Tune-in to this two-minute tutorial on the no-no's of frozen yogurt. From priming your machine to keeping toppings filled, we are here to help ensure you have the information necessary to maintain a successful frozen yogurt business.

At the 2013 National Restaurant Association (NRA) Show in Chicago, IL, gelato cupcakes stole the limelight as a fun twist on two longtime American favorites: ice cream and cupcakes. PreGel's CEO & President Marco Casol and Corporate Pastry Chef Frederic Monti discuss and demonstrate how to create a gelato cupcake on Chicago's CBS affiliate.

PreGel's dessert glazes have evolved! PreGel's Evolution Glazes come in a wide array of flavors and can be used to enhance the appearance and taste of cakes, semifreddo desserts, mousses or single-serve desserts. Tune-in to this demonstration for a multitude of ways to use PreGel's Evolution Glazes.

PreGel's new silicon Gelato Molds bring forth a dynamic element for display cases. The molds are new tools that help attract customers, build unique gelato cakes and showcase the next level of gelato mastery. Watch this step-by-step tutorial and learn how to take your gelato pans from visually appealing to stunning.

PreGel's new line of Pino Pinguino^® products offers a variety of flavors from white chocolate to chocolate & wafer pieces. Known for its ability to stay soft in a frozen environment, Pino Pinguino^® adds flavor, texture and something unique to many dessert applications. Watch this demonstration to learn how to use Pino Pinguino^® layered in a gelato pan, as a coating for frozen pops and scooped on top of a cup of gelato.