Directions: Add all the ingredients together. Mix carefully with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Decorate with Andes® Mints and/or fold into gelato. Sprinkle mini marshmallows on top.
Recipes: White Chocolate Snowball
Directions: Add all the ingredients together. Mix carefully with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Sprinkle coconut flakes on the top and/or fold in while you are extracting. Also try decorating with Ferrero® Garden Coconut confections.
Branching Out: Spruce Up Hot Chocolate Sales with Seasonal Marshmallows
Recipes created by: Chef Frederic Monti Directions: Note: If glucose is not available, light corn syrup may be used instead. Bring puree, water, simple syrup, sugar, dextrose and glucose to a boil. Pour mixture into a mixing bowl fitted with the whisk attachment; add PreGel Albumissimo (Egg White Base) and whip on high speed. In… Read more »
Would You Like a Side of Technology with Your Gelato?
Remember in old movies when the year 2000 was expected to have flying cars and moving sidewalks? Even though it is 2010 and cars are still very much grounded, technology has advanced at an exponential level in only a matter of years. Computers and gadgets are getter smaller, TVs are getting thinner and automated operators… Read more »
Back to Our Roots: The Man Who Holds the Key to All of PreGel’s Products
A Q&A with Giancarlo Dellago, Production Manager of PreGel Q. What is your position at PreGel and how long have you been employed by the company? A. I am the production manager at PreGel Headquarters in Reggio Emilia, Italy, and therefore oversee all of the production processes for every PreGel product. I have been employed… Read more »
Berry Healthy: Sugar and Spice, and Everything Nice
They say that variety is the spice of life, and there certainly is a lot of variety among spices. While some such as cinnamon, nutmeg and ginger have become familiar household names, a few spices remain fairly elusive and unknown to the general public. Some of these often underutilized spices offer incredible flavor and an… Read more »
Berry Healthy: Basics 101: Hot or Cold Process?
When it comes to gelato production, the answer to this question is not always an easy one. What are the main differences between the hot and cold processes? Is one better than the other? Can I do either in my shop, with my equipment? Will the choice between the two affect my bottom line? You’ve… Read more »
Turning Your Passion into a Reality
Part 5 – Marketing, a Critical but Often Sparse Component in Small Businesses Have you ever heard the expression, “You have to spend money to make money?” Aside from the expense of your location, machinery and products, it is absolutely necessary that a part of your budget be put towards marketing your business. Marketing is… Read more »
HR Corner: Staff’s Pride Promotes Better Service and Business Success
As a business owner, you are motivated by pride, a strong work ethic and making your bottom line. When you are at your shop, you know that your customers are having the best experience possible. What about when you can’t be at your shop all the time? How do you ensure that your employees, who… Read more »
Tree Talk: Trade Shows – Your Ticket for 2010
Every year, trade shows are held around the country to provide easy access to industry information. In one location, you can meet suppliers and vendors in the industry, attend educational seminars and demonstrations, and learn about the newly released products and technologies. It may seem like now isn’t the best time to attend a trade… Read more »
Tree Talk: Next Chapter at PreGel Begins… Production
PreGel AMERICA is pleased to announce that, after much anticipation, it has launched production at its Concord, N.C., location. This is a large step for parent company, PreGel, located in Reggio Emilia, Italy, as manufacturing has been centralized at the headquarter’s location since the company’s beginning in 1967. The decision to open a second production… Read more »
Cultivating Customers – Dealing with Difficult Customers While Keeping Others Loyal
You open your store and your dreams lie before you. The customers line up at the door and the register starts ringing. Your shop becomes your home away from home. Then, your shop becomes a home away from home for others. Mixed in with the enjoyable customers lie the unpleasant. Learning how to navigate through… Read more »
Tree-Talk: 5-Star Chef Series Kicks Off Its First Year with Masterful Pastry Creations
2009 marked the beginning of a new educational series for the world of pastry called the 5-Star Chef Series. The series of exclusive seminars featured some of the most current world-class pastry chefs: Laurent Branlard, Dimitri Fayard and Stephane Treand. Focusing on their respective specialties, chefs Branlard, Fayard and Treand each led a three-day class… Read more »
What’s Blooming: Dress Your Gelato to the Nines and Increase Store Traffic
A store’s window display can make all the difference to someone walking past, urging them to walk in and experience all the store has to offer. Seasonally decorated gelato has the same alluring effect. Be it Easter, Mother’s Day or the 4th of July, gelato decorated to the nines for that month’s festive holiday inevitably… Read more »
What’s Blooming: Limoncello: Fine Italian Citrus with a Kick
Eureka is not only a well-known term proclaiming the triumph of discovery, it’s also a type of supermarket lemon used to create the famously delicious Italian liqueur, limoncello. The extraordinary spirit of lemon oil, water, sugar and vodka was invented about 100 years ago in Southern Italy, along the Amalfi coast. It is said to… Read more »
Top Ten: Recipe Bloopers
NOT EVERY EXPERIMENT IS A SUCCESS… OUR CUSTOMERS SHARE SOME OF THEIR BLOOPERS. A little experimentation is always needed to develop new recipes. As with any project, not every experiment is a success. We’ve seen and heard a lot over the years from different customers about their successful new flavors and creations, and they’ve even… Read more »
From the Top of the Tree
Happy New Year! As you return from the holidays and settle back into your day-to-day business, I’d like to take a moment to reflect on 2009 and welcome in 2010. I would be shying away from the obvious if I didn’t mention the economic difficulties, as I believe we have all felt them one way… Read more »