Affogato You might say we have an espresso cult following here at PreGel. Perhaps it’s the Italian heritage, but I am not kidding when I tell you we even have a trio that has the same special espresso cups to sip their hot, caffeinated goodness with each day. So it’s no surprise that we also… Read more »
The PreGel Professional Training Center in Charlotte, NC, is always hopping with classes, demos and photo shoots. There’s never a dull day for the team of highly experienced and dedicated chefs that is led by Corporate Chef Frederic Monti. Here’s a pekk at some of the notable highlights and statistics from the bustling facility where… Read more »
A Chocolate We Can Call Our Own PreGel Cacao Essenziale™ Azima 44% Milk Chocolate Couverture – say that five times fast. Better yet, just eat it. This is what I like to call the “sweet sister” in the company’s new line of chocolates that was created by our own Corporate Chef Frederic Monti. The couverture… Read more »
We all know a woman like “her” – intelligent, witty, stylish, talented and well-respected. This type of Renaissance woman is also commonly referred to as “the complete package,” and the women on PreGel AMERICA’s executive team are breathing examples of “her.” PreGel’s army of nine strong-willed females effortlessly exude femininity while firmly showcasing a woman’s… Read more »
Winter White No we unfortunately aren’t talking about fashion, but we are talking about our favorite refreshing Mint – White Traditional Paste and PreGel 5-Star Chef Pastr y SelectTM White Mint Compound. Nothing says winter to us more than the burst of peppermint paste that is great for layering in pans of Pino Pinguino® Nero,… Read more »
PreGel AMERICA is excited to offer Brownie Batter Super Sprint, a powdered mix to create gelato or soft serve. Waffle bowls, cups and cones are the newest ways to enjoy fresh brownie batter with this new frozen dessert innovation. Brownie Batter Super Sprint is user-friendly for experienced and novice dessert makers. The simple recipe offers… Read more »
PreGel AMERICA announced plans to expand its Concord, NC, facility, creating 48 new positions over the next three years. The expansion covers further structural development within its existing facility and the construction of additional warehouse, production and office space that will account for an estimated 125,000 square feet. The expansion is a direct response to… Read more »
One-third of the year is already in the books. 2012 has come at a fast pace and, well, so have 10 years. PreGel AMERICA celebrates its 10-year anniversary this year, and to be honest, I am still a bit in shock. In one regard, I feel as though time has passed by with the blink… Read more »
Seeking new markets and ventures, PreGel AMERICA’s Key Accounts division launched in 2008. The division was created based on the emerging and specific needs of the company’s high-level clients in key areas such as quick-service restaurants, cruise lines, high-yield bakeries, supermarkets and food manufacturers. Spearheaded by former East Coast Sales Manager Anna Pata, the department… Read more »
Manuel Sirgiovanni (MS) What’s your position/title at PreGel and how long have you been with the company? MS: PreGel Marketing Manager for both the Italian and international markets since 2008. Briefly describe your position and what you handle in your position, and/or describe a typical day for you? MS: I plan and define in accordance… Read more »
PreGel is the global leader in specialty dessert ingredients, and while superior product quality is most often attributed as a major factor for this position, all too often overlooked is its global access. PreGel can be found around the world, it has a presence virtually everywhere frozen desserts and delicious pastries are consumed. This global… Read more »
Leading international and U.S. pastry chefs will gather September 20–22, 2010, in New York City to compete at the first annual StarChefs.com International Pastry Competition presented by PreGel to be held in conjunction with the fifth annual StarChefs.com International Chefs Congress. Over three days, 20 of the industry’s top pastry talent will go through two… Read more »
PreGel AMERICA is pleased to announce that, after much anticipation, it has launched production at its Concord, N.C., location. This is a large step for parent company, PreGel, located in Reggio Emilia, Italy, as manufacturing has been centralized at the headquarter’s location since the company’s beginning in 1967. The decision to open a second production… Read more »
A Q&A with Dr. Luciano Rabboni, president and founder of PreGel Q. What’s the background behind the beginning of PreGel? A. After completing my college studies at the University of Parma and having the experience of assisting a food science professor there, I had an intense urge to find a job that would allow me… Read more »
A Q&A with Dario Rabboni, board director, PreGel Q. What is your role at PreGel? A. As the board director, I am involved in the general marketing for PreGel Headquarters and its subsidiaries located around the world. Specifically, I develop and create concepts for strategic projects by adding value to the company with the introduction… Read more »
