What’s Blooming: 5-Ways: 5-Star Chef Pastry SelectTM Brut Compound

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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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Recipe: Strawberry Shortcake Frozen Pop

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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 »

Top Ten: Crazy Flavor Ideas

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Whether it’s froyo, gelato or good ol’ ice cream, flavors are becoming more and more unique as the minds of chefs and dessert professionals go wild with endless pairings of all kinds. From ethnic-inspired to savory meets sweet, the ideas are sometimes scary, oftentimes amazing and so out of this world it’s hard to imagine… Read more »

Featured Article: Florals: Edible Flowers, Edible Tradition

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Flowers captivate with their vibrant colors and beautiful shapes. It is usually forgotten that besides appealing to the senses of smell and vision, they also have the potential to delight the palate. Flowers as a garnish or decorative element for baking and cooking have been around for centuries in different cultures around the world, and… Read more »

Berry Healthy Briefs

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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 »

Berry Healthy: Basics 101: Jumping Over the Sugar Hurdle – Discovering Healthy Sugar Alternatives

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Health-conscious consumers make up a greater share of today’s market. This raises a necessary concern among chefs and food establishment owners, as there is a constant battle of producing delicious desserts and baked goods while cutting calories and increasing nutritional value. While this task may seem daunting, there are excellent substitutions on the market that… Read more »

What’s Blooming: A Not-So-New But Beloved Novelty: The Ice Cream Sandwich!

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Once a cheap street treat, the ice cream sandwich is now considered a “novelty.” This is quite an accomplishment as the history of the ice cream sandwich paints a much humbler beginning. According to several food history sources, the popular sweet delight was introduced in the late 19th century and was sold to the “common… Read more »

Chef’s Nest: Recap: The Art and Technology of Sugar Showpieces with Chef Johann Martin

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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 »

Customer Q&A: Boardwalk Empire

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It’s officially summertime – the warmest of the four seasons and synonymous with celebrations, vacations, frozen desserts and trips to the beach. With a location directly on the Indian River only one mile away from the Atlantic Ocean, Uncle Carlo’s Gelato is intent on continuously providing its coastal patrons with sweet waves of irresistible gelato… Read more »

Tree Talk: Baltimore’s Chef Named Winner of the Chicago Restaurant Pastry Competition Season Two

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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 »

Tree Talk: Industrial Flavors Mark PreGel’s 8th Product Line

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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 »

Tree Talk: Rise of the Topping Shell

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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 »

Tree Talk: PreGel & Waring Collaborate to Develop Gelato Panini Press

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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 »

Tree Talk: Hot Off the Floor at this Year’s NRA

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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 »