Directions Place the milk in a large mixing container. Whisk together the sugar, milk powder and PreGel Fruttosa® to remove any lumps. With an immersion blender, mix the milk while slowly adding the dry ingredients. Mix well for 2-3 minutes. Add the caramel popcorn and blend with an immersion blender until there are no large… Read more »
What’s Blooming: 5-Ways: Cinnamon Traditional Paste & Cinnamon Compound
Method of Preparation Slice and brown bread in the oven. Add milk to toasted bread and allow to rest overnight in the refrigerator. Strain out bread to get 3000g of infused milk. Add the cream, brown butter, PreGel Cinnamon Traditional Paste and PreGel Ovissimo® (Pasteurized Egg Yolk). Mix together the rest of the dry ingredients… Read more »
From the Top of the Tree
Writer’s block: defined by Merriam-Webster’s Dictionary as “a psychological inhibition preventing a writer from proceeding with a piece.” You should know this article is being written as I experience this harrowing complex, and I can’t promise the results will be good. This is our magazine’s 15th issue and on such a milestone you would think… Read more »
Top Ten: Photography Tips
It’s true, consumers eat with their eyes. That’s why it’s extremely helpful to have good photographs to showcase your products. It’s like adding curb appeal to your menu; the more delicious and mouthwatering an entrée appears, the more likely it is that people will order it. Fortunately, with the advancement in camera technology you don’t… Read more »
Chef’s Nest: PreGel America and Cacao Barry Joint Demonstration with Two Top Pastry Chefs
Local Los Angeles pastry chefs and industry professionals gained insight into the talented minds of Chefs Ramon Perez and Jerome Landrieu at a recent joint demonstration presented by PreGel AMERICA and Cacao Barry. The event was held at Bakon USA in Torrence, CA, and featured some of today’s most innovative techniques, products, and recipes in… Read more »
Berry Healthy: Basics 101: The Dish on Vegan Substitutes
From Mike Tyson to Ellen DeGeneres, more and more people are adopting a vegan lifestyle. The reasons are not always political or social, but are often the result of allergies or lactose intolerance. Also, consumers are taking note of studies that show a vegan/vegetarian diet can help lower cholesterol, risk of heart disease, blood pressure,… Read more »
Part 3: PreGel America: The Progress of a Decade
The North American subsidiary of PreGel s.p.a. began with one man and is now a 100+ person operation made up of individuals who labor in tandem for the purpose of unparalleled customer satisfaction—an earnest goal that has promoted the company’s growth to include the addition of three unique departments into its infrastructure, as well as… Read more »
Feature Customer Q & A: What the Frog?
There’s a FROG epidemic invading America! Since 2009, the Southeastern region of the United States has been experiencing an explosion in the population of FROGS. That is, location upon location of SweetFrog, a frozen yogurt chain that is growing by leaps and bounds every day. In this Q&A segment of Views from the Tree, Victor… Read more »
Back to our Roots: The Man Trapped in the Tangled Web of Logistics
Imports and exports to and from countries, distributors and businesses are an extremely important operation for global companies, and PreGel is no exception. Though the company has been doing it for over 45 years, the daily changes in legislation, paperwork, country requirements, taxes and every other detail can be and usually are extremely tedious. Shuffling… Read more »
Tree Talk: HR Corner: Customer Service 101: Keeping your Cool with Not So Cool Customers
Social media continues to play an ever-expanding role in the foodservice industry, and although you may think about all the great opportunities, you must also be aware of the dangers. Lately, companies’ poor customer service has been exposed through online videos, blogs and Web reviews, to name a few. However, the most notorious cases, such… Read more »
Tree Talk: The PreGel Channel Launches Fresh, New Online Tutorials!
PreGel AMERICA is excited to announce the newest additions to its network of online tutorials at ThePreGelChannel.com! The latest videos include step-by-step instructions featuring new alcoholic gelato recipes, how to properly clean an Ugolini MiniGel Frozen Dessert & Beverage machine and how to create a Chocolate Hazelnut Crumb Frozen Cupcake. The educational how-to-videos hosted on… Read more »
Tree Talk: PreGel Marketplace Site Launches For Customers
PreGel AMERICA is excited to announce the launch of PreGelMarketplace.com. The new marketplace allows current and potential customers access to stock imagery and marketing materials to take their business’s marketing materials to new heights. Customers will have hundreds of images at their disposal for use as well as downloadable marketing materials such as posters and… Read more »
Recipe: Oatmeal Cookie Gelato
Directions In a large mixing container place the milk, cream and PreGel Cinnamon Traditional Paste. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients. Mix well for 2-3 minutes. Add the oatmeal cookie pieces, and blend well. Allow to… Read more »
What’s Blooming: The Uncontainable Goodness of Pistachios
Try as it might, the thin beige shell of a ripe pistachio nut is utterly plain compared to the goodness it surrounds. In fact, the pistachio itself at first glance could be considered modest; the nut’s crunch is unaggressive, the flavor is subtle and the texture is creamy; even its pale green color is a… Read more »
Creating the Future: Dessert Trends of Today and Tomorrow
The world of pastries and desserts is a world of intrigue and craftsmanship. Desserts have been around for ages; and yet, they continue to evolve through time as chefs and dessert makers become more and more creative and daring in their ingredients and methods. Some of these creations are truly works of art, created from… Read more »