Tree Talk: PreGel America Introduces Its Class of 2009 Novelties

2009 Novelties

PreGel AMERICA is ready to roll out its new 2009 novelties. This year’s novelty class offers new Italian-inspired gelato Super Sprints, one outstanding Traditional Paste and innovative, exceptional pastry products. Boosting the Super Sprint Line are three new authentic Italian flavors: Gianduiotto Super Sprint, a unique flavor of hazelnuts from the Piedmont region combined with… Read more »

Tree Talk: World-Class Pastry Chefs Team With PreGel America For 5-Star Chef Series

Chef Branlard

Champion Instructors Share Insights into Evolving Industry and Cutting-Edge Techniques PreGel AMERICA, announced the launch of its 5-Star Chef Series, a series of exclusive three-day educational seminars The program, which begins in September, will feature internationally acclaimed, champion pastry chefs dedicated to providing a superior level of instruction on pastry and dessert applications. “These seminars… Read more »

Tree Talk: When Credit Card Companies Get More of Your Returns Than You Do

Credit Cards

Goodbye, cold hard cash; the convenience and perks offered by credit and debit cards have consumers everywhere reaching for plastic, leaving small businesses no choice but to accommodate them. With the state of the current economy, many small businesses are feeling the pinch from offering consumers the luxury of using their cards and finding already… Read more »

Recipes: Strawberry Shortcake Gelato

Strawberry Shortcake Gelato

Directions: Pour the whole milk and heavy cream into a large bucket/container. Mix the sugar and PreGel Totalbase® (Water & Milk Base) in a separate container. Slowly add the dry mix to the liquid mix while slowly blending with an immersion mixer. Add the PreGel Vanilla Velvet Traditional Paste (American Vanilla) and blend for 3-4… Read more »

Slow Down and Eat Smart


You can buy organic and you can buy local, but is it sustainable? And if it’s sustainable, is it organic or local? Are you overwhelmed yet? There are a lot of issues to consider with agriculture and food-buying decisions these days, but there are also a lot of resources available for selecting the best organic,… Read more »

Tree Talk: Getting Involved in Your Community – The Creative and Inexpensive Way to Promote Your Business

WhyGelato Event

By getting involved in the community, businesses have the opportunity to prosper and grow at virtually no cost., a resource for entrepreneurs, states that, “Getting involved in the community can be a win-win situation in business. You’ll feel good about it, the community will benefit, and it can have added benefits to your company… Read more »

Tree Talk: The Value of the Trade Show Circuit

Trade Show Value

The New Year brings expectations for new ideas; bigger, better and bolder concepts; and fresh insight on how to bring your products to the forefront. One simple solution to obtain as much information as possible, and therefore gain the leading edge against your competitors, is to attend a trade show. Prospective and veteran business owners… Read more »

Tree Talk: PreGel’s Pastry Exploration


As a leader in specialty dessert ingredients, PreGel AMERICA continues to expand and adapt to the demands and trends within the industry. Beginning in 2009, PreGel AMERICA will focus on launching its new Pastry Line. Expanding its product lines to incorporate pastry products is a natural stepping stone for PreGel AMERICA as its superior quality… Read more »

Recipes: Coffee Biscotto Gelato

Coffee Biscotto Gelato

Directions: Mix the sugar and PreGel Diamant 50 (Milk Base) together. Add whole milk and cream. Add PreGel Coffee Costa d’Oro Traditional Paste (Espresso) and PreGel Biscotto Traditional Paste (Cookie). Mix with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freeze. Fold in PreGel Biscotto Arabeschi® (Chocolate &… Read more »

Recipes: Mint Chocolate Crisp Gelato

Mint Chocolate Crisp Gelato

Directions: Mix the sugarand PreGel Diamant 50 (Milk Base) together. Add whole milk. Add PreGel Mint- White Traditional Paste. Mix with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Fold in PreGel Biscotto Arabeschi® (Chocolate & Cookie) during exaction and/or drizzle on top.

Tree Talk: Top Gelato Flavors

Top Gelato Flavors

Palate satisfaction is the targeted goal of any consumer on the hunt for the cure of the sweet tooth. Recently, veteran and amateur gelato and sorbetto connoisseurs have made it ravenously clear that five of PreGel’s satisfying array of flavors have proven most effective in fulfilling the sweet tooth’s desire. Leading the countdown of PreGel’s… Read more »

Top 10: Mistakes in Gelato Businesses

Top Ten Mistakes In Gelato Business

10. Failure to Create a Pleasant or Memorable Experience The atmosphere and mood of your establishment serves as a reflection of the goods you provide. Consumers seek environments that are clean, inviting and comfortable. Consider all aspects of the experience, including lighting, amenities, available seating, traffic flow and the character of the location. Remember that… Read more »

Tree Talk: PreGel Launches New ServIce® Line

ServIce Container Line

PreGel AMERICA recently launched ServIce®, a line of custom-designed paper and plastic products to meet all types of supply needs. Each product is made with the highest standards of quality. All of the products are FDA-approved and created using environment-friendly materials and processes. In Italy, gelato is traditionally served in a cone or paper cup…. Read more »

Branching Out: Thinking Outside the Dish Decadent 3-Layer Chocolate Cake

Decadent 3 Layer Chocolate Cake

Thinking outside of the box is a defining characteristic of PreGel. We are constantly seeking and developing new niches for our products, acknowledging that the ingredients are common to many diverse culinary applications. With this in mind, we invite you to think beyond the gelato dish, and expand your horizons with our innovative recipes! Decadent… Read more »

PreGel AMERICA Secures Its Place in the U.S. Market

PreGel Facilty

New facility centralizes the company’s departments for more efficient business model. PreGel has always been a hub of innovation and research. So when the opportunity rose for the company’s U.S. division, PreGel AMERICA, to build a new state-of-the-art facility that would centralize its administrative offices, warehouse, Professional Training Center, and research and development all in… Read more »

Berry Healthy: Basics 101: Water, a Critical Component in Sorbetto


Sorbetto, commonly referred to as “sorbet” in America, is gelato that is made without dairy ingredients. Water, the only component which freezes, is the principle ingredient in sorbetto – composing some 70 percent of the overall mixture. As the principle ingredient, the functions of water in sorbetto are to: • Dissolve sugar • Rehydrate the… Read more »