Below, you will find the tasty recipes featured in Issue 20. Click on the images to view them in our recipe database. Jordan Almond Gelato Create this recipe using: PreGel Diamant 50, PreGel Nonfat Dry Milk, PreGel Roasted Almond Traditional Paste , PreGel Coriandolina® – Lemon, PreGel Coriandolina® – Strawberry Green Machine Soft Serve Create… Read more »
10. Avoiding Social Media If a business isn’t on Facebook, Instagram, Twitter and the like, how do they expect today’s consumer to find them? Social norms today include following, liking and friending businesses to get exclusive offers and feel like a personal relationship is formed between businesses and customers. With visual content on the rise… Read more »
The name speaks for itself: convenience stores are all about quick and easy accessibility. Frequented by time-pressured consumers looking to multitask, they are the best destination to park, pump and pick something up to eat at the same time. As a preferred stop for on-the-go refreshments and meals, the trend of gourmet food being sold… Read more »
Drinks and desserts, two of the hottest categories in the Foodservice Industry, are crossing over – inspiring and influencing each other and perhaps creating a new category altogether with dessert drinks. As we continue to see dessert-inspired drinks and drink-inspired desserts, the industry has a world of possibilities to innovate and surprise consumers reinventing what… Read more »
Celebrities are the most watched humans on the planet. Consumers take to US Weekly magazine and the E! television channel to keep up with college paper writing service what’s “in” in the celebrity world. Here’s the scoop on some of the stars that set their sights on frozen desserts. Celebrities… Read more »
Native to Lombardy, Italy, mascarpone is an intensely rich triple cream cheese that is said to have been created around the 16th century. Made from blending curdling milk with citric acid or acetic acid, the result produces a soft, sweet, creamy, spreadable fare. Mascarpone’s soft texture ranges from smooth and creamy to buttery, and it… Read more »
Pastries may have played second string to entrees in restaurants and resorts across America in the past, but now they are becoming the very reason why patrons go out to dine. Whether a two-bite delight or a sweet culinary experience meant for two (or more), pastries and pastry chefs are making a comeback among diners… Read more »
“Coupons” are often a business owner’s nightmare. Every business’s main goal is to make a profit, and thinking about lessening the margin of profit over costs is enough to make anyone wince. But discounts and coupons can help profits soar in more ways than one – the secret is to choose the right kind and… Read more »
As the evening rush comes to an end each night, you take inventory of the leftover pans of gelato, the blinking lights on the soft serve machines indicating which flavors are low and the dipping cabinet’s nearly empty ice cream buckets. You determine what needs to be produced and hesitate as you make the move… Read more »
Pectin is an interesting little ingredient. From simple jams and jellies, to high-end pastry and everything in between, pectin allows for fruit-based desserts and dessert components to have that perfect gel texture. The name sounds like something you would find on the periodic table – though not scientific, pastry chefs would agree that it is… Read more »
The world’s finest culinary talent to the 2014 PreGel 5-Star Pastry Series® lineup starts this spring. The series provides an opportunity for established culinary professionals to sharpen and increase their skills in the arts of pastry, chocolate, showpieces and plated desserts at PreGel’s state-of-the-art Professional Training Center in Charlotte, NC. The PreGel 5-Star Pastry Series®… Read more »
Have you noticed that products from your favorite restaurants, coffee shops and donut shops are invading supermarket shelves? More and more restaurants are realizing the profit potential of selling their products in retail stores and extending their brands further into the marketplace. A win-win for brands, it’s expected this shift will only continue to gain… Read more »
As I blissfully punch each letter of this article, my mind is at ease knowing that my Macbook won’t freeze, once again dodging the “spinning wheel of death.” Behind every functioning computer, phone and tablet at PreGel AMERICA are two men whose true passion for problem solving keeps this company connected 24/7. John Baran and Anthony… Read more »
PreGel AMERICA is excited to announce the addition of Chocolate Accents by PreGel – the company’s first line of finished chocolate decor. The decorative Chocolate Accents line adds a new level of appeal to the company’s superior specialty dessert ingredient products. Available in milk, dark and white chocolate, and designed using only the finest cocoa… Read more »
Employee training is essential to the longevity of employees’ careers, and to the efficiency and bottom line of your business. As an employer or manager, the idea of sending an employee to training may cause some concern. It costs money and takes time away from the physical responsibilities of immediate business, but ensuring your employees’… Read more »
PreGel AMERICA is excited to welcome Sean Pera, formerly of Herons at the Umstead Hotel & Spa in Cary, NC, and winner of the 2013 4th Annual StarChefs.com International Pastry Competition. “Having gotten to know Sean over the last year at various events, we felt a natural synergy with him and were impressed by his… Read more »
It’s been a long winter for all of us, polar temperatures, piles of snow and one too many gray days. Spring is finally here and after a rough start and previous year of fair weather, I know we are all hoping for many warm days and sunny skies. It is, after all, a critical part… Read more »
