Issue 11: Summer/Fall 2011

  • In This Issue...
  • Customer Q&A: The East Has Eats!
  • The Sundae Gets a Makeover
  • Mooooove Over Cow's Milk: Alternatives Are Here to Stay

A Few Tips Amore Gelato Learned Along the Way

Bruce Koeller (BK), Owner Amore Gelato 535 16th Street #120 (16th & Welton) Denver, CO 80202 303-825-0609 The passionate owner of Amore Gelato, located in Denver, CO, shares how his gelateria conducts business daily, plus lessons and tips he’s … Continue reading

Color: The Visual and Edible Spectrum

Quick! Without looking down, what color clothes are you wearing today? Are they your favorite colors? What do you think those colors say about who you are as a person? These questions may seem pedantic until you consider that a … Continue reading

Tree Talk: HR Corner: Sexual Harassment in the Workplace

Sexual harassment – it’s a subject that is sensitive and uncomfortable. Most companies would like to avoid it all together, but there is no way to get around it. To act wisely, companies need to understand the issues of sexual … Continue reading

Top Ten: Official State Desserts

10. Key Lime Pie – As its name implies, Key Lime Pie was invented in the late 19th century in the Florida Keys, which is also where Key limes are grown. One of America’s most-loved regional desserts, Florida’s famed Key … Continue reading

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 … Continue reading

What’s Blooming: Drinkable Desserts

Drinkable desserts are a go-to favorite when it comes to choosing a lighter dessert fare in restaurants these days. This new twist on plated-desserts is making its presence known in the pastry world and is climbing the list of hot … Continue reading

Berry Healthy: Mooooove Over Cow’s Milk: Alternatives Are Here to Stay

A tall glass of milk with cookies, milk for your morning cereal, milk in your daily coffee … milk as we know it is getting a run for its money, as cow’s milk is moving over to make room for … Continue reading

Berry Healthy: Basics 101: The Cooler Side of Cocktails How to Handle Alcohol in Frozen Desserts

Cheers! Salud! Gan Bei! Sláinte! Prost! Cin Cin! Sante! Who says toasts are only for beverages? If you’re looking to raise your gelato dish rather than your glass, here are some important tips before you take on creating delicious alcohol-infused … Continue reading

Feature Customer Q&A: The East Has Eats!

The East Has Eats! From the swanky eateries of New York City to the wholesome richness of southern fare, the East Coast of the United States is synonymous with fine cuisine. Incorporate the artisanal elegance offered by gelaterias like Tommy … Continue reading

Recipes: Tropical Sundae

Method of Preparation: Bring sugar and water to a boil. Stir in pineapple. Cook until pineapple is transparent and tender; add 5-Star Chef Pastry Select Vanilla Compound or Vanilla Purissima Bean Traditional Paste Method of Preparation: In a sauce pot, … Continue reading

Recipes: Coffee Sundae

Method of Preparation: Mix all ingredients together. Blend with immersion blender. Pasteurize the mix at 85°C/185°F. Mix well for 2–3 minutes Pour in batch freezer and freeze. Assembly: Freeze desired glass. Drizzle in PreGel Mou Topping (Creamy Caramel). Fill glass … Continue reading

Back to Our Roots: It All Starts with the Voice at the Other End of the Line

“Thank you for calling PreGel AMERICA.” This is the voice you hear everytime you call, the voice that places your order, the voice that helps you pronounce “Arabeschi®,” the voice that listens and offers advice on the newest recipe you … Continue reading

Reevaluate Your Business: Part 3: Involving Your Customers

A FOUR-PART SERIES Last time, we looked at how integrating your business within the community better facilitated bonds between your business and your customers by allowing your business to become a source of local support. The next step in the … Continue reading

Tree Talk: PreGel Goes Pink for a Good Cause

October is National Breast Cancer Awareness Month, and PreGel AMERICA will be participating in a BIG way! Stay tuned for more information on discounts on our featured “Pink” flavors and a special contribution that PreGel will be making to the … Continue reading

Tree Talk: PreGel AMERICA Introduces Frozen Pop Kits

Dessert Makers Can One-Stop Shop for All Their Frozen Pop Needs After launching five new Coriandolina® Frozen Pop Coatings as a part of the company’s 2011–2012 Novelties, PreGel AMERICA is taking frozen pop-making one step further. The company’s new frozen … Continue reading

Tree Talk: Tenerissimo™ Frozen Desserts Causing a Stir in the Industry

New frozen dessert offers affordable, multifaceted concepts for business owners PreGel AMERICA announced the anticipated arrival of Tenerissimo™ Frozen Desserts. Having caused a stir in the market at shows and events across the U.S. for over a year, business owners … Continue reading

From the Top of the Tree

The year is almost half over, and I am sure we all share the same sentiment: Where does the time go? We blink, and a new season is upon us. New issues, a new corner to turn, and the goals … Continue reading

Recipes: Cherry Cola Gelato

Directions: Place the milk, cream, cola syrup,Cherry Fortefrutto® and Vanilla Velvet Traditional Paste in a large mixing container Mix together all of the dry ingredients and remove any lumps. With an immersion blender, combine the liquid ingredients while slowly adding … Continue reading

Recipes: Plum Tenero

Directions: Combine all ingredients and blend with an immersion blender. Pour into hopper of desired soft serve machine. Run machine as directed.