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Gelato, Sorbetto & Ice Cream

PreGel’s specialty dessert ingredient solutions make up an impressive composition of high-quality, multi-functional dessert ingredients, developed specifically for the creation of authentic Italian artisanal frozen desserts. Our customizable Hot and Cold Process bases provide optimal consistency, creaminess, and texture in gelato, ice cream, sorbet, frozen yogurt, and soft serve. Innovative powdered bases with flavor streamline artisan dessert production, and Always Fresco produce authentic gelato and sorbetto straight from the soft serve machine without the need for a batch freezer. 

Premier Traditional Pastes, Fortefrutto® fruit pastes, and 5-Star Chef Pastry Select Pastes and Compounds, add intense flavor to desserts in both frozen and bake environments. Our stabilizers and emulsifiers preserve shelf life, improve structure and stability, and prevent iciness and rapid melting, while texture improvers maintain optimal texture. PreGel Arabeschi® and Toppings are fillings and sauces that allow for the exceptional flavor combinations, diverse textural components, and attention-grabbing visual appeal. 

Our all-star line up of products streamline production while maintaining the highest standards to create phenomenal results. 

Be sure to also check out our complete line of gelato supplies. Here you will find everything you need for the production and serving of gelato, sorbetto and ice cream.

11 Item(s)

  • Base Allegra (Alcohol Base - Hot/Cold Process)
    A versatile Cold Process Base utilized to create authentic gelato flavors infused with real alcohol without compromising the hold of the gelato in the display case. It is light on the palate and great to use with champagne, wine, beer, liquors, and cocktails.
    302168
  • Base Zero E
    A Hot and Cold Process Base, free of additives that satisfies the needs of a healthy, natural lifestyle. This product contains natural emulsifiers and stabilizers. Base Zero E is ideal for producing creamy, compact gelatos that have great longevity in the showcase.
    48628
  • Base Zero E Fruit
    A Hot and Cold Process Base that enhances all the nuances of any fruit flavor. This product is free of additives and fats. This product contains natural emulsifiers and stabilizers. Base Zero E Fruit is ideal for producing natural fruit sorbets that have great longevity in the showcase.
    54528
  • Fibraplus (Fiber Base Texturizer)
    The inclusion of fiber is a staple in consumer trends. This low-dosage Hot and Cold Process fiber-based product improves the structure of gelato, reducing shine, making it creamier, more compact, and improving nutritional content.
    302032
  • Fruttosa® (Water & Milk Base - Hot/Cold Process)
    A classically versatile Base as well as the first Base PreGel produced for fresh sorbetto. It is a fat-free Base with a slightly sweet neutral flavor and creamy texture that holds perfectly in the display case.
    302198
  • Mascarpone 30 Powdered Flavor (Italian Cream Cheese)
    One of Italy’s most famous cheeses, the sweet, creaminess of mascarpone is well-defined in this fine flavor powder.
    307028
  • Neutro (Ice Cream Stabilizer)
    This low-dosage powdered ice cream stabilizer for both Hot and Cold Process gelato and sorbetto improves the overall structure of frozen desserts. We recommend using Neutro (Ice Cream Stabilizer) in combination with PreGel’s Fibraplus (Fiber Base Texturizer), or Piucremoso (Cream Base Texturizer).
    304102
  • Piùcremoso (Cream Base Texturizer)
    Containing no hydrogenated vegetable fat, this Hot and Cold Process fat improver is a powdered product that can be used to improve the structure of gelato by making it creamier and warmer on the palate. It also holds well in the display case.
    00324
  • 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
  • Superneutro Fruit (Water Base Stabilizer - Hot/Cold Process)
    Utilized for both Hot and Cold Process gelato and sorbetto, this essential powdered product is a low-dosage stabilizer and emulsifier blend that improves the overall structure of frozen desserts. We recommend using Superneutro Fruit (Water Base Stabilizer) in combination with PreGel’s Fibraplus (Fiber Base Texturizer).
    01944
  • Totalbase® (Water & Milk Base - Cold Process)
    A versatile base that can be used for either Hot or Cold Process and made with water to create sorbetto or milk to create gelato. However, Totalbase® is recommended for gelato because of its rich and creamy texture though its flavor is very neutral. This base provides consistent results, holds well in the display case, and contains vegetable fat.
    301148