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.
Lately, I have been finding myself drawn to literature from the late 17th and 18th Centuries. I have found it to provide both a “get away,” but also a parallel to the day-to-day role I play in this company. It’s very intriguing to see how something can take you so far away but land you… Read more »
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 »
The appearance of your employees reflects directly on your restaurant’s standards. Having your staff looking professional and sanitary is essential in any business, but especially one where you are serving food. You don’t want to turn off customers because your staff has a ring in their nose, stud in their lip, midriff exposed, scruffy hair… Read more »
PreGel AMERICA (PGA) caters to the greater market of the entire U.S., including Hawaii, Alaska and U.S. territories, but that’s not all. The “AMERICA” in the name means PGA also encompasses the continents of North and South America. I know you are thinking you’ve heard of PreGel CANADA and PreGel MEXICO, both which are wholly… Read more »
If anyone ever said gelato couldn’t help cure the ills of the world, then they never met Matthew Holguin, founder of Working to Give, LLC. With a business that is driven by positive purpose rather than making money, Matt utilizes his company’s three DBA’s (Doing Business As) – Colossal Gelato, Legendairy Gelato and Popular –… Read more »
“Buy One Get One,” “Free!” and “For a Limited Time” are all promotional phrases seen everyday. From posters and commercials to emails, they have become part of the general population’s purchasing decisions and experience for years. Promotions are a great way to get new customers to try what you have to offer, or to keep… Read more »
First, what is yogurt? According to culturesforhealth.com “yogurt is the product of beneficial bacteria fermenting milk and turning it into a thickened, acidic food that will stay fresh longer than milk itself, and that contains millions of bacteria that are welcomed by the human digestive system.” Yogurt is produced using two primary forms of bacteria…. Read more »
Pushing peas around the dinner plate and sneaking Brussels sprouts to the family pet have both been despairing and time-consuming activities at numerous American dinner tables throughout the years. Such traditional behavior could be due to the average American consumer not associating vegetables as a “mouthwatering treat,” but a “boring obligation” to be endured for… Read more »
DIRECTIONS Mix all ingredients together. Blend with immersion blender Pasteurize the mix at 85°C/185°F. Pour in batch freezer and freeze. DIRECTIONS Preheat waffle cone maker. Whisk together egg and egg white; whisk in sugar and beat until sugar has dissolved and egg mixture is frothy—about 1 minute. Add flour and whisk until completely incorporated and… Read more »
In 2002, an acorn began to grow in the land of opportunity, when PreGel established its North American headquarters within the southeastern state of North Carolina, USA. Shortly after, PreGel AMERICA’s Professional Training Center (TC), which epitomizes its credo “Your Passion. Our Education.,” began churning out thousands of highly informed budding entrepreneurs and established business… Read more »
Bringing both his impressive pastry skills and engaging personality to Sunbelt Imports in Houston, TX, Chef Frederic Monti, corporate pastry chef for PreGel AMERICA, showcased some innovative techniques on classic flavor combinations in pastry during his 5-Star Ambassador demonstration on April 3, 2012. Local Houston pastry chefs and business owners enjoyed the two-hour demonstration, where… Read more »
Porcupine and produce may not seem like an appetizing blend to food lovers, but consider the exotic taste of sweet cubes from a “porcupine-style” cut mango which makes the odd combination an instant taste celebration. The amazing uniqueness of the mango offers an array of reasons why the produce is so beloved among fruit lovers… Read more »
We’ve all heard these key industry words buzzing in magazines, legislation, conversations and online, but do we truly know what they mean? Let’s take a closer look at the Top 10 Specialty Dessert Industry terms we’ve been hearing a lot of and see what the experts are saying they really stand for. 10. “Artisanal” Hand-made… 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 »