Issue 6 : Spring 2010

  • In This Issue...
  • What Keeps the Business Wheels Turning at Successful Gelaterias?
  • Add That Extra Punch to Your Spring Cocktails
  • How to Seize Business All Hourse of the Day and Increase Sales

Recipes: Strawberry Guava Sorbetto

Directions: Place all the ingredients into a large mixing container. Mix with an immersion blender for 3–4 minutes making sure everything is dissolved. Place in the heat treatment portion of the batch freezer and process according to the machine. Extract … Continue reading


Recipes: Peanut Butter & Jelly Fro Yo

Directions: Place milk and yogurt in a large mixing container, preferably twice as large as the amount you are mixing. In a bowl, mix sugar, PreGel Yoggi 30® Powdered Flavor (Yogurt – KSA Dairy) and PreGel Fruttosa® (Water & Milk … Continue reading


Tree Talk: PreGel AMERICA Web Site Unveils New Recipe Database

PreGel AMERICA is thrilled to announce the unveiling of their new recipe database on the company’s existing Web site www.pregelamerica.com. Launched Spring 2010, the recipe database contains hundreds of recipes for gelato, sorbetto, Tenero (soft serve) and pastry. Highlighting recipes … Continue reading


HR Corner – Easy Steps to Interviewing Potential Hires

The job interview is a large factor and powerful force in the employee selection and hiring process. A job interview is the only tool employers can use to get to know candidates and is a necessary step in finding the … Continue reading


Top Ten: Magazines Specialty Dessert Professionals Should Be Reading

1. Dessert Professional – Launched in 2008, Dessert Professional combines three previously existing industry magazines, Pastry Art & Design, Frozen Desserts and Chocolatier, into one. While the focus is still divided by the major categories of pastry, frozen desserts and … Continue reading


What’s Blooming: Amarena Cherries: The Pinnacle of Fruit Luxury

Highly sought-after by chefs and connoisseurs of all kinds, the amarena cherry is the pinnacle of fruit luxury, lending itself to a wide array of desirable culinary dishes. Not to be confused with your typical cherry or the popular maraschino … Continue reading


What’s Blooming: Pop Art: Get a Grip on Portable Profits

Recipes by Frederic Monti, Photos by Jeannette Pantani Whether you call them suckers, pops, lollys or lollipops, one thing is for sure – candy on a stick is a neat treat! While we all know that kids love candy, it … Continue reading


CARPE DIEM: How to Seize Business All Hours of the Day and Increase Sales

Americans are hungry all day. It’s hard not to notice the abundance of dining options available for every meal; one could easily find a place to eat at any hour, day or night. And it’s not just meals – we … Continue reading


Branching Out: PreGel Ingredients Add That Extra Punch in Your Spring Cocktails

Recipes created by: Frederic Monti Directions: Shake vodka, simple syrup and 5-Star Chef Pastry Select Green Apple Compound in a cocktail shaker with ice. Strain into a martini glass. Garnish with fresh apple slice and enjoy! Directions: Crush together the sugar … Continue reading


What Keeps the Business Wheels Turning at Successful Gelaterias?

We all have a favorite “hang out spot” or eatery that successfully draws us back again and again. It could be for the superior service, the excellent fare, the welcoming atmosphere or all of the above. In the case of … Continue reading


Berry Healthy: The Scoop on Alternative Sweeteners

There are many alternative sweeteners available to provide consumers with the sweet taste they crave, without the calories or carbohydrates that natural sugar adds to food and beverages. Sucralose, stevia and aspartame are a select few among the long list … Continue reading


Berry Healthy: Basics 101: “Billions of ‘Friendly’ Live Active Cultures” in Your Frozen Yogurt

As we scan our local grocery stores and eateries, it seems that more and more product labels and marketing materials are boasting pro- and prebiotics. If you’re like most people, we’re left asking ourselves, “Since when did I order bacteria … Continue reading


Back to Our Roots: Elena: the Heart of PreGel

A Story of Great Love, Support and Success Take a look at the black and white photo from 1967. We see them together, Elena and Luciano Rabboni, taking the first steps of a long journey ahead. A path that was … Continue reading


Turning Your Passion into a Reality

Part 6 – Prepare to Open Your Business Time to reap the benefits of this long-awaited journey As our series comes to an end, it can only mean one thing for your business – it’s time to open your doors! … Continue reading


Tree Talk: Four Unique and Trendy Products Make PreGel’s 2010 Novelties List

PreGel AMERICA recently announced its 2010 Novelties, and unlike previous years, it’s a small selection of unique and chic products. Representing a gamut of trends in the industry, the four new products are extremely versatile and true palate- pleasers for … Continue reading


Tree Talk: Tenero, A Concept Redefining Soft Serve

Tenero is the next generation of soft serve products reinventing the frozen dessert experience for both consumers and operators across the United States. Encompassing both ready-to-use and more customizable products and recipes for frozen yogurt, gelato, sorbetto and ice cream, … Continue reading


Tree Talk: From Master Chocolatier to World Champion MOF, 2010 5-Star Chef Series Continues to Wow

The PreGel Training Center kicked off the 2010 5-Star Chef Series with amazing talent in February. True forces in the industry, Master Chocolatier Jean-Pierre Wybauw and MOF Olivier Bajard led dynamic 5-Star Chef Series seminars on the Art of Chocolates … Continue reading


Tree Talk: PreGel Presents Premium Pastry Line

5-Star Chef Pastry Select line features products uniquely created for pastry chefs in both formula and packaging A new product brand called the 5-Star Chef Pastry Select is PreGel’s latest endeavor to cater directly to pastry chefs around the world. … Continue reading


From the Top of the Tree

A few days ago, I visited our Training Center to meet 15 of our latest Gelato Class students. I always do my best to visit and speak to each of them in an attempt to better understand their thoughts, ideas … Continue reading