Gelato Science, Flavour Innovation & Business Tips

Gelato guide to caramel, nut and crunch pastes: salted caramel, peanut, almond, torrone and praline croccantino — what each is and which to buy in Malaysia.

Chocolate gelato guide: cacao paste vs chocolate paste vs ready sprint mixes, dark vs white, how to dose, and which PreGel chocolate to buy in Malaysia.

Hazelnut gelato guide: pure nocciola paste, gianduia, bitter gianduia and choc-hazelnut rocks — what each is, how to use them, and which to buy in Malaysia.

Fruit paste and base guide for gelato & sorbet: N vs C vs ForteFrutto, milk gelato vs water sorbet, which base to use, dosing, and how to choose in Malaysia.

Gelato toppings guide: inclusions, variegates & rocks, hard coatings and topping syrups — what each does, how to use them, and dosing tips for a better counter.

Compare PreGel’s vanilla pastes for gelato — Vanilla N, Golden, Bourbon and Tahiti — and choose the right one for flavour, appearance and budget.

Gelato is served at about -12°C and has 20-35% overrun. What these figures mean, why they matter, and how serving temperature and overrun shape gelato's texture.

Yoggi is PreGel's yogurt flavouring for tangy Italian-style yogurt gelato and frozen yogurt. What it is, how to use it, and how it differs from a ready frozen-yogurt mix.

What gelato bases and stabilisers do, the difference between a complete base and a neutro, milk vs fruit bases, and how to choose the right one for your kitchen.

Pistachio paste is pistachios ground into a smooth paste — in its purest form 100% pistachio with no sugar, oil or colouring — used as a concentrated, unsweetened flavouring in gelato and pastry. It is not pistachio cream, which is paste blended with sugar, milk solids and oil for sweet spreadable fillings, and a genuine paste is a muted natural green, never neon. Pistachio paste has quietly become one of the most sought-after ingredients in dessert kitchens. But not all pist

Gelato Base Fibragel 100 is a stabiliser and base mix formulated for gelato, sorbets and desserts, combining natural fibres and stabilising agents to improve texture, mouthfeel and shelf life without compromising flavour. It is typically used at around 1-2% of the total mix weight and activated by gently heating the mixture to about 85°C (185°F). When it comes to crafting exceptional desserts, the foundation matters. We all know that the right base can elevate a simple gelato

Gelato is lighter than ice cream because it contains less fat, around 4-8% versus 10-20%, and less air, churned to about 20-30% overrun versus 50-100%, which makes it denser and more intensely flavoured. Premium gelato ingredients — flavour pastes, stabilisers, bases and natural colours — are what hold that texture and flavour consistent batch after batch. When it comes to crafting exceptional gelato, the secret lies not just in the technique but in the quality of the ingredi

Guide to buying authentic pregel products in Malaysia

Learn how Pregel flavour pastes, stabilisers, and bases differ — and how to choose the right product for your gelato or pastry kitchen.

Master the perfect sorbet base with our guide to ingredients, ratios, and techniques that deliver smooth texture and refreshing flavour.