PreGel’s annual warehouse inventory will take place on Dec. 18-19, 2017. No orders will be placed, processed or shipped during this time.

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Products

PreGel’s line-up of incomparable ingredient solutions streamline production times and boost a creative environment through customizable, easy-to-use components that generate phenomenal results. We believe your passion and our ingredients make the best combination to create success and longevity in this growing industry. Allow us to share more in-depth information about our superior specialty dessert ingredient solutions in the areas of Gelato, Sorbetto & Ice Cream, Soft Serve Ice Cream, Pastry & Confections, and Specialty Dessert Beverages, as well as exclusive serveware, equipment, and supplies.

4 Item(s)

  • Black Currant Fortefrutto®
    The sweet, earthy flavors of raspberries and gooseberries merge with aromatic hints of passion fruit and floral notes to create this mouthwatering traditional paste, delivering the undeniable flavor profile of the exotic European berry.
    47372
  • Brownie Brittle Arabeschi®
    In late 19th century America, the decadent, fudgy brownie was invented, and America’s love affair with the irresistible treat has been ongoing ever since. PreGel’s rich, dark chocolate brownie-flavored sauce is enriched with bits of brownie brittle pieces and nuts, bringing a mouthwatering dynamic to this nostalgic classic taste.
    64602
    $111.00
  • Nonfat Dry Milk (Grade A, Low Heat)
    Made by evaporating water from skim milk, this powdered, wholesome dairy product can be used to add creaminess, viscosity, and mouthfeel as well as depress the freezing point of gelato or sorbetto without contributing any additional fat.
    82013
  • SETAGEL® - VELLUTINA®
    Improve texture, especially in flavors with high fat content such as chocolate or nut flavors, and increase creaminess and overrun especially in fruit-flavored gelato, with this Hot and Cold Process texture-improving paste. Vellutina (Sorbitol Paste) also helps control the freezing point and is recommended for pastry application such as emulsification, whipping, or rising dough.
    70472