Mascarpone Powdered Flavor A powdered flavoring that offers the classic taste of sweet, Italian cream cheese. Ingredients: Method of Preparation: 1. Combine all ingredients except PreGel Coriandolina® – Coffee 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… Read more »
Ingredients: Method of Preparation: 1. Combine the first six ingredients 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 machines instructions, or heat on a stovetop to 85°C/185°F. 4. Add the PreGel Coconut Traditional Paste, PreGel Malaga Traditional Paste… Read more »
PreGel continues to expand its presence around the world, and the latest is in Latin America with facilities, training programs and a network of distributors. The company recently opened a warehouse in Colonia, Uruguay, and is planning on launching one of its Professional Training Centers as it reaffirms its commitment with education and betterment of… Read more »
The spicy scent of gingerbread baking in the oven, the warmth of a hot chocolate mug against frozen fingers and the buttery taste of grandmother’s holiday cookies all evoke an emotion just by seeing the word such as gingerbread on a menu. According to Marcia Pelchat, a scientist at the Morrell Chemical Senses Center, consumers… Read more »
If you haven’t yet met Jack Duke, PreGel AMERICA’s national sales manager, rest assured he will make it to your businesses sooner or later for a face-to-face, and when he does, it’s hard to miss this 6’3″, Texan and Italian (more on that later), his passion for the job and of course gelato. In fact,… Read more »
The consumer market is heating up with new value-adds for frozen treats. Smucker’s® recently launched its latest Magic Shell flavor Pink Lemonade to provide a new topping for ice cream. The B2B market, however, still has the stronghold on frozen treat inclusions including PreGel’s Coriandolina® Coatings that come in the flavors of Lemon, Strawberry, Coffee,… Read more »
Chicago produced no shortage of ideas and innovation at this year’s National Restaurant Association Show, which boasts the gathering of the best and brightest in the restaurant, foodservice and hospitality industry for four days. Buzzing in the world of desserts were organic, artisan and indulgent products that easily pleased the palates of many sweet seekers… Read more »
Method of Preparation Whisk all ingredients together. Set aside for assembly. Method of Preparation Butter and flour an 8-inch cake pan. Mix all ingredients until smooth and creamy. Pour into pan and bake at 180°C/355°F until fully baked – about 20-30 minutes. Allow to cool and cut into cubes. Gently toss cake cubes in Chocolate… Read more »
Method of Preparation Bring to a boil the milk, sugar, salt and butter. Sift the flour and add to boiling milk off the stove. Continue to cook on low heat for one minute. Transfer the panade to the mixer and cool slightly on low speed using the paddle. Slowly add the eggs to the panade…. Read more »
Every January, the seaside town of Rimini, Italy comes to life in the dead of winter when thousands make the homage to one of the dessert world’s largest events, Sigep. To most in the U.S. it sounds like another trade show complete with vendors exhibiting, attendees milling about and extremely overpriced lunch stands. In some… 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 »
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 »
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 »
Method of Preparation Slice and brown bread in the oven. Add milk to toasted bread and allow to rest overnight in the refrigerator. Strain out bread to get 3000g of infused milk. Add the cream, brown butter, PreGel Cinnamon Traditional Paste and PreGel Ovissimo® (Pasteurized Egg Yolk). Mix together the rest of the dry ingredients… Read more »
PreGel AMERICA is excited to announce the newest additions to its network of online tutorials at ThePreGelChannel.com! The latest videos include step-by-step instructions featuring new alcoholic gelato recipes, how to properly clean an Ugolini MiniGel Frozen Dessert & Beverage machine and how to create a Chocolate Hazelnut Crumb Frozen Cupcake. The educational how-to-videos hosted on… Read more »
Directions In a large mixing container place the milk, cream and PreGel Cinnamon Traditional Paste. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients. Mix well for 2-3 minutes. Add the oatmeal cookie pieces, and blend well. Allow to… Read more »
DIRECTIONS Mix all ingredients together. Blend with immersion blender Pasteurize the mix at 85°C/185°F. Pour in batch freezer and freeze. DIRECTIONS Preheat waffle cone maker. Whisk together egg and egg white; whisk in sugar and beat until sugar has dissolved and egg mixture is frothy—about 1 minute. Add flour and whisk until completely incorporated and… Read more »
DIRECTIONS Combine all ingredients in a large plastic bucket. Mix well for 2–3 minutes using an immersion blender. Place in Hot or Cold Process machine and follow the machine instructions. Cinnamon Cookie Dough DIRECTIONS In a mixer with the paddle attachment, beat butter till soft; incorporate sugar and 5-Star Chef Pastry Select Cinnamon Compound. Incorporate… Read more »
Tools of the Trade – Gelato & Soft Serve 1. Plastic Buckets/Cambro® Look for buckets or containers that are a durable plastic that will not crack or break. Be sure the size is appropriate for your recipes—usually about 5 quarts for a standard gelato recipe (1 pan), and up to 12 quarts for larger soft… Read more »
Directions: Combine all ingredients, except avocado. Blend with immersion blender. Pasteurize mixture at 85°C/185°F. Cool to 4°C/40°F. Add avocado and blend well. Pour in batch freezer and freeze.
Directions: In a large mix container place the milk, cream, PreGel Orange Fortefrutto® and PreGel Vanilla Velvet Traditional Paste (American Vanilla). Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding the dry ingredients. Mix well for 2-3 minutes. Place in cold process… Read more »
Last issue, we shared with you our collection of our finest chocolate gelato recipes; so it’s only natural that, for this issue, we share with you our premium vanilla gelato recipes. These recipes are the top-ranked vanilla gelato creations produced using PreGel’s beloved Vanilla Traditional Pastes (Vanilla Mexico Superior, Vanilla Velvet and Vanilla Purissima Bean)…. Read more »
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 »
Gelato has been a frozen dessert delighting many for thousands of years, and is the original muse for modern treats such as American ice cream, custards and today’s froyo. With the zeal of American gelaterias like Ciao Gelato and Cold Spoons Gelato, as well as passion-driven ice cream retailers like OwowCow Creamery, it is no… Read more »
Directions: Mix all ingredients together. Blend with immersion blender. Pour in batch freezer and freeze. Decorate with brownie pieces and PreGel Gran Stracciatella Reale Arabeschi® (Chocolate Chips) on the top of the gelato.
America has proven to be a melting pot of different nationalities, cultures and backgrounds, resulting in an assortment of diverse flavors, spices and exotic taste experiences across the nation. Some of the most delightful and pleasing food experiences herald from the family of European specialty desserts made up of gelato, sorbetto, fine chocolates and sophisticated… Read more »
Directions: In a large mixing container, place the milk, cream, PreGel Coconut Traditional Paste and fresh basil. Mix together the PreGel Diamant 50 (Milk Base) and sugar to remove any lumps. With an immersion blender, mix the liquid ingredients while slowly adding the dry ingredients. Blend well for 2-3 minutes, until the basil is in… Read more »
Directions: Add all the ingredients together. Mix carefully with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Decorate with Andes® Mints and/or fold into gelato. Sprinkle mini marshmallows on top.
Directions: Add all the ingredients together. Mix carefully with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Sprinkle coconut flakes on the top and/or fold in while you are extracting. Also try decorating with Ferrero® Garden Coconut confections.
Remember in old movies when the year 2000 was expected to have flying cars and moving sidewalks? Even though it is 2010 and cars are still very much grounded, technology has advanced at an exponential level in only a matter of years. Computers and gadgets are getter smaller, TVs are getting thinner and automated operators… Read more »
When it comes to gelato production, the answer to this question is not always an easy one. What are the main differences between the hot and cold processes? Is one better than the other? Can I do either in my shop, with my equipment? Will the choice between the two affect my bottom line? You’ve… Read more »
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 »
Directions: Mix the sugar and PreGel Diamant 50 (Milk Base) together. Add whole milk. Add PreGel Cacaopat Traditional Paste (Chocolate – Unsweet). Mix with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Fold in and top with mini marshmallows, chopped walnuts and PreGel Amarena Topping ( Sour… Read more »
When buying milk at the supermarket, have you ever thought about how the price of that carton of milk depends not only on the amount of milk from the cows, but also the cost of the grain to feed the cows, the right weather needed to grow the grain and the cost of fuel to… Read more »
Directions: Mix the sugar, PreGel Dextrose and PreGel Diamant 50 (Milk Base) together. Add whole milk, cream and skim milk powder. Add the PreGel Banana Fortefrutto® and fresh bananas. Mix carefully with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Decorate with PreGel Caramel Topping.
Directions: Pour the whole milk and heavy cream into a large bucket/container. Mix the sugar and PreGel Totalbase® (Water & Milk Base) in a separate container. Slowly add the dry mix to the liquid mix while slowly blending with an immersion mixer. Add the PreGel Vanilla Velvet Traditional Paste (American Vanilla) and blend for 3-4… Read more »
Before you immerse yourself in this article, please get yourself a glass of milk and some good cookies, or perhaps a dish of your favorite gelato, as this is a quick lesson on all things milk. FDA Milk Standards The FDA has established standards for different types of milk and milk products. However, it is… Read more »
Directions: Mix the sugar and PreGel Diamant 50 (Milk Base) together. Add whole milk and cream. Add PreGel Coffee Costa d’Oro Traditional Paste (Espresso) and PreGel Biscotto Traditional Paste (Cookie). Mix with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freeze. Fold in PreGel Biscotto Arabeschi® (Chocolate &… Read more »
Directions: Mix the sugarand PreGel Diamant 50 (Milk Base) together. Add whole milk. Add PreGel Mint- White Traditional Paste. Mix with an immersion blender. Put into the pasteurizer. Pasteurize at 85°C/185°F. Pour mix into the batch freezer. Fold in PreGel Biscotto Arabeschi® (Chocolate & Cookie) during exaction and/or drizzle on top.
