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 »
PreGel AMERICA announced the promotion of Anna Pata, formerly Key Accounts Manager, to Director of Sales. “Naming Anna Pata as our Director of Sales was a natural fit for the organization,” said Marco Casol, CEO & President of PreGel AMERICA. “Her organic growth within the company has positioned her well to bring a wealth of… Read more »
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 »
A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation One day before baking: 1. Bring the eggs and milk to 65°F/18°C. Place all of the ingredients, except the butter, in the bowl of a five quart mixer. Mix with a dough hook… Read more »
A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation Two days before baking: 1. Bring the eggs and milk to 65°F (18°C). Place all of the ingredients, except the butter block, in the bowl of a five quart mixer and mix with… Read more »
A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation Two days before baking: 1. Bring the eggs and milk to 65°F/18°C. Place all of the ingredients, except the butter block, in the bowl of a five quart mixer and mix with a… Read more »
A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation 1. Combine the vegetable oil, brown sugar, PreGel Vellutina®, 5-Star Chef Pastry Select Vanilla Compound and the lemon zest in the bowl of an electric mixer and combine using the paddle. 2. Slowly… Read more »
Directions 1. Combine all ingredients. 2. Mix well for 2-3 minutes. 3. Place in machine and follow the machine’s instructions.
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.
An Arabeschi® that tastes as if a passion fruit was squeezed directly into the tin with its delicious and edible passion fruit seeds. METHOD OF PREPARATION 1. Bring water, sugar and glucose to a boil. 2. Pour into mixing bowl and add PreGel Albumissimo (Egg White Base); whip on high speed. 3. Combine PreGel Textura… Read more »
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 »
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 »
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 »
PreGel AMERICA is excited to announce the newest additions to its network of online tutorials at ThePreGelChannel.com! 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 »
PreGel AMERICA is excited to announce the launch of PreGelMarketplace.com. 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 »
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 »
DIRECTIONS With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients. Mix well for 2-3 minutes. Place in Hot Process machine and follow the machine instructions. Allow the base to age overnight. Process in a batch freezer according to manufacturer’s directions.
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 »
DIRECTIONS Combine all ingredients. Mix well for 2-3 minutes. Place in machine and follow the machine instructions.
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 »
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 »
The immune system is an intricate and complicated system that defends the body from a wide variety of viruses, bacteria, toxins and other dangerous pathogens (“germs”). While the immune system is hard at work all day, every day, the tendency is to not pay it much attention until it fails – most commonly during the… Read more »
The word “fat” immediately conjures negative thoughts for most people. In reality, fats are an inescapable, necessary and often healthy part of a balanced diet. The key is to identify the types of fats found in our foods, and to recognize that some are far better than others from a health perspective. While the body… Read more »
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 »
Site Targets Key Businesses in Food & Beverage Industry PreGel Key Accounts, a division of PreGel AMERICA, formally announced the launch of a new website, www.pregelkeyaccounts.com. A sister site to www.pregelamerica.com, 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 »
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 »
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 »
A tall glass of milk with cookies, milk for your morning cereal, milk in your daily coffee … milk as we know it is getting a run for its money, as cow’s milk is moving over to make room for a wide variety of alternative “milks.” While nondairy milks initially emerged on the market largely… Read more »
October is National Breast Cancer Awareness Month, and PreGel AMERICA will be participating in a BIG way! Stay tuned for more information on discounts on our featured “Pink” flavors and a special contribution that PreGel will be making to the Avon Breast Cancer Walk and Foundation based on your help. We are excited to be… Read more »
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 »
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 »
Directions: Combine the milk, rice, and 5-Star Chef Pastry Select Vanilla Compound in a pot; bring to a boil. Reduce heat to medium and simmer until rice is tender, stirring frequently, about 25 minutes. Mix in the sugar, 5-Star Chef Pastry Select Cinnamon Compound, PreGel Malaga Traditional Paste (Rum Soaked Raisins) and orange zest. Cook… Read more »
Tools of the Trade – Gelato & Soft Serve 1. Plastic Buckets/Cambro® Look for buckets or containers that are a durable plastic that will not crack or break. Be sure the size is appropriate for your recipes—usually about 5 quarts for a standard gelato recipe (1 pan), and up to 12 quarts for larger soft… Read more »
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 »
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 »
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 www.pregelamerica.com and will host… Read more »
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 »
Directions: Combine all ingredients and mix well with an immersion blender. Use as needed in soft serve machine
Directions: Combine all ingredients, except avocado. Blend with immersion blender. Pasteurize mixture at 85°C/185°F. Cool to 4°C/40°F. Add avocado and blend well. Pour in batch freezer and freeze.
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 »