Johor Bahru, Malaysia – Amrichi is proud to announce its official appointment as the representative of PreGel, one of Italy’s most respected global producers of premium gelato, pastry, and dessert ingredients, for the Malaysian market. This partnership marks a significant advancement for Malaysia’s evolving dessert and F&B landscape, bringing world-class Italian formulations, technical expertise, and ingredient innovation closer to local chefs, gelaterias, restaurants, hotels, and manufacturers.
As part of this new chapter, Amrichi has launched the Amrichi Gelato Lab in Johor Bahru – a fully equipped creative space where professionals can experiment, test flavours, develop menus, learn formulation methods, and elevate their craft using PreGel’s premium ingredients. The lab features industry state-of-the-art equipment such as the Carpigiani Maestro batch freezer, creating a professional environment for hands-on research, training, and product development.
“We are excited to represent PreGel in Malaysia and strengthen the bridge between Italian craftsmanship and Malaysia’s fast-growing dessert culture,” said Jeffrey Tan, Founder of Amrichi. “The Amrichi Gelato Lab gives chefs, café owners, and creators a dedicated space to experiment, learn, and innovate – supported by PreGel’s exceptional product range and decades of expertise.”
Full PreGel Product Range Now Supplied by Amrichi
With this appointment, Amrichi will distribute the complete spectrum of PreGel’s gelato, pastry, and beverage solutions to businesses across Malaysia. The product lineup includes:
1. Gelato & Sorbet Bases
A full selection of milk, water, fruit, neutral, and vegan bases designed for texture consistency and ease of production.
Examples: Base Latte, Base 100, fruit bases, and Base Vegan for plant-based applications.
2. Traditional Pastes (Nut & Cream Pastes)
Premium pistachio, hazelnut, chocolate, and classic Italian cream pastes used to flavour gelato, pastry creams, beverages, and desserts.
Highlights include: Pistacchio Verde Primavera, Nocciola Piemonte, Gianduia blends, and Cacaopat.
3. Fortefrutto® Fruit Pastes
Fruit concentrates for natural, vibrant flavour in gelato, pastry, and drinks.
Flavours include mango, strawberry, blueberry, lemon, tropical fruits, and more.
4. Variegates (Ripples and Toppings)
Swirl-in sauces that add texture, contrast, and visual appeal.
Categories include crunchy inclusions, creamy variegates, fruit streaks, caramel, chocolate, and biscotto blends.
5. Pino Pinguino® Line
PreGel’s iconic range of warm and cold creams known for their smooth, creamy texture even at frozen temperatures.
Varieties include Pino Pinguino Nero, Bianco, Pistachio, and Fondente.
6. Sprint Line (Ready-to-Mix Instant Gelato Bases)
Complete powdered mixes requiring only water or milk.
Ideal for cafés, hotels, and businesses needing quick, consistent gelato without pasteurization.
7. Stabilizers, Emulsifiers & Technical Ingredients
Neutral stabilizers, sugar structures, fiber-based texturizers, and powdered products essential for professional formulation and gelato chemistry.
8. Pastry & Dessert Solutions
Products for mousse, semifreddo, pastry creams, dessert sauces, beverage mixes, toppings, and bakery applications – allowing cross-functional use across the wider F&B sector.
With this portfolio, Amrichi becomes Malaysia’s end-to-end supplier for artisan gelato and dessert ingredients, complementing its technical knowledge and hands-on support for businesses at every stage of production.
Growing Malaysia’s Gelato & Dessert Ecosystem
Through the combined strength of PreGel’s global R&D and Amrichi’s operational presence, the partnership aims to elevate the quality, creativity, and accessibility of gelato and dessert innovation throughout Malaysia. The Amrichi Gelato Lab will host:
Professional demonstrations & workshops
Hands-on product trials
R&D sessions for new flavours
Training for gelato formulation & balancing
Chef collaborations & educational events
OEM and menu development support
This initiative reflects Amrichi’s long-term vision to position Johor Bahru as a regional centre for gelato learning, creativity, and artisanal excellence.
Dining and Cooking