The document discusses the frozen dessert industry and opportunities for starting a gelato or ice cream business. Some key points:
- The frozen dessert industry is growing, projected to reach $27 billion in sales by 2014, up from $24.6 billion in 2011.
- Starting a gelato/ice cream business can be lucrative if done right, as artisan frozen desserts remain popular.
- Partnering with PreGel America provides superior ingredients and equipment support for frozen dessert makers.
- PreGel offers training programs to help entrepreneurs learn gelato/ice cream production skills.
- Starting costs for a store range from $140,000-$170,000, but the business could
This document discusses using Google Analytics to analyze the entrance and exit pages, navigation patterns, and keywords for a website. It provides steps and screenshots for examining the navigation summary to understand why users exit to certain pages, entrance paths to see common user flows, and entrance keywords and sources to analyze organic versus paid search traffic and identify marketing campaigns. The goal is to understand user behavior on the site and identify any issues hindering conversions.
RaVioli: A Parallel Vide Processing Library with Auto Resolution AdjustabilityMatsuo and Tsumura lab.
RaVioli is a parallel video processing library that provides auto resolution adjustability. It hides resolutions from programmers and allows for pseudo real-time processing by adjusting computational loads. The library includes semi-automatic parallelization functions such as automatic block decomposition and a pipelining interface with an automatic load balancing mechanism. Evaluation results demonstrate the library's ability to adjust frame rate and resolution, perform parallelization through block decomposition, and balance loads between pipeline stages.
The Samsung NX10 is Samsung's first mirrorless interchangeable lens camera that departs from their previous partnership with Pentax to re-badge DSLR cameras. The NX10 uses a 14.6 megapixel APS-C sensor but in a smaller body without a mirror box. It has a built-in electronic viewfinder and 3-inch AMOLED display. When initially released, Samsung offered a lineup of 3 lenses - a 30mm pancake, 18-55mm zoom, and 50-200mm zoom. The camera is positioned to compete with other mirrorless interchangeable lens cameras like Micro Four Thirds models from Olympus and Panasonic.
As the Australian telecomm industry gears up for the introduction and implementation of the NBN, another revolution is taking place.
Mobile broadband is seeing phenomenal growth with more and more Australians preferring to go wireless in pursuit of internet on the go. And with the introduction of smart phones such as the iPhone, uptake is likely to grow even further.
4G technology is the next evolutionary step in the pursuit of ultra high speed wireless internet. Trials have begun for the deployment of this technology -both LTE and WiMAX- across the globe. Hanno Blankenstein, CEO Pocketweb Ltd talks about capitalising on mobile platform technologies. Extending business models to mobile platforms. The significance of mobile location based services in an increasingly growing mobile market.
Remarketing using Lists in Google Analytics, and AdWords: now a viable and effective way to expand the paid marketing arsenal. With remarketing lists in G/A, demographic information, and some tricks in effectively capturing clicks and impressions in ads & affiliate links, remarketing has a brand new lease on life and is showing some remarkable possibilities. Discussion includes mechanics needed for analytics tracking, back end, and configuration of the G/A remarketing lists to make effective use of this capability.
This document discusses express gelato and frozen yogurt businesses using Gel Matic machines. It notes that Gel Matic machines allow anyone to easily produce high quality gelato and frozen yogurt with minimal costs and effort for a high profit margin business. The document provides information on gelato and frozen yogurt ingredients and production, the benefits of Gel Matic machines, and how to choose the right machine.
Manufacturing process of yogurt and dahiNajja Tariq
This document provides information about the manufacturing processes of yogurt and dahi. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus cultures, giving it a tart flavor. Dahi is similarly made by fermenting milk or cream but uses different starter cultures. Both products are high in protein and beneficial bacteria. The processing involves steps like standardizing, pasteurizing, homogenizing, cooling, inoculating with cultures, incubating, and packaging the fermented milk.
The document discusses starches and sauces. It describes the purposes and characteristics of starches, how they transform during cooking processes like gelatinization, and how altering starches affects their properties. It also discusses the functions and types of sauces, including thickened sauces made with roux and unthickened varieties. The preparation and storage of starches and sauces is covered.
This document discusses using Google Analytics to analyze the entrance and exit pages, navigation patterns, and keywords for a website. It provides steps and screenshots for examining the navigation summary to understand why users exit to certain pages, entrance paths to see common user flows, and entrance keywords and sources to analyze organic versus paid search traffic and identify marketing campaigns. The goal is to understand user behavior on the site and identify any issues hindering conversions.
RaVioli: A Parallel Vide Processing Library with Auto Resolution AdjustabilityMatsuo and Tsumura lab.
RaVioli is a parallel video processing library that provides auto resolution adjustability. It hides resolutions from programmers and allows for pseudo real-time processing by adjusting computational loads. The library includes semi-automatic parallelization functions such as automatic block decomposition and a pipelining interface with an automatic load balancing mechanism. Evaluation results demonstrate the library's ability to adjust frame rate and resolution, perform parallelization through block decomposition, and balance loads between pipeline stages.
The Samsung NX10 is Samsung's first mirrorless interchangeable lens camera that departs from their previous partnership with Pentax to re-badge DSLR cameras. The NX10 uses a 14.6 megapixel APS-C sensor but in a smaller body without a mirror box. It has a built-in electronic viewfinder and 3-inch AMOLED display. When initially released, Samsung offered a lineup of 3 lenses - a 30mm pancake, 18-55mm zoom, and 50-200mm zoom. The camera is positioned to compete with other mirrorless interchangeable lens cameras like Micro Four Thirds models from Olympus and Panasonic.
As the Australian telecomm industry gears up for the introduction and implementation of the NBN, another revolution is taking place.
Mobile broadband is seeing phenomenal growth with more and more Australians preferring to go wireless in pursuit of internet on the go. And with the introduction of smart phones such as the iPhone, uptake is likely to grow even further.
4G technology is the next evolutionary step in the pursuit of ultra high speed wireless internet. Trials have begun for the deployment of this technology -both LTE and WiMAX- across the globe. Hanno Blankenstein, CEO Pocketweb Ltd talks about capitalising on mobile platform technologies. Extending business models to mobile platforms. The significance of mobile location based services in an increasingly growing mobile market.
Remarketing using Lists in Google Analytics, and AdWords: now a viable and effective way to expand the paid marketing arsenal. With remarketing lists in G/A, demographic information, and some tricks in effectively capturing clicks and impressions in ads & affiliate links, remarketing has a brand new lease on life and is showing some remarkable possibilities. Discussion includes mechanics needed for analytics tracking, back end, and configuration of the G/A remarketing lists to make effective use of this capability.
This document discusses express gelato and frozen yogurt businesses using Gel Matic machines. It notes that Gel Matic machines allow anyone to easily produce high quality gelato and frozen yogurt with minimal costs and effort for a high profit margin business. The document provides information on gelato and frozen yogurt ingredients and production, the benefits of Gel Matic machines, and how to choose the right machine.
Manufacturing process of yogurt and dahiNajja Tariq
This document provides information about the manufacturing processes of yogurt and dahi. Yogurt is made by fermenting milk with Lactobacillus bulgaricus and Streptococcus thermophilus cultures, giving it a tart flavor. Dahi is similarly made by fermenting milk or cream but uses different starter cultures. Both products are high in protein and beneficial bacteria. The processing involves steps like standardizing, pasteurizing, homogenizing, cooling, inoculating with cultures, incubating, and packaging the fermented milk.
The document discusses starches and sauces. It describes the purposes and characteristics of starches, how they transform during cooking processes like gelatinization, and how altering starches affects their properties. It also discusses the functions and types of sauces, including thickened sauces made with roux and unthickened varieties. The preparation and storage of starches and sauces is covered.
This document discusses various desserts and sauces. It covers topics like sugar cooking techniques, custards, puddings, frozen desserts like ice cream, and popular sauces. Key points include the different stages of sugar cooking, guidelines for making vanilla custard sauce, types of puddings and what they contain, classifications of frozen desserts, quality aspects of ice cream production, and examples of popular custard sauces and fruit purées.
Yogurt is a dairy product produced through the fermentation of milk by specific bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. processing involves transforming milk through steps such as standardization, homogenization, pasteurization, and fermentation with specific lactic acid bacteria.
Paneer, a popular Indian cheese, is made by curdling milk with an acid, such as lemon juice or vinegar. Commercial paneer processing involves efficiency, automation, and adherence to strict hygiene and safety standards to meet the demands of the market.
Transforming Visions into Palate Perfection: Our engineering and design expertise redefine the landscape of the food industry. Stay tuned for insights, innovations, and success stories in this week's newsletter!
Paneer is a type of cheese made by curdling milk with acid. It is traditionally made from buffalo milk but can also be made from cow milk. The industrial process involves standardizing, heating, cooling, and coagulating the milk with citric acid before pressing the curds into blocks. The blocks are chilled in water and stored in cold rooms. Paneer made from buffalo milk has a firmer texture compared to that made from cow milk.
This document discusses the preparation and role of ice cream in daily life. It outlines the key ingredients used to make ice cream such as milk, skimmed milk powder, sugar, butter, stabilizers and emulsifiers. The document provides a flow diagram of the ice cream making process which involves receiving milk, standardization, pre-heating, addition of ingredients, pasteurization, homogenization, chilling, aging, freezing, packing and hardening. It also discusses FSSAI standards for ice cream and lists advantages of ice cream such as providing calcium, strengthening bones and providing nutrition.
The document provides information about Nestle Samalkha factory in India. It summarizes that the factory was established in 1992 and manufactures a variety of dairy and food products under different brands. It discusses the factory's quality policy of achieving preference, consistency, zero defects, and food safety compliance. It also provides details about some of the major products manufactured at the facility, including infant cereals, formulas, and chilled dairy products. The document outlines the manufacturing processes for infant formula from milk reception through spray drying.
This document discusses glucose syrup and invert sugar syrups. Glucose syrup is made from starch hydrolysis and typically contains 10-43% glucose. It is produced through soaking, gelatinization, hydrolysis, clarification, and evaporation steps. Invert syrup contains equal proportions of glucose and fructose produced through acid or enzymatic hydrolysis of sucrose. Both syrups are used as sweeteners and thickeners in foods like candy, ice cream, and baked goods due to properties like moisture retention and flavor enhancement. They have applications in confectionery, pharmaceuticals, and as flavoring agents.
Realblends Tailor Made Stabilizers for the Food Industry
CONVENIENCE TREND
People increasingly have to “manage” competing demands on their time. Convenience impacts all aspects of people’s lives forcing them to constantly seek out more efficient and effective products that help improve busy lifestyles and free-up and maximize leisure time
Convenience is a major force behind much product innovation resulting in strong growth in ready to eat products as well as products which simplify routine tasks.
A dive into the impressive capabilities of the Carpigiani Pastochef models with 18 pastry programs, 9 chocolate, 7 specialty, 7 gastronomy, & 4 frozen dessert programs all in one machine.
Chef Dan Basilio - Baking Artisanal Bread The Professional Waycourageasia
This document outlines the 12 steps of yeast dough production for bread making. It includes scaling ingredients, mixing, kneading, fermentation, punching or folding, scaling to size, rounding, resting/benching, shaping, proofing, baking, cooling, and storing. The document also discusses artisanal bread baking techniques like using whole grains, wild yeast, high hydration, and slow fermentation to develop flavor. It provides instructions for developing a liquid levain culture over multiple feedings.
The Indian dairy whitener market is valued at Rs. 900 crores annually. Amul has approximately 45% market share while Nestle has 23% market share. Britannia also has a significant share. The main players in the market are Nestle, Amul, Britannia, and other regional brands. Spray drying and agglomeration are the main technologies used to process dairy whiteners. Niro is a leading technology supplier for dairy processing equipment globally.
Eagle Brand sweetened condensed milk is made from evaporated whole milk and cane sugar. The milk and sugar are blended and condensed through a vacuum cooking process. It has a high calorie and sugar content. The document provides details on the ingredients, production process, storage, and safety considerations for sweetened condensed milk. Key steps in the production include standardization, pasteurization, addition of sugar, condensing in a vacuum pan, cooling and crystallization, and packaging. Strict sanitation and cleaning procedures are required to ensure safety.
The document describes the process of making yogurt. It involves sterilizing equipment, heating milk to 85°C to pasteurize and thicken it, cooling the milk to 44°C, inoculating it with bacterial cultures, and incubating it to produce lactic acid that gives yogurt its tart taste. Leaving Greek yogurt to incubate longer results in a thicker consistency compared to ordinary yogurt due to more whey being drained. Safe handling is important when making yogurt to prevent contamination.
This document provides information on various types of frozen desserts including their composition and production methods. It discusses both still frozen and churn frozen desserts. Specific desserts covered include ice cream, gelato, sorbet, sherbet, frozen custard, frozen yogurt, and novelties. The role of stabilizers and emulsifiers is explained. The production process for ice cream involves blending, pasteurizing, homogenizing, cooling, flavoring, freezing, adding mix-ins, packaging, and hardening. Overrun refers to the percentage of air incorporated during freezing to expand the volume. Common food additives used in frozen desserts are also listed.
Yogurt is made by fermenting milk with bacterial cultures. The two main cultures used are Lactobacillus bulgaricus and Streptococcus thermophilus. In the industrial production process, milk is standardized, pasteurized, homogenized, cooled, and inoculated with the cultures. The milk is then fermented until it reaches a pH of 4.5. After fermentation, flavors and fruits may be added and the yogurt is cooled, packaged, and distributed. There are several types of yogurt including set, stirred, Greek, and drinking yogurts which differ in their production methods and textures. Yogurt provides various health benefits due to its protein, calcium, probiotics, and other nutrients.
Soft Drink Manufacturing Case Study: Preparing Sugar SyrupsMatt Smith
Find the solution for one of the toughest mixing applications in the food industry, preparing sugar syrups for soft drinks. Read this case study on the Process, the Problem and the Solution.
- Switz Foods Pvt. Ltd. is a bakery products manufacturing company located in Kolkata, India. It produces cakes, pastries, cookies, and savory snacks.
- The factory has separate production buildings for cakes/pastries and savory snacks. It also has areas for raw material storage, packaging, and product dispatch.
- Standard operating procedures and hygiene practices are followed in production. The company's products are FSSAI certified but it is not yet ISO certified. Microbiological and chemical testing is done onsite.
Soft Drink Manufacturing Case Study: Disperson & Hydration of Functional Ingr...Matt Smith
Find the solution for one of the toughest mixing applications in the food industry, dispersion & hydration of functional ingredients when manufacturing soft drinks. Read this case study on the Process, the Problem and the Solution.
This document discusses various desserts and sauces. It covers topics like sugar cooking techniques, custards, puddings, frozen desserts like ice cream, and popular sauces. Key points include the different stages of sugar cooking, guidelines for making vanilla custard sauce, types of puddings and what they contain, classifications of frozen desserts, quality aspects of ice cream production, and examples of popular custard sauces and fruit purées.
Yogurt is a dairy product produced through the fermentation of milk by specific bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. processing involves transforming milk through steps such as standardization, homogenization, pasteurization, and fermentation with specific lactic acid bacteria.
Paneer, a popular Indian cheese, is made by curdling milk with an acid, such as lemon juice or vinegar. Commercial paneer processing involves efficiency, automation, and adherence to strict hygiene and safety standards to meet the demands of the market.
Transforming Visions into Palate Perfection: Our engineering and design expertise redefine the landscape of the food industry. Stay tuned for insights, innovations, and success stories in this week's newsletter!
Paneer is a type of cheese made by curdling milk with acid. It is traditionally made from buffalo milk but can also be made from cow milk. The industrial process involves standardizing, heating, cooling, and coagulating the milk with citric acid before pressing the curds into blocks. The blocks are chilled in water and stored in cold rooms. Paneer made from buffalo milk has a firmer texture compared to that made from cow milk.
This document discusses the preparation and role of ice cream in daily life. It outlines the key ingredients used to make ice cream such as milk, skimmed milk powder, sugar, butter, stabilizers and emulsifiers. The document provides a flow diagram of the ice cream making process which involves receiving milk, standardization, pre-heating, addition of ingredients, pasteurization, homogenization, chilling, aging, freezing, packing and hardening. It also discusses FSSAI standards for ice cream and lists advantages of ice cream such as providing calcium, strengthening bones and providing nutrition.
The document provides information about Nestle Samalkha factory in India. It summarizes that the factory was established in 1992 and manufactures a variety of dairy and food products under different brands. It discusses the factory's quality policy of achieving preference, consistency, zero defects, and food safety compliance. It also provides details about some of the major products manufactured at the facility, including infant cereals, formulas, and chilled dairy products. The document outlines the manufacturing processes for infant formula from milk reception through spray drying.
This document discusses glucose syrup and invert sugar syrups. Glucose syrup is made from starch hydrolysis and typically contains 10-43% glucose. It is produced through soaking, gelatinization, hydrolysis, clarification, and evaporation steps. Invert syrup contains equal proportions of glucose and fructose produced through acid or enzymatic hydrolysis of sucrose. Both syrups are used as sweeteners and thickeners in foods like candy, ice cream, and baked goods due to properties like moisture retention and flavor enhancement. They have applications in confectionery, pharmaceuticals, and as flavoring agents.
Realblends Tailor Made Stabilizers for the Food Industry
CONVENIENCE TREND
People increasingly have to “manage” competing demands on their time. Convenience impacts all aspects of people’s lives forcing them to constantly seek out more efficient and effective products that help improve busy lifestyles and free-up and maximize leisure time
Convenience is a major force behind much product innovation resulting in strong growth in ready to eat products as well as products which simplify routine tasks.
A dive into the impressive capabilities of the Carpigiani Pastochef models with 18 pastry programs, 9 chocolate, 7 specialty, 7 gastronomy, & 4 frozen dessert programs all in one machine.
Chef Dan Basilio - Baking Artisanal Bread The Professional Waycourageasia
This document outlines the 12 steps of yeast dough production for bread making. It includes scaling ingredients, mixing, kneading, fermentation, punching or folding, scaling to size, rounding, resting/benching, shaping, proofing, baking, cooling, and storing. The document also discusses artisanal bread baking techniques like using whole grains, wild yeast, high hydration, and slow fermentation to develop flavor. It provides instructions for developing a liquid levain culture over multiple feedings.
The Indian dairy whitener market is valued at Rs. 900 crores annually. Amul has approximately 45% market share while Nestle has 23% market share. Britannia also has a significant share. The main players in the market are Nestle, Amul, Britannia, and other regional brands. Spray drying and agglomeration are the main technologies used to process dairy whiteners. Niro is a leading technology supplier for dairy processing equipment globally.
Eagle Brand sweetened condensed milk is made from evaporated whole milk and cane sugar. The milk and sugar are blended and condensed through a vacuum cooking process. It has a high calorie and sugar content. The document provides details on the ingredients, production process, storage, and safety considerations for sweetened condensed milk. Key steps in the production include standardization, pasteurization, addition of sugar, condensing in a vacuum pan, cooling and crystallization, and packaging. Strict sanitation and cleaning procedures are required to ensure safety.
The document describes the process of making yogurt. It involves sterilizing equipment, heating milk to 85°C to pasteurize and thicken it, cooling the milk to 44°C, inoculating it with bacterial cultures, and incubating it to produce lactic acid that gives yogurt its tart taste. Leaving Greek yogurt to incubate longer results in a thicker consistency compared to ordinary yogurt due to more whey being drained. Safe handling is important when making yogurt to prevent contamination.
This document provides information on various types of frozen desserts including their composition and production methods. It discusses both still frozen and churn frozen desserts. Specific desserts covered include ice cream, gelato, sorbet, sherbet, frozen custard, frozen yogurt, and novelties. The role of stabilizers and emulsifiers is explained. The production process for ice cream involves blending, pasteurizing, homogenizing, cooling, flavoring, freezing, adding mix-ins, packaging, and hardening. Overrun refers to the percentage of air incorporated during freezing to expand the volume. Common food additives used in frozen desserts are also listed.
Yogurt is made by fermenting milk with bacterial cultures. The two main cultures used are Lactobacillus bulgaricus and Streptococcus thermophilus. In the industrial production process, milk is standardized, pasteurized, homogenized, cooled, and inoculated with the cultures. The milk is then fermented until it reaches a pH of 4.5. After fermentation, flavors and fruits may be added and the yogurt is cooled, packaged, and distributed. There are several types of yogurt including set, stirred, Greek, and drinking yogurts which differ in their production methods and textures. Yogurt provides various health benefits due to its protein, calcium, probiotics, and other nutrients.
Soft Drink Manufacturing Case Study: Preparing Sugar SyrupsMatt Smith
Find the solution for one of the toughest mixing applications in the food industry, preparing sugar syrups for soft drinks. Read this case study on the Process, the Problem and the Solution.
- Switz Foods Pvt. Ltd. is a bakery products manufacturing company located in Kolkata, India. It produces cakes, pastries, cookies, and savory snacks.
- The factory has separate production buildings for cakes/pastries and savory snacks. It also has areas for raw material storage, packaging, and product dispatch.
- Standard operating procedures and hygiene practices are followed in production. The company's products are FSSAI certified but it is not yet ISO certified. Microbiological and chemical testing is done onsite.
Soft Drink Manufacturing Case Study: Disperson & Hydration of Functional Ingr...Matt Smith
Find the solution for one of the toughest mixing applications in the food industry, dispersion & hydration of functional ingredients when manufacturing soft drinks. Read this case study on the Process, the Problem and the Solution.
2. The Gelato Market
The frozen desserts business can be a lucrative one when done right. Artisan frozen desserts
are hotter than ever and have sustained a steady popularity despite the volatile market.
Packaged Facts forecasts the frozen desserts industry will achieve sales of $27 billion by
2014, with sales surging from $24.6 billion to $26.5 billion by 2012. The forecast for frozen
dessert businesses is very promising making it an optimal time to consider breaking into
the industry.
Frozen Dessert Sales
$27.0
$27,000,000,000
$26.5
$26,000,000,000
$25,000,000,000
$24.6
$24,000,000,000
YEAR 2011 2012 2014
3. Partnering with
PreGel AMERICA
PreGel AMERICA is the ideal business partner for any business. As the leading dessert
ingredient manufacturer in the world, we understand the importance of providing both
superior ingredient solutions and support to our customers. PreGel AMERICA also offers
liaisons with equipment companies representing a variety of options and processes to fit
every dessert maker’s needs. Building a partnership with PreGel AMERICA showcases a
commitment to superior quality and ingredients, and above all, passion.
Expand Your Knowledge
The PreGel Professional Training Center is a world-class training facility dedicated to blending
your passion with our education. From theory to application to artistry, the PreGel Professional
Training Center offers an unparalleled educational experience focused on building culinary
and business foundations in authentic Italian gelato, sorbetto, semifreddo, frozen yogurt,
pastries, confections and beyond. For gelato entrepreneurs, we offer a Fundamentals of Gelato
& Sorbetto Production Class and an Advanced Gelato & Sorbetto Production Class at our
Concord, NC, location.
The training facility features two classrooms complete with a full audio and visual experience
for lecture purposes, in addition to technical training stations and a full spectrum of gelato
batch freezers, Hot and Cold Process machines, pastry ovens and display cases representing
a wide array of unparalleled equipment found in the industry.
Classes provide an opportunity for all skills levels to learn and are approved by the
American Culinary Federation (ACF) for Continuing Education Hours (CEHs). Learn more
about the PreGel Professional Training Center by visiting www.pregeltrainingcenter.com.
The Fundamentals of Advanced Gelato Gelato Cakes, Popsicles
Gelato & Sorbetto & Sorbetto Production and More Frozen Dessert Basics
(24.0 CEHs) (18.0 CEHs) (12.0 CEHs)
2012 Schedule 2012 Schedule 2012 Schedule
JANUARY 16-19 FEBRUARY 13-15 FEBRUARY 16-17
MARCH 12-15 APRIL 16-18 APRIL 19-20
MAY 21-24 JUNE 11-13 JUNE 14-15
AUGUST 6-9 SEPTEMBER 17-19 SEPTEMBER 20-21
OCTOBER 8-11 NOVEMBER 12-14 NOVEMBER 15-16
4. Getting Started
PreGel offers a complete range of products for creating the very best gelato, sorbetto and ice cream. For customized production, our bases,
stabilizers and texturizers are considered the foundation for the more complex processes for gelato, sorbetto and ice cream making. For
streamlined production, our Super Sprint line is a simple two-step process for producing instant gelato, sorbetto or ice cream.
The Processes for Making Frozen Desserts
There are three ways to make gelato, sorbetto and ice cream:1. Hot Process; 2.Cold Process and; 3. Super Sprint Process.
The Hot Process allows more flexibility for the customization of recipes and offers a
slightly longer shelf life when compared with the other processes. The Hot Process requires
specialized equipment to heat the liquids before freezing them.The products and equipment
required for the Hot Process.
Products:
Hot • Milk or water
Process • Sugar
• PreGel Hot Process Base (Diamant 50, Maximapan 150, Fruttosa® or Base Allegra)
• PreGel Flavors (Traditional Paste or Fortefrutto®)
• PreGel Arabeschi® or Toppings
Equipment:
• Hot Process machine
• Batch freezer
• Display case
• Freezer or blast freezer
• Alternative: a combined batch freezer and Hot Process machine can also be used
The Cold Process allows for the preparation to occur in a more efficient manner. The
ingredients used in the Cold Process are already microbiologically safe which eliminates the
need to heat the ingredients – significantly cutting equipment costs, while increasing space.
Products:
• Milk or water
Cold • Sugar
Process • PreGel Cold Process Base (Base Allegra, Dietetic Fruit Base, Dietetic Milk Base,
Fruttosa®, Neutral Soya Base or Totalbase®)
• PreGel Flavors (Traditional Paste or Fortefrutto®)
• PreGel Arabeschi® or Toppings
Equipment:
• Batch freezer
• Display case
5. The Super Sprint Process presents an even easier and quicker way to produce frozen
desserts. Its process requires PreGel’s prepackaged powdered Super Sprint mix and
liquid ingredients (water or milk). Simply mix together and pour into the batch freezer.
The revolutionary process allows little room for error, eliminates measuring and offers
Instant complete consistency in flavor every time. PreGel’s Super Sprint products contain properly
(Super Sprint)
balanced flavors, sugars, stabilizers and emulsifiers.
Process Products:
• Milk or water
• PreGel Super Sprint
• PreGel Arabeschi® or Toppings
Equipment:
• Batch freezer
• Display case
Gelato/Sorbetto Processes
•
Mo
re
er
Fle
Sup cess
Old-Fashioned Milk (or Water) + Cream + Sugar+ Butter + Egg Yolk + Honey + MSNF + Low-Dose Stabilizer + Flavor t Pro
xib
Sprin
ilit
Process
y
me
•
Individual ingredients were substituted with Hot Process Base
Ti
Mo
ss
re
Le
Cr
•
ea
y
ult
tiv
ffic
ity
Di
Hot Process Milk (or Water) + (Cream) + Sugar + Hot Process Base + Flavor
ss
Le
ess
•
roc
ld P
Hot Process Base altered to create Cold Process Base Co
Cold Process Milk (or Water) + (Cream) + Sugar + Cold Process Base + Flavor
ess
oc
Super Sprint Line is an evolution of the Cold Process Base
t Pr
Ho
Super Sprint Milk (or Water) + Super Sprint Line
Process
Choosing a process and products is truly as unique as every frozen dessert shop. They both have to fit into the business model you envision.
Whether mass production and time is a necessity, or flexibility with flavors and less difficulty is important, PreGel’s products and processes
are great because, either way, they make quality frozen desserts.
6. Estimated Store Investment
Design & Build Out:
$65K
Equipment:
$50K–$80K
Furniture, Fixtures,
Misc.: $25K
Total Investment:
$140K–$170K
7. Projected Profits
84%
Average Gross Profit Margin per Serving:
Average Cost of Supplies (Cup and Spoon):
$0.12
Average Food Cost per Oz:
$0.10
Average Cost per Serving:
Based on an Average
$0.52
4oz
Serving Size of:
* Projected Profits include the cost of the raw ingredients to
produce a standard gelato recipe and the utensils for serving. Average Selling Price per Serving:
$3.25
Toppings and garnishes not included. Projections are estimates
and will vary by business.
Revenue Projections
Based on Daily Sales of $1,000 to $2,000
Annual Sales:
$120,000 to $240,000
Annual Cost of Sales:
$240,000 to $480,000
Gross Profits:
$150,000 to $300,000
Operating Expenses:
$90K to $180K
* Revenue Projections based on all operating expenses for a
Net Profit (before taxes)
gelato business. Projections are estimates and will vary by business.
8. PRODUCTS AT A GLANCE
gsi Gelato, Sorbetto & Ice Cream
Bases
sesaB Gelato & Ice Cream Flavors
srovalF maerC ecI & otaleG
Code Product Process Packaging Code Product Packaging
82404 Base Allegra 4 bags x 3.3 lbs 50002 Amaretto Traditional Paste 2 tins x 13.2 lbs
(Alcoholic Base - Hot/Cold Process) (Chocolate Almond Liqueur)
01748 Diamant 50 8 bags x 4.4 lbs 25602 Biscotto Traditional Paste 2 tins x 6.6 lbs
(Milk Base - Hot Process) (Cookie)
08108 Dietetic Fruit Base 8 bags x 4.4 lbs 12372 Blue Angel Traditional Paste 2 tins x 6.6 lbs
(Water Base - Cold Process) (Fruity Banana)
08208 Dietetic Milk Base 8 bags x 4.4 lbs 53072 Bubble Gum Traditional Paste 2 tins x 6.6 lbs
(Milk Base - Cold Process) 56522 Cacaopat Traditional Paste 2 tins x 13.2 lbs
(Chocolate − Unsweet)
02108 Fruttosa® 8 bags x 4.4 lbs
(Water Milk Base - Hot/Cold Process) 27502 Cappuccino Traditional Paste 2 tins x 13.2 lbs
07008 Maximapan 150 8 bags x 3.3 lbs 50202 Caramel Traditional Paste 2 tins x 13.2 lbs
(Milk Base - Hot Process)
27406 Caramelllatte Traditional Paste 6 jars x 2.8 lbs
09408 Neutral Soya Base 8 bags x 4.4 lbs (Caramel Milk)
(Soy Base - Cold Process)
54802 Chocolate-Hazelnut Traditional Paste 2 tins x 13.2 lbs
09308 Totalbase® 8 bags x 3.3 lbs 58472 Cinnamon Traditional Paste 2 tins x 6.6 lbs
(Water Milk Base - Cold Process)
50402 Coconut Traditional Paste 2 tins x 11.0 lbs
28072 Coffee Costa d`Oro Traditional Paste 2 tins x 6.6 lbs
Stabilizers
srezilibatS (Espresso)
53702 Crema Pistachio Traditional Paste 2 tins x 13.2 lbs
(Pistachio Almond)
Code Product Process Packaging
50702 Gianduia Traditional Paste 2 tins x 13.2 lbs
01944 Superneutro Fruit 4 bags x 4.4 lbs (Dark Chocolate Hazelnut)
(Fruit Base Stabilizer - Cold Process)
91302 Gianduiotto Rock Traditional Paste 2 tins x 11.0 lbs
01844 Superneutro Milk 4 bags x 4.4 lbs (Chocolate Whole Hazelnuts)
(Milk Base Stabilizer - Cold Process)
82702 Green Pure Pistachio 2 tins x 5.5 lbs
Traditional Paste
(Slightly Roasted Pure Pistachio)
Texture Improvers
srevorpmI erutxeT
51402 Hazelnut Piemonte Traditional Paste 2 tins x 11.0 lbs
(Dark Roasted Hazelnut)
Code Product Process Packaging 51502 Hazelnut Regina Traditional Paste 2 tins x 11.0 lbs
(Premium Light Toasted Hazelnut)
83611 Dextrose 1 bag x 50.0 lbs
50802 Malaga Traditional Paste 2 tins x 13.2 lbs
00404 Fibraplus 4 bags x 3.3 lbs
(Fiber Base Texturizer) (Rum Soaked Raisins)
82013 Nonfat Dry Milk 1 bag x 55.0 lbs 04544 Mascarpone Powdered Flavor 4 bags x 4.4 lbs
(Italian Cream Cheese)
(Grade A, Low Heat)
51172 Mint – Green Traditional Paste 2 tins x 6.6 lbs
70506 Ovissimo® 6 jars x 3.0 lbs
(Pasteurized Egg Yolks) 59872 Mint – White Traditional Paste 2 tins x 6.6 lbs
00304 Piucremoso 4 bags x 3.3 lbs 61602 Oro D’Oro Traditional Paste 2 tins x 13.2 lbs
(Cream Base Texturizer) (Custard)
70402 Vellutina® 2 buckets x 11.0 lbs
(Sorbitol Paste)
9. Gelato Ice Cream Flavors (continued)
srovalF maerC ecI otaleG )deunitnoc( Sorbetto Ice Cream Flavors
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Code Product Packaging Code Product Packaging
54702 Pannacotta Traditional Paste 2 tins x 13.2 lbs 40472 Banana Fortefrutto® 2 tins x 6.6 lbs
(Cooked Cream)
46772 Bilberry Fortefrutto® 2 tins x 6.6 lbs
24502 Peanut Traditional Paste 2 tins x 5.5 lbs (European Blueberry)
55972 Pistachio Sicilia Traditional Paste 2 tins x 5.5 lbs 46872 Blackberry Fortefrutto® 2 tins x 6.6 lbs
(Pure Pistachio)
45672 Cherry Fortefrutto ®
2 tins x 6.6 lbs
28322 Prontociocc Traditional Paste 2 tins x 13.2 lbs
(Chocolate) 45972 Forest Berries Fortefrutto® 2 tins x 6.6 lbs
(Bilberries, Raspberries Black Currants)
55202 Roasted Almond Traditional Paste 2 tins x 13.2 lbs
45172 Green Apple Fortefrutto® 2 tins x 6.6 lbs
73202 Salted Peanut Traditional Paste 2 tins x 5.5 lbs
46172 Kiwi Fortefrutto® 2 tins x 6.6 lbs
52002 Tiramisù Traditional Paste 2 tins x 11.0 lbs
(Italian Cake) 04048 Lemon 50 Powdered Flavor 8 bags x 4.4 lbs
52102 Torrone Traditional Paste 2 tins x 8.8 lbs 47772 Mango Fortefrutto ®
2 tins x 6.6 lbs
(Nougat)
41672 Melon Fortefrutto® 2 tins x 6.6 lbs
26402 Vanilla Mexico Superior 2 tins x 13.2 lbs
40372 Orange Fortefrutto ®
2 tins x 6.6 lbs
Traditional Paste
(French Vanilla) 46072 Passion Fruit Fortefrutto® 2 tins x 6.6 lbs
23502 Vanilla Purissima Bean 2 tins x 6.6 lbs 42072 Peach Fortefrutto ®
2 tins x 6.6 lbs
Traditional Paste
(Vanilla Bean) 49372 Peach-Mango ACE Fortefrutto® 2 tins x 6.6 lbs
(Contains Vitamins A, C E)
48902 Vanilla Velvet Traditional Paste 2 tins x 13.2 lbs
(American Vanilla) 41472 Pear Fortefrutto® 2 tins x 6.6 lbs
55502 White Chocolate Traditional Paste 2 tins x 11.0 lbs 40272 Pineapple Fortefrutto® 2 tins x 6.6 lbs
04208 Yoggi 30 Powdered Flavor
®
8 bags x 3.3 lbs 09272 Pink Guava Fortefrutto ®
2 tins x 6.6 lbs
(Yogurt − KSA Dairy)
48072 Pomegranate Fortefrutto® 2 tins x 6.6 lbs
04281 Yoggi 30® Powdered Flavor 1 bag x 26.4 lbs
(Yogurt − KSA Dairy) 46272 Raspberry Fortefrutto ®
2 tins x 6.6 lbs
52305 Zabajone Vittoria Traditional Paste 2 jars x 11.0 lbs 45872 Strawberry Fortefrutto® 2 tins x 6.6 lbs
(Egg Marsala)
47572 Wild Strawberry Fortefrutto ®
2 tins x 6.6 lbs
PreGel Traditional Pastes have something for every customer . Oro D’Oro
captures the essence of old-world Italian custard, while our Prontoccioc provides the beloved American flavor of
chocolate.Request a sample of any our flavors to find your favorite.
10. Instant Gelato, Sorbetto Ice Cream
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Code Product Packaging Code Product Packaging
90001 Agrum ACE Super Sprint 12 bags x 2.4 lbs 87601 Pineapple Super Sprint 12 bags x 2.4 lbs
(Citrus with Vitamins A, C E)
15701 Pink Grapefruit Super Sprint 12 bags x 2.4 lbs
63901 Almond Super Sprint 10 bags x 2.4 lbs
31355 Raspberry Super Sprint 12 bags x 2.4 lbs
35501 Banana Super Sprint 12 bags x 2.2 lbs sweetened with
20701 Raspberry Super Sprint Low Calorie 12 bags x 2.4 lbs
36701 Banana Yoguspecial Light Super Sprint 12 bags x 2.0 lbs
(Banana Yogurt) 42201 Red Orange Super Sprint 12 bags x 2.4 lbs
20601
sweetened with
Cappuccino Super Sprint 12 bags x 2.2 lbs 83701 Salted Caramel Super Sprint 12 bags x 2.2 lbs
Low Calorie 16401 Strawberry Super Sprint 10 bags x 2.9 lbs
05901 Cheesecake Super Sprint 12 bags x 2.0 lbs 71401 Strawberry Yoguspecial Light 12 bags x 2.0 lbs
37801 Chili Chocolate Super Sprint 12 bags x 2.4 lbs Super Sprint
(Strawberry Yogurt)
32401 Chocolate Super Sprint 12 bags x 2.2 lbs
sweetened with 14701 Tiramisù Super Sprint 12 bags x 2.2 lbs
20501 Chocolate Super Sprint Low Calorie 10 bags x 2.8 lbs (Italian Cake)
06901 Coconut Super Sprint 12 bags x 2.0 lbs 32501 Vanilla Super Sprint 12 bags x 2.2 lbs
04408 Dark Chocolate Sorbetto 8 bags x 3.8 lbs 88101 Watermelon Super Sprint 12 bags x 2.4 lbs
Super Sprint
32701 Yogurt Forest Berries Super Sprint 12 bags x 2.2 lbs
20801
sweetened with
Fior Di Latte Super Sprint 12 bags x 2.2 lbs (Yogurt, Bilberries, Raspberries
Black Currants)
Low Calorie
(Sweetened Milk) 32901 Yogurt Super Sprint 12 bags x 2.2 lbs
61901 Gianduiotto Super Sprint 10 bags x 2.4 lbs 21001
sweetened with
Yogurt Super Sprint Low Calorie 12 bags x 2.0 lbs
(Dark Chocolate Hazelnut)
22001 Green Apple Super Sprint 12 bags x 2.4 lbs
49903 Happy Yo Super Sprint
®
12 bags x 2.4 lbs
(Yogurt)
64001 Hazelnut Super Sprint 10 bags x 2.4 lbs
04101 Lemon Super Sprint 12 bags x 2.4 lbs
83801 Lime Super Sprint 12 bags x 2.4 lbs
09001 Limoncello Super Sprint 12 bags x 2.4 lbs
(Lemon Liqueur)
69301 Mango Super Sprint 12 bags x 2.4 lbs
14801 Mascarpone Super Sprint 12 bags x 2.2 lbs
(Italian Cream Cheese)
89602 Peach-Mango Super Sprint 12 bags x 2.4 lbs
11. Toppings, Fillings Sauces (continued)
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Code Product Packaging
84072 Passion Fruit Arabeschi ®
2 tins x 6.6 lbs
32226 Pino Pinguino Chocolate Arabeschi
® ®
6 bottles x 2.2 lbs
17802 Praline Hazelnut Arabeschi® 2 tins x 5.5 lbs
(Sugared Hazelnuts Cereals)
86406 Strawberry Topping 6 bottles x 2.2 lbs
sweetened with
23402 Wild Strawberry Light Arabeschi® 2 tins x 6.6 lbs
Toppings, Fillings Sauces
secuaS sgnilliF ,sgnippoT Garnishes Gelato Cakes
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Code Product Packaging
Code Product Packaging
70148 Cacao Togo 8 bags x 3.3 lbs
71204 Amarena Arabeschi® 4 tins x 12.3 lbs (Cocoa Powder)
(Whole Sour Cherries)
65476 Geloglass 6 jars x 2.5 lbs
27122 Biscotto Arabeschi® 2 tins x 6.6 lbs (Fruit Finish)
(Chocolate Cookie)
30108 Happy Torte 8 bags x 4.0 lbs
10106 Caramel Topping 6 bottles x 2.2 lbs (Frozen Mousse Base − Neutral)
17206 Caramelllatte Arabeschi® 6 tins x 3.3 lbs 34402 Mirror Icing – Chocolate 2 buckets x 6.6 lbs
(Caramel Milk)
34302 Mirror Icing – White Chocolate 2 buckets x 6.6 lbs
68706 Cherry Bon Arabeschi® 6 bottles x 2.2 lbs
69502 Neutral Transparent Icing 2 buckets x 6.6 lbs
13402 Chocolate-Hazelnut Rock Arabeschi® 2 tins x 11.0 lbs
31606 Zuppi – Chocolate 6 jars x 2.8 lbs
10206 Chocolate Topping 6 bottles x 2.2 lbs
62276 Zuppi – Coffee 6 jars x 2.8 lbs
17302 Ciliegia Kirsch Arabeschi® 2 tins x 6.6 lbs
(Whole Cherries) 66606 Zuppi – Limoncello 6 jars x 2.8 lbs
26702 Ciocco Cocco Arabeschi® 2 tins x 6.6 lbs 62476 Zuppi – Maraschino 6 jars x 2.8 lbs
(Chocolate Coconut)
68976 Zuppi – Rum 6 jars x 2.8 lbs
54902 Cocco Snack Arabeschi® 2 tins x 5.5 lbs
(White Chocolate Coconut Crunch)
17402 Coffee Crunch Arabeschi® 2 tins x 13.2 lbs
(Coffee Nut Crunches) Coriandolina® Frozen Pop Coatings Supplies
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10706 Coffee Topping 6 bottles x 2.2 lbs
16702 Cristalberry Arabeschi® 2 tins x 6.6 lbs
(Cranberry) Code Product Packaging
17502 Fig Arabeschi® 2 tins x 6.6 lbs 90602 Chocolate Coriandolina® 2 buckets x 6.6 lbs
88206 Forest Berries Topping 6 bottles x 2.2 lbs 90402 Coffee Coriandolina® 2 buckets x 6.6 lbs
(Bilberries, Raspberries Black Currants)
312150 Coriandolina® Frozen Pop Kit N/A
71002 Fragolissima Arabeschi® 2 tins x 13.2 lbs (Mold, display tray, sticks and
(Whole Strawberries) five flavors)
53116 Gran Stracciatella Milk Arabeschi® 6 bottles x 2.0 lbs 312100 Frozen Pop Molds 1 mold
(Milk Chocolate Chips)
312120 Frozen Pop Sticks 500 sticks
26502 Gran Stracciatella Reale Arabeschi® 2 tins x 11.0 lbs
(Chocolate Chips) 312110 Frozen Pop Tray 1 tray
84102 Grisbì® Arabeschi® 2 tins x 5.5 lbs 90802 Lemon Coriandolina® 2 buckets x 6.6 lbs
(Italian Lemon Cookie)
90702 Strawberry Coriandolina® 2 buckets x 6.6 lbs
28402 Jolly Croccante Arabeschi® 2 buckets x 8.8 lbs
(Candied Nut Crunch) 90502 White Chocolate Coriandolina® 2 buckets x 6.6 lbs
55322 Krocco Milk Arabeschi ®
2 tins x 8.8 lbs
(Chocolate Cereal Crunch)
48272 Krocco Peanut Arabeschi® 2 tins x 8.8 lbs
(Peanut Cereal Crunch)
20906 Mango Topping 6 bottles x 2.2 lbs
19906 Mou Topping 6 bottles x 2.2 lbs
(Creamy Caramel)
12. YOUR PASSION. OUR SERVICE.
We invite you to explore how PreGel AMERICA can become your ideal business partner. From superior
ingredients and training to unparallel service, we provide all the tools
necessary for launching a successful dessert concept. Let us help your business thrive,
contact us today to learn more about all PreGel AMERICA has to offer.
REGION – WEST REGION – CENTRAL REGION – EAST
Sales Special Service Teams – West Sales Special Service Teams – Central Sales Special Service Teams – East
4450 Fortune Ave. NW 4450 Fortune Ave. NW 4450 Fortune Ave. NW
Concord, NC 28027 Concord, NC 28027 Concord, NC 28027
Tel: 704 707 0306 Tel: 704 707 0305 Tel: 704 707 0304
Fax: 704 707 0301 Fax: 704 707 0301 Fax: 704 707 0301
Toll-Free: 866 843 1106 Toll-Free: 866 843 1105 Toll-Free: 866 843 1104
Email: saleswest@pregelamerica.com Email: salescentral@pregelamerica.com Email: saleseast@pregelamerica.com
specialservicewest@pregelamerica.com specialservicecentral@pregelamerica.com specialserviceeast@pregelamerica.com
Find us on:
PREGEL AMERICA | Tel: 704 707 0300 | Toll-Free: 866 977 3435 | www.pregelamerica.com