. Strain out bread to get 3000g of infused milk. Add the cream, brown butter, PreGel Cinnamon Traditional Paste and PreGel Ovissimo® (Pasteurized Egg Yolk). Mix together the rest of the dry ingredients… Read more »

Tree Talk: The PreGel Channel Launches Fresh, New Online Tutorials!

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PreGel AMERICA is excited to announce the newest additions to its network of online tutorials at! The latest videos include step-by-step instructions featuring new alcoholic gelato recipes, how to properly clean an Ugolini MiniGel Frozen Dessert & Beverage machine and how to create a Chocolate Hazelnut Crumb Frozen Cupcake. The educational how-to-videos hosted on… Read more »

Tree Talk: PreGel Marketplace Site Launches For Customers

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PreGel AMERICA is excited to announce the launch of The new marketplace allows current and potential customers access to stock imagery and marketing materials to take their business’s marketing materials to new heights. Customers will have hundreds of images at their disposal for use as well as downloadable marketing materials such as posters and… Read more »

Recipe: Oatmeal Cookie Gelato

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Directions In a large mixing container place the milk, cream and PreGel Cinnamon Traditional Paste. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients. Mix well for 2-3 minutes. Add the oatmeal cookie pieces, and blend well. Allow to… Read more »

Tree Talk: PreGel’s Presence and Products A Hit In The Windy City

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The PreGel AMERICA booth proved to be a show-stopper at the 93rd National Restaurant Association Restaurant, Hotel-Motel Show (NRA) held May 5-8 at Chicago’s McCormick Place. The event featured over 1,900 exhibiting companies while attracting more than 61,000 registrants representing all 50 states and over 100 countries worldwide. PreGel’s on-site staff included representatives from across… Read more »

What’s Blooming: 5-Ways: Wild Strawberry Light Arabeschi® & 5-Star Chef Pastry Select Strawberry Filling

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DIRECTIONS In a mixing bowl with a paddle attachment, add butter, egg yolks, eggs and 5-Star Chef Pastry Select Vanilla Compound. Mix until evenly incorporated. Add PreGel Frollis and almond flour; mix just until it comes together. Remove from mixing bowl and knead until smooth. Allow to rest for 10 minutes in refrigerator. Roll to… Read more »

Tree Talk: PreGel AMERICA To Expand North Carolina Facility, Create More Jobs

PreGel AMERICA expands

PreGel AMERICA announced plans to expand its Concord, NC, facility, creating 48 new positions over the next three years. The expansion covers further structural development within its existing facility and the construction of additional warehouse, production and office space that will account for an estimated 125,000 square feet. The expansion is a direct response to… Read more »

Back To Our Roots: Talent, Team and Training

Training Center Team

Three Ts that have created the success of PreGel’s Professional Training Center PreGel AMERICA’s Professional Training Center (TC) has been instructing dessert-preneurs and professionals since 2005. It is certified by the American Culinary Federation and recently brought in some of the world’s best pastry chefs as instructors. Accomplishing that much in its six young years… Read more »

Tree Talk: PreGel AMERICA Key Accounts Division Launches Website

Key Accounts Site

Site Targets Key Businesses in Food & Beverage Industry PreGel Key Accounts, a division of PreGel AMERICA, formally announced the launch of a new website, A sister site to, the website targets key strategic businesses within the Food & Beverage industry including quick-service and fast-casual restaurants, supermarkets, cruise lines, high-yield bakeries and food… Read more »

Tree Talk: Many New Faces Join PreGel AMERICA’s Team

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Continued Growth Fuels New Hires in 3rd & 4th Quarters Nine new hires joined PreGel AMERICA’s staff during the third and fourth quarters of 2011. Two of the nine hires replaced former employees in the facilities maintenance and special service team departments, while the remaining seven are newly created positions within the company. The addition… Read more »

Tree Talk: PreGel AMERICA Raises Over $7K in Fight Against Breast Cancer

Avon Walk

PreGel AMERICA is excited to announce the donation of over $7,000 to help fight the battle against breast cancer. “In It to Win It,” the dessert ingredient company focused its energies on a several campaigns in September and October to raise awareness and donate funds to local charity Carolina Breast Friends (CBF) and national charity… Read more »

Tree Talk: PreGel AMERICA Introduces Frozen Pop Kits

Frozen Pop Kits

Dessert Makers Can One-Stop Shop for All Their Frozen Pop Needs After launching five new Coriandolina® Frozen Pop Coatings as a part of the company’s 2011–2012 Novelties, PreGel AMERICA is taking frozen pop-making one step further. The company’s new frozen pop kit features all the tools needed to create gelato and frozen yogurt pops includ… Read more »

Tree Talk: Tenerissimo™ Frozen Desserts Causing a Stir in the Industry

Tenerissimo Frozen Desserts

New frozen dessert offers affordable, multifaceted concepts for business owners PreGel AMERICA announced the anticipated arrival of Tenerissimo™ Frozen Desserts. Having caused a stir in the market at shows and events across the U.S. for over a year, business owners will be delighted to learn about the many options this new and exciting frozen dessert… Read more »

Berry Healthy: Basics 101: As the Slogan Goes, “The Incredible, Edible Egg™”


While most often found scrambled, poached, boiled, deviled, coddled or fried, the egg is a staple part of our diets and is also a key component in pastries and frozen desserts. How humans identified eggs for their nutritious benefits and functions in the kitchen is somewhat of a mystery—likely a result of trial and error… Read more »

Tree Talk: PreGel AMERICA’s Dynamic 5-Star Chef Pastry Select Line Expands

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New Fillings And Stabilizer Added To High-End Pastry Line PreGel AMERICA, announced new category additions to its pastry focused product line 5-Star Chef Pastry Select line. The line now features stabilizers and fillings. The new products introduced include: Neutro (Ice Cream Stabilizer – 02026) – a high-yield stabilizer that comes in powdered form and is… Read more »

Tree Talk: PreGel Video Channel Launches with 18 New Instructional Videos for Dessert-Making

PreGel Channel

How-to videos for gelato, pastry and soft serve are now accessible online from PreGel’s Professional Training Center PreGel AMERICA and the PreGel Professional Training Center are excited to unveil a new online video channel with 18 never before seen instructional how-to dessert videos. The PreGel Channel is a new section on and will host… Read more »

Tree Talk: PreGel AMERICA’s 2011–2012 Novelties Campaign “American-Inspired, Italian Made” Revealed

2011 Novelties

Seven new novelty products from PreGel AMERICA were front and center at this year’s National Restaurant Association (NRA) show after debuting a sneak preview via online video earlier this month. Revealing that the focus of the 2011–2012 Novelties as “American-Inspired, Italian Made,” the company insists that the products will evoke a certain childhood nostalgia in… Read more »

Recipes: Vanilla Latte Frozen Yogurt

Vanilla Latte Frozen Yogurt

Directions: In a large mix container place the fat-free milk, fat-free yogurt, PreGel Vanilla Velvet Traditional Paste and PreGel Cappuccino Traditional Paste. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the milk and yogurt while slowly adding the dry ingredients. Mix well for 2-3 minutes. Place the… Read more »