Search Results for: rated m

Tree Talk: Industrial Flavors Mark PreGel’s 8th Product Line

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PreGel AMERICA announced the launch of Industrial Flavors to its versatile product lines. The line presents a variety of bulk flavors to professionals in the food business and adds an eighth line to the company’s many dessert ingredient solutions. The products featured are highly concentrated, powdered flavorings ideal for ice cream pints, private label franchise… Read more »

Top Ten: 10 Food Holidays Around the Globe – Andiamo a Mangiare!

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One of the most important holidays in India, Diwali, or “festival of lights,” is a time to celebrate the victory of good over evil. Following the Hindu calendar, Diwali falls between mid-October and mid-November. Indians decorate their homes, set off firecrackers at night, and exchange sweets between family and friends, including Kesar Burfi (cashew nuts… Read more »

Chef’s Nest: The Fine Art of Boutique-Style Pastries and Petit Fours with Chef Frederic Hawecker

Chef Frederic Hawecker

Chef Frederic Hawecker conducted his first 5-Star Pastry SeriesTM seminar at PreGel AMERICA’s Professional Training Center on February 19-21, 2013. Chef Hawecker inspired attendees with unique flavor combinations resulting in a stunning buffet. Step-by-step, Chef Hawecker explained and demonstrated the techniques needed to create each component in his recipes. During the demo, individual students were… Read more »

Feature Article: Customer Q&A: Hotel Gelato & Fiasco Gelato: Canadian Flavor to Savor

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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 »

Berry Healthy: Basics 101: Understanding the Benefits of Fresh Versus Powdered Egg Whites

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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 »

Top Ten: Photography Tips

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It’s true, consumers eat with their eyes. That’s why it’s extremely helpful to have good photographs to showcase your products. It’s like adding curb appeal to your menu; the more delicious and mouthwatering an entrée appears, the more likely it is that people will order it. Fortunately, with the advancement in camera technology you don’t… Read more »

Berry Healthy: Basics 101: Yogurt

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First, what is yogurt? According to “yogurt is the product of beneficial bacteria fermenting milk and turning it into a thickened, acidic food that will stay fresh longer than milk itself, and that contains millions of bacteria that are welcomed by the human digestive system.” Yogurt is produced using two primary forms of bacteria…. Read more »

The Sweeter Side of Vegetables

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Pushing peas around the dinner plate and sneaking Brussels sprouts to the family pet have both been despairing and time-consuming activities at numerous American dinner tables throughout the years. Such traditional behavior could be due to the average American consumer not associating vegetables as a “mouthwatering treat,” but a “boring obligation” to be endured for… Read more »

What’s Blooming: 5-Ways: Wild Strawberry Light Arabeschi® & 5-Star Chef Pastry Select Strawberry Filling

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DIRECTIONS In a mixing bowl with a paddle attachment, add butter, egg yolks, eggs and 5-Star Chef Pastry Select Vanilla Compound. Mix until evenly incorporated. Add PreGel Frollis and almond flour; mix just until it comes together. Remove from mixing bowl and knead until smooth. Allow to rest for 10 minutes in refrigerator. Roll to… Read more »

Tree Talk: Getting to Know PreGel AMERICA’s 5-Star Pastry Ambassador Program

In 2011, PreGel AMERICA hosted four 5-Star Pastry Ambassador demonstrations in select cities including: • New York, NY, featuring Ron Paprocki, executive pastry chef of Gordon Ramsey at The London, and Jerome Landrieu, director of the Chicago Chocolate Academy • San Francisco, CA, featuring Michael Gillet, executive pastry chef of Valley View Casino • Washington,… Read more »

Part 1: An Acorn is Planted in the Land of Opportunity: PreGel AMERICA Begins

First, imagine a dream as the seed of an acorn; and to make that dream sprout it would need to be nurtured with the water and oxygen of resolute ambition combined with unrelenting will. Now visualize a young, thirty-two-year-old Italian man armed with a wealth of knowledge and passion about the Italian delicacy that shaped… Read more »

What’s Blooming: Go Figure!


It’s not hard to figure out why an introverted flower, which is commonly referred to as a fruit, has been revered by mankind since the beginning of civilized existence. Although July through September is the fresh market season for this succulent crop, there’s never a bad time to discuss the addictive fig. Figure These Facts… Read more »

Back To Our Roots: Talent, Team and Training

Training Center Team

Three Ts that have created the success of PreGel’s Professional Training Center PreGel AMERICA’s Professional Training Center (TC) has been instructing dessert-preneurs and professionals since 2005. It is certified by the American Culinary Federation and recently brought in some of the world’s best pastry chefs as instructors. Accomplishing that much in its six young years… Read more »

What’s Blooming: The Blackberry: A Small Cluster of Big Flavor


Once upon a time, during an era not too long ago known as the twentieth century, the blackberry was more synonymous with the delicious, edible fruit than the technological device used for the purpose of electronic communication. Today, the good news for zealous connoisseurs and cooks alike is that the blackberry fruit is still an… Read more »

A Quick Guide to Inventory Management

Inventory Management

Standard Inventory Management Terms First, it is important to understand frequently used inventory terminology and definitions: Cycle Count: A periodic count of all supplies and inventories. Reorder Point (ROP): The inventory level at which a new order should be placed. Economic Order Quantity (EOQ): The quantity to order once the reorder point is reached. Minimum… Read more »

Berry Healthy: Basics 101: As the Slogan Goes, “The Incredible, Edible Egg™”


While most often found scrambled, poached, boiled, deviled, coddled or fried, the egg is a staple part of our diets and is also a key component in pastries and frozen desserts. How humans identified eggs for their nutritious benefits and functions in the kitchen is somewhat of a mystery—likely a result of trial and error… Read more »

What’s So Great About Vanilla?


You would be hard-pressed to find anyone in America who doesn’t know what vanilla is. It’s the best-selling flavor of ice cream with a segment share of 27.8%, according to a recent study by the NPD Group.To put that in perspective, the next best-selling flavor is chocolate with 14.3%, followed by strawberry and chocolate chip,… Read more »

What’s Blooming: Chocolate Architecture

Chocolate Architecture

Sublime curves, brilliant, eye-popping colors, artisan-crafted elements that defy the logics of physics – all of these and more are among the elements of well-crafted chocolate sculptures. Chocolate architecture is as popular as ever today, and it is finding its way into everything from simple cake adornments to complex structures presented at the most trendy… Read more »

Branching Out: Tuxedos: A Truly Formal Dessert


Directions: Chocolate Mousse Whip PreGel Ovissimo (Pasteurized Egg Yolks) to ribbon stage. Whip heavy cream to soft peaks. Melt the dark chocolate. Heat milk and place in a bowl; whisk in PreGel Textura (Mousse Base– Gelatin Replacement), PreGel Cacaopat Traditional Paste (Chocolate – Unsweet) and dark chocolate. Fold in the whipped PreGel Ovissimo (Pasteurized Egg… Read more »

Tree Talk: Ron Paprocki Named First International Pastry Competition Winner

Ron Paprocki

The pastry chefs of New York City continue to thrive and make headlines, and such was case the moment Ron Paprocki of Gordon Ramsay at the London, NY, was named the 2010 International Pastry Competition winner. Presenting the final round elements that included a chocolate showpiece, bonbons and an entremet, Chef Paprocki found himself… Read more »

What’s Blooming: Lavender: It’s More Than Just a Pretty Color


To many people, lavender represents the delicate color of light purple, and its scent can evoke thoughts of a warm summer evening breeze and colorful fields of wildflowers. Whatever the thought may be, the sweet-scented flowering plant of the mint family has much more to offer than warm thoughts and pretty visuals. The Lavandula plant… Read more »

Recipes: Peanut Butter & Jelly Fro Yo

Peanut Butter Jelly Fro Yo

Directions: Place milk and yogurt in a large mixing container, preferably twice as large as the amount you are mixing. In a bowl, mix sugar, PreGel Yoggi 30® Powdered Flavor (Yogurt – KSA Dairy) and PreGel Fruttosa® (Water & Milk Base). With an immersion mixer, blend liquid ingredients while slowly adding the powders. Add PreGel… Read more »

Tree Talk: From Master Chocolatier to World Champion MOF, 2010 5-Star Chef Series Continues to Wow

Jean Pierre Wybauw

The PreGel Training Center kicked off the 2010 5-Star Chef Series with amazing talent in February. True forces in the industry, Master Chocolatier Jean-Pierre Wybauw and MOF Olivier Bajard led dynamic 5-Star Chef Series seminars on the Art of Chocolates and Bonbons, and Techniques for Entremets and Tarts. “It was a pleasure to refine my… Read more »

What’s Blooming: Dress Your Gelato to the Nines and Increase Store Traffic


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 »