Directions: In a large mix container place the fat-free milk, fat-free yogurt, PreGel Vanilla Velvet Traditional Paste and PreGel Cappuccino Traditional Paste. Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the milk … Continue reading
Directions: In a large mix container place the milk, cream, PreGel Orange Fortefrutto® and PreGel Vanilla Velvet Traditional Paste (American Vanilla). Mix together all of the dry ingredients to remove any lumps. With an immersion blender, combine the liquid ingredients … Continue reading
Last issue, we shared with you our collection of our finest chocolate gelato recipes; so it’s only natural that, for this issue, we share with you our premium vanilla gelato recipes. These recipes are the top-ranked vanilla gelato creations produced … Continue reading
For thousands of years, muses have inspired some of the world’s most creative works. Be it animal, plant or human, these muses have brought out the greatness in all fields of the arts including painting, sculpture, fashion and even culinary. … Continue reading
Normally, the thought of a raw bean brings the image of a hard, small seed that is flavorless to the palate and essentially unappealing to the eye. But in the case of the vanilla bean, the dark, wrinkled skin of … Continue reading
You would be hard-pressed to find anyone in America who doesn’t know what vanilla is. It’s the best-selling flavor of ice cream with a segment share of 27.8%, according to a recent study by the NPD Group.To put that in … Continue reading
Working in a kitchen environment is fun and fast-paced; however, there are many risks in daily kitchen life. The following guidelines will help you create a safe, functional operation that protects your employees and produces safe food products for your … Continue reading
To think of vanilla as a simple, basic flavor is to highly underestimate its complexities and sophistication. From the great lengths we go to in harvesting vanilla beans, to the broad range of flavor intensities and distinct properties, it is … Continue reading
Gelato has been a frozen dessert delighting many for thousands of years, and is the original muse for modern treats such as American ice cream, custards and today’s froyo. With the zeal of American gelaterias like Ciao Gelato and Cold … Continue reading
A Four-Part Series Part 1: Problems with Location The New Year is a time for reflection, and while we think of it only on a personal level, it is the perfect time to evaluate and improve your business too. As … Continue reading
Have you joined our Facebook pages yet? There’s a lot of exciting things happening on Facebook, YouTube and more, and we would love to have you as a friend. Here’s a sneak peek at what our pages offer and why … Continue reading
Working with members of your family can be a very trying and challenging situation or a very satisfying one. It can bring out the best or worst in you and your relatives. If you take the right steps to prevent … Continue reading
National Pastry Demo Program Has Well-Rounded Cast of Chefs A couple of new faces will join PreGel’s 5-Star Pastry Ambassador Program this year. The program features four prominent pastry chefs who are responsible for presenting a minimum of two technical … Continue reading
The close of 2010 opens the door of 2011, and yet I somehow cannot grasp that a new year has started. For many of you, it is the slow season – cold temperatures, gray skies and the constant hope that … Continue reading
