PreGel, the Emilia-Romagna company widely recognised as one of the leading names in ingredients and semi-finished products for gelato, pastry and beverage professionals, has just rolled out six new products designed to expand its pastry line-up.
And honestly, they’re clearly aimed at pastry chefs who want flavour, texture and versatility all in one hit.
The first additions land in the Farcimax® range — PreGel’s filling creams specifically developed for post-bake pastry applications. Leading the launch is Farcimax® Cappuccino, a smooth cream with an authentic milk-and-coffee flavour profile that brings the unmistakable taste of the classic breakfast drink straight into croissants, cakes, tartlets, mignon pastries and large leavened baked goods.
But the real game-changer is the arrival of the brand’s first crunchy-inclusion flavours: Farcimax® Fiorbella® Rock and Farcimax® Pistacchio Rock. The first delivers rich cocoa and hazelnut notes, while the second leans fully into pistachio — but what sets both apart are the crunchy inclusions designed to add texture and surprise on the palate, making pastries even more indulgent.
These ready-to-use, water-free post-bake filling creams are ideal for piping into croissants, cakes, mignons and a wide range of pastry creations.
PreGel has also expanded its Covermax® Decorock® range — the company’s post-bake coating creams — with a bold new flavour: Coffee Ciok. Built around the classic pairing of coffee and chocolate, this new coating combines a rich flavour profile with crunchy inclusions, making it ideal for bakery products and chilled pastry creations. One of its biggest strengths is texture stability: Covermax® Decorock® Coffee Ciok stays firm at room temperature while remaining smooth and easy to slice without cracking. And thanks to its versatility, it can also be whipped directly in a planetary mixer and used as a ready-to-go ganache.
The final two launches join PreGel’s Crunchy Coatings range, developed for frozen and chilled pastry applications. Crunchy Coatings Mango delivers a vibrant mango-flavoured coating packed with crunchy inclusions, while Crunchy Coatings Red Fruits combines raspberry and strawberry pieces with crispy textures for a glaze that stands out both visually and on the palate.
Both products are gluten free and designed for use on frozen (-18°C) and chilled (+4°C) pastry creations including gelato sticks, ice cream cakes, semifreddi, mousses and bavarois desserts.
These new launches — alongside many other products from the range — will be showcased at the PreGel stand during Ristora Hotel Sicilia.
