PreGel AMERICA announced the promotion of Anna Pata, formerly Key Accounts Manager, to Director of Sales. “Naming Anna Pata as our Director of Sales was a natural fit for the organization,” said Marco Casol, CEO & President of PreGel AMERICA. “Her organic growth within the company has positioned her well to bring a wealth of… Read more »
Whether your patrons are the type to pop in quickly on their lunch break from work, or those who prefer to sit and stay awhile, creating an ambience within your store will send positive vibes to consumers, creating a memorable dining experience. What does the word boutique mean to you? Do the words unique, trendy… Read more »
Gelato’s undeniable popularity is international. It’s Europe’s crowned artisanal frozen delicacy, and North America is becoming more and more saturated in the sweet waves of authentic gelato and delightful swirls of soft serve. The magnitude of the dessert’s notoriety has gained a solid presence inside the borders of our northern neighbor, Canada, thanks to flourishing… Read more »
Some of the world’s finest culinary talent will join the 5-Star Pastry Series 2013 line-up. The series provides an opportunity for established culinary professionals to sharpen and increase their skills in the art of pastry at PreGel’s state-of-the-art Professional Training Center in Concord, NC. “The line-up of international chefs for 2013’s 5-Star Pastry Series is… Read more »
If the culinary world had a boxing match, the headliner would be fresh ingredients versus powdered/concentrate ingredients. Trending are locally sourced, organic ingredients, which we can all appreciate, but are the alternatives really all that bad? In the culinary world, every ingredient out there serves a purpose. Today’s underdogs, the powders, concentrates and innovative ingredients… Read more »
A quick inhale of the distinct citrus aroma of pink grapefruit and within seconds it invigorates the senses. Wafts of clean, refreshing sweetness with just the right amount of tangy tartness create an alluring scent that is only matched by the delicate blushed flesh the tropical fruit brings to the table time and time again…. Read more »
Our Views from the Tree Editor and Marketing Manager Jillian Hillard touches on the topic of fresh versus powdered ingredients specifically in the case of egg whites on page 18, but it inspired me to utilize this column to elaborate a bit more on the topic as the food industry continues to drive the local,… Read more »
A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation One day before baking: 1. Bring the eggs and milk to 65°F/18°C. Place all of the ingredients, except the butter, in the bowl of a five quart mixer. Mix with a dough hook… Read more »
A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation Two days before baking: 1. Bring the eggs and milk to 65°F (18°C). Place all of the ingredients, except the butter block, in the bowl of a five quart mixer and mix with… Read more »
A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation Two days before baking: 1. Bring the eggs and milk to 65°F/18°C. Place all of the ingredients, except the butter block, in the bowl of a five quart mixer and mix with a… Read more »
A breakfast buffet sure to make anyone an early riser. (To download the poster as a whole, click here.) Method of Preparation 1. Combine the vegetable oil, brown sugar, PreGel Vellutina®, 5-Star Chef Pastry Select Vanilla Compound and the lemon zest in the bowl of an electric mixer and combine using the paddle. 2. Slowly… Read more »
Sometimes your business is so packed, there are no free tables, you have a long line, cash keeps pouring in and time seems to fly. Unfortunately, there are other times in which nobody seems to come to your establishment, time stands still and you wish you weren’t open at all. Your slow times can be… Read more »
To Provide exceptional Resources that Encourage unique and inspirinG experiences, Enriching the Lives of our customers and their communities. This is the mission statement of PreGel AMERICA, the U.S. branch of PreGel’s specialty dessert ingredients global empire headquartered in Reggio Emilia, Italy. In 1967, Dr. Luciano Rabboni was moved by the struggles of gelato makers… Read more »
Directions 1. Combine all ingredients. 2. Mix well for 2-3 minutes. 3. Place in machine and follow the machine’s instructions.
Directions 1. Combine all ingredients except the silver dollar pancakes in a large plastic bucket. 2. Mix well for 2-3 minutes using an immersion blender. 3. Place in Hot Process machine and process according to machine’s instructions. 4. Garnish the extracted gelato with the silver dollar pancakes and syrup.
An Arabeschi® that tastes as if a passion fruit was squeezed directly into the tin with its delicious and edible passion fruit seeds. METHOD OF PREPARATION 1. Bring water, sugar and glucose to a boil. 2. Pour into mixing bowl and add PreGel Albumissimo (Egg White Base); whip on high speed. 3. Combine PreGel Textura… Read more »
Gastronomy is constantly evolving thanks to creativity, talented chefs and curiosity, but also technology and science, all of which allow for texture development, new ways of conservation, cooking styles and so forth. Even if traditional cuisine remains anchored in every culture, new trends continue to emerge around the word from Europe to Asia and America… Read more »
It’s cold, the skies are gray and spirits are as blue as the invigorating summer skies of months passed. The chipper energy, wide smiles and productive focus of your team appear to have faded with the vibrant green hue of August grass, and even the most dedicated, hard-working employees seem to be suffering from an… Read more »
PreGel AMERICA is excited to announce new Evolution Glazes for coating cakes, mousses, semifreddo or single-serve desserts, and Greek Yogurt Super Sprint for soft serve or traditional gelato. The new products are the latest from the Research & Development labs at PreGel and are on-trend with the industry’s demand for efficient, easily customizable and gourmet… Read more »
10. Don’t let the dessert be the low point of a dining experience. So many restaurants fail to recognize that a bad dessert can kill the experience, that’s why having a pastry chef or securing top-notch desserts to serve is so critical. 9. In pastry competitions, mise en place and cleanliness are just as important… Read more »
This issue of Views from the Tree, we are toasting our neighbors up north at our Canadian subsidiary (if you turn to page 11, you will also find a Q&A with two of our Canadian customers) So similar yet so different, the subsidiary and employees, the market and the customers are relatable to U.S. specialty… Read more »
