Recipes: Peppermint Hot Chocolate

Peppermint Hot Chocolate

                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

White Chocolate Snowballs

  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

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 »

Back to Our Roots: The Man Who Holds the Key to All of PreGel’s Products

Post Image

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 »

Tree Talk: Next Chapter at PreGel Begins… Production

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

Difficult Customers

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

Chefs

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

Gelato

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 »

Top Ten: Recipe Bloopers

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 »