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 »
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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Are you ready to try the latest and greatest fruits making their debut in the American market and fighting to be the new staple on dessert menus everywhere? 10. Mangosteen, Originating in Southeast Asia, Mangosteen has become the truffle of the fruit family, being a luxury for those who can afford it. Mangosteen has a deep… Read more » 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 » As the holiday season comes to an end, having indulged on every dessert from Grandma’s pumpkin pie to the neighborhood bakery’s decadent treats, take a moment to reflect on some of the world’s most celebrated sweets, both old and new. 2013 was a signature year for desser t comebacks, bringing back some of the world’s… Read more » 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 » 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 » 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 » Winter White No we unfortunately aren’t talking about fashion, but we are talking about our favorite refreshing Mint – White Traditional Paste and PreGel 5-Star Chef Pastr y SelectTM White Mint Compound. Nothing says winter to us more than the burst of peppermint paste that is great for layering in pans of Pino Pinguino® Nero,… Read more » 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 » The 2013 ProAds Awards winners were announced at the Business Marketing Association (BMA) awards gala, held at Howl at the Moon Dueling Piano Bar, downtown Charlotte, on Oct. 24, 2013. The ProAds Awards is the industry’s largest competition in the Carolinas. Now in its 33rd year, the ProAds Awards honor the best in creative and… Read more » 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 » 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 » 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 » As this issue drops in on your store and/or home, the holidays will have just wrapped up. Many of you will be pondering when to remove that Christmas tree, how to dispose of all the extra leftovers and maybe even contemplating if you should buy that after the holidays LCDTV on clearance. As these decisions… Read more » 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 » In a recent long layover at the Minnesota airport I ventured with a friend to a restaurant where as soon as we sat, an iPad awaited our order. It first asked us to swipe our card, and then we together navigated through it to order a drink, followed by dinner. For the most part it… Read more » 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 » Every morning in New York City around 6:00a.m., a two-hour line forms outside Dominique Ansel’s Bakery with eager tourists and residents waiting to get their hands on the croissant-doughnut mashup that has exploded in popularity since May. The Cronut™ has become the most virally talked-about dessert item in history, and as a self-admitted sucker for… Read more »Top Ten: Up-and-Budding Fruits
Whats Blooming: A Rich History of America’s Graham Cracker
Whats Blooming: Comebacks in the Dessert World
Berry Healthy: Understanding the Standards and Variations of Timeless Pastry Items
Berry Healthy: Perfecting Frozen Desserts Texture Improvers, Explained
Chef’s Nest: PreGel 5-Star Pastry Series Announces 2014 Seminars
PreGel Favorites: What We Are Loving Right Now
Back To Our Roots: Seven Tastes of Italy’s Culinary Triumphs Throughout the Americas
Tree Talk: BMA Carolinas Announces 2013 ProAds Awards Winners
Tree Talk: Employee Evaluations: The Ultimate One-on-One
Tree Talk: Professional Training Center Charlotte Releases New Courses
Tree Talk: West Coast Professional Training Center Opens In Los Angeles
From the Top of the Tree: A Letter from the Publisher
Customer Q&A: International Delight Café – A Jewel of the Isle
Computers vs. People: Touch Screen Ordering
What’s In, What’s Out? The Origins of Food Trends
The Hybrid Hype: What Is It All About?
