We have all experienced one time or another walking into a place of business and having to interrupt what seems like a personal conversation to ask for assistance or to simply check out. When this happens we walk away feeling … Continue reading
- In This Issue...
- Menu of Options: How to Represent What You Present
- Getting to Know PreGel AMERICA’s 5-Star Pastry Ambassador Program
- Top Ten: Celebrating 10 Years of PreGel AMERICA
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 … Continue reading
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 … Continue reading
Sunflower Cupcake: 1. Color white buttercream a light shade of yellow. 2. Using a small offset spatula, apply a small amount of yellow icing to the tops of the cupcakes to create a smooth top on which to pipe the … Continue reading
DIRECTIONS Combine all of the ingredients and mix well using an immersion blender. (For Hot Process: Process the mix to 65°C/149°F) Place product in the batch freezer and follow machine instructions.
Understanding the versatility of products can help any business add to its existing offerings without adding expense. It just takes a little creativity and imagination. 5-Ways will feature one of PreGel’s premium products each issue and showcase a plethora of … Continue reading
DIRECTIONS Combine all of the ingredients and mix well using an immersion blender. Process according to the specifications of soft serve machine.
PreGel AMERICA is celebrating its 10-year anniversary! PreGel as a global company is over 45-years-old, but the commitment it made to the U.S. market started a mere 10 years ago and the journey has been a whirlwind. In honor of … Continue reading
Peanuts are the preferred nut of Americans and they are everywhere! Americans consume over 600 million pounds of peanuts annually, according to The National Peanut Board, but how much do they really know about them? Peanuts can be described in … Continue reading
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 • … Continue reading
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 … Continue reading
Creams are abundant in the pastry, baking and frozen dessert world. Each variety of cream such as whipping cream, light cream and sour cream serves a very different purpose and has its own unique properties. The key is to not … Continue reading
They emulate the strong colors of blue and red with their carefully coordinated outfits that begin with blue pants and end with a pristine blue and red top. They are always moving and flexing their muscles as they haul heavy … Continue reading
Mohegan Sun Casino Chef Lynn Mansel (LM) Executive Pastry Chef, Food & Beverage 1 Mohegan Sun Blvd Uncasville, CT 06382 www.mohegansun.com JM: Which three words or phrase would best describe your desserts/pastry menu? LM: There’s an art to constructing the … Continue reading