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 … Continue reading
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 … Continue reading
Recipes created by: Chef Frederic Monti Directions: Note: If glucose is not available, light corn syrup may be used instead. Bring puree, water, simple syrup, sugar, dextrose and glucose to a boil. Pour mixture into a mixing bowl fitted with … Continue reading
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 … Continue reading
A Q&A with Giancarlo Dellago, Production Manager of PreGel Q. What is your position at PreGel and how long have you been employed by the company? A. I am the production manager at PreGel Headquarters in Reggio Emilia, Italy, and … Continue reading
They say that variety is the spice of life, and there certainly is a lot of variety among spices. While some such as cinnamon, nutmeg and ginger have become familiar household names, a few spices remain fairly elusive and unknown … Continue reading
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 … Continue reading
Part 5 – Marketing, a Critical but Often Sparse Component in Small Businesses Have you ever heard the expression, “You have to spend money to make money?” Aside from the expense of your location, machinery and products, it is absolutely … Continue reading
As a business owner, you are motivated by pride, a strong work ethic and making your bottom line. When you are at your shop, you know that your customers are having the best experience possible. What about when you can’t … Continue reading
Every year, trade shows are held around the country to provide easy access to industry information. In one location, you can meet suppliers and vendors in the industry, attend educational seminars and demonstrations, and learn about the newly released products … Continue reading
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 … Continue reading
You open your store and your dreams lie before you. The customers line up at the door and the register starts ringing. Your shop becomes your home away from home. Then, your shop becomes a home away from home for … Continue reading
2009 marked the beginning of a new educational series for the world of pastry called the 5-Star Chef Series. The series of exclusive seminars featured some of the most current world-class pastry chefs: Laurent Branlard, Dimitri Fayard and Stephane Treand. … Continue reading
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 … Continue reading
Eureka is not only a well-known term proclaiming the triumph of discovery, it’s also a type of supermarket lemon used to create the famously delicious Italian liqueur, limoncello. The extraordinary spirit of lemon oil, water, sugar and vodka was invented … Continue reading
NOT EVERY EXPERIMENT IS A SUCCESS… OUR CUSTOMERS SHARE SOME OF THEIR BLOOPERS. A little experimentation is always needed to develop new recipes. As with any project, not every experiment is a success. We’ve seen and heard a lot over … Continue reading
Happy New Year! As you return from the holidays and settle back into your day-to-day business, I’d like to take a moment to reflect on 2009 and welcome in 2010. I would be shying away from the obvious if I … Continue reading
