cream gelato and sorbet gelato in the shape of balls with chocolate, strawberry, pistachi

PRODUCTS

Amrichi products feature premium ingredients from PreGel, a globally trusted Italian brand renowned for quality and consistency in gelato and pastry applications.

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From fruit, cacao and nut pastes to bases and stabilisers, every Pregel product is formulated for consistency, clean flavour, and reliable performance across gelato, pastry, and beverages.

PreGel’s Halal-certified products are certified by Halal Italia, a recognised Italian Halal certification body accepted under Malaysia and Singapore Halal frameworks for imported ingredients.

Combine Premium Ingredient with Amrichi's professional expertise, these products help chefs and F&B businesses achieve authentic flavour, reliable results, and desserts they are proud to serve.

We serve cafés, gelaterias, bakeries, hotels, and manufacturers across Malaysia and Singapore from our Johor Bahru base.

Chocolate and Nuts Paste

Delivers deep flavour, smooth texture, and reliable performance across gelato, pastry, and bakery applications. Crafted from high-quality cocoa and carefully selected nuts, they offer consistent concentration, easy blending, and refined taste—helping chefs achieve professional results with confidence.

Jar of chocolate paste with chocolate bar and cacao paste products in Malaysia.

Cacao Pat (No sugar added)

Cacao paste with no sugar added delivers pure, intense cocoa flavour with natural bitterness and depth. Ideal for professionals, it offers full control over sweetness while adding authentic chocolate character to baking, desserts, and beverage applications.

Jar of chocolate cacao paste with chocolate pieces, fruit paste products in Johor.

Bitter Gianduia

Bitter gianduia paste combines deep cocoa intensity with roasted hazelnut richness, finished with restrained sweetness for a refined, grown-up profile. Smooth and versatile, it is ideal for baking, fillings, creams, and desserts where a bold yet elegant chocolate–nut character is desired.

Jar of nut paste with mint leaves, almonds, and salt on wooden surface.

Salted Peanut

Salted peanut paste delivers rich roasted peanut flavour balanced with a gentle savoury saltiness for depth and complexity. Smooth and versatile, it is ideal for baking, fillings, spreads, and desserts, adding a bold nutty character with consistent performance.

Pistachio

Pistachio paste is made from carefully selected pistachios to deliver a rich, natural aroma and clean nutty flavour. Designed for professional gelato and pastry use, it offers excellent colour, smooth texture, and consistent performance in every application.

Fruit Pastes

Delivers vivid colour and bright, natural flavour without artificial harshness. Stable and easy to use, they retain their aroma and taste even after freezing or baking, making them ideal for gelato, pastries, and desserts.

mango paste in a round glass jar with fresh mango pieces outside the jar with no labels or

Alphonso Mango

Alphonso mango is prized for its rich, honeyed sweetness, smooth texture, and intensely aromatic profile. Often called the “king of mangoes,” it delivers a luxurious tropical flavour that elevates gelato, desserts, and pastries.

Jar of fruit paste, surrounded by fresh berries, on a wooden surface.

Forest Berries

Forest berries paste delivers a vibrant blend of raspberry, blackberry, blueberry, and strawberry notes, offering bright acidity, deep colour, and a naturally fruity aroma. Smooth and concentrated, it performs reliably in gelato, sorbet, pastry creams, and desserts while retaining flavour intensity after freezing or baking.

Strawberry

Melon

Melon paste delivers a clean, refreshing sweetness with a light, aromatic profile reminiscent of ripe, juicy melon. Smooth and easy to work with, it brings natural colour and fresh flavour to gelato, sorbets, and desserts without overpowering other ingredients.

Toppings and Specialty

Empower chefs to add creative flair without compromising quality or consistency. Crafted from premium raw materials, they are easy to use, stable under refrigeration or freezing, and deliver layered flavour and texture that stays satisfying from first spoon to last.

Blueberry sauce pouring over ice cream with fresh blueberries and mint leaves

Forest Berries

Caramel

Caramel topping delivers rich, buttery sweetness with deep caramelised notes and a smooth, glossy finish. Designed for easy drizzling and stability, it adds indulgent flavour and visual appeal to gelato, desserts, and pastries.

Chocolate

Chocolate topping offers rich cocoa flavour with a smooth, glossy texture that enhances both taste and presentation. Easy to drizzle and stable in cold applications, it adds a classic finishing touch to gelato, desserts, and pastries.

Raspberry

Raspberry topping delivers bright, tangy fruit flavour with a vibrant red colour and smooth pourable texture. Perfect for drizzling or layering, it adds a refreshing contrast and visual appeal to gelato, desserts, and pastries.

Bases and Stabilisers

The quiet foundation behind smooth, well-structured gelato and pastry creams. Designed with food science and Italian-style know-how, they simplify production while delivering consistent texture, stability, and professional results batch after batch.

PreGel product packaging with green and white design, text, illustration, food products.

Fibragel 100

An extremely versatile cold process base, ideal for making sorbets or creams with a soft, creamy texture, simply by adding water, milk or plant-based drinks.

White creamy paste on black plate on wood table, fruit paste in Johor/Malaysia

Base Vegan

Rich and creamy hot process base, enriched by rice and cocoa butter. It is perfect to prepare both classic flavors and fruit sorbets, in full compliance with the principles of the Vegan philosophy.

White creamy paste on black plate. Delicious food product, Johor, Malaysia.

Neutro

A stabilizer for cream - and fruit- flavored gelato for both hot and cold process that is perfect for gelato chefs who want to have more flexibility in the production. To improve the gelato structure we recommend using it in combination with Fibraplus, Proteingel and Più Cremoso.

Creamy white product on a black slate, placed on wooden surface background

Sweetness Reducer

Gelato improver to be used both with cold and hot processes. It allows replacing up to 30% of the sucrose generally added to the recipe, thus obtaining a gelato with a reduced level of sweetness (compared to gelato made using sucrose) and a more compact and matte structure.

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