An Arabeschi® that tastes as if a passion fruit was squeezed directly into the tin with its delicious and edible passion fruit seeds. METHOD OF PREPARATION 1. Bring water, sugar and glucose to a boil. 2. Pour into mixing bowl … Continue reading
10. Don’t let the dessert be the low point of a dining experience. So many restaurants fail to recognize that a bad dessert can kill the experience, that’s why having a pastry chef or securing top-notch desserts to serve is … Continue reading
DIRECTIONS In a mixing bowl with a paddle attachment, add butter, egg yolks, eggs and 5-Star Chef Pastry Select Vanilla Compound. Mix until evenly incorporated. Add PreGel Frollis and almond flour; mix just until it comes together. Remove from mixing … Continue reading
The perfect food of your dreams is back and better than ever. With nostalgia reigning supreme among culinary trends since the late 2000s, it was only a matter of time before pies came back into vogue. For one, they are … Continue reading
Tools of the Trade – Gelato & Soft Serve 1. Plastic Buckets/Cambro® Look for buckets or containers that are a durable plastic that will not crack or break. Be sure the size is appropriate for your recipes—usually about 5 quarts … Continue reading
New Fillings And Stabilizer Added To High-End Pastry Line PreGel AMERICA, announced new category additions to its pastry focused product line 5-Star Chef Pastry Select line. The line now features stabilizers and fillings. The new products introduced include: Neutro (Ice … 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
Sublime curves, brilliant, eye-popping colors, artisan-crafted elements that defy the logics of physics – all of these and more are among the elements of well-crafted chocolate sculptures. Chocolate architecture is as popular as ever today, and it is finding its … Continue reading
A closer look at the BIG trend of reinventing classic desserts As a professional marketer in the food industry, researching and reviewing the major trends in the industry and evaluating their staying power is a part of the everyday job. … Continue reading
The value of formal education continues to be a widely debated topic among culinary professionals. Some of the industry’s most revered chefs have risen through the ranks of a family-owned bakery or restaurant, while others studied at some of the … Continue reading
As diets and societal trends have evolved, so has our use of wheat flour–a principle grain and staple food item in our everyday diet. The Economic Research Service (ERS) division of the UDSA estimates that U.S. per capita consumption of … Continue reading
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
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
While its parent company, PreGel, has established itself as a leader over the last 40 years in the specialty desserts industry in Italy and Europe, 2009 will mark PreGel AMERICA’s inaugural year into the U.S. pastry market. This is no … Continue reading
As a leader in specialty dessert ingredients, PreGel AMERICA continues to expand and adapt to the demands and trends within the industry. Beginning in 2009, PreGel AMERICA will focus on launching its new Pastry Line. Expanding its product lines to … Continue reading
