PreGel AMERICA

Standard Recipe Book – Gelato

PreGel AMERICA
Standard Recipe Book – Gelato
Table of Contents

2 Totalbase® – Advanced
3 Totalbase® – Superior
4 Diamant 50 (Single Batch) – Advanced
5 Diamant 50 (Multiple Batches) – Advanced
6 Diamant 50 (Single Batch) – Superior
7 Diamant 50 (Multiple Batches) – Superior
8 Maximapan 150 (Single Batch) – Advanced
9 Maximapan 150 (Multiple Batches) – Advanced
10 Fruttosa® – 0% Fruit
11 Fruttosa® – 30% Fruit
12 Fruttosa® – Sugar Base
13 Base Allegra – Alcohol Base
14 Dietetic Milk Base
15 Dietetic Fruit Base
16 Neutral Soya Base
17 Flavoring Chart
Advanced Recipe
TOTALBASE
®

(COLD PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

3000g 105.8oz whole milk
150g 5.3oz heavy cream
540g 19.0oz sugar
60g 2.1oz PreGel Dextrose
300g 10.6oz PreGel Totalbase®
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.

PreGel AMERICA Standard Recipe Book 2

Superior Recipe
TOTALBASE
®

(COLD PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

3000g 105.8oz whole milk
150g 5.3oz heavy cream
60g 2.1 oz PreGel Piucremoso
500g 17.6oz sugar
60g 2.1oz PreGel Dextrose
300g 10.6oz PreGel Totalbase®
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.

PreGel AMERICA Standard Recipe Book 3

Advanced Recipe
DIAMANT 50
(HOT PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

3000g 105.8oz whole milk
150g 5.3oz heavy cream
540g 19.0oz sugar
60g 2.1oz PreGel Dextrose
150g 5.3oz PreGel Nonfat Dry Milk
150g 5.3oz. PreGel Diamant 50
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.

PreGel AMERICA Standard Recipe Book 4

Advanced Recipe
DIAMANT 50
(HOT PROCESS – MULTIPLE BATCHES)

GRAMS OUNCES INGREDIENTS

42000g 1481.2oz whole milk
2100g 74.1oz heavy cream
7560g 266.7oz sugar
840g 29.6oz PreGel Dextrose
2100g 74.1oz PreGel Nonfat Dry Milk
2100g 74.1oz PreGel Diamant 50
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.

PreGel AMERICA Standard Recipe Book 5

Superior Recipe
DIAMANT 50
(HOT PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

3000g 105.8oz whole milk
150g 5.3oz heavy cream
60g 2.1oz PreGel Piucremoso
540g 19.0oz sugar
60g 2.1oz PreGel Dextrose
150g 5.3oz PreGel Nonfat Dry Milk
150g 5.3oz PreGel Diamant 50
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.

PreGel AMERICA Standard Recipe Book 6

Superior Recipe
DIAMANT 50
(HOT PROCESS – MULTIPLE BATCHES)

GRAMS OUNCES INGREDIENTS

42000g 1481.2oz whole milk
2100g 74.1oz heavy cream
840g 296oz PreGel Piucremoso
7560g 266.7oz sugar
840g 29.6oz PreGel Dextrose
2100g 74.1oz PreGel Nonfat Dry Milk
2100g 74.1oz PreGel Diamant 50
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.

PreGel AMERICA Standard Recipe Book 7

Advanced Recipe
M AX IM APAN 150
(HOT PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

3000g 105.8oz whole milk
150g 5.3oz heavy cream
540g 190oz sugar
60g 2.1oz PreGel Dextrose
450g 15.9oz PreGel Maximapan 150
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.

PreGel AMERICA Standard Recipe Book 8

Advanced Recipe
M AX IM APAN 150
(HOT PROCESS – MULTIPLE BATCHES)

GRAMS OUNCES INGREDIENTS

42000g 1481.2oz whole milk
2100g 74.1oz heavy cream
7560g 266.7oz sugar
840g 29.6oz PreGel Dextrose
6300g 222.2oz PreGel Maximapan 150
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.

PreGel AMERICA Standard Recipe Book 9

Advanced Recipe
FRUTTOSA ® – U S IN G 0% F R U I T
(COLD & HOT PROCESS –
SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

2500g 88.2oz water
250g 8.8oz PreGel Fortefrutto®
10g 0.4oz fresh lemon juice
650g 22.9oz sugar
100g 3.5oz PreGel Dextrose
140g 4.9oz PreGel Fruttosa®
15g 0.5oz PreGel Vellutina®
(Sorbitol Paste)
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour, or pour the mix
in the pasteurizer and cook to 65°C/149°F (optional for Hot
Process).
4. Pour in batch freezer and freeze.

PreGel AMERICA Standard Recipe Book 10

Superior Recipe
FRUTTOSA ® – U S IN G 30% F R U I T
(COLD & HOT PROCESS –
SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

1500g 52.9oz water
1000g 35.3oz fruit pulp
100g 3.5oz PreGel Fortefrutto®
10g 0.4oz fresh lemon juice
550g 19.4oz sugar
100g 3.5oz PreGel Dextrose
20g 0.7oz PreGel Vellutina®
140g 4.9oz PreGel Fruttosa®
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour or pour the mix in the
pasteurizer and cook to 65°C/149°F (optional for hot process).
4. Pour in batch freezer and freeze.

PreGel AMERICA Standard Recipe Book 11

Superior Recipe I I
FRUTTOSA ® – U S IN G 30% F R U I T
(COLD & HOT PROCESS –
SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

1500g 52.9oz water
550g 19.4oz sugar
100g 3.5oz PreGel Dextrose
140g 4.9oz PreGel Fruttosa®
1000g 35.3oz fruit pulp
100g 3.5oz PreGel Fortefrutto®
20g 0.7oz PreGel Vellutina®
10g 0.4oz fresh lemon juice
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Combine water, sugar, PreGel Dextrose and PreGel Fruttosa®;
blend with immersion blender.
2. Pour the mix into pasteurizer and cook to 65°C/149°F.
3. Extract pasteurized base and add remaining ingredients.
4. Blend with immersion blender.
5. Let the mix age and hydrate for ½ hour (optional).
6. Pour into the batch freezer and freeze accordingly.

PreGel AMERICA Standard Recipe Book 12

Standard Recipe
BASE ALLEGRA
(COLD PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

1500g 52.9oz water
750g 26.5oz wine, any type
450g 15.9oz sugar
480g 16.9oz PreGel Base Allegra
450g 15.9oz berries, any type
50g 1.8oz PreGel Fortefrutto®
10g 0.4oz PreGel Fibraplus
See Dosage Chart: 17-18 PreGel Flavor

METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pour in batch freezer and freeze.

* For recipes using beer or liquor, visit PreGel’s recipe database

at www.pregelamerica.com and click on the Recipes tab.

PreGel AMERICA Standard Recipe Book 13

Standard Recipe
DIETETIC MILK BASE
(COLD PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

3000g 105.8oz milk
750g 26.4oz PreGel Dietetic Milk Base

Suggested Flavorings:
350g 12.3oz PreGel Cacaopat
Traditional Paste
350g 12.3oz PreGel Hazelnut Piemonte
Traditional Paste
350g 12.3oz PreGel Pistachio Sicilia
Traditional Paste

METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Add only the above-mentioned Traditional Pastes; blend with
an immersion blender.
4. Let the mix age and hydrate for ½ hour (optional).
5. Pour in batch freezer and freeze.

PreGel AMERICA Standard Recipe Book 14

Standard Recipe
DIETETIC FRUIT BASE
(COLD PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

2000g 70.5oz water
480g 16.9oz PreGel Dietetic Fruit Base
1300g 45.9oz fresh fruit pulp

METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Add only the above mentioned Traditional Pastes; blend with an
immersion blender.
4. Let the mix age and hydrate for ½ hour (optional).
5. Pour in batch freezer and freeze.

PreGel AMERICA Standard Recipe Book 15

Standard Recipe
NEUTRAL SOYA BASE
(COLD PROCESS – SINGLE BATCH)

GRAMS OUNCES INGREDIENTS

3000g 105.8oz water
1500g 52.3oz PreGel Neutral Soya Base
(Soy Base)

Suggested Flavorings:
350g 12.3oz PreGel Cacaopat
Traditional Paste
350g 12.3oz PreGel Hazelnut Piemonte
Traditional Paste
350g 12.3oz PreGel Pistachio Sicilia
Traditional Paste

METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Add only the above mentioned Traditional Pastes; blend with an
immersion blender.
4. Let the mix age and hydrate for ½ hour (optional).
5. Pour in batch freezer and freeze.

PreGel AMERICA Standard Recipe Book 16

Flavor Dosages

GEL AT O F L AV OR S

Code Product Dosage Code Product Dosage

50002 Amaretto Traditional Paste 200g (7.0oz) 28322 Prontociocc Traditional Paste 400g (14.0oz)
(Chocolate Almond Liqueur) (Chocolate)

25602 Biscotto Traditional Paste 200g (7.0oz) 55202 Roasted Almond Traditional Paste 280g (10.0oz)
(Cookie)
73202 Salted Peanut Traditional Paste 480g (17.0oz)
12372 Blue Angel Traditional Paste 140g (5.0oz)
(Fruity Banana) 51902 Tartufo al Bacio Traditional Paste 520g (18.3oz)
(Chocolate & Whole Hazelnuts)
53072 Bubble Gum Traditional Paste 140g (5.0oz)
52002 Tiramisù Traditional Paste 280g (10.0oz)
56522 Cacaopat Traditional Paste 400g (14.0oz) (Italian Cake)
(Chocolate − Unsweet)
52102 Torrone Traditional Paste 280g (10.0oz)
27502 Cappuccino Traditional Paste 200g (7.0oz) (Nougat)

50202 Caramel Traditional Paste 140g (5.0oz) 26402 Vanilla Mexico Superior 140 (5.0)
Traditional Paste
27406 Caramelllatte Traditional Paste 140g (5.0oz) (French Vanilla)
(Caramel & Milk)
23502 Vanilla Purissima Bean 140g (5.0oz)
54802 Chocolate-Hazelnut Traditional Paste 480g (17.0oz)
Traditional Paste
58472 Cinnamon Traditional Paste 140g (5.0oz) (Vanilla Bean)

50402 Coconut Traditional Paste 280g (10.0oz) 48902 Vanilla Velvet Traditional Paste 140g (5.0oz)
(American Vanilla)
28072 Coffee Costa d`Oro Traditional Paste 280g (10.0oz)
(Espresso) 55502 White Chocolate Traditional Paste 280 (10.0)
53702 Crema Pistachio Traditional Paste 280g (10.0oz) 04208 Yoggi 30 Powdered Flavor
®
120 (4.0)
(Pistachio & Almond) (Yogurt − KSA Dairy)

50702 Gianduia Traditional Paste 520g (18.3oz) 04281 Yoggi 30® Powdered Flavor 120 (4.0)
(Dark Chocolate Hazelnut) (Yogurt − KSA Dairy)

82702 Green Pure Pistachio 400g (14.0oz) 52305 Zabajone Vittoria Traditional Paste 350 (12.0)
Traditional Paste (Egg & Marsala)
(Slightly Roasted Pure Pistachio)

51402 Hazelnut Piemonte Traditional Paste 280g (10.0oz)

(Dark Roasted Hazelnut)
See next page for Fruit Flavors
51502 Hazelnut Regina Traditional Paste 280g (10.0oz)
(Premium Light Toasted Hazelnut)

50802 Malaga Traditional Paste 280g (10.0oz)

(Rum Soaked Raisins)

04544 Mascarpone Powdered Flavor 120g (4.0oz)

(Italian Cream Cheese)

51172 Mint – Green Traditional Paste 140g (5.0oz)

59872 Mint – White Traditional Paste 140g (5.0oz)
61602 Oro D’Oro Traditional Paste 140g (5.0oz)
(Custard)

54702 Pannacotta Traditional Paste 400g (14.0oz)

(Cooked Cream)

24502 Peanut Traditional Paste 480g (17.0oz)

55972 Pistachio Sicilia Traditional Paste 400g (14.0oz)
(Pure Pistachio)

PreGel AMERICA Standard Recipe Book 17

Flavor Dosages

FR U I T F L AV OR S

Code Product Dosage

40472 Banana Fortefrutto ®
300g (10.0oz)
46772 Bilberry Fortefrutto® 300g (10.0oz)
(European Blueberry)

46872 Blackberry Fortefrutto® 300g (10.0oz)

45672 Cherry Fortefrutto® 300g (10.0oz)
45972 Forest Berries Fortefrutto ®
300g (10.0oz)
(Bilberries, Raspberries & Black Currants)

45172 Green Apple Fortefrutto® 300g (10.0oz)

46172 Kiwi Fortefrutto ®
300g (10.0oz)
04048 Lemon 50 Powdered Flavor 150g (5.3oz)
47772 Mango Fortefrutto ®
300g (10.0oz)
41672 Melon Fortefrutto® 300g (10.0oz)
40372 Orange Fortefrutto ®
300g (10.0oz)
46072 Passion Fruit Fortefrutto ®
300g (10.0oz)
42072 Peach Fortefrutto® 300g (10.0oz)
49372 Peach-Mango ACE Fortefrutto ®
300g (10.0oz)
Questions on these
41472
(Contains Vitamins A, C & E)

Pear Fortefrutto® 300g (10.0oz)

processes?
40272 Pineapple Fortefrutto ®
300g (10.0oz)
PreGel AMERICA prides itself on its technical
09272 Pink Guava Fortefrutto® 300g (10.0oz) support and the ability to troubleshoot
48072 Pomegranate Fortefrutto® 300g (10.0oz) problems as they arise. Be sure to contact our
46272 Raspberry Fortefrutto® 300g (10.0oz) Professional Training Center toll-free at
45872 Strawberry Fortefrutto ®
300g (10.0oz) 866 977 3435 or via e-mail at training@
47572 Wild Strawberry Fortefrutto® 300g (10.0oz)
pregelamerica.com for assistance.
You can also visit our website
www.pregelamerica.com for demo videos.

PreGel AMERICA Standard Recipe Book 18