Featured Recipes from Issue 31

Beehive Meringue Dessert DIFFICULTY LEVEL: Intermediate Honey Cake GRAMS (OUNCES) INGREDIENTS 500 g (17.6 oz) PreGel Five Star Chef Pronto Flamenco (Sponge Cake) – 44628 250 g (8.8 oz) softened butter 250 g (8.8 oz) eggs 100 g (3.5 oz) honey METHOD OF PREPARATION Mix all ingredients in a mixer fitted with the whip attachment…. Read more »

A Bit of Sour for Your Sweet

A bit of sour with raspberry, ginger and lemon slice

Praised for their abilities to aid with digestion, decrease bloating, and offer an abundance of probiotics, the highly popular ingredients kefir, miso, and kombucha have appropriately earned their reputations as “gut-friendly” foods. Kefir, which is similar to yogurt but with a thinner consistency and slightly more sour and acidic taste, is made from kefir grains… Read more »

Ice cream or Ice nondairy FROZEN DESSERT?

no dairy ice cream

It’s no doubt that the term ice cream or gelato is used when referencing vegan desserts, even though, as www.consumerreports.org reports, vegan ice cream is a misnomer. The consumer-focused website published that the Food and Drug Administration defines ice cream as a frozen, pasteurized product made from dairy that contains at least 10 percent milkfat…. Read more »

S-S-S-Sipping on Classic Cocktails

matches and old fashioned

Cocktails will continue to be at the forefront of social moments in 2018, but after years of pushing the boundaries of taste profiles with special ingredients, bartenders and cocktail artists are returning to their roots. Classic, well-made cocktails with solid ingredients are on the upswing, while the wildly experimental one-off drinks that filled bar menus… Read more »

Catering with Gelato: Expanding your Gelato Business

Gelato Bike Cart

The Gelato & Ice Cream Industry Social Event planners are no longer satisfied with ending their exciting events with the traditional pastry or cake offerings. Now event professionals are venturing out into the frozen dessert industry to explore alternative solutions for their dessert conundrum in order to please the increasingly complex tastes of their clients…. Read more »

Where’s for Dinner?

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The International Design of American Cuisine We experience it time and again, as it occurs very frequently in almost all areas of life. It happens in fashion; cosmetics; beauty; semantics (speech); entertainment; religion; and, yes, cuisine—from what we eat to how we dine. The “what” that is being discussed here is international influence. For instance,… Read more »

Pineapples: The Excellent Fruit

Pineapples the excellent fruit

Sweet summertime is almost here! Friends and family will soon be making outings in search of a refreshing frozen treat. Whether gelato, ice cream, soft serve frozen desserts, sorbetto, Italian ice, frozen pops, or whatever your specialty, it’s important to remember that fruit flavors are always a hot request during the year’s hottest season, and… Read more »

What We are Loving: A look at the hottest products at PreGel

5 Star Loving

Five Star Chef Pannacrema Pastry Compounds It’s May, so you know what that means…the beginning of the graduation/wedding season. And, of course, Mother’s and Father’s Day. In light of all these celebrations, it’s time to bake! So there’s no question why PreGel is loving new Five Star Chef Pannacrema Pastry Compounds. These top-quality, low-dosage, and… Read more »

PreGel 5-Star Pastry Series®: 2018 Preview

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Each year PreGel America seeks out innovative and talented chefs to head the PreGel 5-Star Pastry Series®, a program hosted exclusively at PreGel International Training Centers – Charlotte, North Carolina, featuring hands-on seminars lectured by world renowned chefs. In 2018, PreGel welcomes two new faces to its 5-Star Chef family. Chef Amaury Guichon will debut… Read more »

To the North and South PreGel Sweetens the Globe

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PreGel Brasil Campinas, São Paulo Meringue gourmet, gelato decorating, and cake decorating are examples of very successful, different, and innovative classes we held during the end of 2017 at our ITC. These classes had great attendance and created high demand. Based on this success, we already have new and innovative classes with more renowned chefs scheduled… Read more »

Mary Bonsall

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Pastry Chef – Chicago, Illinois With a Bachelor of Science in Hospitality Management from Northern Michigan University, Mary has been developing her acute culinary skills by way of her formal education and extensive background as a staple in notable pastry kitchens. Mary made history as the first pastry chef at The Sulgrave Club, Washington, D.C.,… Read more »

What’s the Difference between Flavored Syrups & Extract Syrups?

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When it comes to choosing certain foods, especially in today’s market, shoppers are already saturated with choice, but you also have to consider the subcategories of those products. Let’s take, for instance, flavored syrups vs extracts. Flavored syrups come in all types of varieties including sugar free, natural, organic, gluten-free, concentrated, sweetener syrups, etc., and… Read more »

ITC Open House Events 2018 Recap:

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The first quarter of 2018 has been a busy one for the PreGel America International Training Centers. Aside from offering training and guidance through a variety of class offerings approved by the American Culinary Federation for Continuing Education Hours, our chefs have been hosting Open House events across the country. Beginning with Dallas, TX, and… Read more »

Be There at the Fair!

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Creating A Branded Festival Experience Eventbrite, a global ticketing and events marketplace, saw a 47% increase in Food and Beverage events from 2013-2014. This dramatic growth in regional festivals of this kind proves that consumers desire (and will gladly pay for) intangible and memorable experiences tied to what they eat and drink. As a possible… Read more »


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Generally speaking, the feeling of exclusion or being left out can cause notions of insignificance, isolation, or rejection that could wear on one’s motivation. However, physical violation can cause the same emotional warfare. And in the era of #MeToo—a movement launched by victims of sexual harassment to initiate awareness of the issue—you as management have… Read more »

Green Mint: March to Flavor Envy

Green Mint: March to Flavor Envy

From the PreGelAmerica.com Blog Published on March 21, 2018 If every month had an assigned frozen dessert flavor to market, I would vote green mint for March. Why? My first reason is solely superficial – because it’s green, which correlates beautifully with St. Patrick’s Day. Second, because March is the month of the spring equinox,… Read more »

PreGel Expands on its American Favorites Collection

Issue 31 Newsbites Expanded Flavors

How do you take something old and make it new again? Present it in a way that’s completely unique, interesting, and relatable. With the introduction of its American Favorites Collection, PreGel America successfully introduced consumer-favorite butter pecan as an instant powdered base with flavoring that could be made into ice cream and authentic Italian gelato…. Read more »

From our Family to Yours

Words of Wisdom From our Family to Yours

There is a general adage which states, “I have yet to meet a stranger.” This statement is meant to be understood as a proclamation of unconditional acceptance as friend or family despite a lack of familiarity. And when examined a bit deeper, this viewpoint also reveals that the action of introduction immediately cancels out the… Read more »

A Candied Cache: Burgers, Bacon, and … Pineapple?

candied cache featured

It’s safe to bet that you can’t find anything that doesn’t pair perfectly with bacon. The cured pork has gone beyond just its classic bacon and egg stereotype at the breakfast table. As reported by www.alternet.org, an independent digital news magazine, foodies have become enchanted with the fatty meat, coming up with ever-more bizarre bacon-themed… Read more »

eCommerce = realCommitment

eCommerce equals real commitment

Wait before you click ‘Order Now’ on the latest technology solutions Having a successful and profitable business is the number one goal entrepreneurs hope to achieve when first hanging that “Come in, we’re open!” sign in the window. Although, even after that goal seems to be already attained, businesses must continue to make necessary updates… Read more »