BABBI CATALOGO INGREDIENTI 2022 ITAENG Web - Compressed

CATALOGO
INGREDIENTI
CONI E CIALDE
2022
I TA / E N G
PICCOLI PIACERI QUOTIDIANI
DAILY LIT TLE PLEASURES
Quando si consuma un dessert, un gelato, una fetta di torta,

una bevanda, non si pensa mai quanto ciascuna di queste specialità,
racchiuda un mondo in sé… i Piccoli Piaceri Quotidiani fanno parte da sempre
della storia di Babbi e abbracciano oggi tutti i settori che parlano di cibo e
bevande. Coltivare lo stupore della novità è l’unico stato d’animo che ci rende
sempre vivi e capaci di innovare ed innovarci!
When eating a dessert, a gelato, a piece of cake, or drinking a beverage,

one never thinks about how much each of these specialties encloses a world
in itself... Daily Little Pleasures have always been part of Babbi’s history and
currently cover all the sectors that talk about food & beverage. Fostering the
wonder of novelty is the only state of mind that always makes us feel alive
and able to innovate and be innovative!
UNA STORIA DOLCE
A SWEET STORY
Erano gli anni ‘50 quando, in un piccolo paese della Romagna,

Attilio Babbi inizia con passione l’attività di produttore di coni,
cialde e ingredienti per i maestri gelatieri della zona. L’attività
ha subito successo e qualche anno più tardi, nel 1958, nonno
Attilio realizza il suo sogno: quello di creare il “dolce perfetto”,
che regali un’esperienza di gusto indimenticabile. Fu così che
nacquero i Viennesi e i Waferini, seguiti nel tempo da altre raffinate
prelibatezze, amate fin da subito in Italia e nel resto del Mondo per
la loro inimitabile cialda.
It was the ‘50s when, in a small town of Romagna, Attilio Babbi BABBI CREATORS
began with passion the manufacturing of cones, wafers and
ingredients for gelato masters in the area. The business was B A B B I C R E ATO R S
successful and a few years later, in 1958, Attilio achieved his
dream: to produce the “perfect dessert,” capable to offer an
unforgettable taste experience. This is how Viennesi and Waferini
were born, followed over time by other refined delicacies, which Lo spirito di condivisione è sempre stato nella nostra natura: ascoltiamo
were immediately successful in Italy and around the world because i collaboratori, i clienti e i consumatori per creare quell’empatia che è
of their unique wafer quality. motore di idee e soluzioni innovative. Da sempre ci impegniamo perché
coloro che utilizzano i nostri prodotti possano avere i migliori strumenti per
rendere le loro creazioni esclusive. Babbi Creators, così ci piace definire
i maestri gelatieri e pasticceri, gli chef e gli appassionati che vogliono
stupire ed essere stupiti, sempre alla ricerca del massimo della qualità
per rendere memorabili le proprie creazioni e dispensare piccoli piaceri
quotidiani.
The spirit of sharing has always been in our nature: we listen to our
LA NOSTRA FILOSOFIA collaborators, customers and consumers to create that empathy that
is the engine of ideas and innovative solutions. We have always been
OUR PHILOSOPHY committed to provide the best ingredients to our clients for their exclusive
creations. We like to define Babbi Creators the pastry and gelato chefs
and enthusiasts who want to amaze and be amazed, always looking for
the highest quality to make their creations memorable and dispense small
Amore, passione e cura nella selezione e nella lavorazione daily pleasures.
delle materie prime sono il nostro segreto per creare ingredienti
per gelato unici e inimitabili. Questa è la nostra filosofia perchè
crediamo che non ci sia nulla di più bello che regalare a
chiunque consumi i nostri prodotti, un’esperienza squisitamente
perfetta, una dolce colonna sonora che accompagna
i bei momenti che regala la vita.
Love, passion and care in the selection and processing of raw materials
are our secrets to produce unique and inimitable ingredients. This is
our philosophy because we believe that there is nothing more
beautiful than giving to those who enjoy our products, an exquisitely
perfect experience, a sweet soundtrack that accompanies the
beautiful moments that the life offers us.
QUALITÀ BABBI
BABBI QUALITY
Per Babbi la qualità dei propri prodotti è un principio fondamentale, per questo l’azienda effettua
una costante e quasi maniacale selezione delle materie prime, realizza internamente tutte le fasi
della produzione, dalla tostatura della frutta secca alla raffinazione delle paste, effettua continui
controlli interni per l’assicurazione della qualità e ha ottenuto numerose certificazioni di qualità
come la ISO 9001, lo standard di riferimento internazionalmente riconosciuto per la gestione della
Qualità. L’azienda è inoltre registrata presso la U.S. Food and Drug Administradion (FDA) per poter
esportare negli USA. Oltre all’aspetto qualitativo del prodotto l’azienda pone grande attenzione ai
propri consumatori, alle loro abitudini alimentari, alle loro richieste, in continua evoluzione sia per
esigenze salutari che culturali. Molti prodotti sono privi di glutine e sono stati certificati e inseriti
nel prontuario AIC (Associazione Italiana Celiachia); l’azienda ha inoltre ottenuto la certificazione
“VEGAN OK” per i prodotti idonei ad una alimentazione Vegana, la Certificazione Koscher e la
certificazione Halal (HQC). Sul catalogo i prodotti Gluten Free, quelli inseriti nel prontuario AIC e i
prodotti “Vegan Friendly”, sono appositamente segnalati.
Babbi believes that the quality of its products is an essential principle. This is why the company
performs a constant and almost obsessive selection of raw materials and carries out internally all
stages of production: dry fruit roasting, paste refinement, permanent internal quality checks. Babbi
also obtained many quality certifications such as ISO 9001, the reference standard internationally
recognized for the management of the Quality. The company has been also inspected and
authorized by the U.S. Food and Drug Administration (FDA) and allowed to export to the USA.
In addition to product quality, the company pays great attention to its own consumers, their food
habits and their demands that constantly develop both for health and cultural requirements. Many
products are gluten-free and are certified and included in the AIC (Italian Celiac Association)
reference book; the company also obtained “VEGAN OK” certification for products suitable for a
vegan diet, the Kosher certification and the Halal certification (HQC). On the catalog, the Gluten
Free products – those included in the AIC reference book – and the “Vegan Friendly” products are
specially highlighted.
INDICE INDICE
INDEX INDEX
WAFERINI ROMAGNA 10 DULCIS IN FUNDO 82

CREMADELIZIA······································································································ 84
BASI / BASES 12 CIOCCODELIZIA···································································································· 88
BASI LATTE / MILK BASES························································································ 14

CONI E CIALDE / WAFER CONES 92
BASI FRUTTA / FRUIT BASES···················································································· 16
BASI PER GELATO GOURMET / GOURMET GELATO MIXES·········································· 18 CONI WAFER / WAFER CONES·············································································· 94
NEUTRI / STABILIZERS····························································································· 20 CIALDE STAMPATE E ARROTOLATE / MOLDED AND ROLLED WAFERS··························· 98
INTEGRATORI / IMPROVERS···················································································· 22 GAUFRETTE E DECORAZIONI / GAUFRETTES AND WAFER DECORATIONS················· 104
PRODOTTI TECNICI / TECHNICAL PRODUCTS··························································· 24 CIALDE E GAUFRETTES DA ASPORTO / TAKE AWAY WAFERS AND GAUFRETTES········· 108
STABILIZZANTI E MISCELE COMPLETE PER PASTICCERIA / STABILIZERS AND COMPLETE ACCESSORI / TOOLS··························································································· 112
MIXES FOR PASTRY································································································· 26 LEGENDA / KEY·································································································· 113
AROMATIZZANTI / POWDER FLAVOURINGS····························································· 28
LA DOLCEZZA NON FINISCE QUI... / SWEETNESS DOES NOT END HERE… 114
MISCELE COMPLETE / COMPLETE MIXES 30
MISCELE COMPLETE ALLE CREME / CREAM COMPLETE MIXES···································· 32
CIOCCOLATI / CHOCOLATES················································································· 34
MISCELE COMPLETE ALLA FRUTTA / FRUIT COMPLETE MIXES······································· 36
MISCELE COMPLETE PER GRANITE E CREME FREDDE / COMPLETE MIXES FOR SLUSHES
AND CREAMY SORBETS························································································· 39
MISCELE PER GELATO SOFT / MIXES FOR SOFT GELATO············································ 40
BENESSERE / WELLNESS 44
RISO NATURA········································································································ 46
PASTE, GOLOSE E VARIEGATI / PASTES, GOLOSE AND VARIEGATI 48

PASTE PISTACCHIO / PISTACHIO PASTES·································································· 50
PASTE NOCCIOLA / HAZELNUT PASTES··································································· 52
PASTE CLASSICHE / TRADITIONAL PASTES································································ 54
PASTE FRUTTA / FRUIT PASTES················································································· 58
PASTE E VARIEGATI LINEA "ONE” / “ONE” PASTES AND VARIEGATI···························· 60
GOLOSE··············································································································· 62
VARIEGATI WAFER / WAFER VARIEGATI···································································· 64
VARIEGATI CLASSICI / TRADITIONAL VARIEGATI························································ 66
VARIEGATI FRUTTA / FRUIT VARIEGATI······································································ 68
GLASSE, COPERTURE, TOPPING, CACAO E GRANELLE / GLAZES, COVERINGS,

TOPPINGS, COCOA AND GRAINS 70
GLASSE E DECORAZIONI / GLAZES AND DECORATIONS·········································· 72
COPERTURE / COVERINGS····················································································· 74
ARTISTICK············································································································· 76
TOPPING·············································································································· 78
CACAO E GRANELLE / COCOA AND GRAINS························································· 80
Our Tradition becomes Gelato
70 ANNI PER NOI NON SONO UN TRAGUARDO
MA UNA NUOVA PARTENZA!
70 years for us are not a finishing line but a new start!
La nostra è una storia ricca di incontri, Ours is a story full of encounters,
ricerche, condivisioni, emozioni e research, sharing, emotions and
amicizia che, con i nostri prodotti, friendship that, with our products,
ci permette di rendere felici intere allows us to make entire generations
generazioni di persone nel mondo around the world happy and
WAFERINI ROMAGNA e ci spinge a continuare a farlo con

rinnovata passione.
encourages us to continue to do
so with renewed passion.
La nostra Tradizione
diventa Gelato
I WAFERINI ROMAGNA
DIVENTANO MERAVIGLIOSI
GELATI E DESSERT PER
FESTEGGIARE IL NOSTRO
70° ANNIVERSARIO.
Waferini Romagna become wonderful
Gelato and Desserts to celebrate our 70th
Anniversary.
Questa è una novità che parte da This is a novelty that began long ago,
lontano, dalle nostre origini; dating back to our origins; finally, the
finalmente sono disponibili gli original ingredients are available to
ingredienti originali per creare il gelato create the most delicious gelato with the
più goloso al gusto degli inimitabili flavour of the inimitable WAFERINI
WAFERINI ROMAGNA BABBI. ROMAGNA BABBI.
1.28.0106 KIT WAFERINI ROMAGNA

Pasta Waferini Vaniglia 2 x 2,5 kg, Variegato Waferini Nocciola 2 x 2,5 kg, segnagusto/taste marker n.1, 1 10,0 QB/AR
vetrofania/window sticker n.1
1.28.0105 PASTA WAFERINI VANIGLIA 4 2,50 200-250

VANILLA WAFERS PASTE
1.23.0121 VARIEGATO WAFERINI NOCCIOLA

HAZELNUT WAFERS VARIEGATO
4 2,50 QB/AR
BASES
BASI
Basi
BASES
IL SEGRETO DI UN BUON GELATO ARTIGIANALE

Dal 1952 la passione di Babbi per il buono, il genuino e la tradizione
ha portato alla creazione di ingredienti per gelato artigianale di
altissima qualità, basi di pura bontà per il gelatiere che vuole offrire il
meglio nel suo locale.
THE SECRET OF A GOOD ARTISAN GELATO

Since 1952 Babbi’s love of good, genuine food and tradition have
led to the creation of ingredients for excellent, top quality artisan ice
cream. These offer excellent bases for the ice cream maker wishing to
offer the best product in his shop.
BASI BASES
BASES
BASI
BASI LATTE BASI LATTE
MILK BASES MILK BASES
(SACCHETTO / BAG)
GELATO PASTICCERIA RISTORAZIONE

1.48.46 BASE NOVOGEL BABBI 75
Base a basso dosaggio con versatilità di utilizzo. Assenza di aromi, performance in termini di
tenuta, pulizia al palato e grande stabilità. 6 1,50 75 Latte / Milk
Low dosage base and versatile use. Flavouring-free, clean mouthfeel and of stability in every
condition.
1.46.82 BASE TOP 100 S.A.
(Senza grassi vegetali / without vegetable fats)
Ricca di proteine e grassi del latte. Esalta le paste caratterizzanti con un’ottima stabilità. Senza 8 1,00 100 Latte / Milk
aromi.
Rich in milk proteins and fats. It enhances the taste of pastes with an excellent stability.
1.13.41 BASE BABBI 100 C/F
Eccellente spatolabilità e struttura in vetrina, possibilità di utilizzo sia a caldo che a freddo,
aroma delicato di latte. 8 2,00 100 Latte / Milk
Excellent scoopability and structure in the display, mild milk taste. It can be used with hot or
cold process.
1.48.29 BASE EASY 100 F
Ideata principalmente per ottenere stabilità e resa ottimale con metodo di utilizzo a freddo. 8 1,00 100 Latte / Milk
Senza aromi.
Created to achieve stability with cold method. Flavouring-free.
1.47.27 BASE DOPPIA PANNA 100 S.A.
Eccellenti performance in termini di cremosità e stabilità in vetrina. Alto overrun e calda al
palato. Possibilità di utilizzio sia a caldo che a freddo. Senza aromi. 8 1,00 100 Latte / Milk
Excellent performances in terms of creaminess and stability of gelato in the display. High
overrun and warm to the palate. It can be used with hot or cold process. Flavouring-free.
1.14.65 BASE DOPPIA PANNA 100 C/F
Eccellenti performance in termini di cremosità e stabilità in vetrina. Alto overrun e calda al
palato. Possibilità di utilizzio sia a caldo che a freddo. Leggero aromatizzazione di panna. 8 1,00 100 Latte / Milk
Excellent performance in terms of creaminess and stability of gelato in the display. High
overrun and warm to the palate. It can be used with hot or cold process. Light taste of cream.
1.48.20 BASE TUTTO LATTE 125 S.A.
Utilizzo con solo latte e zucchero. Garantisce un gelato stabile, caldo al palato e ad alto
overrun. Senza aromi. 6 1,25 125 Latte / Milk
To be used with the only addition of milk and sugar. It ensures a stable gelato, warm to the
palate and with high overrun. Flavoring-free.
1.43.11 BASE 150 “CLAUDIO”
Idonea per gelati “alti”, elevata stabilità. Aroma deciso di latte e panna. 8 1,00 150 Latte / Milk
Suitable for “mountain-shape” gelato, high stability. Strong taste of milk and cream.
(SACCHETTO / BAG) 1.03.14 BASE PANNA 200
Struttura ricca e cremosa, semplicità di utilizzo. Aroma delicato di panna. 8 2,00 200 Latte / Milk
Rich structure and creamy texture, easy to use. Delicate cream taste.
1.03.06 BASE PANNA 50 1.48.05 BASE BABBI MIX 250 C/F
(SENZA GRASSI VEGETALI / WITHOUT VEGETABLE FATS)
8 2,00 50 Latte / Milk Ricetta semplice con sola aggiunta di acqua e zucchero, utilizzo sia a caldo che a freddo.
Capostipite delle basi Babbi, ricca di proteine, aroma di latte e panna fresca. Acqua /
Rich in proteins, milk and fresh cream taste. Delicato aroma di latte. 8 1,00 250 Water
Simple recipe with the only addition of water and sugar, to be used with hot or cold process.
1.43.37 BASE PANNA TOP Slight milk taste.
8 1,00 50 Latte / Milk 1.48.48 BASE BABBI 250 C/F LACTOSE FREE
Grande stabilità in vetrina, ricca di proteine, aroma di latte e panna fresca.
Excellent stability in the display, rich in proteins, milk and fresh cream taste. Base ad alta grammatura per la realizzazione di gelati artigianali senza lattosio con un Acqua /
delicato aroma naturale di latte. 8 1,00 250 Water
1.48.01 BASE TOP 50 S.A. High dosage base for the preparation of artisan lactose-free gelato with a delicate natural
8 1,00 50 Latte / Milk aroma of milk.
Grande stabilità in vetrina, ricca di proteine. Senza aromi.
Excellent stability in the display, rich in proteins, flavoring-free. 1.14.57 BASE CACAO 200 C/F
Contiene una miscela di pregiati cacao, possibilità di utilizzo sia a caldo che a freddo con la
1.13.40 BASE BABBI 50 C/F sola aggiunta di latte e zucchero. 8 1,00 200 Latte / Milk
Possibilità di utilizzo sia a caldo che a freddo, eccellente spatolabilità, aroma delicato It contains a fine blend of cocoa, to be used with hot or cold process with the only addition of
8 2,00 50 Latte / Milk
di latte. milk and sugar.
It can be used with hot or cold process, excellent scoopability, delicate milk taste.
1.48.52 BASE COMPLETA LATTE 330 C/F
1.48.37 BASE BABBI LATTE 50 N.E. Utilizzo con la sola aggiunta di acqua, struttura compatta e stabile. Senza aromi. Acqua /
Base senza emulsionanti con ottimi risultati di overrun e struttura. Ricca di fibre 5 2,00 500 Water
To be used with the only addition of water. Compact structure and high stability.
vegetali garantisce sempre una perfetta spatolabilità. 8 1,00 50 Latte / Milk
Flavouring-free.
Emulsifiers-free base with excellent overrun and structure. It is rich in vegetable fibers
and it always guarantees perfect scoopability. 1.48.53 BASE LATTE B-FREE
1.13.12 BASE DOPPIA PANNA 50 C/F Base completa per la realizzazione di gelati alle creme senza zuccheri aggiunti. Il
Ottima stabilità in vetrina, calda al palato, struttura cremosa e alto overrun. Possibilità prodotto può essere utilizzato sia con metodo a caldo che a freddo. Non contiene aromi. 8 1,00 500 Latte / Milk
di utilizzio sia a caldo che a freddo. Leggero aromatizzazione di panna. 8 1,00 50 Latte / Milk Complete base to make cream flavoured gelato with no added sugar. The product
Excellent stability in the display, warm to the palate, creamy texture and high overrun. can be used with both the hot and cold method. No flavourings.
It can be used with hot or cold process. Light taste of cream.
14 15
BASI BASES
BASES
BASI
BASI FRUTTA
FRUIT BASES
(SACCHETTO / BAG)
1.43.36 BASE FRUTTA TOP 50

Utilizzo a freddo e caldo, ottima cremosità e trasparenza al gusto.
8 1,00 50 Acqua / Water
It can be used with hot or cold process, excellent creaminess, clean
taste.
1.14.38 BASE FRUTTA 50 SDL C/F

Gelato compatto e spatolabile, stabile anche in condizioni di
conservazione non ottimali. Utilizzo a freddo e caldo. 8 2,00 50 Acqua / Water
To obtain a well scoopable and compact gelato, highly stable in
the show case. It can be used with hot and cold process.
1.48.13 BASE FRUTTA SPECIAL 50

Gelato cremoso e caldo al palato, eccellente stabilità. Ottima resa
di gusto e colore. Utilizzo a freddo e caldo. 8 1,00 50 Acqua / Water
To obtain a creamy gelato warm to the palate. It gives excellent
results in terms of color and flavour.
1.48.23 BASE LIMONE 50

Base senza derivati del latte specificatamente dedicata alla
realizzazione del gusto limone. Alta versatilità, aromatizzata con oli 8 1,00 50 Acqua / Water
essenziali naturali.
Dairy-free base specific for lemon gelato. High versatility, rich in
natural essential oils.
1.48.38 BASE BABBI FRUTTA 75 N.E.

Base senza emulsionanti per la realizzazione di sorbetti spatolabili
con un ridotto incorporamento di aria. Permette di avere un colore
più intenso ed un sapore accentuato rispetto ad una base con 8 1,00 75 Acqua / Water
emulsionanti.
Emulsifiers-free base for the creation of sorbets with a reduced
incorporation of air. It allows to have a more intense color and an
accentuated flavor compared to a base with emulsifiers.
BASE FRUTTA BABBI 100 SDL C/F

1.03.36 Eccellente stabilità e semplicità di utilizzo sia a freddo che a caldo. 8 2,00 100 Acqua / Water
Excellent stability and easy to use with hot or cold process.
1.48.54 BASE FRUTTA B-FREE

Base completa per la realizzazione di sorbetti senza zuccheri
aggiunti. Il prodotto può essere utilizzato sia con metodo a caldo
che a freddo. Non contiene aromi. 8 1,00 500 Acqua / Water
Complete base to make sorbets with no added sugar. The product
can be used with both the hot and cold method. No flavourings.
1.43.38 BASE FRUTTA NATURA

(con fruttosio / with fructose)
Base completa senza saccarosio e con fruttosio. Idonea per 10 1,00 500 Acqua / Water
l’utilizzo con alta percentuale di frutta.
Ready-to-use base with fructose. Suitable to be used with high fruit
percentage.
BASI FRUTTA
FRUIT BASES 1.28.01 BASE LIQUIDA FRUITGEL
(secchiello / plastic bucket)
Base liquida pronta da utilizzare con frutta o paste e la sola 4 3,00 500 Acqua / Water
aggiunta di acqua.
Liquid-base. Ready to be used with fruit or pastes with the only
addition of water.
GELATO
17
BASI BASES
RICETTE / RECIPES
BASES
BASI
BASI PER GELATO GOURMET
G O U R M E T G E L ATO M I X E S
BASE PANNA 50
GELATO RISTORAZIONE BEVANDE
INGREDIENTI•INGREDIENTS
LATTE INTERO / WHOLE MILK ····················································· 1000g

ZUCCHERO / SUGAR ········································································· 220g
PANNA FRESCA 35% / FRESH CREAM 35% ·································150g
BASE PANNA 50 BABBI (COD. 10306)··············································50g
LATTE SCREMATO IN POLVERE
SKIMMED MILK POWDER ····································································50g
DESTROSIO / DEXTROSE······································································50g
TOTALE / TOTAL ··················································································1530g
BASE FRUTTA NATURA
ACQUA / WATER ············································································ 1000g

FRUTTA FRESCA / FRESH FRUIT ···················································1300g
BASE FRUTTA NATURA BABBI (COD. 14338)··························· 1000g
TOTALE / TOTAL ··············································································· 3300g
(SACCHETTO / BAG)
1.48.34 GOURMET MIX

(PER GELATI GOURMET / FOR SAVORY GELATO)
BASE TOP 100 S.A. Semilavorato studiato per realizzare con semplicità gelati gastronomici
e gourmet, a basso tenore di dolcezza edi semplice realizzazione. 7 1,25 330 - 370
Acqua / Water
Latte / Milk
Semi-finished product easy to use for the production of savoury
gourmet gelato, low sweetness level.
1.48.35 HAPPY HOUR MIX
LATTE INTERO / WHOLE MILK ··················································· 1000g (PER SORBETTI ALCOLICI / FOR ALCOHOLIC SORBETS)
ZUCCHERO / SUGAR ········································································170g Stabilizzante in polvere per la produzione di fantasiosi sorbetti alcolici 7 1,25 150 - 180 Acqua / Water
e cocktail.
BASE TOP 100 S.A. BABBI (COD. 14682)······································ 100g Powder stabilizer for the production of alcoholic sorbets and cocktail
PANNA FRESCA 35% / FRESH CREAM 35% ······························ 100g gelato.
DESTROSIO / DEXTROSE····································································50g
TOTALE / TOTAL ················································································ 1420g
SCOPRI COME RENDERE UN CAPOLAVORO OGNI TUA CREAZIONE!

Find out how to make your creation a masterpiece!
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18 19
BASI BASES
BASES
BASI
NEUTRI
STA B I L I Z E R S
(SACCHETTO / BAG)
NEUTRO CREME TOP 5

1.46.76 Neutro tradizionale a caldo, senza aromi. 8 1,00 3-5 Latte / Milk
Pure stabilizers, flavourings-free. For hot process.
NEUTRO UNIVERSALE 5
Neutro senza emulsionanti per la preparazione di gelati base latte e di sorbetti Acqua /
1.46.83 alla frutta. Utilizzo sia a caldo che a freddo. 8 1,00 3-5 Water
Emulsifiers-free pure stabilizer useful for the preparation of traditional gelato and
fruit sorbet. It can be used both for hot and cold process.
NEUTRO CREME SUPREMO 10

Neutro arricchito di un mix di fibre vegetali per rallentare lo scioglimento del
1.46.84 gelato aumentando il corpo. 10 1,00 6 - 10 Latte / Milk
Pure stabilizers enriched with a mix of vegetable fibers to slow gelato melting by
increasing its texture.
NEUTRO UNIVERSALE 10
Neutro senza emulsionanti, arricchito di fibre. Adatto per la preparazione di Acqua /
1.46.85 gelati base latte e di sorbetti alla frutta. Utilizzo sia a caldo che a freddo. 10 1,00 6 - 10 Water
Emulsifiers-free pure stabilizer rich in vegetable fibers. Useful for the preparation
of traditional gelato and fruit sorbet. It can be used both for hot and cold process.
NEUTRI
STA B I L I Z E R S
GELATO
21
BASI BASES
BASES
BASI
INTEGRATORI
IMPROVERS
(SACCHETTO / BAG)
1.03.12 CORPO
Aumenta la spatolabilità del gelato riducendone contemporaneamente la
dolcezza. 8 2,00 20 - 40 -
It helps increasing Gelato scoopability and reducing sweetness.
1.43.23 EFFEUNO
Apporta fibre e polisaccaridi per un gelato più pastoso, previene lo scioglimento
rapido.
8 1,00 10 - 50 -
It adds fibres and polysaccharides for a denser Gelato, preventing the quick
melting.
1.03.17 SOFFIPAN
Mix di grassi e solidi del latte perfettamente bilanciati per un gelato più ricco e
cremoso. 14 1,00 20 - 40 -
Perfectly balanced milk fats and solids mix that can be used to obtain a richer and
creamier Gelato.
1.43.04 NATURA PAN

Grassi nobili del latte per un gelato più vellutato e ricco di gusto. Può sostituire la
panna fresca. 8 1,00 40 - 60 -
Isolated milk fats used to obtain a silky and full-flavoured Gelato. It can replace
fresh cream.
1.43.01 CREMOSO PIÙ

Mix di grassi vegetali raffinati utile ad aumentare l’overrun; rende il gelato più
soffice e caldo al palato. 6 1,00 20 - 40 -
This mix of refined vegetable fats helps increasing the overrun. It can be used to
obtain a softer Gelato, warm to the palate.
1.28.26 EASY PAN

Mix di grassi vegetali raffinati utile ad integrare o sostituire completamente i grassi
del latte o panna. 6 1,00 QB / AR -
Refined vegetable fats mix that can be used to replace partly or totally milk or
cream fats.
1.28.25 PIÙ PROTEINA

Selezionate proteine nobili del latte per una tessitura più fine ed un gelato stabile
in vetrina. Raccomandato nella produzione con metodo combinato.
Isolated milk proteins that can be used to obtain a silky texture and improve 8 1,00 QB / AR -
gelato stability in the display. It is highly reccomended with “combined-method”
process.
INTEGRATORI
IMPROVERS
GELATO
23
BASI BASES
BASES
BASI
PRODOTTI TECNICI
TECHNICAL PRODUCTS
(SACCHETTO / BAG)
1.48.31 STABIL CREAM LACTOSE FREE

Stabilizzante per panna e dessert con temperatura di servizio positiva.
8 1,00 20 - 50
Stabilizer for cream and positive temperature pastry.
1.28.12 TUORLOMIO
(BARATTOLO VETRO/ GLASS JAR)
Tuorlo d’uovo pastorizzato e zuccherato, arricchito con aromi naturali, idoneo per 6 1,20 QB / AR
Gelateria e Pasticceria.
Pasteurized yolk with sugar and natural flavourings. Perfectly suitable for Gelato and
Pastry.
1.28.0102 GLUKY 3 KG
Sciroppo di glucosio ad alto DE per aumentare la spatolabilità
del gelato e ridurre la dolcezza. 4 3,00 QB / AR
High DE glucose syrup that helps increasing Gelato scoopability and reducing
sweetness.
1.60.01 SCIROPPINO
Zucchero invertito, adatto per il bilanciamento del gelato e di torte semifreddo.
Possiede proprietà antiossidanti, indicato anche per macedonie di frutta. 4 3,00 QB / AR
Inverted sugar, helps balancing Gelato and Semifreddo cakes. It is rich in antioxidant
properties and is also recommended in fruit salads.
2.06.44 LATTE IN POLVERE SCREMATO

(SACCHETTO / BAG)
Latte in polvere scremato ad alto contenuto di proteine nobili, utile ad aumentare il 12 1,00 QB / AR
contenuto di solidi del latte per un gelato più ricco e cremoso.
Skimmed milk powder rich in noble proteins. It adds milk solids in order to obtain a
richer and creamier Gelato.
3.03.11 LATTE IN POLVERE SCREMATO

(SACCHI / BAGS)
Latte in polvere scremato ad alto contenuto di proteine nobili, utile ad aumentare il - 25,00 QB / AR
contenuto di solidi del latte per un gelato più ricco e cremoso.
Skimmed milk powder rich in noble proteins. It adds milk solids in order to obtain a
richer and creamier Gelato.
2.05.65 SUPER SOFFICE

Miscela di emulsionanti in pasta utile ad aumentare la cremosità di gelati e sorbetti,
riducendo la sensazione di freddo.
Emulsifiers mix that can be used to obtain creamier Gelato and Sorbets, reducing the 1 5,00 QB / AR
cold perception.
PRODOTTI TECNICI
TECHNICAL PRODUCTS
25
BASI BASES
BASES
BASI
STABILIZZANTI E MISCELE COMPLETE PER PASTICCERIA
STA B I L I Z E R S A N D C O M P L E T E M I X E S F O R PA ST RY
(SACCHETTO / BAG)
1.43.03 BASE PER GELATO CALDO

Base per Gelato Semifreddo a temperatura negativa. 14 1,00 330 - 350 Latte / Milk
Powder base for gelato semifreddo at negative temperature.
1.28.03 FREDDY
6 1,00 330 Panna / Cream
Base liquida per semifreddi (senza grassi vegetali).
Liquid base for semifreddo (vegetable fat-free).
1.14.61 MONTANTE PER SEMIFREDDI

Base in polvere per semifreddi con grassi vegetali. 14 1,00 330 Panna / Cream
Powder base for semifreddo cakes with vegetable fats.
1.49.06 PRONTO MOUSSE

Latte / Panna
Base in polvere per bavaresi e mousse. 8 1,00 200 - 250 Milk / Cream
Powder Base for bavarese and mousse.
RISO NATURA BASE DESSERT

1.17.24 Base in polvere per semifreddi vegani. 7 1,00 800 Acqua / Water
Powder base for vegan semifreddo cakes.
STABIL CREAM LACTOSE FREE

1.48.31 Stabilizzante per panna e dessert con temperatura di servizio positiva. 8 1,00 20 - 50 Panna / Cream
Powder base for positive temperature desserts.
2.13.0002 MIX BROWNIES

Preparato in polvere per brownies,tortino al cacao, torta Sacher. Senza 4 2,50 - -
glutine.
Powder mix for brownies, lava cake, Sacher torte. Gluten free.
2.13.0007 MIX CUPCAKE, CAKE & MUFFIN

Preparato in polvere per Cupcake, Cake e Muffin dal gusto neutro. 4 2,50 - -
Senza lattosio e senza glutine.
Powder mix for Cupcakes, Cakes and Muffins. Lactose and gluten free.
2.13.0004 MIX FROLLA & BISCOTTI

Preparato in polvere per pasta frolla e biscotti. Senza glutine.
Tarts and cookies powder mix. Gluten free. 4 2,50 - -
1.49.21 MIX PER PAN DI SPAGNA

SPONGE CAKE
Prodotto in polvere per la realizzazione di un soffice Pan di Spagna 6 1,00 - -
senza glutine sia nel forno tradizionale che in microonde.
Gluten free mix in powder for the production of a soft Sponge Cake.
Oven or microwave baking.
2.13.0003 MIX RED VELVET

Preparato in polvere per torta Red Velvet e cupcakes. Senza lattosio e 4 2,50 - -
senza glutine.
STABILIZZANTI E MISCELE COMPLETE Powder mix for red velvet cakes and cupcakes. Lactose and gluten free.
PER PASTICCERIA 2.13.0008 MIX WAFFLE, PANCAKE E CREPES
STA B I L I Z E R S A N D C O M P L E T E M I X E S F O R PA ST RY Preparato in polvere per Waffle, Pancake e Crepes. Senza lattosio e 4 2,50 - -
senza glutine.
Powder mix for Waffles, Pancakes and Crepes. Lactose and gluten free.
1.48.32 CREMA PASTICCERA A FREDDO

CUSTARD MIX Acqua / Water
8 1,00 350-450
Preparato in polvere per crema pasticcera. Senza uovo. Latte / Milk
Powder mix for custard cream, egg-free.
GELATO PASTICCERIA RISTORAZIONE BEVANDE
1.28.12 TUORLOMIO
Tuorlo d’uovo pastorizzato e zuccherato, arricchito con aromi naturali, 6 1,20 QB / AR -
idoneo per Gelateria e Pasticceria.
Pasteurized yolk with sugar and natural flavourings. Perfectly suitable for
Gelato and Pastry.
27
BASI BASES
RICETTE / RECIPES
BASES
BASI
AROMATIZZANTI
P OW D E R F L AV O U R I N G S
ZENZERO E CANNELLA INGREDIENTI•INGREDIENTS
Ginger & Cinnamon ACQUA TIEPIDA / WARM WATER (50°)··························································· 2000g
RISO NATURA NEUTRO BABBI / NEUTER (COD. 14822)···························· 1000g
ESTRATTO DI ZENZERO / GINGER EXTRACT ······················································· 30g
CANNELLA PURA IN POLVERE BABBI
PURE CINNAMON POWDER (COD. 13012)····························································· 8g
TOTALE / TOTAL ······································································································· 3038g
PROCEDIMENTO•PROCEDURE
Preparare il gelato secondo ricetta, lasciare riposare 15 minuti, quindi mantecare.

Decorare con Cannella Pura in polvere Babbi (cod. 13012) e zenzero fresco.
Prepare the Gelato following the recipe, allow to rest for 15 minutes then ba-
tch-freeze it. Ripple it with Cannella Pura in polvere Babbi/ Cinnamon pow-
der (cod. 13012) and fresh ginger.
MIX BROWNIES
MIX BROWNIES ································································································· 1000g
BURRO / BUTTER ·································································································500g
UOVA / EGGS ······································································································· 375g
(SACCHETTO / BAG) Preriscaldare il forno a 170°C (ventilato) o 180°C. Versare 1 kg di Mix Brow-
nies in un recipiente, aggiungere il burro ammorbidito e le uova. Mescolare
con uno sbattitore elettrico per circa 3 minuti a velocità media. Versare l’impasto
in uno stampo precedentemente oliato o imburrato. Infornare per circa 30-40
1.23.0122 AROMA LIMONE PASTA (BOTTIGLIA/BOTTLE) minuti.
Prodotto in pasta per aromatizzare preparazioni di pasticceria al gusto di Preheat oven to 170°C (fan forced) or 180°C. Pour 1 kg of Mix Brownies
limone. Ideale per crema pasticcera, frolle, lievitati e dessert al cucchiaio. 6 1,00 30-40
Babbi into a bowl, add softened butter and eggs. Whisk with an electric
Non contiene acido citrico. mixer at medium speed for about 3 minutes. Pour the mixture into the oiled
Paste product to flavour lemon flavoured pastry preparations. Ideal for or buttered pan. Bake for 30-40 minutes.Powder mix for brownies, lava
custards, short pastries, leavened products and spoon desserts. No citric acid. cake, Sacher torte. Gluten free.
1.13.11 CHANTILLY 60
Aroma di crema chantilly. 5 1,00 60
Chantilly cream flavour.
1.03.04 FIOCCO 10 - 12
LOVELY
10 1,00 10 - 12
Aroma latte. / Milk flavourings. INGREDIENTI•INGREDIENTS
1.48.33 MASCARPONE 40 - 50 BASE BIANCA / WHITE BASE ···································································································· 3880g

Crema di latte in polvere con aroma di mascarpone fresco. 8 1,00 40 - 50 YOGHITO 30 BABBI (COD. 10338)······························································································· 120g
Cream powder with mascarpone flavourings. TOTALE / TOTAL ····························································································································· 4000g
1.48.04 MILK & CREAM 10 - 12 PROCEDIMENTO•PROCEDURE
Aroma latte e panna. 10 1,00 10 - 12
Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Pesca
Milk and cream aroma.
Arancio Babbi (cod. 12625).
1.03.38 YOGHITO 30 Prepare the Gelato following the recipe then batch-freeze it. Ripple it with Variegato
Yogurt liofilizzato con aroma di yogurt fresco. 8 1,00 30
Pesca Arancio Babbi (cod. 12625).
Lyophilized yoghurt with fresh yoghurt flavourings.
1.30.0103 ESTRATTO DI LIQUIRIZIA IN POLVERE 8 0,50 25

Essence of Liquorice Powder
1.30.0104 CANNELLA PURA IN POLVERE 8 0,50 10

Pure Cinnamon Powder
1.30.13 CAFFÈ LIOFILIZZATO 7 1,00 25

Powder Coffee
1.48.30 QUARK 50 SCOPRI COME RENDERE UN CAPOLAVORO OGNI TUA CREAZIONE!

Aromatizzante "Cheesecake" a base di formaggio Quark in polvere. 8 1,00 50 Find out how to make your creation a masterpiece!
"Cheesecake" flavouring with Quark cheese powder.
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28 29
MISCELE COMPLETE
COMPLETE MIXES
Miscele Complete
COMPLETE MIXES
Tutta la qualità degli ingredienti Babbi racchiusa in pratiche miscele

complete e pronte all’uso, per ottenere un gelato di altissima qualità,
ottimizzando i tempi e l’organizzazione del lavoro all’interno del locale.
All Babbi ingredientes quality is contained in practical complete mix,

ready to use, to obtain a high quality ice cream, optimizing time and
organization of work.
MISCELE COMPLETE COMPLETE MIXES
MISCELE COMPLETE ALLE CREME

CREAM COMPLETE MIXES
(SACCHETTO / BAG)
UTILIZZO/USE
MISCELE COMPLETE
COMPLETE MIXES
1.43.09 LATTELATTE CAPPUCCINO 1,25 kg
8 1,25 + 3 L latte/milk
CAPPUCCINO
1 kg
1.48.06 LATTELATTE CHEESECAKE 8 1,00 + 2,5 L latte/milk
1.14.87 LATTELATTE CIOCCOLATO 1,25 kg

CHOCOLATE
1.14.88 LATTELATTE FIORDILATTE 1,25 kg

MILK CREAM
1,25 kg
1.48.21 LATTELATTE SALTED CARAMEL 8 1,25 + 3 L latte/milk
1.14.85 LATTELATTE VANIGLIA GIALLA CON SEMI 1,25 kg

YELLOW VANILLA WITH SEEDS
1.14.86 LATTELATTE YOGURT 1,25 kg

YOGHURT
1.47.0179 LATTELATTE YOGURT B-FREE 1,25 kg

YOGHURT
1.14.89 LATTELATTE NEUTRO PER PASTE AROMATICHE 1 kg

NEUTER FOR AROMATIC PASTES
1.14.96 LATTELATTE NEUTRO PER PASTE GRASSE 1 kg

NEUTER FOR CLASSIC PASTES
1 kg
1.14.60 RICOTTA MIX 400 8 1,00 + 2,5 L latte/milk
1,6 kg
1.43.02 FROZEN YOGURT MIX 6 1,60 + 6 L latte/milk
FROZEN YOGURT "GRECO" 1,6 kg

1.48.41 6 1,60 + 5 L latte/milk
GREEK FROZEN YOGURT
I prodotti della linea Lattelatte possono essere utilizzati a freddo. Per ottenere un risultato migliore,
si consiglia di stemperare i prodotti con latte caldo (circa 60°C).
Lattelatte products can be used with a cold process. In order to obtain a better result we suggest
you to use hot milk (at around 60°C).
MISCELE COMPLETE ALLE CREME

CREAM COMPLETE MIXES
GELATO GELATO SOFT BEVANDE
33
CIOCCOLATI
C H O C O L AT E S
(SACCHETTO / BAG)
UTILIZZO
/USE
MISCELE COMPLETE
COMPLETE MIXES
1.48.49 ARMONIA ECUADOR
Y SANTO DOMINGO
Si amplia la linea del gelato al cioccolato Babbi con un prodotto frutto della ricerca sensoriale
sulle origini delle fave di cacao. Non solo una singola provenienza, bensì due differenti origini: il
fine cioccolato dell’Ecuador incontra il pregiato cacao Dominicano in un’armonia unica di sentori 5 1,64
1,64 kg + 2 L
floreali, equilibrio di acidità e persistenza delle note fruttate. acqua/water
We have widened the line of Babbi Chocolate Gelato with a product born from the sensory
research on the origins of cocoa beans. Not a single origin, but two different ones: the fine
chocolate from Ecuador meets the exquisite Dominican Cocoa in a unique harmony of floral
aroma, acidity and fruity fragrance.
1.48.18 SELEZIONE BIANCO BABBI
WHITE CHOCOLATE SELECTION BABBI
Ricco di vero cioccolato bianco e senza l’aggiunta di aromi, esprime in modo equilibrato tutto
il gusto tipico del cioccolato bianco, coniugando una struttura piena e stabile. Particolarmente 1,6 kg + 2,4 L
5 1,60
adatto all’utilizzo di variegati o Golose Babbi. acqua/water
Rich in true white chocolate and without the addition of any flavourings, this product frees the
typical white chocolate flavours. It gives gelato a full and stable structure. Particularly suitable to be
enriched with Variegati and Golose Babbi.
1.48.12 SELEZIONE FONDENTE BABBI
DARK CHOCOLATE SELECTION BABBI
Cioccolato fondente come primo ingrediente, la struttura è piena ed avvolgente. Il colore scuro e la
grande versatilità lo rendono il prodotto ideale sia in purezza che personalizzato con variegati o 1,8 kg + 2,2 L
6 1,80
elementi aromatizzanti. acqua/water
With dark chocolate as first ingredient, this product gives gelato a full and rich structure. The dark
colour and the great versatility makes the product ideal to be used in purity as well as matched with
variegate or other aromatizing products.
1.43.16 CIOCCOLATO EXTRA DARK (CON PEZZI)
EXTRA DARK CHOCOLATE (WITH PIECES)
Fondente dal colore nero con una persistenza eccezionale e note profonde di tostatura. La scelta 1,6 kg + 2,3 L
6 1,60
giusta per chi cerca un cioccolato senza compromessi. acqua/water
Extra dark with a black colour, an exceptional long-lasting flavour e deep roasting notes. The right
choice for lovers of a chocolate without compromises!
1.14.87 LATTELATTE CIOCCOLATO
CHOCOLATE
Il gelato al cioccolato nel segno della tradizione e facilmente realizzabile con la sola aggiunta di 1,25 kg + 3 L
latte. Un prodotto completo per un risultato sempre costante, stabile in vetrina e piacevole per tutti 8 1,25 latte/milk
i palati.
The traditional milk chocolate gelato, easy to prepare simply adding milk. A complete product with
constant result, a stable structure and suitable for every taste.
1.17.22 RISO NATURA CIOCCOLATO
RISO NATURA CHOCOLATE
Il piacere del cioccolato al latte, ma senza saccarosio (con fruttosio) e senza lattosio. Un gelato 1,60 kg + 2,5 L
6 1,60
adatto a vegani ed intolleranti, ma senza rinunciare alla cremosità del buon gelato artigianale. acqua/water
All the pleasure of milk chocolate but sugar-free (with fructose) and lactose-free. A gelato suitable
for vegans and intolerant consumers, still characterized by the creaminess of an artisan gelato.
1.48.36 RISO NATURA CIOCCOLATO EXTRA DARK
EXTRA DARK CHOCOLATE
1,65 kg + 2,3 L
Versione con fruttosio del cioccolato extra dark arricchito con granella di fava di cacao per 7 1,65 acqua/water
un’esperienza unica.
This version contains fructose and it is enriched by cocoa beans pieces, for a unique experience.
1.48.45 RISO NATURA STEVIA FONDENTE
CHOCOLATE SWEETENED WITH STEVIA
Il piacere del cioccolato fondente, ma senza zuccheri aggiunti: intenso e persistente, aroma deciso,
CIOCCOLATI semplicità di utilizzo, dolcificato con Stevia. Un prodotto moderno per soddisfare i palati più 6 1,60
1,60 kg + 2,5 L
esigenti. acqua/water
C H O C O L AT E S All the pleasure of dark chocolate without any added sugars: intense and persistent, strong aroma,
very simple to use, sweetened with Stevia. A modern product to satisfy most demanding gelato
lovers.
COPERTURA FONDENTE (IN BOTTONI)

2.16.78 DARK 2 4,00
CHOCOLATE CHIPS
2.06.86 COPERTURA AL LATTE (IN BOTTONI)

2 4,00
MILK CHOCOLATE CHIPS
2.06.31 COPERTURA BIANCA (IN BOTTONI)

WHITE CHOCOLATE CHIPS
2 4,00
35
MISCELE COMPLETE ALLA FRUTTA MISCELE COMPLETE ALLA FRUTTA

FRUIT COMPLETE MIXES FRUIT COMPLETE MIXES
(SACCHETTO / BAG)
UTILIZZO
MISCELE COMPLETE
COMPLETE MIXES
/USE
1.16.05 FRUTTAFRUTTA FRAGOLA (CON PEZZI) 1,25 kg + 2,5 L

8 1,25 acqua/water
STRAWBERRY (WITH PIECES)
1.15.09 FRUTTAFRUTTA FRUTTI DI BOSCO 1,25 kg + 2,5 L

8 1,25 acqua/water
MIX BERRIES
1.16.01 FRUTTAFRUTTA FRUTTI DI BOSCO (CON PEZZI) 1,25 kg + 2,5 L

8 1,25 acqua/water
MIX BERRIES (WITH PIECES)
1,25 kg + 2,5 L
1.15.13 FRUTTAFRUTTA KIWI 8 1,25 acqua/water
1.15.30 FRUTTAFRUTTA LAMPONE 1,25 kg + 2,5 L

8 1,25 acqua/water
RASPBERRY
1,25 kg + 2,5 L
1.15.11 FRUTTAFRUTTA LIMONCELLO 8 1,25 acqua/water
1.15.12 FRUTTAFRUTTA LIMONE 1,25 kg + 2,5 L

8 1,25 acqua/water
LEMON
1.16.06 FRUTTAFRUTTA LIMONE (CON PEZZI) 1,25 kg + 2,5 L

8 1,25 acqua/water
LEMON (WITH PIECES)
1.15.14 FRUTTAFRUTTA MANDARINO 1,25 kg + 2,5 L

8 1,25 acqua/water
MANDARIN
1.15.49 FRUTTAFRUTTA MANGO (CON PEZZI) 1,25 kg + 2,5 L

8 1,25 acqua/water
(WITH PIECES)
1.15.32 FRUTTAFRUTTA MARACUJA 1,25 kg + 2,5 L

8 1,25 acqua/water
PASSION FRUIT
FRUTTAFRUTTA MATCHA B-FREE 1,25 kg + 2,5 L

1.16.07 8 1,25 acqua/water
MATCHA TEA
1.15.16 FRUTTAFRUTTA MELA VERDE 1,25 kg + 2,5 L

8 1,25 acqua/water
GREEN APPLE
1.16.02 FRUTTAFRUTTA MELA VERDE (CON PEZZI) 1,25 kg + 2,5 L

8 1,25 acqua/water
GREEN APPLE (WITH PIECES)
1.15.17 FRUTTAFRUTTA MELONE 1,25 kg + 2,5 L

8 1,25 acqua/water
MELON
1.15.31 FRUTTAFRUTTA MIRTILLO 1,25 kg + 2,5 L

8 1,25 acqua/water
BLUEBERRY
1.15.19 FRUTTAFRUTTA PESCA GIALLA 1,25 kg + 2,5 L

8 1,25 acqua/water
YELLOW PEACH
(SACCHETTO / BAG)
UTILIZZO
1.15.21 FRUTTAFRUTTA UVA 1,25 kg + 2,5 L
/USE 8 1,25 acqua/water
GRAPES
1.15.03 FRUTTAFRUTTA ANANAS 1,25 kg + 2,5 L 1.15.22 FRUTTAFRUTTA NEUTRO PER FRUTTE 1,25 kg + 2,5 L
8 1,25 acqua/water 8 1,25
PINEAPPLE NEUTER FOR FRUITS acqua/water
1.16.03 FRUTTAFRUTTA ANANAS (CON PEZZI) 1,25 kg + 2,5 L 1,25 kg + 2,5 L

8 1,25 acqua/water 1.03.20 LEMON MIX 400 8 1,25
PINEAPPLE (WITH PIECES) acqua/water
1.15.04 FRUTTAFRUTTA ANGURIA 1,25 kg + 2,5 L

8 1,25 acqua/water
WATERMELON
1.15.36 FRUTTAFRUTTA ARANCIA ROSSA 1,25 kg + 2,5 L

8 1,25 acqua/water
BLOOD ORANGE
1.46.91 LATTELATTE BANANA (CON PEZZI) 1,25 kg + 3 L

8 1,25 latte/milk
(WITH PIECES)
I prodotti delle linee FRUTTAFRUTTA possono essere utilizzati a freddo. Per ottenere un risultato
1.43.39 LATTELATTE COCCO 1,25 kg + 3 L migliore, si consiglia di stemperare i prodotti con acqua calda (circa 60°C).
8 1,25 latte/milk
COCONUT
FRUTTAFRUTTA products can be used with a cold process. In order to obtain
1.15.08 FRUTTAFRUTTA FRAGOLA 1,25 kg + 2,5 L
STRAWBERRY
8 1,25 acqua/water a better result we suggest you to use hot water (at around 60°C).
37
RICETTE / RECIPES
MISCELE COMPLETE
PER GRANITE E CREME FREDDE
COMPLETE MIXES FOR SLUSHES
MANGO ADDICTED AND CREAMY SORBETS
ACQUA/WATER ······························································································· 2500g
MISCELE COMPLETE
COMPLETE MIXES
FRUTTAFRUTTA MANGO BABBI (COD. 11549)·········································· 1250g
GELATO RISTORAZIONE BEVANDE
TOTALE / TOTAL ································································································ 3750g
Preparare il gelato secondo ricetta, lasciare riposare 15 minuti, quindi manteca-

re. Variegare a strati con Variegato Mango Babbi (cod. 12635).
Prepare the Gelato following the recipe, allow to rest for 15’ then batch-freeze
it. Ripple it with Variegato Mango Babbi (cod. 12635).
CHEESECAKE
LATTE CALDO (50°C) ( WARM MILK (50°C) ············································· 2500g

LATTELATTE CHEESECAKE BABBI (COD. 14806)······································ 1000g
TOTALE / TOTAL ································································································ 3500g
Preparare il gelato secondo ricetta, lasciare riposare 15 minuti, quindi manteca-

re. Variegare a strati con Variegato Fragoline Babbi (cod. 12627) e Granella di
Biscotto Croccante (cod. 13018).
Prepare the Gelato following the recipe, allow to rest for 15’ then batch-freeze it.
Ripple it with Variegato Fragoline Babbi (cod. 12627) and Granella di Biscotto
Croccante Babbi/ Biscuits Granule (cod. 13018).
CARIBEAN VANILLA
LATTE / MILK ·························································································································100g
LATTELATTE VANIGLIA GIALLA CON SEMI BABBI COD. 11485 ······························· 25g
CUBETTI DI GHIACCIO / ICE CUBES ·················································································n. 3
RHUM ········································································································································· 20g
TOPPING MANGO BABBI COD. 13248 ············································································q.b.
BACCELLO DI VANIGLIA / VANILLA STICK ·····································································n. 1
UTILIZZO/USE
Dosare il latte, il LatteLatte Vaniglia Babbi, i cubetti di ghiaccio ed il Rhum. Frullare nel 1.16.2002 BASE GRANITA AMARENA
frullatore a campana o ad immersione fino a totale frantumazione del ghiaccio. In al- BLACK (SOUR) CHERRY 10 1,00 1,00 kg + 4 L acqua/water
ternativa usare lo shaker manuale agitando vigorosamente per 10 secondi. Preparare il
bicchiere decorando il fondo con il Topping Mango Babbi, quindi versare la bevanda e 1.16.2001 BASE GRANITA ARANCIO
decorare con il baccello di vaniglia e una fetta di mango. ORANGE 10 1,00 1,00 kg + 4 L acqua/water
Dose milk, LatteLatte Vaniglia Babbi, ice cubes and Rhum. Mix in the blender or
with the hand blender until the ice is totally crushed. Alternatively shake vigorously 1.16.2004 BASE GRANITA COLA
for 10 seconds with the cocktail shaker. Prepare the glass decorating the bottom COKE 10 1,00 1,00 kg + 4 L acqua/water
with Topping Mango Babbi, pour the drink and then decorate with the vanilla stick
and a mango slice. 1.16.2000 BASE GRANITA LIMONE
LEMON 10 1,00 1,00 kg + 4 L acqua/water
1.16.2003 BASE GRANITA MENTA

MINT 10 1,00 1,00 kg + 4 L acqua/water
1.46.73 CREMA FREDDA CAFFÈ 0,8 kg + 1,5 L latte/milk + 0,5 L

SCOPRI COME RENDERE UN CAPOLAVORO OGNI TUA CREAZIONE! COFFEE CREAMY SORBET 10 0,80 panna/cream + 10 caffè/coffees
WWW.BABBI.COM
38 39
MISCELE PER GELATO SOFT

M I X E S F O R S O F T G E L ATO
MISCELE COMPLETE
UTILIZZO/USE
COMPLETE MIXES
SMART SOFT (SACCHETTO / BAG)
1.48.07 SMART SOFT CIOCCOLATO 6 1,50 1,50 kg + 3 L acqua/water

CHOCOLATE
1.48.09 SMART SOFT VANIGLIA BIANCA 6 1,50 1,50 kg + 3 L acqua/water

WHITE VANILLA
1.48.08 SMART SOFT YOGURT 5 1,50 1,50 kg + 3 L acqua/water

YOGHURT
1.48.11 SMART SOFT NEUTRO

6 1,50 1,50 kg + 3 L acqua/water
NEUTER
LATTELATTE SOFT (SACCHETTO / BAG)
1.43.09 LATTELATTE CAPPUCCINO 8 1,25 1,25 kg + 3 L latte/ milk

CAPPUCCINO
1.48.06 LATTELATTE CHEESECAKE 8 1,00 1 kg + 2,5 L latte/milk
1.14.87 LATTELATTE CIOCCOLATO 8 1,25 1,25 kg + 3 L latte/milk

CHOCOLATE
1.14.88 LATTELATTE FIORDILATTE 8 1,25 1,25 kg + 3 L latte/ milk

MILK CREAM
1.48.21 LATTELATTE SALTED CARAMEL 8 1,25 1,25 kg + 3 L latte/ milk
1.14.85 LATTELATTE VANIGLIA GIALLA CON SEMI 8 1,25 1,25 kg + 3 L latte/ milk
YELLOW VANILLA WITH SEEDS
1.14.86 LATTELATTE YOGURT 8 1,25 1,25 kg + 3 L latte/ milk

YOGHURT
LATTELATTE YOGURT B-FREE

1.47.0179 8 1,25 1,25 kg + 3 L latte/milk
YOGHURT
1.14.89 LATTELATTE NEUTRO PER PASTE AROMATICHE

NEUTER FOR AROMATIC PASTES 8 1,00 1 kg + 3 L latte/milk
1.14.96 LATTELATTE NEUTRO PER PASTE GRASSE

NEUTER FOR CLASSIC PASTES 8 1,00 1 kg + 3 L latte/milk
1.14.60 RICOTTA MIX 400 8 1,00 1 kg + 2,5 L latte/milk
1.43.02 FROZEN YOGURT MIX 6 1,60 1,6 kg + 6 L latte/milk
1.48.41 FROZEN YOGURT "GRECO" 6 1,60 1,6 kg + 5 L latte/milk

GREEK FROZEN YOGURT
RISO NATURA (SACCHETTO / BAG)
1.17.20 RISO NATURA FIOR DI RISO 8 1,25 1,25 kg + 2,5 L acqua/water

RICE CREAM
M I X E S F O R S O F T G E L ATO 1.17.22 RISO NATURA CIOCCOLATO 6 1,60 1,60 kg + 2,5 L acqua/water
CHOCOLATE
1.48.22 RISO NATURA NEUTRO 1,25 kg + 2 L acqua/water + pasta oleosa

8 1,00 come da ricetta/classic paste as required
NEUTER
1,25 kg + 2,5 L acqua/water + pasta
1.48.24 RISO NATURA BASE STEVIA
NEUTER SWEETENED WITH STEVIA 8 1,25 oleosa come da ricetta/classic paste as
required
RISO NATURA STEVIA FONDENTE
1.48.45 6 1,60 1,60 kg + 2,5 L acqua/water
RISO NATURA STEVIA VANIGLIA GIALLA

1.48.40 8 1,25 1,25 kg + 2,5 L acqua/water
VANILLA SWEETENED WITH STEVIA
41
RICETTE / RECIPES

M I X E S F O R S O F T G E L ATO
(SACCHETTO / BAG)
MISCELE COMPLETE
UTILIZZO
COMPLETE MIXES
/USE
1.15.03 FRUTTAFRUTTA ANANAS 1,25 kg + 2,5 L

FROZEN YOGURT GRECO
8 1,25 acqua/water
PINEAPPLE
1.15.04 FRUTTAFRUTTA ANGURIA 1,25 kg + 2,5 L

8 1,25 acqua/water INGREDIENTI•INGREDIENTS
WATERMELON
1.15.36 FRUTTAFRUTTA ARANCIA ROSSA 1,25 kg + 2,5 L FROZEN YOGURT GRECO (COD. 14841) ·············································1,6 kg
8 1,25 acqua/water LATTE/ MILK ········································································································5 l
BLOOD ORANGE
1.15.08 FRUTTAFRUTTA FRAGOLA 1,25 kg + 2,5 L

8 1,25 acqua/water PROCEDIMENTO•PROCEDURE
STRAWBERRY
Miscelare una confezione di Frozen Yogurt Greco con il latte, versare nella
1.15.09 FRUTTAFRUTTA FRUTTI DI BOSCO 1,25 kg + 2,5 L
MIX BERRIES
8 1,25 acqua/water
macchina Gelato Soft.
Mix a bag of Frozen Yogurt Greco with milk, pour in the soft gelato
1.15.30 FRUTTAFRUTTA LAMPONE 1,25 kg + 2,5 L Machine.
8 1,25 acqua/water
RASPBERRY
1,25 kg + 2,5 L
1.15.11 FRUTTAFRUTTA LIMONCELLO 8 1,25 acqua/water
1.15.12 FRUTTAFRUTTA LIMONE 1,25 kg + 2,5 L

8 1,25 acqua/water
LEMON
1.15.14 FRUTTAFRUTTA MANDARINO 1,25 kg + 2,5 L

8 1,25 acqua/water
MANDARIN
1.15.32 FRUTTAFRUTTA MARACUJA 1,25 kg + 2,5 L

8 1,25 acqua/water
PASSION FRUIT
FRUTTAFRUTTA MATCHA B-FREE 1,25 kg + 2,5 L

1.16.07 8 1,25 acqua/water
MATCHA TEA
1.15.16 FRUTTAFRUTTA MELA VERDE

GREEN APPLE
8 1,25
1,25 kg + 2,5 L
acqua/water
GELATO SOFT
PISTACCHIO
1.15.17 FRUTTAFRUTTA MELONE 1,25 kg + 2,5 L
8 1,25 acqua/water
MELON
1.15.31 FRUTTAFRUTTA MIRTILLO 1,25 kg + 2,5 L INGREDIENTI•INGREDIENTS

8 1,25 acqua/water
BLUEBERRY
SMART SOFT NEUTRO BABBI COD. 14811 ···········································1,5 kg
1.15.19 FRUTTAFRUTTA PESCA GIALLA 1,25 kg + 2,5 L PASTA PISTACCHIO 100% DE LUXE BABBI COD. 12419 ···················400 g
8 1,25 acqua/water
YELLOW PEACH ACQUA /WATER ··························································································3,75 l
1.15.21 FRUTTAFRUTTA UVA 1,25 kg + 2,5 L PROCEDIMENTO•PROCEDURE
8 1,25 acqua/water
GRAPES
Miscelare una confezione di Smart Soft Neutro Babbi con l’acqua, ag-
1.15.22 FRUTTAFRUTTA NEUTRO PER FRUTTE 1,25 kg + 2,5 L giungere la Pasta Pistacchio 100% De Luxe Babbi, quindi, versare nella
8 1,25 acqua/water
NEUTER FOR FRUITS macchina Gelato Soft.
Mix a bag of Smart Soft Neutro Babbi with water, then add Pasta
1,25 kg + 2,5 L
1.03.20 LEMON MIX 400 8 1,25 acqua/water
Pistacchio 100% De Luxe Babbi. Pour in the soft gelato Machine.

WWW.BABBI.COM
42 43
BENESSERE
WELLNESS
Benessere
WELLNESS
RICERCA E QUALITÀ PER UN NATURALE BENESSERE

Ogni evoluzione del gusto, ogni esigenza del cliente, ogni segnale
proveniente dal mercato viene raccolta e analizzata dai tecnologi
alimentari Babbi per offrire una soluzione eccellente, innovativa e di
qualità ai maestri gelatieri.
RESEARCH AND QUALITY FOR A NATURAL WELLBEING

Each development of a flavour, every requirement from a customer,
every sign from the market place, is collected and analysed by Babbi
food technologists to offer an excellent, innovative and top quality
solution to master gelato makers.
BENESSERE WELLNESS
RISO NATURA
RISO NATURA (SACCHETTO / BAG) UTILIZZO/USE
1.17.20 RISO NATURA FIOR DI RISO 8 1,25 1,25 kg + 2,5 L acqua/water

RICE CREAM
1.17.22 RISO NATURA CIOCCOLATO

6 1,60 1,60 kg + 2,5 L acqua/water
RISO NATURA CHOCOLATE
1.48.36 RISO NATURA CIOCCOLATO EXTRA DARK 7 1,65 1,65 kg + 2,3 L acqua/water
EXTRA DARK CHOCOLATE
1,25 kg + 2 L acqua/water + pasta
1.48.22 RISO NATURA NEUTRO
NEUTER 8 1,00 oleosa come da ricetta/classic paste
as required
1,25 kg + 2,5 L acqua/water + pasta
1.48.24 RISO NATURA BASE STEVIA
NEUTER SWEETENED WITH STEVIA 8 1,25 oleosa come da ricetta/classic paste
as required
BENESSERE
WELLNESS
RISO NATURA STEVIA FONDENTE
1.48.45 6 1,60 1,60 kg + 2,5 L acqua/water
RISO NATURA STEVIA VANIGLIA GIALLA

1.48.40 8 1,25 1,25 kg + 2,5 L acqua/water
VANILLA SWEETENED WITH STEVIA
UTILIZZO/ANWENDUNG
RISO NATURA SEMIFREDDI (SACCHETTO / BAG)
0,4kg + 0,5 L acqua/water + pasta
1.17.24 RISO NATURA BASE DESSERT 7 1,00 caratterizzante come da ricetta /
flavouring paste as required
Tutti i prodotti della linea Riso Natura possono essere utilizzati per la preparazione di gelato Soft ad eccezione di
Riso Natura Cioccolato Extra Dark, in quanto contiene granella di fave di cacao che potrebbe interferire con il buon
funzionamento della macchina.
All the products of the Riso Natura line can be used for making Soft gelato with the exception of Riso Natura
Chocolate Extra Dark, as it contains grains of cocoa beans that could interfere with the proper functioning of
the machine.
RISO NATURA
47
PASTES, GOLOSE AND VARIEGATI
PASTE, GOLOSE E VARIEGATI
Paste, Golose e Variegati
PAST E S, G O LO S E A N D VA R I E G AT I
CAPOLAVORI DI INFINITA BONTÀ

Gli ingredienti Babbi parlano di tradizione, profumano di qualità e
seducono con la passione che da oltre sessant’anni anima l’azienda.
L’arte, la bravura e la fantasia degli artigiani gelatieri e pasticceri possono
così esprimersi al meglio, dando vita a capolavori di infinta bontà.
MASTERPIECES OF EXQUISITE TASTE

Babbi ingredients speak of tradition, they exude quality and seduce with
a passion that has been the trademark of the company for over sixty
years. The artistry, skill and imagination of master ice cream makers and
patisserie chefs can be exhibited to the full, leading to the creation of
masterpieces of infinite goodness.
PASTE, GOLOSE E VARIEGATI PASTES, GOLOSE AND VARIEGATI
PASTE PISTACCHIO
P I STAC H I O PA ST E S
(SECCHIELLO/ PLASTIC BUCKET)
1.23.0101 PISTACCHIO VERDE DI BRONTE DOP

Solo la rinomata esperienza nella lavorazione della frutta secca ci ha permesso di selezionare il
miglior Pistacchio Verde di Bronte e fregiarlo della garanzia di qualità Babbi. Aromatico, dolce e
persistente, è disponibile in versione naturale senza colore. 4 3,00 80-100
Thanks to the experience in nuts processing, we have selected the best Pistacchio Verde di Bronte
claiming Babbi quality guarantee. Aromatic, sweet and lasting, it is available in the natural version
without colouring.
1.24.20 PISTACCHIO SUPREMO

PISTACHIO
Prodotto in purezza ottenuto utilizzando esclusivamente Pistacchi Siciliani selezionati. Aromatico, note
verdi tipiche del frutto, dolce e persistente. Colore verde. 4 3,00 80-100
Pure product made of 100% Sicilian pistachios. Fully aromatic, typical herbal “green” taste, smooth
and long-lasting. Green color.
1.24.86 PISTACCHIO SUPREMO NATURALE

NATURAL PISTACHIO
Prodotto in purezza ottenuto utilizzando esclusivamente Pistacchi Siciliani selezionati. Aromatico, note
verdi tipiche del frutto, dolce e persistente. Senza aggiunta di coloranti. 4 3,00 80-100
Pure product made of 100% Sicilian pistachios. Fully aromatic, typical herbal “green” taste, smooth
and long-lasting. No added color.

1.24.19 PISTACCHIO 100% DE LUXE
NATURAL PISTACHIO
Prodotto in purezza ottenuto miscelando varietà selezionate di Pistacchio di Sicilia e Mediterraneo.
Sapido, persistente con aroma tipico di pistacchio tostato. Colore verde. 4 3,00 80-100
Pure product made of 100% high quality selected pistachios (Sicilian and Mediterranean). Savory,
light toasted aroma. Green color.
1.23.25 PISTACCHIO 100% DE LUXE NATURALE

PISTACHIO NATURAL COLOR
Sapido, persistente con aroma tipico di pistacchio tostato. Senza aggiunta di coloranti. 4 3,00 80-100
Pure product made of 100% high quality selected pistachios (Sicilian and Mediterranean). Savory,
light toasted aroma. No added color.
1.39.09 PESTO DI PISTACCHIO

PISTACHIO PESTO
La caratteristica del Pesto è un grado di raffinazione più basso. L’aggiunta di sale integrale esalta la 4 3,00 80-100
naturale sapidità del pistacchio. Aroma persistente, intenso, note di tostatura. Colore verde.
Pure product made of 100% high quality selected pistachios (Sicilian and Mediterranean). The “Pesto”
undergoes to a mild refining process with no filtering. The salt addition improves the natural savory
taste. Intense, long-lasting, toasted aroma. Green color.
1.23.84 PESTO DI PISTACCHIO NATURALE

NATURAL PISTACHIO PESTO
La caratteristica del Pesto è un grado di raffinazione più basso. L’aggiunta di sale integrale esalta
la naturale sapidità del pistacchio. Aroma persistente, intenso, note di tostatura. Senza aggiunta di 4 3,00 80-100
coloranti.
PASTE PISTACCHIO Pure product made of 100% high quality selected pistachios (Sicilian and Mediterranean). The “Pesto”
undergoes to a mild refining process with no filtering. The salt addition improves the natural savory
P I STAC H I O PA ST E S taste. Intense, long-lasting, toasted aroma. No added Color.
1.24.18 PISTACCHIO BLEND

PISTACHIO
Prodotto realizzato utilizzando pistacchi di qualità selezionata come ingrediente principale. Gusto 4 3,00 80-100
caratteristico di pistacchio tostato. Colore verde.
Product made with selected pistachio as main ingredient. Toasted aroma. Green color.
GELATO GELATO SOFT PASTICCERIA FORNO RISTORAZIONE BEVANDE
51
PASTE NOCCIOLA
H A Z E L N U T PA ST E S
1.24.13 NOCCIOLA PIEMONTE IGP

HAZELNUT
Prodotto in purezza, realizzato utilizzando esclusivamente Nocciola Piemonte IGP. La
tostatura chiara ne esalta gli aromi caratteristici. Gusto delicato, dolce e aromatico. 4 3,00 80-100
Pure Piemonte IGP hazelnut paste, light roasted with unique flavor. Smooth, sweet and rich
aroma.
1.24.12 NOCCIOLA 100% DE LUXE

HAZELNUT
Prodotto in purezza, ottenuto miscelando nocciole italiane di alta qualità. La tostatura media
conferisce un colore più scuro. Gusto deciso, persistente con note tipiche di tostato. 4 3,00 80-100
Pure product made of 100% Italian hight quality hazelnuts, medium roasted. Intense, toasted
and long-lasting aroma.
1.23.09 NOCCIOLA 100% DE LUXE CHIARA

HAZELNUT LIGHT ROASTED
Prodotto in purezza, ottenuto miscelando nocciole italiane di alta qualità, con tostatura
chiara. Gusto delicato e persistente. 4 3,00 80-100
Pure product made of 100% Italian hight quality hazelnuts, light roasted. Mild and long-
lasting aroma.

1.23.0109 NOCCIOLA 100% DE LUXE SCURA
DARK HAZELNUT
Nocciole italiane, come da tradizione Babbi, tostatura alta e lunga raffinazione, per una
pasta in purezza dal colore e aroma inconfondibile. Questa pasta si caratterizza per un
gusto deciso con note persistenti di tostatura, che trova applicazione nelle preparazioni di 4 3,00 80-100
gelateria e pasticceria, laddove è richiesto un risultato senza compromessi.
Italian Hazelnuts, as per Babbi tradition, deep roasting and a long refining process, for a pure
paste characterized by a unique colour and aroma.
This paste finds application both in gelato and pastry and has a strong flavour with long-
lasting roasting notes.
1.23.37 NOCCIOLA ROMA

HAZELNUT DARK ROASTED
Selezione di nocciole italiane di alta qualità, con tostatura scura. Gusto caratteristico, sentori
di tostatura persistenti. 4 3,00 80-100
Product made of selected high quality Italian hazelnuts, dark roasted. Strong hazelnut flavor
with intense toasted aroma.
1.23.0111 NOCCIOLA ITALIA STABILIZZATA

HAZELNUT
Miscela di nocciole italiane di alta qualità, stabilizzata con oli vegetali selezionati per
ridurre la naturale separazione della parte oleosa. La tostatura scura e la presenza di aromi 4 3,00 80-100
ottimizza l’equilibrio aromatico. Gusto caratteristico di nocciola tostata.
Product made of selected high quality Italian hazelnuts, stabilized by selected vegetable oils
that help reducing the natural fat separation. Dark roasted with added flavor. Tosted and
strong aroma.
1.23.0100 NOCCIOLA ITALIA STABILIZZATA

HAZELNUT
Miscela di nocciole italiane di alta qualità, stabilizzata con oli vegetali selezionati per
PASTE NOCCIOLA ridurre la naturale separazione della parte oleosa. La tostatura scura e la presenza di aromi
ottimizza l’equilibrio aromatico. Gusto caratteristico di nocciola tostata. 1 10,00 80-100
H A Z E L N U T PA ST E S Product made of selected high quality Italian hazelnuts, stabilized by selected vegetable oils
that help reducing the natural fat separation. Dark roasted with added flavor. Tosted and
strong aroma.
53
PASTE CLASSICHE
T R A D I T I O N A L PA ST E S
(SECCHIELLO / PLASTIC BUCKET)
2.02.23 AMARETTO
AMARETTO
4 3,00 80 - 100
1.23.27 ARACHIDE SUPREMA

PEANUT
4 3,00 80 - 100
1.24.07 AZZURRO
BLUE
4 3,00 50
1.23.82 BISCOTTO SPECULOOS

SPECULOOS BISCUIT
4 3,00 60
1.24.90 BIS - KÒ
BISCUIT
4 3,00 35-50
1.24.08 BUBBLE GUM 4 3,00 50
1.23.43 BUONISSIMO 4 3,00 80 - 100
1.24.33 CACAO SPECIAL

CHOCOLATE
4 3,00 100 - 120

1.24.03 CAFFÈ SPECIAL
COFFEE
4 3,00 50
1.24.31 CARAMEL SPECIAL 4 3,00 50
1.24.32 CASSATA SICILIANA 4 3,00 80 - 100
1.23.38 CASSATA SICILIANA SUPREMA 4 3,00 200 - 250
2.02.33 CIOCCOLATO BIANCO

WHITE CHOCOLATE
4 3,00 100 - 120
1.24.27 CREMA ANTICA SPECIAL

TRADITIONAL CUSTARD
4 3,00 80 - 100
1.23.41 CREMA CATALANA 4 3,00 70 - 80
1.24.10 CREMOSA ALL’UOVO

EGG CUSTARD
4 3,00 80 - 100
2.02.04 CROCCANTINO AL RUM

RUM BRITTLE
4 3,00 80 - 100
1.23.35 DOLCEZZA DI LATTE

DULCE DE LECHE
4 4,00 250 - 300
1.23.28 FIOR DI PANNA

CREAM FLAVOURS
4 3,00 25 - 30
PASTE CLASSICHE 1.24.15 GIANDUIA AMARA

4 3,00 80 - 100
BITTER GIANDUIA
T R A D I T I O N A L PA ST E S
1.23.89 GIANDUIA TRINACRIA 4 3,00 100 - 120
1.24.34 GIANDUIOTTO 4 3,00 100 - 120
GELATO GELATO SOFT PASTICCERIA RISTORAZIONE BEVANDE 1.24.14 KISS 4 3,00 100 - 120
1.24.35 LIQUIRIZIA SPECIAL

LIQUORICE
4 3,00 80 - 100
55
1.24.76 MACADAMIA 4 3,00 100 - 120
1.23.0119 MALAGA 4 3,00 50
1.23.83 MANDORLA RUSTICA

BITTER ALMOND WITH GRAINS
4 3,00 80 - 100
1.23.33 MANDORLA SUPREMA

ALMOND
4 3,00 80 - 100
1.23.32 MARRON GLACEÉ 4 3,00 100 - 120
1.24.73 MENTA GLACIALE BIANCA

WHITE MINT
4 3,00 50
1.24.02 MENTA VERDE

GREEN MINT
4 3,00 50
2.02.18 MERINGATA
MERINGUE
4 3,00 80 - 100
1.23.69 NOCE SUPREMA

WALNUT
4 3,00 80 - 100
1.24.01 PANNA COTTA SPECIAL 4 3,00 50
1.24.70 PINOLO SUPREMO

4 3,00 80 - 100

PINE NUT

1.24.72 PRALINÈ 4 3,00 80 - 100
TIRAMISÙ
1.23.0120 4 3,00 50
(ALCOL FREE)
1.24.38 TIRAMISÙ SPECIAL 4 3,00 80 - 100
2.02.03 TORRONCINO
ALMOND NOUGAT
4 3,00 80 - 100
1.23.46 VANIGLIA BAVIERA (CON SEMI)

VANILLA (WITH SEEDS)
4 3,00 25 - 35
1.24.42 VANIGLIA BOURBON (CON SEMI)

VANILLA BOURBON (WITH SEEDS)
4 3,00 40 - 50
1.23.63 VANIGLIA EXTRA (CON SEMI)

VANILLA (WITH SEEDS)
4 3,00 25 - 35
1.23.91 VANIGLIA PREMIUM 4 3,00 25
1.23.90 VANIGLIA SUPREMA

PURE VANILLA MADAGASCAR
4 3,00 30 - 50
1.39.19 ZABAIONE ROMA 4 3,00 80 - 100
1.24.04 ZABAIONE SPECIAL 4 3,00 80 - 100
1.24.43 ZUPPA INGLESE EXTRA 4 3,00 30 - 35
1.24.05 ZUPPA INGLESE SPECIAL 4 3,00 100 - 120
56
PASTE FRUTTA
F R U I T PA ST E S
1.26.11 ALBICOCCA 4 3,00 60 - 70

APRICOT
1.26.08 AMARENA 4 3,00 60 - 70

BLACK (SOUR) CHERRY
1.26.12 ANANAS 4 3,00 60 - 70

PINEAPPLE
2.02.55 ARANCIO 4 3,00 60 - 70

ORANGE
1.26.13 BANANA 4 3,00 60 - 70
1.26.02 COCCO 4 3,00 80 - 100

COCONUT
1.26.01 FRAGOLA 4 3,00 60 - 70

STRAWBERRY
1.26.07 FRUTTI DI BOSCO 4 3,00 60 - 70

MIX BERRIES

1.26.18 LAMPONE

4 3,00 60 - 70
RASPBERRY
2.02.68 LIMONE 4 3,00 60 - 70

LEMON
1.26.14 MANGO 4 3,00 60 - 70
1.26.36 MARACUJA 4 3,00 80 - 100

PASSION FRUIT
1.26.15 MELA VERDE 4 3,00 60 - 70

GREEN APPLE
1.26.16 MELONE
4 3,00 60 - 70
MELON
1.26.19 MIRTILLO 4 3,00 60 - 70

BLUEBERRY
1.26.06 MORA 4 3,00 60 - 70

BLACKBERRY
1.26.17 PESCA
PEACH
4 3,00 60 - 70
PASTE FRUTTA
F R U I T PA ST E S
GELATO GELATO SOFT PASTICCERIA RISTORAZIONE BEVANDE
59
PASTE E VARIEGATI LINEA “ONE”

“O N E ” PA ST E S A N D VA R I E G AT I
Una gamma completa di ingredienti selezionati e studiati per soddisfare le esigenze dei professionisti, in tutte le applicazioni di pasticceria fredda
o da forno. Dai gusti classici alla frutta, la linea “ONE” è perfettamente bilanciata per dare una sorprendente intensità di sapore e colore in manie-
ra naturale a tutte le preparazioni in cui viene utilizzata. Il formato da kg è appositamente pensato per rendere ancora più pratico il dosaggio.
A complete line of selected ingredients studied for satisfy every need of pastry and baking chefs. The ONE line is complete of classic and fruit flavours, in order
to naturally give a surprising flavour and colour intensity to every preparation. The one kilogram packaging is specifically designed to ease the dosage.
1.23.95 PASTA CACAO SPECIAL“ONE” 6 1,00 100-120

CHOCOLATE
1.23.75 PASTA CAFFÈ “ONE” 6 1,00 50

COFFEE
1.23.96 PASTA CROCCANTINO AL RHUM “ONE” 6 1,00 80-100

RUM BRITTLE
1.23.78 PASTA FRAGOLA “ONE” 6 1,00 60-70

STRAWBERRY
PASTA GIANDUIA TRINACRIA “ONE”

1.23.0115 6 1,00 100-120
GIANDUIA

1.23.0114 PASTA MANDORLA RUSTICA “ONE” 6 1,00 80-100

ALMOND
1.23.73 PASTA NOCCIOLA “ONE” 6 1,00 80-100

HAZELNUT
1.23.0113 PASTA NOCCIOLA SCURA “ONE” 6 1,00 80-100

HAZELNUT
1.23.0112 PASTA PISTACCHIO BLEND “ONE” 6 1,00 80-100

PISTACHIO
1.23.72 PASTA PISTACCHIO PURO “ONE” 6 1,00 80-100

PISTACHIO
PASTA TORRONCINO “ONE”

1.23.97 6 1,00 80-100
ALMOND NOUGAT
1.23.0116 PASTA VANIGLIA SUPREMA “ONE” 6 1,00 30-50

PURE VANILLA MADAGASCAR
1.23.77 PASTA ZABAIONE “ONE” 6 1,00 80-100

EGGNOG
1.23.99 VARIEGATO LAMPONE “ONE” 6 1,00 QB / AR

RASPBERRY
1.23.98 VARIEGATO MARACUJA “ONE” 6 1,00 QB / AR

PASSION FRUIT
1.23.0117 AMARENA FRUTTO EXTRA “ONE”

BLACK (SOUR) CHERRY
6 1,00 QB / AR
PASTE E VARIEGATI LINEA "ONE"

" O N E " PA ST E S A N D VA R I E G AT I
61
GOLOSE
GOLOSE
Morbide creme dalla consistenza vellutata, le Golose Babbi sono prodotti estremamente versatili. Da gustare direttamente in va-
schetta, oppure utilizzate come variegati sul gelato, per la creazione di cremini, farcitura di torte e semifreddi, per arricchire coppe,
gelati soft e tanto altro. Lisce o nella versione croccante, un’ampia gamma di scelta per scatenare la fantasia di ogni professionista.
Smooth and velvety creams, Golose Babbi are very versatile products. They can be put in the gelato pan as it is, used to variegate
gelato, for the creation of cremini, to fill cakes and semifreddo cakes, to enrich gelato cups, frozen yogurt and much more. They are
also available with crunchy pieces.
1.28.22 GOLOSA CLASSICA

CLASSIC
4 3,00
Salsa realizzata con nocciole tostate selezionate e cacao. La densità è ottimale per farciture e ripieni.
Sauce made with selected roasted hazelnut and cocoa. The density is optimal for filling and stuffing.
1.28.34 GOLOSA CIOCCOLATO BIANCO

WHITE CHOCOLATE
4 3,00
Crema fluida al cioccolato bianco per infinite combinazioni di gusto.
White chocolate fluid cream for endless flavours combination.
1.23.94 GOLOSA CIOCCOLATO LATTE

MILK CHOCOLATE
4 3,00
Crema fluida al gusto di cioccolato al latte per riscoprire il più classico dei dolci.
Milk chocolate fluid cream suitable for discovering the most traditional dessert.

1.28.33 GOLOSA FONDENTE

DARK CHOCOLATE
4 3,00
Crema fluida dal colore scuro e intense note di cioccolato fondente.
Intense dark chocolate fluid cream with a dark colour and intense dark chocolate notes.
GOLOSA GIANDUIA
GIANDUIA
1.28.30 4 3,00
Crema fluida al gusto intenso di gianduia con spiccate note di nocciola tostata.
A fluid cream with intense notes of gianduia and pronounced notes of roasted hazelnut.
1.23.0110 GOLOSA KROK CIOCCOLATO LATTE

GOLOSA KROK CIOCCOLATO LATTE
Un contrasto tra dolce e salato, delicato ed intenso, vellutato e croccante. La nuova Golosa Krok
Cioccolato Latte è un connubio raffinato tra il cioccolato al latte e una sfiziosa granella di arachide 4 3,00
pralinata salata.
A contrast between sweet and salt, delicate and intense, crunchy and smooth. The new Golosa
Cioccolato Latte is a perfect mix between milk chocolate and salty caramelized peanut grain.
1.23.87 GOLOSA KROK GIANDUIA

GIANDUIA
4 3,00
Crema fluida alla gianduia con abbondante granella di nocciola tostata.
Gianduia fluid cream with plentiful grain of roasted hazelnut.
1.23.86 GOLOSA KROK PISTACCHIO

PISTACHIO
4 3,00
Crema fluida al pistacchio arricchita di pistacchi granellati per un “krok” unico al palato.
Pistachio fluid cream enriched with pistachio grains for a “krok” crunchy sensation.
1.28.27 GOLOSA NOCCIOLATTE

MILK-HAZELNUT
4 3,00
Crema fluida dal colore chiaro, al gusto di nocciola e cioccolato bianco.
Light colour Hazelnut and white chocolate fluid cream.
GOLOSE
1.28.0104 GOLOSA PEANUT BUTTER B-FREE
GOLOSE Crema fluida all'arachide dal gusto intenso e senza zuccheri aggiunti. 4 3,00
Peanut fluid cream with intense taste and sugar free.
1.28.32 GOLOSA PISTACCHIO

PISTACHIO
4 3,00
Crema fluida al pistacchio, gusto pieno, leggermente sapido. Colore verde.
Pistachio fluid cream with a rich and slightly sapid taste. Green colour.
1.28.01.01 GOLOSA TOFFEE MOU
TOFFEE MOU
Crema fluida con vero caramello al burro come da tradizione. Colore ambrato e gusto persistente. 4 3,00
Fluid cream with traditional butter caramel. Amber colour and persistent flavour.
63
VARIEGATI WAFER
WA F E R VA R I E G AT I
Grazie ai Variegati con Wafer BABBI il gelato diventa ancora più goloso: la friabilità del Wafer si sposa perfetta-
mente alla morbida dolcezza della crema, fondendosi in un gusto unico e delizioso.
Thanks to Variegati with BABBI Wafers your Gelato will become even more special: the unique Wafer texture combi-
ned with the smooth cream flavour creates an unforgettable and delicious experience.
1.23.14 CAFFÈKROK
Crema al caffè con wafers Babbi e nocciole pralinate. 4 2,50
Coffee cream with Babbi wafer and hazelnut pralines.
1.23.34 COCCOKROK
Crema al cocco con wafer Babbi e cocco rapè. 4 3,00
Coconut cream with Babbi wafers and coconut rapè.
1.39.18 GIANDUIAKROK
Crema a base di cacao e nocciola ricca di wafer Babbi. 4 2,50
Cocoa and hazelnut cream with Babbi traditional crunchy wafers.
1.23.15 PISTACCHIOKROK
Crema al pistacchio e cioccolato bianco, arricchita con wafer Babbi e pistacchio pralinato. 4 2,50

Pistachio and white chocolate cream with Babbi wafers and sugar-coated pistachio nuggets.

PRALINÈ
1.24.37 Crema alla nocciola e cacao arricchita con frutta secca e wafer Babbi. 4 3,00
Hazelnut and cocoa cream enriched with nuts and Babbi wafers.
1.23.70 LEMONKROK
Crema al limone con wafer Babbi, granella di biscotto e scorze di limone. 4 3,00
Lemon crean with Babbi wafers, biscuit granules and zest cubes.
VARIEGATI WAFER
WA F E R VA R I E G AT I
GELATO GELATO SOFT PASTICCERIA RISTORAZIONE
65
VARIEGATI CLASSICI
T R A D I T I O N A L VA R I E G AT I
1.28.28 VARIEGATO BIANCO CON RISO SOFFIATO 4 2,50

WHITE WITH PUFFED RICE
1.24.92 VARIEGATO BISCOKROK

4 3,00
HAZELNUT WITH COOKIES
1.23.81 VARIEGATO BISCOTTO SPECULOOS 4 3,00

SPECULOOS BISCUIT
1.39.07 VARIEGATO CARAMEL ORO

4 3,00
CARAMEL
1.24.93 VARIEGATO CIOCOKROK FONDENTE 4 3,00

DARK CHOCOLATE WITH MIXED NUTS
1.28.29 VARIEGATO GIANDUIA CON CEREALI 4 2,50

GIANDUIA AND CEREALS
1.24.45 VARIEGATO LATTE IMPERIALE EXTRA

4 3,00
CARAMEL
1.23.45 VARIEGATO NEROKROK 4 3,00

EXTRA DARK WITH CHOCOLATE COOKIES

1.31.56 VARIEGATO NOISETTE CACAO CLASSICA

4 3,00
HAZELNUT AND CACAO
1.31.01 VARIEGATO NOISETTE CLASSICA 4 3,00

HAZELNUT
1.31.09 VARIEGATO NOISETTE CLASSICA FLUIDA 4 3,00

FLUID HAZELNUT
1.34.17 CREMA NOISETTE DA FORNO

HAZELNUTS CREAM FOR BAKING COOKING
1 10,00
VARIEGATI CLASSICI
T R A D I T I O N A L VA R I E G AT I
GELATO GELATO SOFT PASTICCERIA RISTORAZIONE
67
VARIEGATI FRUTTA
F R U I T VA R I E G AT I
1.26.03 VARIEGATO AMARENA

BLACK (SOUR) CHERRY
4 3,00
1.23.71 VARIEGATO ARANCIA CON SCORZETTE

ORANGE WITH ZEST 4 3,00
1.26.26 VARIEGATO FICHI CARAMELLATI

CARAMELIZED FIGS 4 3,00
1.26.04 VARIEGATO FRAGOLA

STRAWBERRY 4 3,00
1.26.27 VARIEGATO FRAGOLINE

WILD STRAWBERRIES 4 3,00
1.26.05 VARIEGATO FRUTTI DI BOSCO

MIX BERRIES 4 3,00
1.26.30 VARIEGATO LAMPONE

RASPBERRY 4 3,00
1.26.28 VARIEGATO LIME

LIME 4 3,00
1.26.35 VARIEGATO MANGO

4 3,00

MANGO

1.26.64 VARIEGATO MARACUJA
MARACUJA 4 3,00
1.26.34 VARIEGATO MELAGRANA

POMEGRANATE 4 3,00
1.26.25 VARIEGATO PESCA ARANCIO

PEACH ORANGE 4 3,00
VARIEGATO PRUGNA CARAMELLATA

1.26.69 4 3,00
CARAMELIZED PLUM
VARIEGATO UVETTA
1.26.68 4 3,00
SULTANAS
1.26.37 VARIEGATO ZENZERO

GINGER 4 3,00
1.32.02 AMARENA FRUTTO EXTRA

WHOLE BLACK (SOUR) CHERRY 4 3,00
VARIEGATI FRUTTA
F R U I T VA R I E G AT I
GELATO GELATO SOFT PASTICCERIA RISTORAZIONE FORNO BEVANDE
69
Glasse, Coperture,
Topping, Cacao e Granelle
GLAZES & CO.

GLASSE & CO.
GLAZES, COVERINGS, TOPPINGS,
COCOA AND GRAINS
Ogni capolavoro racchiude in sé tanti piccoli dettagli.

Ingredienti che donano alle vostre creazioni, tante sfumature di colori e
sapori, un ultimo tocco che le rende capolavori di infinita bontà.
Each masterpiece contains many small details. Ingredients that give

your creations, many shades of colors and flavors, a last touch that
makes them masterpieces of infinite goodness.
GLASSE, COPERTURE, TOPPING, CACAO E GRANELLE GLAZES, COVERINGS, TOPPINGS, COCOA AND GRAINS
GLASSE E DECORAZIONI
G L A Z E S A N D D E C O R AT I O N S
1.49.01 GLASSA TRASPARENTE NEUTRA

NEUTRAL GLAZE
4 3,00
1.49.03 GLASSA TRASPARENTE ARANCIO

ORANGE GLAZE 4 3,00
1.49.23 GLASSA TRASPARENTE AMARENA

SOUR CHERRY GLAZE 4 3,00
1.49.02 GLASSA TRASPARENTE FRAGOLA

STRAWBERRY GLAZE 4 3,00
1.49.04 GLASSA TRASPARENTE LIMONE

LEMON GLAZE 4 3,00
1.49.05 GLASSA A SPECCHIO CIOCCOLATO

CHOCOLATE MIRROR GLAZE 4 3,00
1.49.22 GLASSA BIANCA

WHITE MIRROR GLAZE 4 3,00
1.23.87 GOLOSA KROK GIANDUIA 4 3,00
1.23.88 COPERTURA KROK PISTACCHIO 4 3,00
1.28.20 EASYSUGAR (SACCHETTO)

ISOMALT (BAG) 8 1,00
RICETTE / RECIPES
CUOR D'AMARENA INGREDIENTI•INGREDIENTS

Esterno Bavarese Vaniglia / Vanilla bavarois
PANNA FRESCA / FRESH CREAM 35% FATS ··················································· 1000g
PRONTO MOUSSE BABBI COD.14906·································································· 250g
PASTA VANIGLIA BOURBON BABBI COD. 12442················································40g
Interno mousse pistacchio / Pistachio Mousse
PANNA FRESCA / FRESH CREAM 35% FATS ··················································· 1000g
GLAZES & CO.

GLASSE & CO.
LATTE FRESCO / FRESH MILK 3,5% FATS ···························································· 200g
PRONTO MOUSSE BABBI COD.14906·································································· 250g
PASTA PISTACCHIO 100% DE LUXE BABBI COD. 12419····································140g
Inserti e decorazioni / Inserts and decorations
MIX PER PAN DI SPAGNA BABBI COD.14921································································
VARIEGATO AMARENA BABBI COD.12603···································································
PRALINATO MIX DI MACADAMIA BABBI COD.13007················································
AMARENA FRUTTO EXTRA BABBI COD.13202······························································
GLASSA TRASPARENTE AMARENA BABBI COD. 14923·············································
Montare in planetaria la mousse al pistacchio e inserire un primo strato nello stampo a ciambella più piccolo. Scolare le amarene frutto e inserirele sullo strato
di mousse pistacchio.Riempire lo stampo con la mousse al pistacchio e chiuderlo con il bisquit. Abbattere.Preparare la bavarese alla vaniglia in planetaria
GLASSE E DECORAZIONI e riempire poco meno della metà dello stampo a ciambella grande. Sformare l’inserto al pistacchio e inserirlo nello stampo grande. Completare con uno
strato di Pralinato Mix di Macadamia Babbi, uno strato di Variegato Amarena Babbi e il bisquit. Abbattere. Sformare la ciambella dallo stampo, glassare
G L A Z E S A N D D E C O R AT I O N S con la Glassa Trasparente Amarena e decorare.
Whip the pistachio mousse in the pastry blender and place a first layer in the smaller Savarin mould. Drain the black cherries and insert them
into the layer of pistachio mousse.Fill the mould with the pistachio mousse and close it with the biscuit. Blast chill.Prepare the vanilla bavarois in
the pastry blender and fill the large Savarin mould a little less than halfway.Remove the pistachio insert from the mould and place it in the large
mould.Close with a layer of Pralinato Mix di Macadamia Babbi, a layer of Variegato Amarena Babbi and the biscuit. Blast chill.Remove the cake
from the mould, glaze with Glassa Trasparente Amarena and decorate.
PASTICCERIA RISTORAZIONE BEVANDE

WWW.BABBI.COM
73
COPERTURE
COVERINGS
(SACCHETTO / BAG)
1.24.21 COPERTURA FINE

STRACCIATELLA COVERING
4 3,00
1.32.22 COPERTURA FINE (BOTTIGLIA)

STRACCIATELLA COVERING (BOTTLE) 6 0,95
1.31.47 COPERTURA EXTRA DARK & STRACCIATELLA FONDENTE

EXTRA DARK STRACCIATELLA COVERING 4 3,00
1.23.44 COPERTURA ROMA

EXTRA CHOCOLATE COVERING 4 3,00
1.24.25 COPERTURA GIGANTE AL LATTE

MILK CHOCOLATE COVERING 4 3,00
1.24.24 COPERTURA PER PINGUINI

MORETTI COVERING 4 3,00
2.16.78 COPERTURA FONDENTE (IN BOTTONI)

DARK CHOCOLATE CHIPS 2 4,00
2.06.86 COPERTURA AL LATTE (IN BOTTONI)

MILK CHOCOLATE CHIPS 2 4,00
2.06.31 COPERTURA BIANCA (IN BOTTONI)

WHITE CHOCOLATE CHIPS 2 4,00
RICETTE / RECIPES
DOLCE
ARROTOLATO
GLAZES & CO.

GLASSE & CO.
Semifreddo all’amaretto (Ricetta 1) / Amaretto
semifreddo (Recipe 1)
PANNA FRESCA / FRESH CREAM 35% FATS ································ 300g
LATTE FRESCO / FRESH MILK 3,5% FATS ······································ 300g
MONTANTE PER SEMIFREDDI BABBI COD. 11461······················· 300g
PASTA AMARETTO BABBI COD. 20223············································110g
Semifreddo all’amaretto (Ricetta 2) / Amaretto
semifreddo (Recipe 2)
LATTE FRESCO / FRESH MILK ··························································· 300g
MISCELA BASE PASTORIZZATA / PASTEURIZED MIX················ 300g
MONTANTE PER SEMIFREDDI BABBI COD. 11461······················· 300g Preparare in planetaria il semifreddo all’amaretto e stenderlo sul foglio di Bi-
PASTA AMARETTO BABBI COD. 20223············································110g squit. Spalmare del Variegato Amarena Babbi sul semifreddo, aggiungere
qualche Amarena Frutto Extra Babbi e spargere sopra del Pralinato Mix di Ma-
COPERTURE Inserti e decorazioni / Inserts and decorations cadamia Babbi. Arrotolare con l’aiuto della carta forno e abbattere. Glassare
COVERINGS MIX PER PAN DI SPAGNA BABBI COD. 14921········································ con la Copertura Gigante al Latte Babbi e decorare.
PRALINATO MIX DI MACADAMIA BABBI COD. 13007························ Prepare the amaretto semifreddo in the pastry blender and spread it out
on the Biscuit. Spread Variegato Amarena Babbi over the semifreddo,
VARIEGATO AMARENA BABBI COD. 12603············································
add some Amarena Frutto Extra Babbi and sprinkle some Pralinato Mix di
AMARENA FRUTTO EXTRA BABBI COD. 13202······································ Macadamia Babbi over it. Roll it with baking paper and blast chill. Glaze
COPERTURA GIGANTE AL LATTE BABBI COD. 12425··························· with Copertura Gigante al Latte Babbi and decorate.
GELATO PASTICCERIA RISTORAZIONE FORNO

WWW.BABBI.COM
75
RICETTE / RECIPES
ARTISTICK
CAPRICCI INGREDIENTI•INGREDIENTS
Fiordipanna semifreddo
PANNA FRESCA / FRESH CREAM 35% FATS··········································· 1000g
FREDDY BABBI COD.12803·············································································· 330g
PASTA FIOR DI PANNA BABBI COD.12328····················································40g
MINICONO ARROTOLATO BABBI COD.11126···············································q.b.
ARTISTICK FRAGOLA BABBI COD. 14912·······························································
COCCO RAPÈ BABBI COD. 13010·············································································
PRALINATO MIX DI MACADAMIA BABBI COD. 13007·····································
GRANELLA DI NOCCIOLA PRALINATA BABBI COD. 20603····························
Montare il semifreddo in planetaria e con la sac a poche riempire lo stampo.
Riempire i conetti e inserirli nello stampo. Abbattere. Sformare i conetti e appog-
giarli su una lastra di marmo fredda, messa prima in abbattitore. Glassare il co-
netto immergendolo nell’Artistick Fragola Babbi, passarlo subito sulle granelle
per decorarlo e appoggiare sulla lastra di marmo precedentemente abbattuta.
Whip the semifreddo in the pastry blender and fill the mould using the sac
a poche. Fill the cones and place them in the mould. Blast chill. Remove the
cones from the mould and lay them on a cold marble pastry board, pre-
viously blast-chilled. Glaze the cone by dipping it in Artistick Fragola Babbi,
then pass it immediately into the grains and lay it on the pastry board.
SFIZI
Semifreddo al pistacchio / Pistachio semifreddo
PANNA FRESCA / FRESH CREAM 35% FATS···········································1000g
FREDDY BABBI COD. 12803············································································350g
PASTA PESTO DI PISTACCHIO BABBI COD. 13909··································· 140g
VARIEGATO BIANCO CON RISO SOFFIATO BABBI COD. 12828···················
ARTISTICK PISTACCHIO BABBI COD. 14914··························································
GLAZES & CO.

GLASSE & CO.
Preparare il semifreddo al pistacchio montando in planetaria gli ingredienti.

1.49.10 ARTISTICK CIOCCOLATO BIANCO 6 1,00 Riempire la base e i lati dello stampo lasciando uno spazio interno. Inserire
WHITE CHOCOLATE
nel centro il Variegato Bianco con Riso Soffiato Babbi. Inserire il bastoncino
1.49.11 ARTISTICK CIOCCOLATO CLASSICO di legno. Riempire lo stampo con altro semifreddo al pistacchio. Livellare la
6 1,00 superficie ed abbattere. Sformare gli stecchi e appoggiarli sulla lastra di mar-
MILK CHOCOLATE
mo precedentemente messa in abbattitore. Glassare con Artistick Pistacchio
1.49.12 ARTISTICK FRAGOLA Babbi. Decorare con Granelle Babbi.
6 1,00 Prepare the pistachio semifreddo by whipping the ingredients in the pa-
STRAWBERRY
stry blender. Fill the mould halfway. Place Variegato Bianco con Riso
1.49.15 ARTISTICK LIMONE 6 1,00
Soffiato Babbi in the centre. Insert the wooden stick. Fill the mould with
LEMON some more pistachio semifreddo. Level out the surface and blast chill.
Remove the sticks from the mould and lay them on the marble pastry
1.49.13 ARTISTICK NOCCIOLA board, previously blast chilled. Glaze the stick with Artistick Pistacchio
6 1,00
HAZELNUT Babbi, then pass it immedately into the grains.
1.49.14 ARTISTICK PISTACCHIO
PISTACHIO
6 1,00
Coperture croccanti a base di vero cioccolato bianco per stecchi, miniconi e gelato.
White chocolate based covertures for sticks, minicones and gelato.
WWW.BABBI.COM
76 77
TOPPING
(BOTTIGLIA / BOTTLE)
1.32.01 AMARENA
BLACK (SOUR) CHERRY
6 1,00
1.32.03 CAFFÈ
COFFEE 6 1,00
1.32.49 CARAMELLO
CARAMEL 6 1,00
1.32.04 CIOCCOLATO
CHOCOLATE 6 1,00
1.32.05 CRÈME CARAMEL 6 1,00
1.32.06 FRAGOLA
STRAWBERRY 6 1,00
1.32.07 FRUTTI DI BOSCO

MIX BERRIES 6 1,00
1.32.43 GIANDUIA 6 1,00
1.32.19 LAMPONE
RASPBERRY 6 1,00
1.32.48 MANGO 6 1,00
1.32.08 MENTA
MINT 6 1,00
1.32.28 MOU 6 1,10
1.32.09 NOCCIOLA
HAZELNUT 6 1,00
RICETTE / RECIPES
CAFFÈ GOLOSO ZABAIONE INGREDIENTI•INGREDIENTS
GLAZES & CO.

GLASSE & CO.
Ingredienti mousse / Mousse ingredients
BASE PER GELATO CALDO BABBI COD. 14303 ···························································100g
LATTE / MILK ························································································································· 120g
PANNA FRESCA / FRESH CREAM ··················································································· 120g
PASTA ZABAIONE SPECIAL BABBI COD. 12404 ··························································· 40g
Ingredienti / Ingredients
CAFFÈ ESPRESSO / ESPRESSO COFFEE···············································································n.1
Decorazioni / Decorations
GRANELLA DI NOCCIOLA PRALINATA BABBI COD. 20603 ······································ q.b.
MOUSSE: dosare latte, la panna, la Pasta Zabaione Special Babbi e la Base per Ge-
lato Caldo Babbi. Montare in planetaria a velocità media per circa 4 minuti. Trasferire
TOPPING nella sac a poche. Versare il caffè espresso. Riempire la tazzina con la mousse prece-
dentemente preparata. Decorare infine con la Granella di Nocciola Pralinata Babbi.
MOUSSE: pour the milk, the cream, Pasta Zabaione Special Babbi and Base per Gelato
Caldo Babbi. Whip in the food mixer at medium speed for 4 minutes. Put the mousse in the
pastry bag. Pour the coffee and then fill the cup with the mousse previously prepared. Deco-
rate with Granella di Nocciola Pralinata Babbi.

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79
CACAO E GRANELLE
COCOA AND GRAINS
(SACCHETTO / BAG)
2.06.84 CACAO SPECIAL 10%-12% 10 1,00
2.06.11 CACAO BRUNO 22%-24% 10 1,00

BROWN COCOA POWDER
2.06.10 CACAO ROSSO-BRUNO 22%-24% 10 1,00

REDDISH BROWN COCOA POWDER
1.30.01 NOCCIOLA DEL PIEMONTE IGP TOSTATA EXTRA 6 2,00

ROASTED HAZELNUTS EXTRA
1.30.17 NOCCIOLE TOSTATE 6 2,00

ROASTED HAZELNUTS
1.30.02 GRANELLA FINE DI NOCCIOLA DEL PIEMONTE IGP 6 2,00

SMALL SIZE HAZELNUT GRAINS
1.30.03 GRANELLA GROSSA DI NOCCIOLA DEL PIEMONTE IGP 6 2,00

MEDIUM SIZE HAZELNUT GRAINS
2.06.03 GRANELLA DI NOCCIOLA PRALINATA 7 1,00

SUGARED HAZELNUTS GRAINS
1.30.07 PRALINATO MIX DI MACADAMIA 7 1,00

SUGARED MACADAMIA NUT MIX GRAINS
1.30.0106 PRALINATO ARACHIDI SALATO 8 1,00

SALTED SUGARED PEANUTS
1.30.20 PISTACCHIO TOSTATO 7 1,00

ROASTED PISTACHIO
1.30.15 GRANELLA FINE DI PISTACCHIO 7 1,00

PISTACHIO GRAINS
1.30.0102 GRANELLA GROSSA DI PISTACCHIO 7 1,00

PISTACHIO THICK GRAINS
1.30.10 COCCO RAPÈ PURO 7 1,00

GRATED COCONUT
1.30.14 FROLLINI BISCOKROK 5 0,80
GLAZES & CO.

GLASSE & CO.
BISCUITS
1.30.18 GRANELLA DI BISCOTTO CROCCANTE 8 0,80

BISCUITS GRAINS
2.26.12 BIGNÈ BASSINATI GLUTEN FREE

SUGAR COATED PUFFS
1 1,00
CRUMBLE
Granelle di frolla, senza glutine per conferire croccantezza e masticabilità alle preparazioni di gelateria e pasticceria.
CACAO E GRANELLE Gluten free crunchy crumbles to give crunchiness to gelato and pastry preparations.
COCOA AND GRAINS
CRUMBLE BURRO 4 1,75

1.30.0112 BUTTER
CRUMBLE CACAO
1.30.0111 4 1,75
COCOA
CRUMBLE CARAMELLO
1.30.0110 4 1,75
CARAMEL
81
Dulcis in fundo
IL PIACERE A CUI NON PUOI RINUNCIARE
Le nostre prelibatezze sono una vera e propria tentazione per i palati
più golosi ed esigenti. Impossibile resistere: dovrete lasciarvi andare alla
loro insuperabile bontò...
DULCIS IN FUNDO
PLEASURE YOU CANNOT LIVE WITHOUT
Our delicacies are a real temptation for the most demanding and
longing palates. It is impossible to resist.
You will surrender to their unsurpassed fragrance...
DULCIS IN FUNDO
CREMADELIZIA
1.34.14
1.34.13
1.34.15
1.31.74
1.31.76
1.31.77
1.34.15 CREMADELIZIA ESPOSITORE

ASSORTITO 150GX20
5 Biscokrok 2 150 X 20
5 Cacao
5 Nocciola
5 Pistacchio
1.34.13 CREMADELIZIA BISCOKROK 1 150 X 20

Ricarica / Refill 150gX20
1.31.74 CREMADELIZIA CACAO 1 150 X 20

1.31.76 CREMADELIZIA NOCCIOLA 1 150 X 20

1.31.77 CREMADELIZIA PISTACCHIO 1 150 X 20

DULCIS IN FUNDO
1.34.14 CREMADELIZIA CONFEZIONE ASSORTITA 12 600
4 vasetti 150g
CREMADELIZIA
Cremadelizia, la linea di Finissime Creme Spalmabili nei gusti Biscokrok, Cacao, Caffè, Nocciola, Pinolo, Pistacchio e Fichi
Caramellati è presentata nella nuova elegante confezione. Tutta la linea Cremadelizia è Gluten Free e certificata Kosher.
Completa la gamma la prelibata Nocciola Suprema realizzata esclusivamente con Nocciole Piemonte IGP. Tanti i gusti tra
cui scegliere, per concedersi Piccoli Piaceri Quotidiani. Per una scorta di dolcezza disponibile la speciale confezione regalo
assortita con Biscokrok, Cacao, Nocciola e Pistacchio.
PASTICCERIA FORNO RISTORAZIONE
Cremadelizia, the line of Finest Spreads in the flavours of Biscokrok, Cocoa, Coffee, Hazelnut, Pine Nut, Pistachio and
Caramelized Figs, is presented in this new elegant packaging. All Cremadelizia spreads are gluten free and Kosher
certificated. We have broadened this range of products with the delicious Nocciola Suprema, made exclusively with PGI
Piedmont Hazelnuts. Many flavours to choose from, to enjoy daily little pleasures (Piccoli Piaceri Quotidiani). It is available a
gift case with Biscokrok, Cocoa, Hazelnut, Pistachio spreads.
85
DULCIS IN FUNDO DULCIS IN FUNDO
RICETTE / RECIPES
1.31.68 TORTA VEGAN INGREDIENTI•INGREDIENTS
1.31.69 PISTACCHIO E ARANCIA FARINA 00 / FLOUR 00···································································································· 170g

ZUCCHERO / SUGAR······································································································· 170g
Pistachio and orange vegan Cake CACAO AMARO / BITTER COCOA················································································ 25 g
CUCCHIAINO BICARBONATO / BICARBONATE TEASPOON·····································1
CUCCHIAINO SALE / SALT TEASPOON·············································································½
SUCCO D’ARANCIA / ORANGE JUICE·····································································220ml
OLIO DI SEMI / SEED OIL································································································35 ml
CUCCHIAIO ACETO DI VINO BIANCO
WHITE WINE VINEGAR TABLESPOON················································································1
CUCCHIAI CREMADELIZIA PISTACCHIO BABBI
CREMADELIZIA PISTACCHIO BABBI TABLESPOON·························································2
1.31.98 PROCEDIMENTO•PROCEDURE
Versate in una ciotola la farina, lo zucchero, il cacao, il sale ed il bicarbonato e me-
scolate con una spatola. Aggiungete il succo d’arancia, l’olio e l’aceto e mescolate con
una frusta a mano. Ungete una teglia da forno da 20×20 cm e versatevi il composto.
Aggiungete due cucchiai di Cremadelizia Pistacchio Babbi e mescolate con la frusta.
Cuocete in forno preriscaldato a 180°C per circa 35-40 minuti.
1.31.96 Put flour, sugar, cocoa, salt and bicarbonate into a bowl and mix with a spatula.
Add the orange juice, oil and vinegar and mix with a whisk. Grease an oven
tray 20×20 cm and pour in the mixture. Add two tablespoons of Cremadelizia
1.31.94
Pistacchio Babbi and mix using the whisk. Bake in a preheated oven 180°C
degrees for about 35-40 minutes.
1.31.95
SBRICIOLATA DI RICOTTA PROCEDIMENTO•PROCEDURE
E CREMADELIZIA Preparate la frolla sbriciolata. Versate la farina, lo

zucchero e il lievito in una ciotola e mescolate. Fate
FICHI CARAMELLATI BABBI la fontana al centro e versate il burro morbido con
l’uovo leggermente sbattuto. Impastate velocemente
Ricotta Crumble Cake and Cremadelizia Fichi caramellati gli ingredienti fino ad ottenere un impasto sbriciolato.
1.31.97 Potete fare quest’operazione anche con il robot da
cucina. Imburrate e infarinate uno stampo a cerniera
da 22 cm. Versate 2/3 delle briciole di frolla sul fon-
do e appiattite con le mani. Preparate la farcia: con
una frusta a mano, lavorate la ricotta con lo zucche-
ro a velo e il rum. Distribuite sulla frolla e poi mettete
sopra i Fichi Caramellati Babbi tagliati grossolana-
1.34.09 mente. Ricoprite con la restante frolla, sbriciolandola
con le mani. Lasciate intravedere il ripieno qua e la.
Cuocete in forno preriscaldato a 180°C per 30 mi-
nuti circa o fino a doratura della crostata.
Prepare the crumbled shortcrust pastry. Pour the
flour, sugar and baking powder into a bowl and
mix. Make a hollow in the centre and add the
softened butter and slightly beaten egg. Quickly
knead the ingredients to obtain a crumbly mixtu-
re. This can also be done using a mixer. Grease a
22 cm springform baking tin with butter and dust
1.31.98 CREMADELIZIA BISCOKROK 8 300 FARINA 00 / FLOUR 00····················································································································· 300 g with flour. Place 2/3 of the shortcrust crumbles on
ZUCCHERO / SUGAR·························································································································150 g the bottom and flatten using the hands. Prepare
DULCIS IN FUNDO
BURRO MORBIDO / SOFTENED BUTTER·····················································································100 g the filling. Use a whisk to mix the ricotta, icing su-
1.31.96 CREMADELIZIA CACAO 8 300
UOVO / EGG·················································································································································1 gar and rhum. Add Cremadelizia Fichi Caramel-
BUSTINA LIEVITO PER DOLCI / BAKING POWDER SACHET···························································1 lati Babbi, cutting the figs into pieces. Cover with
1.31.97 CREMADELIZIA CAFFÉ 8 300 RICOTTA DI MUCCA / RICOTTA CHEESE····················································································· 500 g the remaining shortcrust pastry, crumbling it with
CUCCHIAI ZUCCHERO A VELO / ICING SUGAR TABLESPOONS··················································4 the fingers. Allow the filling to appear here and
CUCCHIAI RUM / RHUM TABLESPOONS·····························································································2 there. Bake in an oven preheated to 180°C for
1.31.95 CREMADELIZIA NOCCIOLA 8 300 CREMADELIZIA FICHI CARAMELLATI BABBI···························································································· about 30 minutes or until it turns golden brown.
1.34.09 CREMADELIZIA NOCCIOLA SUPREMA 8 300
1.31.94 CREMADELIZIA PINOLO 8 300
1.31.69 CREMADELIZIA PISTACCHIO 8 300

1.31.68 CREMADELIZIA FICHI CARAMELLATI 8 300
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86 87
DULCIS IN FUNDO
CIOCCODELIZIA
1.48.16
1.48.17
1.48.16 CIOCCODELIZIA CLASSICA PICCOLI PIACERI 8 250
1.48.17 CIOCCODELIZIA FONDENTE PICCOLI PIACERI 8 250
Classica e Fondente la preziosa polvere di cacao Cioccodeliza è racchiusa nella latta Piccoli Piaceri che ne mantiene intatto
l’aroma e si presenta come un’elegante idea regalo. Le confezioni monodose Cioccodelizia sono proposte in comodi espositori
da banco, dedicati alle singole versioni, Classica, Bianca e Fondente, particolarmente indicati per i ritmi veloci delle caffetterie
e sale da tè. Classica, Bianca e Fondente, la pregiata miscela per cioccolata in tazza Cioccodelizia è disponibile in pratiche
DULCIS IN FUNDO
confezioni monodose racchiuse negli astucci Family.
CIOCCODELIZIA In its classic and dark chocolate flavours, the precious Cioccodelizia powder is enclosed in the “Piccoli Piaceri” tin that keeps
inalterated its aroma and represents an elegant gift idea. Cioccodelizia sachets are presented in practical countertop boxes,
ideal to be used in bars and cafè shops. The three traditional versions are available: Classic, White and Extra Dark. Functional
and easy to use, single served Cioccodelizia are packed in a small case. Available in the Classic, White and Extra Dark version.
They are held in elegant Family boxes.
GELATO PASTICCERIA RISTORAZIONE FORNO BEVANDE
89
DULCIS IN FUNDO DULCIS IN FUNDO
RICETTE / RECIPES
1.13.95 1.46.47 CIOCCODELIZIA FONDENTE INGREDIENTI•INGREDIENTS
Ingredienti cioccolata / Hot chocolate ingredients

LATTE / MILK ································································································· 100g
CIOCCODELIZIA FONDENTE BABBI COD. 14645 ·································25g
Ingredienti Mousse / Mousse ingredients
BASE PER GELATO CALDO BABBI COD. 14303 ··································· 100g
LATTE / MILK ··································································································120g
PANNA FRESCA / FRESH CREAM ····························································120g
PASTA MENTA VERDE BABBI COD. 12402 ··················································5g
Decorazioni / Decorations
TOPPING CIOCCOLATO BABBI COD. 13204 ·········································· q.b.
1.46.43
Miscelare la Cioccodelizia Fondente Babbi con il latte. Portare ad ebolli-
1.46.44 zione o sotto pressione di vapore e versare in una tazza. Per una bevanda
più densa prolungare l’ebollizione. MOUSSE: dosare la panna, la Base
per Gelato Caldo Babbi e la Pasta Menta Babbi. Montare in planetaria
a velocità media per circa 4 minuti. Trasferire nella sac a poche. Dosare
la mousse sulla cioccolata calda e decorare con Topping Menta Babbi e
Topping Cioccolato Babbi.
Pour the Cioccodeliza Fondente Babbi with milk. Bring to a boil or put under
1.46.48 steam pressure and pour into a cup. In order to obtain a thicker chocolate,
you should boil it longer. MOUSSE: pour the cream, the Base per Gelato
Caldo Babbi and Pasta Menta Babbi. Whip in the food mixer at medium
speed for 4 minutes. Put the mousse in the pastry bag. Pour the mousse on
the hot chocolate and then decorate with Topping Menta Babbi and Top-
ping Cioccolato Babbi.
1.14.77 1.46.46
1.13.96
1.46.45
CIOCCODELIZIA BIANCA
Ingredienti cioccolata / Hot chocolate ingredients

LATTE / MILK ································································································· 100g
1.46.43 CIOCCODELIZIA FAMILY BIANCA CIOCCODELIZIA BIANCA BABBI COD. 14646 ·······································28g
6 Bustine 12 168 Decorazioni / Decorations
6 Bags VARIEGATO MARACUJA BABBI COD. 12664 ········································· q.b.
1.14.77 CIOCCODELIZIA FAMILY CLASSICA
6 Bustine 12 150
6 Bags PROCEDIMENTO•PROCEDURE
1.46.44 CIOCCODELIZIA FAMILY FONDENTE Preparazione a vapore: mixare la Cioccodelizia Bianca Babbi con il lat-
6 Bustine 12 150 te caldo e mescolare fino a completa idratazione della polvere. Lasciare
6 Bags
riposare la miscela per due minuti. Riscaldare il prodotto con vapore.Pre-
1.46.47 CIOCCODELIZIA BAR BIANCA parazione su fiamma: miscelare la Cioccodelizia Bianca Babbi con il latte
4 840 (freddo o caldo). Riscaldare la miscela fino al raggiungimento della densità
Espositore 30 pz
desiderata. Mettere del Variegato Maracuja Babbi sul fondo del bicchiere,
1.13.95 CIOCCODELIZIA BAR CLASSICA versare sopra la Cioccodelizia Bianca Babbi preparata e decorare.
4 750 Steam: mix the Cioccodelizia Bianca Babbi with warm milk, stirring it
DULCIS IN FUNDO
Espositore 30 pz
until the powder is completely absorbed. Let the mixture stand for a
1.46.48 CIOCCODELIZIA BAR FONDENTE 4 750
couple of minutes. Warm the product up with steam. Stove: pour the
Espositore 30 pz Cioccodelizia Bianca Babbi with cold or warm milk. Stir and heat the
mixture until it reaches the desired thickness. Put the Variegato Ma-
1.46.46 CIOCCODELIZIA BAR BIANCA 200 racuja Babbi in a glass, pour the Cioccodelizia Babbi Bianca and
1 5600
Ricarica / Refill 200 decorate.
1.13.96 CIOCCODELIZIA BAR CLASSICA 200 1 5000
Ricarica / Refill 200
1.46.45 CIOCCODELIZIA BAR FONDENTE 200 1 5000

Ricarica / Refill 200
1.43.05 CIOCCODELIZIA CLASSICA 10 500

Sacchetto
1.43.28 CIOCCODELIZIA FONDENTE Find out how to make your creation a masterpiece!
10 500
Sacchetto
WWW.BABBI.COM
90 91
Coni e Cialde
WA F E R C O N E S
CAPOLAVORI DAL SAPORE UNICO E INIMITABILE

Dal 1952 mani esperte forgiano veri e propri capolavori dal sapore
unico e inimitabile, gioielli di wafer che impreziosiscono il gelato
artigianale di qualità.
UNIQUE AND UNFORGETTABLE MASTERPIECES OF TASTE

Since 1952 expert hands have shaped masterpieces that have a
unique and incomparable taste, wafer jewels that enhance top
quality artisan gelato.
WAFER CONES
CONI E CIALDE
CONI E CIALDE WAFER CONES
CONI WAFER
WA F E R C O N E S
COPPA MINI COPPA PICCOLA
COD. 1.11.27 COD. 1.11.13
VEGAN VEGAN
45/129 378 1 1 50/134 280 1 1-2
COPPA GRANDE
CONI WAFER
WA F E R C O N E S
COD. 1.11.29
GELATO GELATO SOFT RISTORAZIONE
VEGAN
WAFER CONES
CONI E CIALDE
58/152 200 1 2-3
95
CONI WAFER
WA F E R C O N E S
CONO JUNIOR CONO GIGANTE
COD. 1.11.31 COD. 1.11.32
VEGAN VEGAN
42/132 336 1 1-2 47/136 315 1 2-3
CALICE MEDIO
COD. 1.11.33
VEGAN
WAFER CONES
CONI E CIALDE
54/108 240 1 2-3
96
CIALDE STAMPATE E ARROTOLATE

M O L D E D A N D R O L L E D WA F E R S
BICCHIERE BICCHIERE
IN CIALDA IN CIALDA
PICCOLO MEDIO
COD. 1.01.0177 COD. 1.01.0178
VEGAN VEGAN
67/44 198 1 2-3 69/56 165 1 2-3
BABY CIALDA MINICONO

ARROTOLATO
COD. 1.11.94 COD. 1.11.38
VEGAN VEGAN
35/75 1134 1 1 25/65 684 1 1
CIALDA CIALDA CIALDA

CROCCANTE CROCCANTE CROCCANTE
+ SALVA IGIENE CACAO
CIALDE STAMPATE E ARROTOLATE

M O L D E D A N D R O L L E D WA F E R S
COD. 1.01.0169 COD. 1.11.24 COD. 1.11.21

GELATO GELATO SOFT RISTORAZIONE
VEGAN VEGAN VEGAN
WAFER CONES
CONI E CIALDE
44/135 252 1 2 44/135 294 1 2 44/135 294 1 2
99
CIALDE STAMPATE E ARROTOLATE CIALDE STAMPATE E ARROTOLATE

M O L D E D A N D R O L L E D WA F E R S M O L D E D A N D R O L L E D WA F E R S
CIALDONE MEDIO CIALDONE MEDIO CIALDA VIENNA CIALDA VIENNA

+ SALVA IGIENE PICCOLA PICCOLA
+ SALVA IGIENE
COD. 1.11.35 COD. 1.01.0171 COD. 1.11.64 COD. 1.11.65
VEGAN VEGAN VEGAN VEGAN
46/155 245 1 3 46/155 210 1 3 40/145 180 1 2 40/145 140 1 2
CIALDONE MEDIO CIALDONE GRANDE CIALDA VIENNA CIALDA VIENNA

CACAO MEDIA MEDIA
+ SALVA IGIENE
COD. 1.11.36 COD. 1.11.37 COD. 1.11.08 COD. 1.11.09
WAFER CONES
CONI E CIALDE
46/155 245 1 3 48/170 180 1 +3 46/165 160 1 2-3 46/165 140 1 2-3
100 101
CIALDE STAMPATE E ARROTOLATE CIALDE STAMPATE E ARROTOLATE

M O L D E D A N D R O L L E D WA F E R S M O L D E D A N D R O L L E D WA F E R S
ARROTOLATO R 23 ARROTOLATO R 65 ARROTOLATO R 85 FOCACCINA “MISTER”

(BORDO LISCIO)
COD. 2.01.32 COD. 2.01.33 COD. 2.01.29 COD. 2.06.15
43/137 540 1 2 65/167 256 1 +3 45/155 432 1 2 120-45 35 1 2
ARROTOLATO R 88 ARROTOLATO R 90 CONCHIGLIA

IN CIALDA
COD. 2.01.28 COD. 2.01.23 COD. 2.01.22
VEGAN VEGAN VEGAN
WAFER CONES
CONI E CIALDE
50/180 275 1 3 90/160 225 1 +3 125/30 60 1 1-2
102 103
GAUFRETTE E DECORAZIONI
G A U F R E T T E S A N D WA F E R D E C O R AT I O N S
CANNOLI CANNOLI
DI CIALDA CORTI DI CIALDA LUNGHI
COD. 1.02.01 COD. 1.02.02
VEGAN VEGAN
12 12
13/90 200 CONF. IN CARTONE 13/180 110 CONF. IN CARTONE
CARTON PACKAGE CARTON PACKAGE
COD. 1.02.06 COD. 1.02.07
VEGAN VEGAN
6 6
13/90 310 CONF. IN LATTA 13/180 140 CONF. IN LATTA
TIN PACKAGE TIN PACKAGE
CANNOLI DI CIALDA MIGNON CANNOLI DI CIALDA

AL CACAO AL CACAO
COD. 1.02.17 COD. 1.02.10
VEGAN VEGAN
1 6
26/50 238 CONF. IN CARTONE
14/90 250 CONF. IN LATTA
TIN PACKAGE
CARTON PACKAGE
COD. 1.02.11
GAUFRETTE E DECORAZIONI VEGAN

6
TIN PACKAGE
GELATO GELATO SOFT PASTICCERIA RISTORAZIONE BEVANDE
WAFER CONES
CONI E CIALDE
105
GAUFRETTE E DECORAZIONI
CUORI VENTAGLI
DI CIALDA DI CIALDA
COD. 1.02.04 COD. 1.02.05
VEGAN VEGAN
12 12
52/92 200 CONF. IN CARTONE 63/95 200 CONF. IN CARTONE
CARTON PACKAGE CARTON PACKAGE
COD. 1.02.14 COD. 1.02.15
VEGAN VEGAN
6 6
52/92 275 CONF. IN LATTA 63/95 275 CONF. IN LATTA
TIN PACKAGE TIN PACKAGE
BABETTE DI CIALDA
AL CACAO
COD. 1.02.12
VEGAN
6
TIN PACKAGE
WAFER CONES
CONI E CIALDE
106
CIALDE E GAUFRETTES DA ASPORTO

TA K E AWAY WA F E R S A N D G A U F R E T T E S
CANNOLI DI CIALDA VENTAGLI DI CIALDA

CORTI MULTIPACK MULTIPACK
COD. 1.02.53 COD. 1.02.54
VEGAN VEGAN
13/90 8 100 63/95 5 100
BABY BABY CIALDA

CIALDA MULTIPACK
MULTIPACK ESPOSITORE
CIALDE E GAUFRETTES DA ASPORTO

TA K E AWAY WA F E R S A N D G A U F R E T T E S
COD. 1.11.95 COD. 1.11.68

GELATO RISTORAZIONE GELATO SOFT
VEGAN VEGAN
WAFER CONES
CONI E CIALDE
64
37/75 10 80 23X23,5X41,5 BABY CIALDA 1
MULTIPACK
109
PORTA CONI
CONES HOLDER
PORTA CONI BABBI PORTA CONI CIALDA VIENNA BABBI

12 FORI/HOLES 2 FORI/HOLES
COD. 5.02.38 COD. 5.02.39
30X19X60 1 13,5X14,5X60 1
WAFER CONES
CONI E CIALDE
110
ACCESSORI TOOLS LEGENDA KEY
ACCESSORI LEGENDA
TOOLS KEY
Grembiule
IMBALLO E UTILIZZO / PACKAGING AND USE
Apron
5.01.53
Confezioni per cartone Dosaggio di mix in g/kg
Packages per carton Product quantity in g/kg
2.11.47
Caraffa graduata 5 litri Pezzi per confezione Dosaggio g/l: acqua / latte
5 liters pitcher with Pieces per package
graduated scale Quantity g/l: water / milk
Diametro e lunghezza in mm Modalità d’uso: con acqua o con

Diameter and length in mm latte
2.21.15 Use: with water or with milk
Peso netto per confezione in kg
Spatola rigida con punta in gomma Porzioni di gelato
Net weight per package in kg
Rigid spatula with rubber tip Gelato portions
UTILIZZO/ USE
Kit portatovaglioli
"The Gift Box"
"The Gift Box" Gelato Ristorazione
napkin holder kit Ice cream Restaurants
Portatovaglioli in latta RISTORAZIONE
5.02.10 GELATO
Tin-lined napkin holder
Gelato Soft Bevande
5.02.07 Soft Gelato Drinks
GELATO SOFT BEVANDE
Pasticceria Dolci da forno

Pastry Bakery
FORNO
Spatola in alluminio PASTICCERIA
Segnagusto singolo gelato con manico trasparente

Single gelato taste marker Steel spatula
with transparent handle TEMPERATURE / TEMPERATURES
2.11.0133
2.11.56
Utilizzo a caldo Pastorizzazione
Kit 16 segnagusti neutri in Utilizzo a temperatura ambiente Warm use Pasteurization
plexiglas Room temperature use
(40 – 65°C) (85°C)
16 neutral plexiglas taste
markers kit
2.11.0130
CERTIFICAZIONI / CERTIFICATIONS
Prodotto senza glutine inserito nel “Prontuario degli Prodotto senza glutine
5.02.04 Alimenti” 2022 dell’AIC (Associazione Italiana Celiachia) Gluten free product
Dispenser Gluten-free product listed in the AIC (Coeliac Disease
professionale per Italian Association) 2022 Food Directory Prodotto senza zuccheri aggiunti
Segnagusto singolo
angolare torte Golose Sugar free
Single cake taste Professional Golose
curved marker dispenser Prodotto Vegano Prodotto senza lattosio
2.11.0144 Product suitable for vegans Lactose free
112 113
La dolcezza non finisce qui...
SWEETNESS DOES NOT END HERE…
ll territorio, la sua storia e le sue tradizioni sono da sempre la nostra

linfa vitale. l’amore per queste terre si traduce in attività legate
all’ambiente, allo sport e al sociale.
The history and traditions of our region have always been our
lifeblood. The love for these lands translates into environmental,
sport and social activities.
LA DOLCEZZA NON FINISCE QUI... SWEETNESS DOES NOT END HERE…
BABBI PER LA ROMAGNA BABBI PER LO SPORT

BABBI FOR ROMAGNA BABBI FOR THE SPORT
Nell’ambito della promozione del turismo in Romagna, Babbi è diventato nel 2012 partner di L’amore per la Romagna unito all’amore per lo sport, ha portato Babbi a diventare nel 2000 sostenitore di
“Una Certa Romagna”, associazione tra comuni della Romagna nata per sostenere e diffondere due squadre di calcio dilettantistiche (Torre Del Moro Calcio e Torre Del Moro Futsal) e
le tradizioni e le eccellenze culturali del territorio attraverso fiere, eventi e manifestazioni. nel 2007 sponsor del Volley Club Cesena, storica Polisportiva Cesenate.
In 2012 Babbi became partner of “Una Certa Romagna”, an association between some The love Babbi naturally feels for its region and for sport is the reason why in 2000 it started
municipalities of Romagna that aims at supporting and widespreading the traditions and supporting two amateur soccer teams and in 2007 it became sponsor of Volley Club Cesena,
the best cases of the region through events, exhibitions and fairs. a multisports facility in Cesena.
BABBI PER ROMAGNA SOLIDALE ONLUS BABBI PER L'AMBIENTE

BABBI FOR ROMAGNA SOLIDALE BABBI FOR THE ENVIRONMENT
Dal 2010 Babbi è socio fondatore di Romagna Solidale Onlus, una fondazione di imprese della Romagna Attenta all’ambiente, al territorio e all’eco-sostenibilità, Babbi ha scelto di investire nell’energia fotovoltaica
che promuove lo sviluppo del territorio romagnolo attraverso progetti solidali di intervento, studi sulle dotando lo stabilimento di Bertinoro di pannelli fotovoltaici da 350 kwh. Ad oggi, grazie a una produzione di
problematiche sociali attuali e donazioni dirette ad Enti, ONLUS e altre Associazioni. circa 400.000 kwh all’anno, ha evitato l’immissione in atmosfera di oltre 235.000 kg di anidride carbonica.
Babbi is a charter member of the Romagna Solidale Foundation since its establishment in 2010, Babbi has always been conscientious about environmental issues and eco-sustainability; this is why Babbi has
a Corporate Foundation that promotes the Romagna region through solidarity projects, decided to invest in the photovoltaic energy and installed 350 kwh solar panels on the establishment in Bertinoro.
analysis of international social problems and donation to no-profit and solidarity associations. Thanks to a production of 400.000 kwh per year Babbi has prevented 235.000 kilos of carbon dioxide to pollute the air.
BABBI PER AVSI BABBI PER L'UNIVERSITÀ

B A B B I F O R T H E V O L U N TA RY A SS O C I AT I O N AV S I BABBI FOR THE UNIVERSITY
Dal 2008 Babbi collabora con AVSI, Associazione Volontari Servizio Internazionale, organizzazione no-profit Dall’amore per la sua regione e la volontà di sostenere le eccellenze locali e dal sostegno delle nuove
impegnata con progetti di cooperazione allo sviluppo in tutto il mondo. Babbi organizza ogni anno generazioni, nasce una collaborazione tra Babbi e Alma Mater Studiorum che si concretizza in progetti di
eventi aziendali il cui ricavato viene interamente devoluto ad AVSI. ricerca per il miglioramento e aggiornamento dell’Azienda, testimonianza della costante ricerca di
innovazione e della fiducia che Babbi ripone nell’Università e nelle giovani menti dei ricercatori.
Since 2008 Babbi has cooperated with AVSI, a no-profit Association of Volunteers for International Aid,
engaged in cooperation projects all over the world. Every year Babbi organizes some The Emilia Romagna region features the most ancient University in the world: the University of Bologna
business events and devolves the gain to AVSI. (Alma Mater Studiorum) with whom Babbi constantly cooperates through projects of research that
demonstrate the trust Babbi puts in education and in new generations.
116 117
I dati riportati in questo catalogo non sono vincolanti.
La BABBI SRL si riserva la facoltà di modificare in qualsiasi momento
le caratteristiche e gli imballi dei propri prodotti.
The data included in this catalogue are not binding.

Babbi SRL reserves the right to change products and/or packages without notice.
BABBI SRL
Via Caduti di Via Fani, 80 - 47032 Bertinoro (FC) - Italy
Tel. +39 0543 448598 - Fax +39 0543 449010 - [email protected]
Reg. Imprese di FC, C.F. e P.IVA 04149040406
R.E.A. 331799 Capitale Sociale € 10.000.000,00 i.v.
Azienda con Sistema di Gestione per la Qualità
www.babbi.com

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CATALOGO

Quando si consuma un dessert, un gelato, una fetta di torta,

When eating a dessert, a gelato, a piece of cake, or drinking a beverage,

Erano gli anni ‘50 quando, in un piccolo paese della Romagna,

WAFERINI ROMAGNA 10 DULCIS IN FUNDO 82

BASI LATTE / MILK BASES························································································ 14

PASTE, GOLOSE E VARIEGATI / PASTES, GOLOSE AND VARIEGATI 48

GLASSE, COPERTURE, TOPPING, CACAO E GRANELLE / GLAZES, COVERINGS,

WAFERINI ROMAGNA e ci spinge a continuare a farlo con

1.28.0106 KIT WAFERINI ROMAGNA

1.28.0105 PASTA WAFERINI VANIGLIA 4 2,50 200-250

1.23.0121 VARIEGATO WAFERINI NOCCIOLA

IL SEGRETO DI UN BUON GELATO ARTIGIANALE

THE SECRET OF A GOOD ARTISAN GELATO

GELATO PASTICCERIA RISTORAZIONE

1.43.36 BASE FRUTTA TOP 50

1.14.38 BASE FRUTTA 50 SDL C/F

1.48.13 BASE FRUTTA SPECIAL 50

1.48.23 BASE LIMONE 50

1.48.38 BASE BABBI FRUTTA 75 N.E.

BASE FRUTTA BABBI 100 SDL C/F

1.48.54 BASE FRUTTA B-FREE

1.43.38 BASE FRUTTA NATURA

LATTE INTERO / WHOLE MILK ····················································· 1000g

BASE FRUTTA NATURA

ACQUA / WATER ············································································ 1000g

1.48.34 GOURMET MIX

SCOPRI COME RENDERE UN CAPOLAVORO OGNI TUA CREAZIONE!

NEUTRO CREME TOP 5

NEUTRO CREME SUPREMO 10

1.43.04 NATURA PAN

1.43.01 CREMOSO PIÙ

1.28.26 EASY PAN

1.28.25 PIÙ PROTEINA

1.48.31 STABIL CREAM LACTOSE FREE

2.06.44 LATTE IN POLVERE SCREMATO

3.03.11 LATTE IN POLVERE SCREMATO

2.05.65 SUPER SOFFICE

GELATO PASTICCERIA RISTORAZIONE

1.43.03 BASE PER GELATO CALDO

1.14.61 MONTANTE PER SEMIFREDDI

1.49.06 PRONTO MOUSSE

RISO NATURA BASE DESSERT

STABIL CREAM LACTOSE FREE

2.13.0002 MIX BROWNIES

2.13.0007 MIX CUPCAKE, CAKE & MUFFIN

2.13.0004 MIX FROLLA & BISCOTTI

1.49.21 MIX PER PAN DI SPAGNA

2.13.0003 MIX RED VELVET

1.48.32 CREMA PASTICCERA A FREDDO

Preparare il gelato secondo ricetta, lasciare riposare 15 minuti, quindi mantecare.

1.48.33 MASCARPONE 40 - 50 BASE BIANCA / WHITE BASE ···································································································· 3880g

1.30.0103 ESTRATTO DI LIQUIRIZIA IN POLVERE 8 0,50 25

1.30.0104 CANNELLA PURA IN POLVERE 8 0,50 10

1.30.13 CAFFÈ LIOFILIZZATO 7 1,00 25

1.48.30 QUARK 50 SCOPRI COME RENDERE UN CAPOLAVORO OGNI TUA CREAZIONE!

Tutta la qualità degli ingredienti Babbi racchiusa in pratiche miscele

All Babbi ingredientes quality is contained in practical complete mix,