Featured Recipes from Issue 20

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Below, you will find the tasty recipes featured in Issue 20. Click on the images to view them in our recipe database.   Chocoflan Gelato Create this delicious gelato flavor using PreGel 5-Star Chef Pastry SelectTMTortino al Cioccolato (Molten Chocolate Cake Base), PreGel Pannacotta Traditional Paste (Cooked Cream), PreGel Caramel Traditional Paste, PreGel Totalbase® (Water & Milk Base – Cold… Read more »

5-Ways: Coffee Costa d’Oro Traditional Paste & PreGel 5-Star Chef Pastry SelectTM Coffee Compound

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Ingredients: Method of Preparation: Combine the whole milk, heavy cream, condensed milk and the PreGel Coffee Costa d’Oro Traditional Paste (Espresso) with an immersion blender until well combined. Mix the sucrose, PreGel Nonfat Dry Milk (Grade A, Low Heat)PreGel Fruttosa® (Water & Milk Base – Hot/ Cold Process) and the ground caradmom together until smooth…

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Whats Blooming: A Rich History of America’s Graham Cracker

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America’s love affair with the graham cracker is alive and thriving. With its sweet hint of sugar and cinnamon throughout the wafer, it is the quintessential everyday treat pairing perfectly with peanut butter, chocolate and marshmallows, and so much more.The story of the graham cracker is a unique one where the taste didn’t start off… Read more »

Berry Healthy: Understanding the Standards and Variations of Timeless Pastry Items

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Pastries are sophisticated and elegant desserts that demand high expectations from customers. They aren’t the easiest to craft and understand, often taking years of culinary schooling to perfect. Pastries often have unpronounceable names because of their provenance, but these delicacies are big players in the food industry and thus deserve a basic understanding.With similar names… Read more »

Berry Healthy: Perfecting Frozen Desserts Texture Improvers, Explained

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For the specialty dessert connoisseur the difference between a top-notch creation and an average one can be miles apart. Although the ingredients, base, recipe, process and equipment play a critical role in the final result, there’s one product category in particular that’s often misunderstood and forgotten that can make all the difference – texture improvers…. Read more »

Chef’s Nest: PreGel 5-Star Pastry Series Announces 2014 Seminars

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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 »

Back To Our Roots: Seven Tastes of Italy’s Culinary Triumphs Throughout the Americas

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Across North and South America are seven pockets of Italy’s rich culinary history. They are PreGel’s Professional Training Centers, and they share a compelling story of Italy and Europe’s most revered ingredients and desser ts. Each one is unique to its location yet all carry the same motto – “blending your passion with our education.”… Read more »

Tree Talk: Employee Evaluations: The Ultimate One-on-One

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Unlike the annual end-of- year company get-together, the process of an employee evaluation is not one many managers or employees look forward to. According to the ar ticle “Why Employees Don’t Like Performance Appraisals” on Chron.com, performance appraisals cause employees to fret over job security, status, eligibility for promotion and possible bias or unfair ratings…. Read more »

Tree Talk: Professional Training Center Charlotte Releases New Courses

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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 »

Tree Talk: West Coast Professional Training Center Opens In Los Angeles

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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 »

Customer Q&A: International Delight Café – A Jewel of the Isle

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Long Island, NY, is home to numerous major tourist attractions including the Montauk Point Lighthouse, Long Island Sound, the chic Hamptons, Nassau Coliseum, Jones Beach and some of the finest vineyards in the northeast. But located in the quaint Nassau County metropolis of Bellmore is a cozy eatery that houses one of the biggest selections… Read more »

What’s In, What’s Out? The Origins of Food Trends

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Food trends are bountiful. Every day there is a new headline in food industry publications announcing innovative culinary hybrids, novel flavors, groundbreaking products or revived classics. Businesses and consumers are so bombarded with these different culinary developments that it often begs the question, where did these trends come from? Numbers Don’t Lie The saying goes,… Read more »