Manual Heladería Pregel
Manual Heladería Pregel
Manual Heladería Pregel
1
ADDITIVES – FAM. 57 Page 25
Fibraplus, Più Cremoso, Proteingel, Page 25
Setagel-Vellutina Page 26
COLD PROCESS POWDER FLAVORS – FAM. 07 Page 26
Cheesecake, Mascarpone 30 Page 26
Panna Alpina, Yoggi®, Yoggi® with milk cultures Page 27
PASTES Page 28
Traditional Pastes – FAM. 22 Page 28-29
Fortefrutto – FAM. 20 Page 30-31
SPRINTS – FAM. 52 Page 32
Sprint with pieces Page 32
Sprint without pieces Page 33
SOFT GELATO Page 34
Powders for Soft Gelato – FAM. 05 Page 34
Centorighe – FAM. 41 Page 34
PREGEL BIO (Organic) – FAM. 06 Page 35
LIGHT GELATO - Wellness Gelato Page 36
Products sweetened with STEVIA Page 36
Products sweetened with SUCRALOSE Page 37/41
Products sweetened with FRUCTOSE Page 41
ARABESCHI – FAM. 10 Page 43-44
DESSERT SAUCES – TOPPINGS – FAM. 08 Page 45
COATINGS – FAM. 25 Page 46
TENERISSIMO – FAM. 44 Page 46
PRONTOGRANITE – FAM. 18 Page 47
CREAMY BASES FOR SLUSHES – FAM. 43 Page 47
SMOOTHIE – FAM. 36 Page 47
During 2013, PreGel will be able to certify and guarantee a wide range of gluten-free products,
easily recognized by their new gluten-free logo on each product’s label. The gluten-free logo
indicates products that were prepared using ingredients that our suppliers have guaranteed
gluten-free, and in a manner that excludes the risk of cross-contamination during production. At
the time of printing, this manual denotes each product that is currently certified as gluten-free.
Key:
M.D.F.= milk derivative free
gf = gluten free
2
BASES
Bases are the fundamental product - the heart and the structure - of quality, artisan gelato. PreGel
offers a wide range of bases including milk and water bases, bases for sorbetto, chocolate gelato,
light gelato, soy gelato and alcohol-based gelato. All the bases have different processing methods:
hot process bases which require pasteurization to activate their emulsifying and stabilizing system,
as well as cold process bases.
GELATO PROCESSES
There are two main processes of gelato making: hot process and cold process.
HOT PROCESS
Hot process uses a combination of milk (or water), sugar and PreGel Hot Bases or PreGel Fruit
Bases. During hot process, the solid ingredients are carefully weighed and mixed; then the liquid is
added to the mixture. The product is then heated using a pasteurizer. The mixture is then cooled
to 4°C and kept at this temperature until use. After completing this process, it is recommended
that the mixture rests for at least 4-6 hours. After resting, flavor the base with desired PreGel
Traditional Paste for cream flavors or PreGel Fortefrutto® for fruit flavors. Mix the base and
desired Traditional Paste or Fortefrutto® with an immersion blender.
Now the mixture can be poured into the batch freezer, where it is frozen and mixed slowly to
incorporate air. This helps produce tiny ice crystals that give gelato its creamy texture. The
incorporation of air also increases the percentage of finished product compared to the starting
mixture, which is known as overrun. The product is then extracted from the batch freezer and
immediately stored in a blast freezer. After a few minutes in the blast freezer, the gelato pan can
be removed and set in the display case.
COLD PROCESS
Cold process uses a combination of milk (or water), sugar and PreGel Cold Bases or PreGel Fruit
Bases. With cold process, there is no heating process. Simply mix the milk (or water), sugar and
PreGel Cold Base or PreGel Fruit Base together. Then add desired PreGel Traditional Paste for
cream flavors or PreGel Fortefrutto® for fruit flavors. Blend together using an immersion blender
and let the mixture rest for at least 30 minutes.
Now the mixture can be poured into the batch freezer. The product is then extracted from the
batch freezer and immediately stored in a blast freezer. After a few minutes in the blast freezer,
the gelato pan can be removed and set in the display case.
3
MILK BASES FOR HOT PROCESS (Fam. 01)
50 g/liter BASES
Recommended recipes:
4
• DIAMANT 50 BASE (Code 01748)
Features: This hot process base is fat-free, has a compact texture and boasts a delicate milk flavor.
When and why: Perfect for gelato shops looking for a low-dosage base with a clean taste.
Recommended recipes:
Features: This hot process base is fat-free and is ideal for preparing gelato with a creamy texture,
a high percentage of overrun and a delicate flavor.
When and why: Ideal for gelato shops seeking a milk-based gelato that is pleasing to the palate,
but is light and compact in texture.
Recommended recipes:
Features: This hot process base is fat-free and has a creamy texture with a milk and cream flavor.
When and why: Perfect for gelato shops looking to produce easily scooped and creamy gelato.
Recommended recipes:
5
• CREMISSIMA YELLOW BASE (Code 56608)
Features: This hot process base boasts a smooth texture, is yellow in color and contains a delicate
vanilla flavor.
When and why: Ideal for gelato shops seeking a traditional yellow base for enhancing cream
flavors.
Recommended recipes:
Features: This hot process base has a smooth texture paired with a delicate vanilla flavor.
When and why: Perfect for gelato shops seeking a simple, low-dosage base with excellent texture.
Recommended recipes:
6
100 g/liter BASES
Features: This hot process base contains vegetable fats and boasts a creamy texture and an
intense milk and cream flavor that is pleasing to the palate.
When and why: Perfect for gelato shops seeking a stable base with a refreshing and clean flavor.
Recommended recipes:
Features: This hot process base contains vegetable fats and is ideal for producing compact gelato
that is pleasing to the palate
When and why: Perfect for gelato shops seeking a base with excellent texture and flavor.
Recommended recipes:
7
• FIOCC® BASE (Code 15008)
Features: This hot process base produces compact and creamy gelato And contains non-
hydrogenated vegetable fats.
When and why: Ideal for gelato shops looking for a base without hydrogenated vegetable fats.
This base is suited for display cases that are subject to temperature change.
Recommended recipes:
Features: This hot process base contains vegetable fats and boasts a creamy texture paired with a
milk and cream flavor.
When and why: Vittoria® Super 100 is ideal for gelato shops looking for a creamy and milky gelato
base.
Important: Vittoria® Super 100 is gluten-free and is included in the Food Directory of the
Associazione Italiana Celiachia (Italian Celiacs' Association).
Recommended recipes:
8
• PUROLAT SUPERIOR HOT BASE (Code 59108)
Features: This hot process base is fat-free and contains a compact texture and a delicate milk
flavor.
When and why: Perfect for gelato shops looking for a delicate flavor and fat-free base.
Recommended recipes:
Features: This hot process base produces a gelato with an aerated texture and contains non-
hydrogenated vegetable fats.
When and why: Ideal for gelato shops looking for the highest percentage of overrun which results
in a reduction of ingredient costs.
Recommended recipes:
STANDARD RECIPE RECIPE WITH CREAM PREGEL SUGGESTS
Venezia 100 100 g 100 g 100 g
Sugar 220 g 200- 220 g 220 g
Milk 1 litre 1 litre 1 litre
Cream 50 g 50 g
Proteingel 40 g
Features: This hot process base is completely free of additives and aromas such as emulsifiers and
stabilizers, and produces a compact fat-free gelato.
When and why: Ideal for gelato shops seeking an additive-free base with no vegetable fats.
Recommended recipes:
9
• MAXIMASTRUCTURA® 100 BASE (Code 05508)
Features: This hot process base boasts a creamy, aerated texture, a delicate milk and cream flavor
and provides a high percentage of overrun. This base does contain vegetable fats.
When and why: Perfect for gelato shops looking for a gelato with a high percentage of overrun
and a nice texture.
Important: Maximastructura® 100 is gluten-free.
Recommended recipes:
Features: This hot process base boasts a creamy, aerated texture, a delicate milky vanilla flavor
and is ideal for gelato pans styled with peaks. This base does contain vegetable fats.
When and why: Ideal for gelato shops seeking a base that has a high percentage of overrun as well
as an excellent flavor.
Recommended recipes:
10
• MAXIMAPAN 150 BASE (Code 07008)
Features: This hot process base produces creamy gelato with a delicate cream flavor and contains
vegetable fats.
When and why: Perfect for gelato shops seeking a base with a high percentage of overrun and
excellent flavors.
Important: Maximapan 150 is gluten-free.
Recommended recipes:
Features: This hot process base produces a creamy gelato that boasts a delicate cream flavor and
contains vegetable fats.
When and why: Perfect for gelato shops looking for a full flavored gelato with a creamy texture.
Important: Base del Maestro is gluten-free.
Recommended recipes:
11
• CREMISSIMA QUICK BASE (Code 05708)
Features: This hot process base contains vegetable fats and produces a creamy texture by simply
adding sugar and water.
When and why: Ideal for gelato shops seeking a base that does not require milk to prepare gelato,
but doesn’t compromise on the flavor and texture.
Important: This base is gluten-free.
Recommended recipe:
STANDARD RECIPE
Cremosissima Quick 350 g
Sugar 200 g
Water 1 litre
Features: This complete, hot process base contains non-hydrogenated vegetable fats, is versatile
in terms of dosage and is ideal for customized recipes. It boastsa delicate milk flavor and a smooth,
compact texture.
When and why: Ideal for gelato shops looking for a complete base for use in creating customized
recipes.
Recommended recipes:
12
MILK BASES FOR HOT AND COLD PROCESS - Fam. 03
These bases were designed for cold process, but can all be used for hot process as well.
50 g/litre BASES
• EXPRESS BASE – CAPRI 50 (Code 02548)
Features: This fat-free base is characterized by its cream flavor and can be used in hot or cold
process.
When and why: Perfect for gelato shops seeking a base with an intense cream flavor.
Recommended recipes:
Features: This base boasts a cream flavor, can be used in hot or cold process and does not contain
hydrogenated vegetable fats.
When and why: Perfect for gelato shops seeking an intense cream flavor. The flavor of this base
makes it ideal for the preparation of Stracciatella or Fior di Latte.
Recommended recipes:
13
• PANNAGEL BASE (Code 02348)
Features: This cold or hot process base is fat-free and boasts a delicate vanilla flavor with a creamy
texture.
When and why: Ideal for producing fat-free gelato with a creamy texture and delicate flavor.
Recommended recipes:
Recommended recipes:
Features: This cold or hot process base is fat-free and has a smooth texture and a delicate milk
and cream flavor.
When and why: Ideal for gelato shops seeking a fat-free, low dosage base with a smooth texture.
Important: Panna Milk 50 base is gluten-free.
Recommended recipes:
14
100 g/liter BASES
• PUROLAT SUPERIOR COLD BASE (Code 59008)
Features: This cold process base is fat-free and lends a compact texture and a delicate flavor.
When and why: Perfect for those looking for a cold process, fat-free base that is refreshing to the
palate. Simply add cream and Proteingel for an even creamier texture.
Recommended recipes:
Features: Totalbase® is an extremely versatile base that can be used in hot or cold process with
the addition of water or milk. Therefore, it is the ideal base for both fruit flavored and milk-based
gelato. It boasts a creamy texture and a clean, neutral flavor, perfect for the addition of PreGel
Traditional Pastes or PreGel Fortefrutto®.
When and why: Ideal for gelato shops that prefer to use a single base for all types of gelato, due
to its ability to produce creamy, fruit flavored sorbetto or milk-based, cream flavored gelato.
Important: Totalbase® is gluten-free.
Recommended recipes:
15
BASES WITH HIGH DOSAGE
Features: This complete, cold process base only requires the addition of milk to obtain a cream
flavor. This base contains vegetable fats and can be customized using any flavor of PreGel’s
Traditional Pastes or Fortefrutto®.
When and why: Ideal for gelato shops seeking a base for quick and simple preparation of gelato
with a cream flavor.
Important: Biancolatte Sprint is gluten-free and is included in the Food Directory of the
Associazione Italiana Celiachia (Italian Celiacs' Association).
Recommended recipe:
STANDARD RECIPE
Biancolatte Sprint 370 g
Milk 1 litre
Features: This complete, cold process base only requires the addition of water to produce a
creamy, compact gelato with a high percentage of overrun. This base does contain non-
hydrogenated vegetable fats.
When and why: Ideal for gelato shops that have difficulty sourcing ingredients, as well as for busy
season, as this base allows for quick preparation of gelato without compromising on quality.
Recommended recipe:
STANDARD RECIPE
Prontofast 500 g
Water 1 litre
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FRUIT BASES - Fam. 04
PreGel’s Fruit Bases are ideal for the preparation of sorbetto with a creamy texture.
• HOT PROCESS:
1. Dissolve the sugar and the base in water.
2. Heat the syrup to 65°C.
3. Leave to cool.
4. Add the fresh fruit puree and/or desired Fortefrutto® and the water to the syrup.
5. Let the mixture rest before pouring into batch freezer.
Features: This fat-free base does not contain milk derivatives and is ideal for creamy sorbetto
with a high percentage of overrun.
When and why: Ideal for gelato shops seeking a creamy sorbetto without milk derivatives.
Important: Cremosa Fruit is gluten-free.
Recommended recipes:
17
• FRUTTA MILK FREE BASE (Code 31108)
Features: This fat-free base does not contain milk derivatives and boasts a neutral flavor ideal for
producing fresh sorbetto.
When and why: Suited for gelato shops looking for a sorbetto with all the characteristics of
traditional sorbet including a natural, fresh fruit flavor and no milk allergens.
Recommended recipes:
Features: This base is the first PreGel base created for producing sorbetto. It is a fat-free base
ideal for preparing sorbetto with a fresh flavor and similar texture to traditional sorbet.
When and why: Suited for gelato shops looking for a sorbetto with all the characteristics of
traditional sorbet including a natural, fresh fruit flavor.
Important: Fruttosa® is gluten-free.
Recommended recipes:
18
• GRANFRUTTOSA® BASE (Code 23908)
Features: A fat-free base with no milk derivatives, suited for preparing sorbetto. Ideal for
enhancing the freshness of fruit, this base produces a gelato with a compact texture.
When and why: Ideal for gelato shops seeking a base for sorbetto that does not contain milk
derivatives.
Recommended recipes:
Features: A complete powdered product that is fat-free and is used to produce fresh lemon
sorbetto by simply adding sugar and water.
When and why: Ideal for gelato shops looking for a lemon sorbetto with excellent texture and a
fresh and natural flavor.
Recommended recipes:
19
• SUPERLIMONE 100 (Code 09508)
Features: A complete powdered product that is used to produce creamy gelato with intense flavor
and a harmonious balance of juice and rind. This base does contain vegetable fats.
When and why: Ideal for gelato shops looking for a sorbetto with a fresh lemon flavor and a
creamy texture.
Recommended recipe:
Features: Totalbase® is an extremely versatile base that can be used in hot or cold process with
the addition of water or milk. Therefore, it is the ideal base for both fruit flavored and milk-based
gelato. It boasts a creamy texture and a clean, neutral flavor, perfect for the addition of PreGel
Traditional Pastes or PreGel Fortefrutto®.
When and why: Ideal for gelato shops that prefer to use a single base for all types of gelato, due
to its ability to produce creamy, fruit flavored sorbetto or milk-based, cream flavored gelato.
Important: Totalbase® is gluten-free.
Recommended recipes:
STANDARD RECIPE FOR RECIPE FOR 20% FRUIT RECIPE FOR FRUIT
FRUIT GELATOS GELATOS GELATOS WITH MILK
Totalbase® 80-100 g 110- 140 g 100 g
Sugar 300 g 350 g 220 g
Water 1 litre 1 litre
Milk 1 litre
PreGel Fortefrutto 100-120 g 60- 80 g 100-120 g
Blended fresh fruit 400 g
20
• TUTTIFRUTTI BASE (Code 82501)
Features: This complete, fat-free base creates creamy sorbetto by simply adding water and fruit.
When and why: Ideal for shop owners looking for a fruit-rich sorbetto with a creamy texture.
Recommended recipes:
RECIPE WITH RECIPE WITH RECIPE WITH RECIPE WITH RECIPE WITH
FRESH FRUIT SQUEEZED ORANGE BLENDED WATERMELON
LEMON JUICE GREEN APPLE
Tuttifrutti 310 g 310 g 310 g 310 g 310 g
Water 0.5 litres 0.7 litres 0.4 litres 0.3 litres 0.1 litres
Blended fruit 500 g 300 g 600 g 700 g 900 g
Features: This hot or cold process base is ideal for the preparation of chocolate gelato with a
creamy, compact texture and an aromatic flavor. This base does not contain any vegetable fats.
When and why: Ideal for gelato shops seeking a versatile chocolate gelato base that can be used
in hot or cold process.
Recommended recipe:
STANDARD RECIPE
Chocolate 100 100 g
Sugar 300 g
Milk 1 litre
21
• CIOCCOLATO GRANFONDENTE PREMIUM (Code 07408)
Features: This hot process base produces gelato with a creamy texture and the intense flavor of
plain chocolate. This base does contain vegetable fats.
When and why: Ideal for gelato shops seeking a chocolate gelato with intense flavor and a creamy
texture.
Recommended recipe:
Features: A hot or cold process base, ideal for preparation of chocolate gelato with full flavor and
does not contain vegetable fats.
When and why: Ideal for gelato shops seeking a chocolate gelato with a gratifying flavor and a
creamy texture.
Recommended recipe:
STANDARD RECIPE
Chocolate 200 200 g
Sugar 200 g
Milk 1 litre
22
SOY BASES - Fam. 33
• NEUTRAL SOYA BASE BENEOTM (Code 09408)
Features: Neutral Soya Base is a cold process base with no milk derivatives or animal fats is
sweetened with fructose and does not contain added sucrose.
This versatile base is ideal for preparing both cream-flavored gelato and fruit-flavored sorbetto.
These PreGel Traditional Pastes do not contain sucrose and are recommended for adding to
Neutral Soya Base: Cacaopat, Sicily Pistachio, Pure Pistachio, Pure Spring Green Pistachio, Regina
Hazelnut, Piedmont Hazelnut, P. fine Hazelnut, Peanut, Pine nut.
When and why: Perfect for gelato shops seeking to accommodate lactose intolerant consumers,
and those who enjoy the health aspects of soy. Also recommended for consumers with sugar
intolerances or who suffer from high cholesterol.
Recommended recipes:
RECIPE FOR FRUIT RECIPE FOR TRADITIONAL
GELATOS FLAVORED GELATO
Neutral Soya Beneo 500 g 500 g
Water 0.64 litres 1 litre
Blended fruit 460 g
PreGel Traditional Pastes (as per stated dosage)
Features: This cold process base is ideal for the preparation of alcohol-flavored gelato. It produces
a gelato that maintains a firm texture even with the addition of alcohol, as well as an excellent
flavor.
When and why: Ideal for gelato shops looking to prepare gelato with wine, beer or spirits.
Recommended recipes:
RECIPE FOR PROSECCO RECIPE FOR BEER RECIPE FOR GELATO
GELATO GELATO WITH SAMBUCA
Allegra 150 g 150 g 150 g
Sugar 150 g 180 g 150 g
Water 0.4 litres 0.2 litres 0.9 litres
Prosecco 0.6 litres
Beer 0.8 litres
Sambuca liqueur 0.1 litres
PreGel Setagel 3g 3g 3g
23
NEUTRAL COMPONENTS - Fam. 50
PreGel Neutral products are powders for thickening, stabilizing and emulsifying the mixture they
are added to, and contain low dosages.
Recommended recipe:
STANDARD RECIPE
Neutro 4–5g
Water or milk-based mixture 1 Kg
Recommended recipe:
STANDARD RECIPE
Superneutro Frutta 10 g
Water or milk-based mixture 1 kg
To improve the texture of gelato, use this product in combination with texture improvers. Use
Proteingel for anaerated but compact texture, use Più Cremoso for a creamy texture, or use
Fibraplus for a fiber-rich texture.
Recommended recipe:
STANDARD RECIPE
Superneutro Latte 10 g
Milk-based mixture 1 kg
24
ADDITIVES - Fam. 57
Additives are concentrated products used to improve the texture of gelato and enhance its
creaminess. These additives allow low dosage bases to be customized.
Recommended recipe:
STANDARD RECIPE
FibraPlus 15 g
Milk or fruit base 1 kg
Recommended recipe:
STANDARD RECIPE
Più cremoso 20-30 g
Milk base 1 kg
25
• SETAGEL® - VELLUTINA (Code 70402)
What it is: This paste supplement can be used in hot or cold process and improves texture,
particularly for sorbetto, increasing creaminess and overrun.
When and why: Perfect for gelato shops seeking to improve the texture of sorbetto by increasing
creaminess and overrun. Also recommended as a whisking improver in pastry making.
Recommended recipe:
Recommended recipe:
STANDARD RECIPE
Cheesecake 40 g
Milk base 1 kg
Recommended recipe:
GELATO PARLOUR RECIPE PASTRY SHOP RECIPE
Mascarpone 30 30 g 40-50 g
Milk base 1 kg
Cream, creams, semifreddo 1 kg
26
• PANNA ALPINA (Code 00744)
Features: This cold process product is vegetable fat-free and can be added to a milk base to create
gelato with a delicate cream flavor.
When and why: Ideal for the preparation of Fior di Latte, Stracciatella and whenever a delicate
hint of fresh cream is desired in gelato.
Recommended recipe:
GELATO PARLOUR RECIPE PASTRY SHOP RECIPE
Panna Alpina 15-30 g 15-30 g
Milk base 1 kg
Cream, semifreddo, desserts 1 kg
Recommended recipe:
STANDARD RECIPE RECIPE WITH FRUTTOSA
Yoggi 30- 50 g 42-70 g
Milk base 1 kg
Sugar 220 g
PreGel Fruttosa® 50 g
Low-fat yoghurt 0.2 litres
Milk 0.8 litres
Recommended recipe:
STANDARD RECIPE RECIPE WITH FRUTTOSA
Yoggi with milk cultures 30- 50 g 42-70 g
Milk-based mixture 1 kg
Sugar 220 g
PreGel Fruttosa® 50 g
Low-fat yoghurt 0.2 litres
Milk 0.8 litres
27
PASTES
Important: Several PreGel Traditional Pastes are marked gluten-free (gf), indicating these products
were prepared using ingredients that our suppliers have guaranteed gluten-free, and in a manner
that excludes the risk of cross-contamination during production.
28
La Cubanera (Code 77602) (gf) 150-170 2 tins x 3 kg
LeoLeon (Code 29902) (gf) 40 2 tins x 3 kg
Liquorice (Code 56172) (gf) 70 2 tins x 3 kg
Malaga C (yellow) (Code 50802) (gf) 70 2 buckets x 6 kg
Malaga (white) (Code 59902) 70 2 buckets x 6 kg
Marron Glacè (Code 50972) (gf) 70 2 buckets x 3 kg
Marzipan (Code 51002) 70 2 buckets x 6 kg
Mastixa (Code 73302) 60 2 buckets x 3 kg
Meringa-Meringue (Code 25702)(gf) 50 2 buckets x 3 kg
Mint (Green) C and NA (Code 51172 and 89272) (gf) 35 2 buckets x 3 kg
Mint (White) (Code 59872) (gf) 35 2 tins x 3 kg
PGI Piedmont Hazelnut (Code 23302)(gf) 100-130 2 buckets x 5 kg
Oro d’Oro C (Code 61602) (gf) 70 2 tins x 6 kg
Oro d’Oro N (Code 22272) (gf) 70 2 tins x 3 kg
Pannacotta (cooked cream) (Code 54772) (gf) 100 2 buckets x 3 kg
PannPanna (Code 53302) (gf) 35 2 buckets x 6 kg
Peanut (Code 24502) (gf) 120 2 buckets x 2.5 kg
Pine Nut (Code 25102) (gf) 120 2 tins x 2.5 kg
Pistacchio Reale fine C and N (Code 51702 and 59702) (gf) 35 2 buckets x 6 kg
Pistacchio Reale Granulated C (Code 51802) (gf) 35 2 buckets x 6 kg
Pistacchio puro verde primavera (Code 31272) (gf) 100 2 buckets x 3 kg
Pure Pistachio N (Code 82702) (gf) 100 2 buckets x 2.5kg
Pure Pistacchio Sicilia N (Code 55972) (gf) 100 2 buckets x 2.5 kg
Prontociocc® (Code 28322) (gf) 100 2 buckets x 6 kg
Regina Hazelnut (Code 51502) (gf) 80-120 2 buckets x 5 kg
Roasted Almond (Code 55202) (gf) 70-100 2 buckets x 6 kg
Roasted Almond (Code 55286) (gf) 70-100 6 tins x 1.3 kg
Salty Peanut (Code 73202) (gf) 120 2 buckets x 2.5 kg
Spekulatius (Code 23102) (gf) 70 2 tins x 3 kg
Tartufo al bacio (Code 51902) (gf) 130 2 buckets x 5 kg
Tiramisù (Code 52002) (gf) 80 2 buckets x 5 kg
Tiramisù Veneziano (Code 91802) (gf) 80 2 buckets x 3 kg
Torrone-honey and almonds (Code 52102) (gf) 70 2 buckets x 4 kg
Vaniglia Antica C and N (Code 52202 e 57402) (gf) 25-35 2 buckets x 6 kg
Vaniglia Antica (Code 52246) (gf) 25-35 6 tins x 1.3 kg
Vaniglia purissima bacche (Code 23502) (gf) 35 2 buckets x 3 kg
Vaniglia classica Bourbon (Code 52602) (gf) 25-35 2 buckets x 6 kg
Vanilla Excelsa (Code 82906) (gf) 20–25 6 tins x 1.3 kg
Vanilla Mexico Superior (Code 26402) (gf) 25-40 2 buckets x 6 kg
Vanilla Tahiti N: - Yellow (Code 14602) (gf) 30 2 buckets x 6 kg
- White (Code 48902) (gf) 30 2 buckets x 6 kg
Walnut (Code 51202) (gf) 70 2 tins x 3 kg
White Chocolate (Code 55502) (gf) 100 2 buckets x 5 kg
White Truffle (Code 53402) (gf) 70 2 tins x 5 kg
Zabajone C and N (Code 52302 and 52402) (gf) 100 2 buckets x 5 kg
Zabajone for Pastry (Code 52502) (gf) 120 2 buckets x 5 kg
Zabajone Vittoria (Code 52305) (gf) 100 2 jars x 5 kg
Zuppa Inglese C (Code 52772) (gf) 35 2 buckets x 3 kg
Zuppa Inglese N (Code 59472) (gf) 35 2 buckets x 3 kg
29
Kits: HappyGelato CrispyCiock - 1 x 5 kg White Chocolate paste + 1 x 4 kg Arabeschi® Krocco Milk
Catalan cream kit (Code 85801):2 buckets x 3 Kg Catalan cream paste and 1 x 1 Kg bag of Crunchy
Catalan pieces
FORTEFRUTTO® – Fam. 20
PreGel’s Fortefrutto® is a variety of fruit-flavored pastes ideal for producing sorbetto, with a
constant quality in any season. Invented by PreGel in 1970, these products represent the highest
quality in the market. Use PreGel Fortefrutto® with a dosage of 70 g/kg or 20 g/kg to strengthen
sorbetto made with fresh fruit. These products can also be used for producing cakes and
semifreddo.
Important: Several PreGel Fortefrutto® products are marked gluten-free (gf), indicating these
products were prepared using ingredients that our suppliers have guaranteed gluten-free, and in a
manner that excludes the risk of cross-contamination during production.
30
Peach (Code 42072 and 47072) (gf) 20-70 2 buckets x 3 kg
Peach-Mango with A-C-E vitamins (Code 49372) (gf) 20-70 2 buckets x 3 kg
Pear (Code 41472) (gf) 20-70 2 tins x 3 kg
Pineapple (Code 40272 and 45272) (gf) 20-70 2 buckets x 3 kg
Pink Grapefruit (Code 42872 and 43872) (gf) 20-70 2 buckets x 3 kg
Pink Guava (Code 09272) (gf) 20-10 2 buckets x 3 kg
Pomegranate (Code 48072) (gf) 20-70 2 buckets x 3 kg
Raspberry (Code 41272 and 46272) (gf) 20-70 2 buckets x 3 kg
Red Orange (Code 09276) (gf) 20 6 tins x 1.3 kg
Strawberry (Code 40872 and 45872) (gf) 20-70 2 buckets x 3 kg
Spritz (Cod. 73272) (gf) 20-70 2 tins x 3 kg
Wild Strawberry (Code 42572 and 47572) (gf) 20-70 2 buckets x 3 kg
31
SPRINTS – Fam. 52
PreGel’s Sprint products are complete, instant powdered products that are quick to prepare and
only require the addition of water or milk, to make delicious gelato, sorbetto, soft serve and
milkshakes. PreGel offers a variety of Sprints with pieces in addition to smooth Sprints, which can
also be used in Soft Gelato machines. The Sprint line includes several products with no milk
derivatives.
Several PreGel Sprint products are marked gluten-free (gf), indicating these products were
prepared using ingredients that our suppliers have guaranteed gluten-free, and in a manner that
excludes the risk of cross-contamination during production. These products are also included in
the Food Directory of the Associazione Italiana (Celiachia Italian Celiacs' Association).
- When and why: These products are quick and practical and are ideal for gelato shops with little
manpower, those without a pasteurizer, or those who prefer to work with cold process products.
Ideal for helping boost production when there is a heavy workload.
- How to use: Dissolve the contents of the bag in water or milk following the chosen recipe, mix
well with an immersion blender or a beater (for sprints with pieces), let the mixture rest for at
least 30 minutes and then process immediately in batch freezer. For fruit flavors, it is also possible
to add fresh fruit according to the recommended recipes. Smooth Sprints can also be used in soft
gelato machines.
- Advantages: These products are simple to use, and do not require pasteurization, specialized
labor or the addition of other ingredients therefore simplifying all steps associated with the
purchase and storage of fresh ingredients. These features also offer excellent standardization of
production costs.
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• SPRINT WITHOUT PIECES FOR GELATO AND SOFT GELATO
These complete cold process products are simple and quick to prepare, only require the addition
of water or milk and can be used in both a batch freezer for classic gelato or a soft serve machine.
Dosage Packaging
ACE N with Vit. A-C-E (Code 90001) 440 g/l water 12 bags of 1.1 kg
Almond blossom (Code 63901) 450 g/ l milk 10 bags of 1.13 kg
Banana Cream (Code 35501) 400 g/l milk+water 12 bags of 1 kg
Biancolatte Base (Code 32355) (gf) 370 g/l milk 12 bags of 0.92 kg
Black chocolate (Code 04408) 700 g/l boiling water 8 bags of 1.75 kg
Black Chocolate M.D.F. (Code 92008) 700 g/l boiling water 8 bags of 1.75 kg
Blue (Cod. 81821) 400 g/l milk 12 bags of 1.2 kg
Buttermilk (Code 84801) 400 g/ milk+Buttermilk 10 bags of 1.2 kg
Cheesecake (Code 05901) 370 g/l milk + cream 12 bags x 0.92 kg
Chocolate (Code 32401) 400 g/l milk 12 bags of 1 kg
Chocolate Triple Orange (Code 63801) 440 g/l milk 12 bags of 1.1 kg
Coffee (Code 09601) 370 g/l milk 12 bags of 0.92 kg
Crema Antica (Cod.26201) 400 g/l milk 12 bags of 1 kg
Gianduiotto (Code 61901) 450 g/l milk 10 bags of 1.13 kg
Greek Yoghurt (cod. 13321) 400 g/l milk for Gelato 8 bags x 1.6 kg
320 g/l milk + yogurt for soft gelato
Green Tea (Code 91901) 400 g/l water 12 bags of 1 kg
Hazelnut (Code 64001) 450 g/l milk 10 bags of 1.13 kg
Italian biscuit (Code 04631) 500 g/l milk 8 bags of 1.5 kg
Lime (Code 83801) 440 g/l water 12 bags of 1.1 kg
Limoncello (Code 09001) 440 g/l water 12 bags of 1.1 kg
Lemon (Code 09701) 440 g/l water 12 bags of 1.1 kg
Mandarin (Code 89901) 440 g/l water 12 bags of 1.1 kg
Mango (Code 69301) 440 g/l water 12 bags of 1.1 kg
Mascarpone Imperiale (Code 14801) 400 g/l milk + cream 12 bags of 1 kg
Mela Verde-Green apple (Code 22001) 440 g/l water 12 bags of 1.1 kg
Melon N (Code 21901) 440 g/l water 12 bags of 1.1 kg
Peach Mango N (Code 89602) 440 g/l water 12 bags of 1.1 kg
Pink Grapefruit (Code 15701) 440 g/l water 12 bags of 1.2 kg
Prontolimone (Code 04101) 440 g/l water 12 bags of 1.1 kg
Red orange N (Code 42201) 440 g/l water 12 bags of 1.1 kg
Salted Caramel (Code 83701) 400 g/l milk 12 bags of 1 kg
Strawberry N (Code 09901) 440 g/l milk or water 12 bags of 1.1 kg
Tiramisù (Code 14701) 400 g/l milk 12 bags of 1 kg
Tropical (Code 85701) 440 g/l water 12 bags of 1.1 kg
Vanilla (Code 32501) 400 g/l milk 12 bags of 1 kg
Watermelon N (Code 88101) 440 g/l water 12 bags of 1.1 kg
White chocolate (Code 84401) 440 g/l milk 10 bags of 1.1 kg
Yogursprint (Code 32901) 400 g/l milk 12 bags x 1 kg
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SOFT GELATO PRODUCTS
PreGel’s Soft Gelato products are cold process powder blends specifically designed for a fresh,
quality product with simple and quick preparation, made to order using the various machines
available on the soft gelato market. With the exception of yogurt, these products can be used to
produce excellent finished desserts by simply adding water.
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PREGEL BIO (organic) - Fam. 06
PreGel Bio is a 100% organic line complete with five varieties, produced using the Sprint concept,
so they are quick and easy to use.
These powdered products must be added to 100% organic liquid ingredients (water, milk, yogurt)
and/or organic fruit in order for the finished product to remain organic.
Dosage Packaging
• BIO FRUIT BASE (Code 92701) 310 g/l water+organic fruit 10 bags x 1.24 kg
• BIO CHOCOLATE (Code 92601) 400 g/l organic milk (for Gelato) 10 bags x 1.2 kg
330 g/l organic milk (for Soft)
• BIO FIORDILATTE (Code 92801) 400 g/l organic milk (for Gelato) 10 bags x 1.2 kg
330 g/l organic milk (for Soft)
• BIO VANILLA (Code 92901) 400 g/l organic milk (for Gelato) 10 bags x 1.2 kg
330 g/l organic milk (for Soft)
• BIO YOGO (Code 92301) 400 g/l organic milk (for Gelato) 10 bags x 1.2 kg
330 g/l organic milk (for Soft)
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LIGHT GELATO – Wellness Gelato - Fam. 14
On point with the health trend across the world, PreGel introduces a variety of healthy products to
meet a whole range of wellness needs. The wellness line includes products enriched with fibers,
reduced calories through the use of natural sweeteners like Stevia, or sweetened using sucralose
or fructose.
Important: Excessive consumption of gelatos sweetened with Stevia may have a laxative effect.
The combined use of several products containing sweeteners during the same day, also from
different sources, can have a laxative effect.
Recommended recipe:
RECIPE FOR MILK RECIPE FOR 40% RECIPE FOR 50%
GELATOS FRUIT GELATOS FRUIT GELATOS
Light&Stevia Base 1.05 kg (1 bag) 1.05 kg (1 bag) 1.05 kg (1 bag)
Skimmed milk 3 liters
Water 1.5 liters 1 liter
Blended fruit 1.5 kg 2 kg
PreGel sugar free Traditional As per stated dosage
Pastes
Just 63 calories per 100g of finished gelato prepared with skimmed milk. Available with a
dedicated recipe book.
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• YOGUR Light&Stevia (Code 21081)
Features: This semi-processed powder blend for low-calorie yogurt flavored gelato is sweetened
with Stevia. Just 72 calories per 100 g of finished Gelato.
Dosage: 370 g / l skimmed milk for Gelato
300 g/ l skimmed milk for Soft
Packaging: 12 bags of 1.11 kg
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Products sweetened with SUCRALOSE:
Important: excessive consumption of gelato sweetened with sucralose may have a laxative
effect. The combined use of several products containing sweeteners during the same day, also
from different sources, can have a laxative effect.
• ARABESCHI® WILD STRAWBERRY LIGHT BeneoTM (Code 23402) no added sugar (sucrose)
Features: A wild strawberry flavored Arabeschi®for decorating desserts and gelatos. Just 26
calories per 20g of sauce, added to 100g of product.
Important: Wild Strawberry Light Arabeschi® is gluten-free.
Packaging: 2 buckets x 3 kg
When and why: The Wellness Base is perfect for preparing fresh or frozen fruit sorbetto or when
using PreGel sugar-free pastes.Suited for those with sucrose or milk intolerances, health-conscious
consumers and anyone on a calorie-controlled diet
Recommended recipe:
Recommended recipe:
STANDARD RECIPE
Cappuccino Light Beneo 1 kg (1 bag)
Skimmed milk or water 2.5 liters
Packaging: 12 bags of 1 kg
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• CHOCOLATE LIGHT BeneoTM (Code 20501) no added sugar (sucrose)
Features: A complete powdered product that creates low-calorie chocolate flavored gelato. Just
96 calories per 100g of finished gelato.
Recommended recipe:
STANDARD RECIPE
Chocolate Light Beneo 1.25 kg (1 bag)
Skimmed milk or water 2.5 liters
Packaging: 10 bags of 1.25 kg
Recommended recipe:
STANDARD RECIPE
Raspberry Light Beneo 1.1 kg (1 bag)
Skimmed milk or water 2.5 liters
Recommended recipe:
STANDARD RECIPE
Wellness Base 1 bag (1100 g)
Water 2400 g
Maracuja Paste 125 g
Packaging: 2 tins x 3 kg
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• YOGUR LIGHT BeneoTM (Code 21001) no added sugar (sucrose)
Features: A complete powdered product that creates low-calorie yogurt flavored gelato. Just 84
calories per 100g of finished gelato.
Recommended recipe:
STANDARD RECIPE
Yogur Light Beneo 0.92 kg (1 bag)
Skimmed milk 2.5 liters
Packaging: 12 bags of 0.92 kg
Recommended recipe:
STANDARD RECIPE
Yoguspecial Light Banana 0.92 kg (1 bag)
Beneo
Skimmed milk 2.5 liters
Packaging: 12 bags of 0.92 kg
Recommended recipe:
STANDARD RECIPE
Yoguspecial Light 0.92 kg (1 bag)
Strawberry Beneo
Skimmed milk 2.5 litres
Packaging: 12 bags of 0.92 kg
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• YOGUSPECIAL LIGHT EXOTIC FRUIT BeneoTM (Code 36801) - no added sugar (sucrose)
Features: A semi-finished, ready-to-use product that is low-calorie and fiber-enriched as
guaranteed by the BeneoTM program, in yogurt and exotic fruit flavor. The finished product is also
enriched with calcium and has vitamins A, C and E.
When and why: Ideal for gelato shops looking for a fresh, pleasant exotic fruit-flavored yogurt
gelato but who are health conscious. This gelato product is rich in fiber and has just 0.7 % sugars
(from the fruit) and 0.3% fats (the maximum quantity of fat contained in skimmed milk). Just 83
calories per 100g of finished gelato.
Advantages: This product is used to prepare gelato with a high nutritional and health value, but
with a pleasantly fresh flavor
Recommended recipe:
STANDARD RECIPE
Yoguspecial Light Exotic 0.92 kg (1 bag)
Fruit Beneo
Skimmed milk 2.5 liters
Packaging: 12 bags of 0.92 kg
Features: A complete, cold process base used to prepare sorbetto, sweetened with fructose.
When and why: Ideal for gelato shops who wish to eliminate sucrose from their menu offerings.
Recommended recipes:
STANDARD RECIPE RECIPE FOR LEMON GELATO
Diabetic Fruit Base 240 g 240 g
Water 0.64 litres 0.64 litres
Blended fruit 450 g
Lemon juice 200 g
Average calorie content of sorbetto prepared using the different fruits listed:
kcal in 100 g of Gelato
STRAWBERRY 81
FOREST BERRIES 82
BANANA 94
MELON 83
LEMON 89
PEACH 81
Packaging: 8 bags of 2 kg
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• DIABETIC MILK BASE (Code 08208)
Features: A complete, cold process base used to prepare milk-based gelato, sweetened with
fructose.
When and why: Ideal for gelato shops who wish to eliminate sucrose from their menu offerings.
Recommended recipe:
STANDARD RECIPE
Diabetic Milk Base 250 g
Skimmed milk 1 litre
Sugar free traditional pastes (as per stated dosage)
Add the PreGel products below to the base mixture using the stated dosage to produce the
following average calorie content per product:
Dosage per Kg Kcal in 100 g of
of base mixture Gelato
CACAOPAT 64 g 137
HAZELNUT 64 g 141
SICILIAN PISTACHIO 64 g 143
Packaging: 8 bags of 2 kg
Features: A complete, cold process base used to prepare a yogurt flavored gelato, sweetened with
fructose.
When and why: Ideal for gelato shops who wish to eliminate sucrose from their menu offerings.
Recommended recipe:
STANDARD RECIPE
DiabeticYoggi 250 g
Skimmed milk 1 litre
Packaging: 8 bags of 2 kg
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ARABESCHI® - Fam. 10
PreGel Arabeschi® is a 3-in-1 topping, filling and flavoring that can enhance any dessert from
gelato to pastry through exceptional flavor, diverse textural components and attention-grabbing
visual appeal. These products are available in a variety of flavors including rich milk and dark
chocolate as well as selectively sourced nut and fruit varieties.
Important: Several PreGel Arabeschi® products are marked gluten-free (gf), indicating these
products were prepared using ingredients that our suppliers have guaranteed gluten-free, and in a
manner that excludes the risk of cross-contamination during production. The Arabeschi® are also
included in the Food Directory of the Associazione Italiana Celiachia (Italian Celiacs' Association).
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DESSERT SAUCES-TOPPINGS – Fam. 08
PreGel Toppings include a wide range of coatings in an elegant bottle with a non-drip stopper,
ideal for decorating gelato pans, cups of gelato, mousses, desserts and semifreddo. Fruit toppings
have a fruit percentage higher than 30%.
Important: PreGel Toppings marked gluten-free (gf) indicate these products were prepared using
ingredients that our suppliers have guaranteed gluten-free, and in a manner that excludes the risk
of cross-contamination during production. These toppings are also included in the Food Directory
of the Associazione Italiana Celiachia (Italian Celiacs' Association).
Packaging: 6 bottles of 1 kg
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COATINGS – Fam. 25
PreGel’s Coatings include a variety of products that when melted, can coat frozen pops, cakes,
biscuits, pralines and much more. These products must be heated in the microwave before using,
and will harden into a solid coating after setting.
Packaging
• Gran Stracciatella Reale (Code 26502) 2 buckets x 5 kg
• Gran Stracciatella Reale (Code 26506) 6 bottles x 0.9 kg
• Gran Stracciatella Reale Milk (Code 53116) 6 bottles x 0.9 kg
• Pepita - Crunchy Stracciatella (Code 51602) 2 tins x 5 kg
• Coriandolina® Stick Coffee (Code 90402) 2 buckets x 3 kg
• Coriandolina® Stick Hazelnut(Code 21622) 2 buckets x 3 kg
• Coriandolina® Stick Lemon (Code 90802) 2 buckets x 3 kg
• Coriandolina® Stick Milk Chocolate (Code 90902) 2 buckets x 3 kg
• Coriandolina® Stick Plain Chocolate (Code 90602) 2 buckets x 3 kg
• Coriandolina® Stick Pistachio (Code 21722) 2 buckets x 3 kg
• Coriandolina® Stick Strawberry (Code 90702) 2 buckets x 3 kg
• Coriandolina® Stick White Chocolate (Code 90502) 2 buckets x 3 kg
TENERISSIMO™ – Fam. 44
These products are used to prepare delicious frozen desserts quickly and inexpensively, without
large investments and with minimum waste. PreGel’s Tenerissimo™ is a variety of complete
flavored powders that dissolve in water or milk, and are then poured into small, countertop
machines designed specifically with small dimensions and low consumptions.
Dosage Packaging
• Chocolate (Code 65101) 500 g/l water 12 bags x 1 kg
• Fiordilatte (Code 63721) 330 g/l milk 12 bags x 0.66 kg
• Lemon (Code 91701) 400 g/l water 12 bags x 0.8 kg
• Mango (Code 91501) 400 g/l water 12 bags x 0.8 kg
• Mascarpone (Code 65221) 330 g/l milk 12 bags x 0.66 kg
• Orange(Code 91601) 400 g/l water 12 bags x 0.8 kg
• Pink grapefruit (Code 65601) 400 g/l water 12 bags x 0.8 kg
• Salted Caramel (Code 23721) 330 g/l milk 12 bags x 0.66 kg
• Strawberry (Code 65001) 400 g/l water 12 bags x 0.8 kg
• Vanilla (Code 91401) 330 g/l milk 12 bags x 0.66 kg
• Yoghurt (Code 64321) 330 g/l milk + yoghurt 12 bags x 0.66 kg
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PRONTOGRANITE – Fam. 18
A variety of complete powdered products for the preparation of refreshing slushes that only
require the addition of water or milk. The wide variety of flavors allows for a unique offering with
fresh, delicious results every time.
Dosage Packaging
• ACE (vit. A-C-E) (Code 74701) 240 g/l water 12 bags x 0.96 kg
• Amarena (Code 80621) 240 g/l water 12 bags x 0.96 kg
• Caipiroska N (Code 84202)-paste 110 g/l mix 2 tins x 3 kg
• Green apple (Code 79301) 240 g/l water 12 bags x 0.96 kg
• Lemon (Code 63101) 240 g/l water 12 bags x 0.96 kg
• Limonita (Code 60544) 50 g/l water+sugaro 4 bags x 2 kg
• Mint (Code 79401) 240 g/l water 12 bags x 0.96 kg
• Mojito (Code 77201) 240 g/ l water 12 bags x 0.96 kg
• Orange(Code 80721) 240 g/l water 12 bags x 0.96 kg
• Peach (Code 80001) 240 g/l water 12 bags x 0.96 kg
• Spritz N (Code 73272)-paste 110 g/l mix 2 tins x 3 kg
• Strawberry (Code 62901) 240 g/l water 12 bags x 0.96 kg
• Yoghurt (Code 63201) 240 g/l water+milk 12 bags x 0.96 kg
• Yoggigranita (Code 60204) 175 g/kg mix 4 bags x 2 kg
• Watermelon (Code 74901) 240 g/l water 12 bags x 0.96 kg
Dosage Packaging
• Coffee (Code 45501) 270 g/l milk+cream 12 bags x 0.81 kg
• Cappuccino (Code 62801) 230 g/l milk 12 bags x 0.92 kg
• Black Chocolate(Code 04478) 500 g/l water 8 bags x 1.75 kg
• Mascarpone (Code 27301) 270 g/l milk+cream 12 bags x 0.81 kg
SMOOTHIES – Fam. 36
These powdered products are perfect for preparing yogurt flavored drinks simply and quickly by
just adding milk, ice and/or fresh fruit to the mixture.After just a few seconds in the blender, you
have a tasty yogurt drink that is perfect for any season.
47