There is no gain in business without a little pain. My family knows this all too well after having spent over a century building gelato businesses in Italy and Germany, and I now continue this lesson as I help the Rabboni and PreGel legacy continue to plant roots in North and South America. But let… Read more »
PreGel named exclusive U.S. distributor for frozen pop supplies PreGel America is excited to announce the addition of Pavoni® molds and displays to its ServIce® line of supplies and equipment through an exclusive partnership with the U.S. market. The reusable molds are flexible, dishwasher safe and are suitable for baking up to 500°F/260°C. Molds come… Read more »
Forget ice cream. Impress your dinner guests with unique flavors and indulge in fabulous recipes that you can make at home with The Art of Making Gelato. PreGel congratulates our business partner Morano Gelato on the launch of their new book, The Art of Making Gelato by Morgan Morano. About the Book Forget ice cream…. Read more »
A classic in a cup, red velvet tastes better frozen PreGel America is proving that red velvet tastes even better as a frozen dessert. The company’s newest product addition is a part of the company’s diverse selection of instant mixes called Super Sprints, which are used to create frozen desserts such as gelato, soft serve… Read more »
A look at the hottest products at PreGel right now Swirling Up Endless Pancake Combinations Our latest Super Sprint Pancakes & Maple Syrup has got our team in a frenzy of recipe creation as it opens the door for so many options. At the shows, we are swirling it with Blueberry Soft Serve to create… Read more »
What it takes to produce P Magazine Two months, 18 people, thousands of words and a whole-lot of passion transforms P Magazine from a simple roundtable discussion to a 54-page resource of photos, recipes and industry know-hows. It’s a grueling process of recipe testing, photo shoots and keyboard pounding. The journey is long, but it… Read more »
Do you really know how a batch freezer works to create frozen desserts? For chefs around the world certain kitchen equipment is a necessity even if it’s not fully understood how it operates. Most chefs probably couldn’t tell you how their freezers work or how their immersion circulators keep their accuracy. In the case of… Read more »
The Great Wolf Lodge Shares the Best Avenue for Success Being at the forefront of new up-and-coming trends is an important part of the Hospitality and Food Industries. Whether you are a hotel owner or the head chef at a restaurant, you need to stay aware of what is happening in the industry, know what… Read more »
Is It In or Out, the Skinny on Frozen Yogurt Today Frozen yogurt is Dead! Froyo Is the Next Cupcake! Frozen Yogurt’s Future is Bleak! Endless Closings of Frozen Yogurt Shops, Who’s Next? Frozen Yogurt Is So Yesterday! Can FroYo Survive? Recent headlines on frozen yogurt are relentless and scary, but are they true? In… Read more »
When you think of berries, the strawberry is most likely the first one to come to mind. Therefore, it might come as a surprise to find out that, botanically speaking, they are not actually a part of the berry world. “True berries are simple fruits stemming from one flower with one ovary and typically have… Read more »
Bringing both his impressive pastry skills and engaging personality to Toronto, Chef Frédéric Monti, corporate pastry chef for PreGel America and Cacao Barry Ambassador, showcased innovative techniques and classic flavor combinations to a full class. The February 18, 2015 PreGel 5-Star Pastry Ambassador demonstration was organized in partnership with Cacao Barry, bringing local Toronto pastry… Read more »
The Makings of Brand Loyalty The experience of shopping with a child, who let’s face it, has all the power of purchase at their fingertips, is interesting at best. The scenario goes as follows: wondrous eyes navigate the bounty of tempting goodies surrounding them. Small, excited faces gleam with excitement in anticipation of filling their… Read more »
Thank you for working at your fast food service establishment. Would you like a raise with that? If only it were that simple to increase the wages of fast food employees. Unfortunately, reward doesn’t come that easily, as the current minimum wage debate amid fast food workers and their subsequent employers exemplifies. With the current… Read more »
From the walls to the plates, restaurant owners have always recognized the relationship between art and food. Restaurants often utilize art to create unique atmospheres that complement the artistic dishes prepared by their chefs. However, each year chefs with a passion for innovation and a love for the culinary arts push the basic concept of… Read more »
At first glance you may be dissuaded, but unknown and unattractive fruits are offering delightful new flavors to menus. Whether it’s the odd name or outer appearance, these up and comers prove that beauty is in the eye of the beholder, or in this case, the chef. While most are native to other countries, many… Read more »
Below, you will find the tasty recipes featured in Issue 25. Fullsteam Lager Salted Caramel Soft Serve Pink grapefruit Green Man IPA Fruittone® Birdsong Mexicali Stout
