Featured Recipes from Issue 30

Brownie Bowls DIFFICULTY LEVEL: Intermediate GRAMS (OUNCES)INGREDIENTS 95 g (3.4 oz) butter 200 g (7.1 oz) sugar 100 g (3.5 oz) eggs 5 g (0.2 oz) PreGel Vanilla Purissima Bean Traditional Paste (Vanilla Bean) – 23502 45 g (1.6 oz) PreGel Cacao Togo (Cocoa Powder) – 70148 55 g (1.9 oz) ap flour 1g (0.0… Read more »

Top 10: Holiday Favorite with a Twist

“Baby, it’s cold outside!” As winter is right around the corner, it’s time to bring out those cozy dessert ideas to keep you company on those cold days and nights. We’re about to present to you ten holiday dessert favorites with a slight twist. Where more traditional recipes have never failed you in the past,… Read more »

Making Noise & Driving Traffic: The Rise of Short-Term LTO’s

Thinking product development, new menu offering, or seasonal LTOs? Making noise and driving traffic with a new offering can be challenging. Marketing strategies change so fast, sometimes observing what big brands are doing can be a true inspiration to help you market your new products or limited-time offers. Some Marketing Takeaways on the Unicorn Frappuccino… Read more »

Got UHT? What’s the deal with shelf stable milk

What American doesn’t recognize the tagline “Got Milk?”, a popular  advertising campaign launched over 20 years ago in America that, according to research by Jeff Goodby in Adweek, “has become the most remembered tagline in beverage history.” He continues, “It is so ubiquitous, in fact, that people don’t think of it as a tagline anymore…. Read more »

Back Away From the Basics

Looking Beyond Pumpkin Spice for Fall Beverage Flavors The fall for many is the season of quilted vests and other fall fashion favorites, but for foodservice professionals and foodies across the nation, fall is the season for the ubiquitous pumpkin spice flavor. Many may find it hard to remember or even imagine an autumn without… Read more »

Candy Floss: The Cotton Candy

There is something whimsical about soft serve. I’m not sure if it’s the creamy texture or its multi-layer swirl, but now in 2017 soft serve can be found presented with an edible floating cloud of cotton candy, only enhancing the whimsical appeal. Acquas in Sydney, Australia and MilkTrain in London, England are two of the… Read more »

The Booming Industry of Gelato

Sweet Statistics Prove This Industry is Smart Business Well known social media platforms uphold frozen desserts like ice cream, frozen yogurt, and gelato as some of the dominant food items that are most likely to be photographed, posted, and shared across all platforms. Twitter reported that #icecream was in the top 10 most trendy hashtags… Read more »

Thai Rolled Ice Cream: A Trend That Doesn’t Know Frontiers

As flavors and culinary innovation tend to travel beyond the boundaries of their origin country, let’s explore the ever-popular dessert “rolling” from country to country—Thai rolled ice cream. We live in a world where culinary globalization is taking center stage, but the beautiful thing about this is the essence is not removed from the culture… Read more »


When Sweets Go Nuts for Savory When you talk about sweet and savory, you open the door to endless menu options. According to the New York Times, the relationship between sweet and savory has come full circle—from medieval and Renaissance Europe, when there was no division between them, to their segregation during the 20th century… Read more »

10 Questions with … STG Pizzeria & Gelateria

Tulsa, Oklahoma is a bastion for creative gelato flavors, fervent gelato consumers, and enthusiastic gelato makers like Mike and Jim Bausch who amplify the culture of gelato. Thanks to their family’s military roots, these two brothers traveled the world and experienced many different cultures and flavors throughout their formative years. Mike and Jim have owned… Read more »

Good Times, Good Buys

The Happy Hour Concept Turns the Tables on Time Limits The phrase “happy hour” has long been associated with the concept of businessmen and women stopping by the local bar or pub for a quick cocktail to wind down from their hectic day at the office. And, for a while, this was the only association… Read more »

5-Ways: Mousse

Five Uses for Mousses Mousse, an indulgent dessert delicacy on its own or incorporated into a variety of recipes, PreGel has three ingredients perfect for making any variation of mousse, albeit light and airy or rich and creamy. Products that are easy to use and versatile are key in the kitchen for efficiency and consistent… Read more »

A Toast to Torrone

Tis’ the season. As Christmas approaches, we pull out all our favorite recipes from peppermint bark and gingerbread cookies to chocolate fudge and torrone gelato. Wait, torrone? If you’re wondering what torrone is, it’s an Italian delicacy consisting of honey, sugar, egg white, toasted almonds, and other nuts. Torrone is an exotic and unique flavor… Read more »

What We are Loving at PreGel

Crunchy Coatings Baby it’s cool outside…and only weeks away from getting cold. It’s time to dress your display case in extra layers of flavor, color, and crunch! We’re loving PreGel’s new line of Crunchy Coatings. They taste phenomenal, provide crunchy inclusions of nuts, wafers, cookies, or rice puffs, and evenly coat gelato dome cakes, terrines,… Read more »

PreGel 5-Star Pastry Series®: 2017 Recap

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PreGel’s 5-Star Pastry Series® welcomed extraordinary talent in 2017. Hosting four powerful seminars led by high-caliber talent, students experienced the magnetizing style of Chef Antonio Bachour, part owner at Bachour Bakery & Bistro, in his captivating April appointment covering Modern Entremets and Petit Gateaux, demonstrating: Techniques to create a variety of entremets and petit gateaux…. Read more »

Moooove Over Cow’s Milk?

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Have you ever walked down the dairy aisle of a grocery store and wondered why they don’t carry camel milk? Me neither. But let’s entertain that thought. Why don’t we see more varieties of milk in our dairy cases? Why are all ice creams made from cow’s milk? Well, let’s not put all our eggs… Read more »

PreGel Opens Fifth U.S. International Training Centers in Texas

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A fine culinary creation takes time, patience, the right combination of ingredients, and consistent technique. PreGel’s International Training Centers were established to be an educational resource for students of all skill levels in the field of artisan frozen desserts and pastry. Expanding on its dedication to offering quality education, guidance, and innovation in specialty dessert… Read more »

Festivals & Food Shows: Marketing Treasure or Fool’s Gold?

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Local foodies rejoice, as new festivals advertise a thrilling escape from mundane weekends at the mall or the movie theater. But even with the prospect for direct sales, should local business owners in the food and beverage industry invest marketing dollars into these popular social events? In short: YES! Entrepreneur, an international magazine and website… Read more »

It’s Cold Outside. Preserve Your Health.

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December 21st is the first official day of winter in the Northern Hemisphere. And because many of us have already started to experience decreasing temperatures in certain parts of the country, the chill in the air has been a great reminder of the health-related hazards that cold weather can bring. Therefore, as professionals in the… Read more »

PreGel Relaunches WhyGelato.com

Dessert ingredient supplier sponsors web resource to emphasize gelato culture in U.S. They say timing is everything. And though established in 2008, WhyGelato.com, a digital resource created to spread the culture of gelato throughout the U.S., has been enhanced with a new look and upgraded features. The site relaunch was perfectly timed to make a… Read more »