GELATO N MORE

' '

IDEARIO
ITA
 . PICCOLI PIACERI QUOTIDIANI .

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

una bevanda calda o una bevanda ghiacciata 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.
Questo strumento professionale è un nuovo regalo che BABBI desidera offrire
ai propri clienti e al mercato così da stimolare nuove opportunità di business
attraverso la produzione di specialità facili e veloci da realizzare.
Coltivare lo stupore della novità è l’unico stato d’animo che ci rende sempre vivi
e capaci di innovare ed innovarci!
APRI LA MENTE e vai alla scoperta di qualcosa di nuovo…

www.babbi.it
#ilovebabbi
 VARIEGATI
.5.

CLASSICI
Indice

IDEE GELATO CON VARIEGATI CLASSICI BABBI ·· ···································· 5

IDEE GELATO CON VARIEGATI WAFER BABBI ······································ 15

IDEE GELATO CON VARIEGATI FRUTTA BABBI ······································ 23

IDEE GELATO CON GOLOSE BABBI ···················································· 37

IDEE GELATO VEGAN BABBI · · ···························································· 45

IDEE GELATO CALDO BABBI······························································· 49

IDEE GELATO ALCOLICO BABBI·························································· 53

IDEE GELATO GOURMET BABBI· · ························································· 57

IDEE CON SPECIALITÀ GOURMET BABBI ············································· 61

IDEE GELATO CON BASI BABBI ·························································· 67 Idee Gelato

Variegati Classici Babbi
 .6.

VARIEGATI
.7.

CLASSICI
Idee Gelato con Variegati Babbi
Variegato Bianco con Riso Soffiato
(cod. 12828)

Variegati Classici Babbi Morbida salsa al gusto di cioccolato bianco

arricchita con riso soffiato croccante

VARIEGATO BIANCO CON RISO SOFFIATO

Crema Soffiata
VARIEGATO CIOCOKROK FONDENTE
Arachide Crema Soffiata
Cioccoriso Caramel INGREDIENTI
Base bianca························································ 3650g
Pasta Cremosa all’uovo Babbi (cod.12410)············· 350g
VARIEGATO BISCOKROK VARIEGATO GIANDUIA CON CEREALI
Scorza di limone grattugiata··································· Q.B.
Biscokrok ChiaroScuro Totale···················································· 4000g
Nocciola Biscottata Gianduiotto Pralinato

VARIEGATO BISCOTTO SPECULOOS VARIEGATO NEROKROK PROCEDIMENTO

Speculoos Nerokrok Preparare il gelato secondo ricetta, quindi mantecare.

Variegare a strati con Variegato Bianco con Riso Soffiato
White Speculoos Crunchy Moka
Babbi (cod. 12828).

VARIEGATO CARAMEL ORO

Crema Catalana
Caramel Oro

Cioccoriso
INGREDIENTI
Latte intero·························································· 2750g
Base Cacao 200 C/F Babbi (cod. 11457)··············· 550g
Saccarosio···························································· 700g
Totale···················································· 4000g

PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15
minuti, quindi mantecare. Variegare a strati con Variegato
Bianco con Riso Soffiato Babbi (cod. 12828) e fili di Golosa
Gianduia Babbi (cod. 12830).
 .8.

VARIEGATI
.9.

CLASSICI
Variegato Biscokrok Variegato Biscotto Speculoos
(cod. 12492) (cod. 12381)

Crema alla nocciola con granella di frollino al cacao Crema di Biscotto Speculoos con granella di biscotto

Biscokrok
INGREDIENTI
Base bianca························································ 3600g
Pasta Bis-Kò Babbi (cod. 12490)···························· 300g
Panna fresca 35%·················································· 200g
Totale···················································· 4100g
Speculoos
INGREDIENTI
Base bianca························································ 3500g
Pasta Biscotto Speculoos Babbi (cod. 12382)··········· 300g
Panna fresca 35%·················································· 200g
Totale···················································· 4000g

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare. Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Biscokrok Babbi (cod. Variegare a strati con Variegato Biscotto Speculoos Babbi
12492). Decorare con Frollini Biscokrok Babbi (cod. 13014). (cod. 12381).

Nocciola Biscottata White Speculoos

INGREDIENTI
Base bianca························································ 3550g
Pasta Nocciola Piemonte IGP Babbi (cod. 12413)···· 400g
Destrosio································································ 50g
Totale···················································· 4000g
INGREDIENTI
Latte intero caldo 60°··········································· 2000g
Golosa Nocciolatte Babbi (cod.12827)·················· 2000g
Totale···················································· 4000g

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare. Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Biscokrok Babbi (cod. Variegare a strati con Variegato Biscotto Speculoos Babbi
12492). Decorare con Granella grossa di Nocciola del (cod. 12381).
Piemonte IGP Babbi (cod. 13003).
 . 10 .

VARIEGATI
. 11 .

CLASSICI
Variegato Caramel Oro Variegato Ciocokrok Fondente
(cod. 13907) (cod. 12493)

Morbida salsa color oro a base di caramello Salsa croccante al cioccolato fondente
arricchita con nocciole, mandorle e macadamia pralinati

Crema Catalana Arachide

INGREDIENTI INGREDIENTI
Base bianca························································ 3450g Base bianca························································ 3600g
Pasta Crema Catalana Babbi (cod. 12341)·············· 350g Pasta Arachide Suprema Babbi (cod. 12327)·········· 400g
Latte intero···························································· 200g Totale···················································· 4000g
Totale···················································· 4000g
PROCEDIMENTO

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare. Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Caramel Oro Babbi (cod. Variegare a strati con Variegato Ciocokrok Fondente Babbi
13907) e Granella di Zucchero Scuro Babbi (cod. 13022). (cod. 12493), Topping Mou Babbi (cod. 13228) e Pralinato
Mix di Macadamia Babbi (cod. 13007).

Caramel Oro Caramel

INGREDIENTI
Base bianca························································ 3750g
Variegato Caramel Oro Babbi (cod. 13907)············ 250g
Totale···················································· 4000g
INGREDIENTI
Base bianca························································ 3500g
Pasta Caramel Special Babbi (cod. 12431)·············· 320g
Panna fresca 35%·················································· 180g
Totale···················································· 4000g

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare. Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Caramel Oro Babbi (cod. Variegare a strati con Variegato Ciocokrok Fondente Babbi
13907). (cod. 12493).
 . 13 .

VARIEGATI
. 12 .

CLASSICI
Variegato Gianduia con Cereali Variegato Nerokrok
(cod. 12829) (cod. 12345)

Morbida salsa gianduia Crema al gusto cioccolato fondente con granella di frollino al cacao
arricchita con cereali soffiati e caramellati

ChiaroScuro
INGREDIENTI
Base bianca························································ 3200g
Latte intero···························································· 400g
Pasta Cioccolato Bianco Babbi (cod. 20233)············ 400g
Totale···················································· 4000g
Nerokrok
INGREDIENTI
Base bianca························································ 3900g
Pasta Fior di Panna Babbi (cod. 12328)·················· 100g
Totale···················································· 4000g

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare. Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Gianduia con Cereali Variegare a strati con Variegato Nerokrok Babbi (cod.
Babbi (cod. 12829). 12345). Decorare con Frollini Biscokrok Babbi (cod. 13014).

Gianduiotto Pralinato Crunchy Moka

INGREDIENTI
Base bianca························································ 3600g
Pasta Gianduiotto Babbi (cod. 12434)···················· 400g
Totale···················································· 4000g
INGREDIENTI
Latte intero·························································· 2600g
Panna fresca 35%·················································· 200g
Base Cacao 200 C/F Babbi (cod. 11457)··············· 450g
Pasta Caffè Special Babbi (cod. 12403)·················· 150g
Saccarosio···························································· 600g
Totale···················································· 4000g

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare. Preparare il gelato secondo ricetta, lasciare riposare 15
Variegare a strati con Variegato Gianduia con Cereali minuti, quindi mantecare. Variegare a strati con Variegato
Babbi (cod. 12829). Nerokrok (cod. 12345). Decorare con polvere di caffè
tostato.
 . 15 .

Appunti

VARIEGATI
WAFER
Idee Gelato
Variegati Wafer Babbi
 . 16 . . 17 .

Idee Gelato con Variegati Babbi

Variegato Caffekrok

VARIEGATI
WAFER
(cod. 12314)

Variegati con Wafer Babbi Crema al caffè arricchita con Waferini Babbi al caffè e nocciole pralinate

VARIEGATO CAFFEKROK
Insomnia
Insomnia
Tiramisù INGREDIENTI
Base bianca························································ 3800g
Pasta Crema di Mascarpone Babbi (cod. 12429)····· 200g
VARIEGATO COCCOKROK Totale···················································· 4000g
Arcangelo
Choco Bounty

PROCEDIMENTO
VARIEGATO GIANDUIAKROK
Preparare il gelato secondo ricetta, quindi mantecare.
Buonissimo
Variegare a strati con Variegato Caffekrok Babbi (cod.
Mascarpone Goloso 12314). Decorare con polvere di caffè tostato e chicchi di
caffè.

VARIEGATO LEMONKROK
Macaron al Limone

VARIEGATO PISTACCHIOKROK
Brezza del Sud
Tiramisù
VARIEGATO PRALINÈ
INGREDIENTI
Dulce de leche
Base bianca························································ 3600g
Pralinè Pasta Tiramisù Special Babbi (cod. 12438)·············· 300g
Mascarpone 40-50 Babbi (cod. 11369)·················· 100g
Totale···················································· 4000g

PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Caffekrok Babbi (cod.
12314). Decorare con scaglie cioccolato fondente e fili di
Golosa Gianduia Babbi (cod. 12830).
 . 18 . . 19 .
Variegato Coccokrok Variegato Gianduiakrok
(cod. 12334) (cod. 13918)
Crema al cocco arricchita con Waferini Babbi e cocco rapè Morbida salsa al gusto di gianduia,
generosamente ricca di Cialda Wafer Babbi
Arcangelo
INGREDIENTI
Base bianca························································ 3600g
Pasta Mandorla Rustica Babbi (cod.12383)············· 280g
Pasta Cocco Babbi (cod. 12602)····························· 120g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Coccokrok Babbi (cod.
12334). Decorare con mandorle tostate e fili di Golosa
Nocciolatte (cod. 12827).
Choco Bounty
INGREDIENTI
Latte intero (60°C)··············································· 2600g
Base Cacao 200 C/F Babbi (cod. 11457)··············· 700g
Saccarosio···························································· 600g
Rum invecchiato···················································· 100g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15
minuti, quindi mantecare. Variegare a strati con Variegato
Coccokrok Babbi (cod. 12334). Decorare con Cocco Rapè
Puro Babbi (cod. 13010).
VARIEGATI
WAFER
Buonissimo
INGREDIENTI
Base bianca························································ 3600g
Pasta Buonissimo Babbi (cod. 12343)····················· 400g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Gianduiakrok Babbi (cod.
13918). Decorare con fili di Copertura Fine Babbi (cod.
13222).
Mascarpone Goloso
INGREDIENTI
Base bianca························································ 3600g
Pasta Crema di Mascarpone Babbi (cod. 12429)····· 400g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Gianduiakrok Babbi (cod.
13918). Decorare con polvere di cacao.
 . 20 .
Variegato Lemonkrok
(cod. 12370)
Salsa croccante al limone arricchita con
Waferini Babbi e granella di biscotto
Macaron al Limone
INGREDIENTI
Base bianca························································ 3600g
Pasta Meringata Babbi (cod. 20218)······················· 280g
Pasta Mandorla Suprema Babbi (cod.12333)············120g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Lemonkrok Babbi (cod.
12370). Decorare con Macarons.
INGREDIENTI
Base bianca························································ 3750g
Pasta French Vanilla Babbi (cod. 12340)················· 150g
Pasta Bis-Kò Babbi (cod. 12490)···························· 100g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Lemonkrok Babbi (cod.
12370).
. 21 .
Variegato Pistacchiokrok
VARIEGATI
WAFER
(cod. 12315)
Salsa croccante al pistacchio arricchita con
Waferini Babbi e granella di pistacchio pralinata
Brezza del Sud
INGREDIENTI
Base bianca························································ 3550g
Pasta Mandorla Suprema Babbi (cod. 12333)·········· 400g
Destrosio································································ 50g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Pistacchiokrok Babbi (cod.
12315). Decorare con Granella di Pistacchio Orientale
Babbi (cod. 13015) e mandorle.
INGREDIENTI
Base bianca························································ 3600g
Pasta Torroncino Babbi (cod. 20203)······················ 400g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Pistacchiokrok Babbi
(cod. 12315). Decorare con Granella di Nocciola Pralinata
Babbi (cod. 20603).
 . 22 . . 23 .

Variegato Pralinè
(cod. 12437)

Salsa al cioccolato e nocciola arricchita con

Waferini Babbi alla nocciola e nocciole tostate

VARIEGATI
FRUTTA
Dulce de leche
INGREDIENTI
Acqua,······························································· 1750g
Panna fresca 35%·················································· 600g
Base Top 100 S.A. Babbi (cod. 14682)··················· 250g
Pasta Dolcezza di Latte Babbi (cod.12335)············ 1400g
Totale···················································· 4000g

PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15
minuti, quindi mantecare. Variegare a strati con Variegato
Pralinè Babbi (cod. 12437). Decorare con Topping Mou
(cod. 13228).

Pralinè
INGREDIENTI
Base bianca························································ 3600g
Pasta Pralinè Babbi (cod. 12472)···························· 400g
Idee Gelato
Totale···················································· 4000g

Variegati Frutta Babbi

PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Pralinè Babbi (cod.
12437).
 . 24 . . 25 .

Idee Gelato con Variegati Babbi

Variegato Amarena
(cod. 12603)

Variegati Frutta Babbi Il classico variegato all’Amarena, brillante e delizioso,

realizzato esclusivamente con amarene selezionate e colori naturali

VARIEGATI
FRUTTA
VARIEGATO AMARENA
Amarena Reale
VARIEGATO LIME
Summer Memory
Amarena Reale
Amaretto Lime INGREDIENTI
Base bianca························································ 3950g
Fiocco 10-12 Babbi (cod. 10304)····························· 50g
VARIEGATO ARANCIA CON SCORZETTE VARIEGATO MANGO Totale···················································· 4000g
Estate Mediterranea Tropical
Scorzette Dark Mango Addicted

PROCEDIMENTO
VARIEGATO FICHI CARAMELLATI VARIEGATO MARACUJA
Preparare il gelato secondo ricetta, quindi mantecare.
Ricotta e Fichi Passione Fondente
Variegare a strati con Variegato Amarena Babbi (cod.
Fichi e Noci Lemon Fruit 12603), Copertura Roma Babbi (cod. 12344), Pralinato
Mix di Macadamia Babbi (cod. 13007).

VARIEGATO FRAGOLINE VARIEGATO MELAGRANA

Cheesecake Cioccolato Bianco e Melagrana
Yogurt e Fragoline Red Chantilly

VARIEGATO FRUTTI DI BOSCO VARIEGATO PERA

Pavlova
Catalana di Bosco
Pera e Cannella
Il segreto del contadino
Amaretto
INGREDIENTI
Base bianca························································ 3600g
VARIEGATO LAMPONE VARIEGATO PESCA ARANCIO Pasta Amaretto Babbi (cod. 20223)························ 400g
Lampone Brillante Lovely Totale···················································· 4000g
Selva Nera Crema Estiva

PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Amarena Babbi (cod.
12603). Decorare con amaretti sbriciolati.
 . 26 . . 27 .

Variegato Arancia con Scorzette Variegato Fichi Caramellati

(cod. 12371) (cod. 12626)

Salsa di arancia arricchita con scorze candite di arancia Selezionati fichi interi caramellati lentamente,
secondo ricetta tradizionale

VARIEGATI
FRUTTA
Estate Mediterranea Ricotta e Fichi
INGREDIENTI INGREDIENTI
Base bianca························································ 3550g Latte caldo (50°C)················································ 2500g
Pasta Mandorla Suprema Babbi (cod. 12333)·········· 400g Ricotta Mix 400 Babbi (cod. 11460)····················· 1000g
Destrosio································································ 50g Totale···················································· 3500g
Totale···················································· 4000g

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare. Preparare il gelato secondo ricetta, lasciare riposare 15
Variegare a strati con Variegato Arancia con Scorzette minuti, quindi mantecare. Variegare a strati con Variegato
Babbi (cod. 12371) e Granella di Nocciola Pralinata Babbi Fichi Caramellati Babbi (cod. 12626).
(cod. 20603).

Scorzette Dark Fichi e Noci

INGREDIENTI INGREDIENTI
Acqua calda (60°C)············································· 2200g Base bianca························································ 3600g
Selezione Fondente Babbi (cod. 14812)················ 1800g Pasta Noce Suprema Babbi (cod. 12369)················ 400g
Totale···················································· 4000g Totale···················································· 4000g

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15 Preparare il gelato secondo ricetta, quindi mantecare.
minuti, quindi mantecare. Variegare a strati con Variegato Variegare a strati con Variegato Fichi Caramellati Babbi
Arancia con Scorzette Babbi (cod. 12371). (cod. 12626). Decorare con noci intere.
 . 28 .
Variegato Fragoline
(cod. 12627)
Salsa di fragole con fragoline di bosco intere
Cheesecake
INGREDIENTI
Latte caldo (50°C)················································ 2500g
LatteLatte Cheesecake Babbi (cod. 14806)············· 1000g
Totale···················································· 3500g
PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15
minuti, quindi mantecare. Variegare a strati con Variegato
Fragoline Babbi (cod. 12627) e Granella di Biscotto
Croccante (cod. 13018).
Yogurt e Fragoline
INGREDIENTI
Latte caldo (50°C)················································ 3000g
LatteLatte Yogurt Babbi (cod. 11486)····················· 1250g
Totale···················································· 4250g
PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15
minuti, quindi mantecare. Variegare a strati con Variegato
Fragoline Babbi (cod. 12627).
. 29 .
Variegato Frutti di Bosco
(cod. 12605)
Salsa di frutti rossi con frutti di bosco in pezzi
VARIEGATI
FRUTTA
Pavlova
INGREDIENTI
Base bianca························································ 3700g
Pasta Meringata Babbi (cod. 20218)······················· 300g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Frutti di Bosco Babbi (cod.
12605) e granella di Meringa.
Catalana di Bosco
INGREDIENTI
Base bianca························································ 3450g
Pasta Crema Catalana Babbi (cod. 12341)·············· 350g
Latte intero···························································· 200g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Frutti di Bosco Babbi (cod.
12605) e Granella di Zucchero Scuro Babbi (cod. 13022).
 . 30 .
Variegato Lampone
(cod. 12630)
Salsa ai lamponi arricchita con lamponi interi
Lampone Brillante
INGREDIENTI
Base bianca························································ 3400g
Pasta Zabaione Special Babbi (cod. 12404)············ 400g
Panna fresca 35%·················································· 200g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Lampone Babbi (cod.
12630).
Selva Nera
INGREDIENTI
Acqua calda (60°C)············································· 2300g
Cioccolato Extra Dark Babbi (cod. 14316)············· 1600g
Totale···················································· 3900g
PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15
minuti, quindi mantecare. Variegare a strati con Variegato
Lampone Babbi (cod. 12630) e scaglie di cioccolato
fondente.
. 31 .
Variegato Lime
(cod. 12628)
Salsa al lime con scorze di cedro candite
VARIEGATI
FRUTTA
Summer Memory
INGREDIENTI
Base bianca························································ 3800g
Pasta Menta Glaciale Bianca Babbi (cod. 12473)····· 120g
Panna fresca 35%···················································· 80g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Lime Babbi (cod. 12628) e
Granella di Zucchero Scuro Babbi (cod. 13022). Decorare
con foglie di menta fresca.
Lime
INGREDIENTI
Base bianca························································ 2800g
Latte intero···························································· 400g
Variegato Lime Babbi (cod. 12628)························· 800g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Lime Babbi (cod. 12628).
 . 32 . . 33 .

Variegato Mango Variegato Maracuja

(cod. 12635) (cod. 12664)

Salsa al mango realizzata con polpa e cubetti di Mango Alphonso Salsa di Maracuja realizzata con polpa di maracuja ricca di croccanti semi

VARIEGATI
FRUTTA
Tropical Passione Fondente
INGREDIENTI INGREDIENTI
Latte caldo (50°C)················································ 3000g Selezione Fondente Babbi (cod. 14812)················ 1800g
LatteLatte Cocco Babbi (cod. 14339)····················· 1250g Acqua 60°·························································· 2200g
Totale···················································· 4250g Totale···················································· 4000g

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare. Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Mango Babbi (cod. Variegare a strati con Variegato Maracuja Babbi (cod.
12635). 12664).

Mango Addicted Lemon Fruit

INGREDIENTI INGREDIENTI
Latte intero·························································· 2500g Lemon Mix 400 Babbi (cod. 10320)······················ 1250g
FruttaFrutta Mango Babbi (cod. 11549)················· 1250g Acqua································································ 2500g
Totale···················································· 3750g Totale···················································· 3750g

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15 Preparare il gelato secondo ricetta, quindi mantecare.
minuti, quindi mantecare. Variegare a strati con Variegato Variegare a strati con Variegato Maracuja Babbi (cod.
Mango Babbi (cod. 12635). 12664).
 . 34 . . 35 .

Variegato Melagrana Variegato Pera

(cod. 12634) (cod. 12633)

Salsa di melagrana ricca di croccanti chicchi di melagrana Salsa trasparente di frutta con pezzi di pera Williams

VARIEGATI
FRUTTA
Cioccolato Bianco e Melagrana Pera e Cannella
INGREDIENTI INGREDIENTI
Latte caldo (60°C)················································ 2400g Base bianca························································ 3990g
Selezione Bianco Babbi (cod. 14818)···················· 1600g Cannella Pura in polvere Babbi (cod. 13012)············· 10g
Totale···················································· 4000g Totale···················································· 4000g

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15 Preparare il gelato secondo ricetta, quindi mantecare.
minuti, quindi mantecare. Variegare a strati con Variegato Variegare a strati con Variegato Pera Babbi (cod. 12633).
Melagrana Babbi (cod. 12634). Decorare con una spolverata di cannella.

Red Chantilly Il segreto del contadino

INGREDIENTI INGREDIENTI
Base bianca························································ 3800g Latte caldo (50°C)················································ 2500g
Chantilly 60 Babbi (cod. 11311)····························· 200g Ricotta Mix 400 Babbi (cod. 11460)····················· 1000g
Totale···················································· 4000g Totale···················································· 3500g

PROCEDIMENTO PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare. Preparare il gelato secondo ricetta, lasciare riposare 15
Variegare a strati con Variegato Melagrana Babbi (cod. minuti, quindi mantecare. Variegare a strati con Variegato
12634). Pera Babbi (cod. 12633).
 . 36 . . 37 .

Variegato Pesca Arancio

(cod. 12625)

Salsa di frutta con pezzi di pesca ed arancio,

aromatizzata con vero succo di arancio

Lovely
INGREDIENTI
Base bianca························································ 3880g

GOLOSE
Yoghito 30 Babbi (cod. 10338)······························ 120g
Totale···················································· 4000g

PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Pesca Arancio Babbi (cod.
12625).

Crema Estiva
INGREDIENTI
Base bianca························································ 3700g
Pasta Crema Antica Special Babbi (cod. 12427)······ 300g
Idee Gelato
Totale···················································· 4000g

Golose Babbi
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Variegare a strati con Variegato Pesca Arancio Babbi
(cod. 12625) e Granella di Biscotto Croccante Babbi (cod.
13018).
 . 38 . . 39 .

Idee Gelato con Golose Babbi

Golosa Cioccolato Bianco Babbi
(cod. 12834)

Crema al gusto di cioccolato bianco

GOLOSA CIOCCOLATO BIANCO BABBI

Salted Caramel
Salted Caramel
Lampone INGREDIENTI
Latte intero (50°C)··············································· 3000g

GOLOSE
LatteLatte Salted Caramel Babbi (cod. 14821)········ 1250g
GOLOSA FONDENTE BABBI Totale···················································· 3250g
Coco Noir
Menta Liquirizia

PROCEDIMENTO
GOLOSA GIANDUIA BABBI
Preparare il gelato secondo ricetta, quindi mantecare.
Cremino
Estrarre il gelato formando uno strato piano, raffreddare
Scioglievolezza in abbattitore per qualche minuto. Colare uno strato (circa
1cm) di Golosa Cioccolato Bianco Babbi (cod. 12834) ed
abbattere il tutto fino al raggiungimento della consistenza
GOLOSA NOCCIOLATTE BABBI desiderata.
Pralina
Mango

GOLOSA PISTACCHIO BABBI

Mascarpone al Pistacchio
Macadamia
Lampone
INGREDIENTI
Base bianca························································ 3700g
GOLOSA TOFFEE MOU BABBI Pasta Lampone Babbi (cod. 12618)························ 300g
Bianco Mou Totale···················································· 4000g
Black Toffee

PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Estrarre il gelato formando uno strato piano, raffreddare in
abbattitore per qualche minuto. Colare uno strato uniforme
(circa 1cm) di Golosa Cioccolato Bianco Babbi (cod.
12834) ed abbattere il tutto fino al raggiungimento della
consistenza desiderata.
 . 40 .
Golosa Fondente Babbi
(cod. 12833)
Crema al gusto di cioccolato fondente
Coco Noir
INGREDIENTI
Base bianca························································ 3650g
Pasta Cocco Babbi (cod. 12602)····························· 350g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Estrarre il gelato formando uno strato piano, raffreddare in
abbattitore per qualche minuto. Colare uno strato uniforme
(circa 1cm) di Golosa Fondente Babbi (cod. 12833) ed
abbattere il tutto fino al raggiungimento della consistenza
desiderata.
Menta Liquirizia
INGREDIENTI
Base bianca························································ 3450g
Latte intero···························································· 200g
Pasta Liquirizia Special Babbi (cod. 12435)············· 270g
Pasta Menta Glaciale Bianca Babbi (cod.12473)········ 80g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Estrarre il gelato formando uno strato piano, raffreddare in
abbattitore per qualche minuto. Colare uno strato uniforme
(circa 1cm) di Golosa Fondente Babbi (cod. 12833) ed
abbattere il tutto fino al raggiungimento della consistenza
desiderata.
. 41 .
Golosa Gianduia Babbi
(cod. 12830)
Crema al cioccolato Gianduia
Cremino
INGREDIENTI
Base bianca························································ 3680g
GOLOSE
Pasta Nocciola 100% De Luxe Babbi (cod. 12412)··· 320g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Estrarre il gelato formando uno strato piano, raffreddare in
abbattitore per qualche minuto. Colare uno strato uniforme
(circa 1cm) di Golosa Gianduia Babbi (cod. 12830) ed
abbattere il tutto fino al raggiungimento della consistenza
desiderata.
Scioglievolezza
INGREDIENTI
Latte intero (60°C)··············································· 2000g
Golosa Gianduia Babbi (cod. 12830)··················· 2000g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Estrarre il gelato formando uno strato piano, raffreddare in
abbattitore per qualche minuto. Colare uno strato uniforme
(circa 1cm) di Golosa Gianduia Babbi (cod. 12830) ed
abbattere il tutto fino al raggiungimento della consistenza
desiderata.
 . 42 .
Golosa Nocciolatte Babbi
(cod. 12827)
Morbida crema bianca al gusto di latte e nocciole
Pralina
INGREDIENTI
Base bianca························································ 3600g
Pasta Pralinè Babbi (cod. 12472)···························· 400g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Estrarre il gelato formando uno strato piano, raffreddare in
abbattitore per qualche minuto. Colare uno strato uniforme
(circa 1cm) di Golosa Nocciolatte Babbi (cod. 12827) ed
abbattere il tutto fino al raggiungimento della consistenza
desiderata.
Mango
INGREDIENTI
Base bianca························································ 3700g
Pasta Mango Babbi (cod. 12614)··························· 300g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Estrarre il gelato formando uno strato piano, raffreddare in
abbattitore per qualche minuto. Colare uno strato uniforme
(circa 1cm) di Golosa Nocciolatte Babbi (cod. 12827) ed
abbattere il tutto fino al raggiungimento della consistenza
desiderata.
. 43 .
Golosa Pistacchio Babbi
(cod. 12832)
Crema golosa al pistacchio
Mascarpone al Pistacchio
INGREDIENTI
Base bianca························································ 3800g
GOLOSE
Mascarpone 40/50 Babbi (cod. 11369)·················· 200g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Estrarre il gelato formando uno strato piano, raffreddare in
abbattitore per qualche minuto. Colare uno strato uniforme
(circa 1cm) di Golosa Pistacchio Babbi (cod. 12832) ed
abbattere il tutto fino al raggiungimento della consistenza
desiderata.
Macadamia
INGREDIENTI
Base bianca························································ 3600g
Pasta Macadamia Babbi (cod. 12476)···················· 400g
Totale···················································· 4000g
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Estrarre il gelato formando uno strato piano, raffreddare in
abbattitore per qualche minuto. Colare uno strato uniforme
(circa 1cm) di Golosa Pistacchio Babbi (cod. 12832) ed
abbattere il tutto fino al raggiungimento della consistenza
desiderata.
 . 44 . . 45 .

Golosa Toffee Mou Babbi

(cod. 1280101)

Crema al gusto di caramello

Bianco Mou
INGREDIENTI
Base bianca························································ 3860g
Base Fior di Panna Babbi (cod. 12328)··················· 100g
Fiocco 10/12 Babbi (cod. 10304)···························· 40g
Totale···················································· 4000g

GELATO
VEGAN
PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Estrarre il gelato formando uno strato piano, raffreddare in
abbattitore per qualche minuto. Colare uno strato uniforme
(circa 1 cm) di Golosa Toffee Mou Babbi (cod. 1280101) ed
abbattere il tutto fino al raggiungimento della consistenza
desiderata.

Black Toffee
INGREDIENTI
Acqua calda 65°················································· 2200g
Selezione Fondente Babbi (cod. 14812)················ 1800g
Idee Gelato
Totale···················································· 4000g

Gelato Vegan Babbi

PROCEDIMENTO
Preparare il gelato secondo ricetta, quindi mantecare.
Estrarre il gelato formando uno strato piano, raffreddare in
abbattitore per qualche minuto. Colare uno strato uniforme
(circa 1 cm) di Golosa Toffee Mou Babbi (cod. 1280101) ed
abbattere il tutto fino al raggiungimento della consistenza
desiderata.
 . 46 . . 47 .

Idee Gelato Vegan Babbi

Basi Riso Natura Babbi

BASI RISO NATURA BABBI

Vaniglia Croccante al Pistacchio
Vaniglia Croccante al Pistacchio
Pralinato all’Amarena INGREDIENTI
Pesto di Pistacchio Light Acqua tiepida····················································· 2500g
Zenzero e Cannella Riso Natura Vaniglia Gialla Babbi (cod. 11721)···· 1250g
Totale···················································· 3750g

GELATO
VEGAN
PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15
minuti, quindi mantecare. Variegare a strati con Golosa
Pistacchio Babbi (cod. 12832) e Granella di Nocciola
Pralinata Babbi (cod. 20603).

,
Pralinato all Amarena
INGREDIENTI
Acqua tiepida····················································· 2000g
Riso Natura Neutro Babbi (cod. 14822)················ 1000g
Pasta Pralinè Babbi (cod. 12472)···························· 300g
Totale···················································· 3300g

PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15
minuti, quindi mantecare. Variegare a strati con Variegato
Amarena Babbi (cod. 12603).
 . 48 . . 49 .

Basi Riso Natura Babbi

Pesto di Pistacchio Light

INGREDIENTI
Acqua tiepida····················································· 2500g
Base Riso Natura Stevia Babbi (cod. 14824)·········· 1250g
Pasta Pesto di Pistacchio Babbi (cod. 13909)··········· 375g
Totale···················································· 4125g

PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare
15 minuti, quindi mantecare. Decorare con Granella di
Pistacchio Orientale Babbi (cod. 13015) e fili di Golosa
Pistacchio Babbi (cod. 12832).

GELATO CALDO
Zenzero e Cannella
INGREDIENTI
Acqua tiepida····················································· 2000g
Riso Natura Neutro Babbi (cod. 14822)················ 1000g
Idee Gelato
Estratto di zenzero··················································· 30g
Cannella Pura in polvere Babbi (cod. 13012)··············· 8g
Totale···················································· 3038g Gelato Caldo Babbi
PROCEDIMENTO
Preparare il gelato secondo ricetta, lasciare riposare 15
minuti, quindi mantecare. Decorare con Cannella Pura in
polvere Babbi (cod. 13012) e zenzero fresco.
 . 50 . . 51 .

Idee Gelato Caldo Babbi

Base Gelato Caldo Babbi
cod. 14303

BASE GELATO CALDO BABBI

Croccantino e Amarena
Croccantino e Amarena
Nuvole di Nocciola INGREDIENTI
Zabaione Goloso Base bianca·························································· 700g
Sinfonia d’Agrumi Latte intero···························································· 700g
Base per Gelato Caldo Babbi (cod. 14303)············· 600g
Pasta Croccantino al Rhum Babbi (cod. 20204)········ 200g
Totale···················································· 2200g

PROCEDIMENTO
Solubilizzare la Base per Gelato Caldo Babbi (cod. 14303)
con il latte, aggiungere la base bianca e la Pasta Croccantino
al Rhum Babbi (cod. 20204). Montare in planetaria fino ad
ottenere una consistenza compatta, sostenuta ed opaca.
Mediante una spatola in gomma disporre il gelato caldo
in vaschetta decorandolo a strati con Variegato Amarena

GELATO
CALDO
Babbi (cod. 12603). Mettere la vaschetta direttamente in
vetrina.

Nuvole di Nocciola
INGREDIENTI
Base bianca·························································· 700g
Latte intero···························································· 700g
Base per Gelato Caldo Babbi (cod. 14303)············· 600g
Pasta Nocciola Roma Babbi (cod. 12337)··············· 200g
Totale···················································· 2200g

PROCEDIMENTO
Solubilizzare la Base per Gelato Caldo Babbi (cod. 14303)
con il latte, aggiungere la base bianca e la Pasta Nocciola
Roma Babbi (cod. 12337). Montare in planetaria fino ad
ottenere una consistenza compatta, sostenuta ed opaca.
Mediante una spatola in gomma mettere il gelato caldo in
vaschetta, quindi direttamente in vetrina.
 . 52 . . 53 .

Base Gelato Caldo Babbi

cod. 14303

Zabaione Goloso
INGREDIENTI
Base bianca·························································· 700g
Latte intero···························································· 700g
Base per Gelato Caldo Babbi (cod. 14303)············· 600g
Pasta Zabaione Roma Babbi (cod. 13919)··············· 200g
Totale···················································· 2200g

PROCEDIMENTO
Solubilizzare la Base per Gelato Caldo Babbi (cod. 14303)
con il latte, aggiungere la base bianca e la Pasta Zabaione
Roma Babbi (cod. 13919). Montare in planetaria fino ad
ottenere una consistenza compatta, sostenuta ed opaca.
Mediante una spatola in gomma mettere il gelato caldo
in vaschetta. Variegare a strati con Variegato Cioccokrok
Fondente Babbi (cod. 12493). Mettere la vaschetta
direttamente in vetrina.

,
Sinfonia d Agrumi

ALCOLICO
GELATO
INGREDIENTI
Base bianca·························································· 700g
Latte intero···························································· 700g
Idee Gelato
Base per Gelato Caldo Babbi (cod. 14303)············· 600g
Pasta French Vanilla Babbi (cod. 12340)················· 200g
Totale···················································· 2200g Gelato Alcolico Babbi
PROCEDIMENTO
Solubilizzare la Base per Gelato Caldo Babbi (cod. 14303)
con il latte, aggiungere la base bianca e la Pasta French
Vanilla Babbi (cod. 12340). Montare in planetaria fino ad
ottenere una consistenza compatta, sostenuta ed opaca.
Mediante una spatola in gomma mettere il gelato caldo
in vaschetta. Variegare a strati con Variegato Arancia
con Scorzette Babbi (cod. 12371). Mettere la vaschetta
direttamente in vetrina.
 . 54 . . 55 .

Idee Gelato Alcolico Babbi

Base Happy Hour Mix Babbi
cod. 14803

BASE HAPPY HOUR MIX BABBI

Sorbetto allo Spritz
Sorbetto allo Spritz
Sorbetto al Mojito INGREDIENTI
Sorbetto al Gin Tonic Acqua·································································· 315g
Sorbetto alla Birra Prosecco······························································· 200g
Babbi Happy Hour Mix Babbi (cod. 14803)············· 150g
Aperol·································································· 125g
Succo di Arancio··················································· 120g
Saccarosio······························································ 90g
Totale···················································· 1000g

PROCEDIMENTO
Miscelare bene il saccarosio con Babbi Happy Hour Mix
Babbi (cod. 14803), unire il succo di arancio, il Prosecco
e l’acqua molto calda. Mantecare aggiungendo l’Aperol
ben freddo durante la mantecazione. Decorare con fettine
di arancio passate nella Glassa Trasparente Neutra Babbi
(cod. 14901).

Sorbetto al Mojito

ALCOLICO
GELATO
INGREDIENTI
Acqua·································································· 480g
Succo di Lime························································ 160g
Babbi Happy Hour Mix Babbi (cod. 14803)············· 150g
Saccarosio···························································· 130g
Rum Chiaro o Ambrato············································ 70g
Foglie di Hierba Buena o Menta······························· 10g
Totale···················································· 1000g

PROCEDIMENTO
Miscelare bene il saccarosio con Babbi Happy Hour Mix
Babbi (cod. 14803) ed idratare con acqua molto calda.
Unire il succo di lime e la menta tritata, infine mantecare
aggiungendo la parte alcolica ben fredda durante la
mantecazione. Decorare con foglie di hierba buena e zeste
o fettine di lime passate nella Glassa Trasparente Neutra
Babbi (cod. 14901).
 . 56 . . 57 .

Base Happy Hour Mix Babbi

cod. 14803

Sorbetto al Gin Tonic

INGREDIENTI
Acqua Tonica························································ 690g
Babbi Happy Hour Mix Babbi (cod. 14803)············· 150g
Gin········································································ 70g
Succo di Lime/Limone·············································· 50g
Saccarosio······························································ 40g
Totale···················································· 1000g

PROCEDIMENTO
Miscelare bene il saccarosio con Babbi Happy Hour Mix
Babbi (cod. 14803) e idratare con l’acqua tonica. Unire il
succo di lime o di limone, infine mantecare aggiungendo
la parte alcolica durante la mantecazione. Decorare con
fettine di limone o lime passate nella Glassa Trasparente
Neutra Babbi (cod. 14901).

Sorbetto alla Birra

INGREDIENTI
Birra 6,5% vol.······················································ 500g
Acqua·································································· 255g
Idee Gelato
Babbi Happy Hour Mix Babbi (cod. 14803)············· 160g
Saccarosio······························································ 85g
Gelato Gourmet Babbi

GOURMET
GELATO
Totale···················································· 1000g

PROCEDIMENTO
Miscelare bene il saccarosio con Babbi Happy Hour Mix
Babbi (cod. 14803) ed idratare con acqua molto calda
e metà della birra. Unire la birra rimanente durante la
mantecazione. Decorare con Easysugar Babbi (cod.
12820) color bronzo.
 . 58 . . 59 .

Idee Gelato Gourmet Babbi

Base Gourmet Mix Babbi
cod. 14802

BASE GOURMET MIX BABBI

Gelato al Grana Padano
Gelato al Grana Padano
Gelato al Gorgonzola DOP INGREDIENTI
Gelato al Salmone Acqua·································································· 510g
Gelato all’Hummus Grana Padano······················································ 180g
Babbi Gourmet Mix Babbi (cod. 14802)·················· 310g
Totale···················································· 1000g

PROCEDIMENTO
Grattugiare il Grana Padano e miscelare insieme a Babbi
Gourmet Mix Babbi (cod. 14802). Idratare con acqua ben
calda (65°C) e lasciare riposare per 15’. Mantecare la
miscela. Decorare con scaglie di Grana Padano, glassa di
aceto balsamico, rucola.

Gelato al Gorgonzola DOP

INGREDIENTI
Acqua·································································· 490g
Gorgonzola DOP·················································· 180g
Babbi Gourmet Mix Babbi (cod. 14802)·················· 330g
Totale···················································· 1000g

GOURMET
GELATO
PROCEDIMENTO
Sciogliere il Gorgonzola con acqua ben calda (65°C),
miscelare con Babbi Gourmet Mix Babbi (cod. 14802) e
lasciare riposare per 15’. Mantecare la miscela. Decorare
con glassa al miele (75% Glassa Trasparente Neutra Babbi
- cod. 14901 - 25% Miele), gherigli di noce, salsa di pere
(60% Pere, 2% succo di Limone, 38% Zucchero. Cuocere
30’ a 90°C).
 . 60 . . 61 .

Base Gourmet Mix Babbi

cod. 14802

Gelato al Salmone
INGREDIENTI
Filetto di Salmone bollito········································ 400g
Babbi Gourmet Mix Babbi (cod. 14802)·················· 350g
Acqua·································································· 189g
Panna fresca··························································· 60g
Sale········································································· 1g
Totale···················································· 1000g

PROCEDIMENTO
Miscelare con mixer elettrico tutti gli ingredienti utilizzando
acqua ben calda (65°C). Lasciare riposare 15’. Mantecare
la miscela. Decorare con finocchio selvatico, pepe rosa,
erba cipollina, zeste di agrumi.

,
Gelato all Hummus
INGREDIENTI
Acqua·································································· 374g
Babbi Gourmet Mix Babbi (cod. 14802)·················· 300g
Idee con Gelato
Ceci····································································· 250g
Thain······································································ 50g
Olio EVO······························································· 20g
Succo di Limone························································ 5g
Sale········································································· 1g
Specialità Gourmet Babbi
Totale···················································· 1000g

PROCEDIMENTO
Bollire i ceci secondo ricetta oppure utilizzare ceci precotti in

SPECIALITÀ
GOURMET
scatola. Unire tutti gli ingredienti avendo cura di utilizzare
acqua ben calda (65°C). Miscelare, far riposare la miscela
per 15 minuti, quindi mantecare.
 . 62 . . 63 .

Specialità Gourmet Babbi

Mix per Pan di Spagna Babbi
cod. 14921

MIX PER PAN DI SPAGNA BABBI

Pan di Spagna Classico
Pan di Spagna Classico
Pan di Spagna Cacao INGREDIENTI
Pan sottile Classico Mix per Pan di Spagna Babbi (cod. 14921)············· 600g
Pan sottile Cacao Tuorlomio Babbi (cod. 12812)································ 300g
Acqua·································································· 200g
Totale···················································· 1100g
MIX PER CRÊPES BABBI
Crêpe dolce
Crêpe salata PROCEDIMENTO
Solubilizzare il Mix per Pan di Spagna Babbi (cod. 14921)
con acqua e Tuorlomio Babbi (cod. 12812) e montare in
planetaria per circa 4 minuti a velocità sostenuta. Riempire
la tortiera unta per circa il 65-70% del volume. Cuocere
nel forno tradizionale a 180°C per circa 25 - 30 minuti (il
tempo di cottura può variare in funzione delle caratteristiche
tecniche del forno utilizzato). Aspettare che il pan di spagna
si raffreddi, quindi sformare.

Pan di Spagna Cacao

INGREDIENTI
Mix per Pan di Spagna Babbi (cod. 14921)············· 600g
Tuorlomio Babbi (cod. 12812)································ 300g
Acqua·································································· 230g
Cacao Special 10% - 12% Babbi (cod. 20684)·········· 50g
Totale···················································· 1180g

PROCEDIMENTO
Solubilizzare il Mix per Pan di Spagna Babbi (cod. 14921)
e il Cacao Special 10% - 12% Babbi (cod. 20684) Babbi

SPECIALITÀ
GOURMET
con acqua e Tuorlomio Babbi (cod. 12812). Montare in
planetaria per circa 4 minuti a velocità sostenuta. Riempire
la tortiera unta per circa il 65-70% del volume. Cuocere
nel forno tradizionale a 180°C per circa 25 - 30 minuti (il
tempo di cottura può variare in funzione delle caratteristiche
tecniche del forno utilizzato). Aspettare che il pan di spagna
si raffreddi, quindi sformare.
 . 64 .
Mix per Pan di Spagna Babbi
cod. 14921
Pan sottile Classico
INGREDIENTI
Mix per Pan di Spagna Babbi (cod. 14921)············· 450g
Tuorlomio Babbi (cod. 12812)································ 300g
Acqua·································································· 200g
Totale······················································ 950g
PROCEDIMENTO
Solubilizzare il Mix per Pan di Spagna Babbi (cod. 14921)
con acqua e Tuorlomio Babbi (cod. 12812) e montare in
planetaria per circa 4 minuti a velocità sostenuta. Stendere
il prodotto in due teglie da forno 40 x 60 cm, creando
uno strato uniforme di circa 0,5 cm. Cuocere nel forno
tradizionale a 180-190°C per per circa 8 minuti (il tempo
di cottura può variare in funzione delle caratteristiche
tecniche del forno utilizzato). Aspettare che il pan sottile si
raffreddi, quindi sformare.
Pan sottile Cacao
INGREDIENTI
Mix per Pan di Spagna Babbi (cod. 14921)············· 450g
Tuorlomio Babbi (cod. 12812)································ 300g
Acqua·································································· 200g
Cacao Special 10% - 12% Babbi (cod. 20684)·········· 50g
Totale···················································· 1000g
PROCEDIMENTO
Solubilizzare il Mix per Pan di Spagna Babbi (cod. 14921) e
il Cacao Special 10% - 12% Babbi (cod. 20684) con acqua
e Tuorlomio Babbi (cod. 12812). Montare in planetaria
per circa 4 minuti a velocità sostenuta. Stendere il prodotto
in due teglie da forno 40 x 60 cm, creando uno strato
uniforme di circa 0,5 cm. Cuocere nel forno tradizionale a
180-190°C per per circa 8 minuti (il tempo di cottura può
variare in funzione delle caratteristiche tecniche del forno
utilizzato). Aspettare che il pan sottile si raffreddi, quindi
sformare.
. 65 .
Mix per Crêpes Babbi
cod. 10329
Crêpe dolce
INGREDIENTI
Acqua································································ 1500g
Mix per Crêpes Babbi (cod. 10329)······················ 1000g
Saccarosio···························································· 100g
Totale···················································· 2600g
PROCEDIMENTO
Miscelare completamente il Mix per Crêpes Babbi (cod.
10329) e il saccarosio con l’acqua. Lasciare riposare la
pastella in frigorifero per 15 minuti. Cuocere sull’apposita
piastra pre-riscaldata ed unta. Farcire la Crêpe a piacimento
con Variegati e Golose Babbi.
Crêpe salata
INGREDIENTI
Acqua································································ 1500g
Mix per Crêpes Babbi (cod. 10329)······················ 1000g
Totale···················································· 2500g
PROCEDIMENTO
Miscelare completamente il Mix per Crêpes Babbi (cod.
10329) con l’acqua. Lasciare riposare la pastella in
SPECIALITÀ
GOURMET
frigorifero per 15 minuti. Cuocere sull’apposita piastra
pre-riscaldata ed unta. Farcire la Crêpe a piacimento.
. 66 . . 67 .

Idee Gelato
Basi Babbi

BASI
 . 68 . . 69 .

Basi Babbi
Basi Latte

BASI LATTE
Base Panna 50
Base Babbi 50 C/F
Base Top 100 S.A.
Base Doppia Panna 100 C/F
Base Tutto Latte 125
Base 150 Claudio
Base Babbi Mix 250 C/F
Base Panna 50 cod. 10306 Base Tutto Latte 125 cod. 14820

Base Completa Latte 330 Latte intero···························································· 1000g Latte intero···························································· 1000g
Zucchero································································ 220g Zucchero································································ 230g
Panna fresca 35%···················································· 150g Base Tutto Latte 125 Babbi (cod. 14820)··················· 125g
BASI FRUTTA Base Panna 50 Babbi (cod. 10306)···························· 60g Totale······················································ 1355g
Base Frutta Special 50 Latte scremato in polvere············································ 50g
Base Frutta Babbi 100 SDL C/F Destrosio·································································· 50g
Totale······················································ 1530g
Base Limone 50
Base Frutta Natura
FruttaFrutta Neutro Base Babbi 50 C/F cod. 11340 Base 150 Claudio cod. 14311

Latte intero···························································· 1000g Latte intero···························································· 1000g

Zucchero································································ 250g
Panna fresca 35%···················································· 150g
Latte scremato in polvere············································ 60g
Base Babbi 50 C/F (cod. 11340)································ 50g
Totale······················································ 1510g
Zucchero································································ 230g
Panna fresca 35%···················································· 100g
Base 150 Claudio Babbi (cod. 14311)······················ 150g
Totale······················································ 1480g

Base Top 100 S.A. cod. 14682 Base Babbi Mix 250 C/F cod. 14805

Latte intero···························································· 1000g Latte intero···························································· 1000g

Zucchero································································ 170g
Base Top 100 S.A. Babbi (cod. 14682)····················· 100g
Panna fresca 35%···················································· 100g
Destrosio·································································· 50g
Totale······················································ 1420g
Zucchero································································ 250g
Base Babbi Mix 250 C/F Babbi (cod. 14805)············ 250g
Totale······················································ 1500g

Base Doppia Panna 100 C/F cod. 11465 Base Completa Latte 330 cod. 14815

Latte intero···························································· 1000g Latte intero······························································ 670g

Zucchero································································ 230g Base Completa Latte 330 Babbi (cod. 14815)············ 330g
Base Doppia Panna 100 Babbi (cod. 11465)············· 100g Totale······················································ 1000g
Panna fresca 35%······················································ 50g

BASI
Totale······················································ 1380g
 . 70 .

Appunti
Basi Frutta

Base Frutta Special 50 cod. 14813 Base Frutta Natura cod. 14338

Acqua·································································· 2400g Acqua·································································· 1000g

Zucchero································································ 750g
Pasta Frutta Babbi a scelta········································ 250g
Base Frutta Special 50 Babbi (cod. 14813)················ 125g
Destrosio·································································· 55g
Totale······················································ 3580g
Frutta fresca·························································· 1300g
Base Frutta Natura Babbi (cod. 14338)··················· 1000g
Totale······················································ 3300g

Base Frutta Babbi 100 SDL C/F cod. 10336 FruttaFrutta Neutro cod. 11522

Acqua·································································· 2400g Acqua·································································· 2400g

Zucchero································································ 720g FruttaFrutta Neutro Babbi (cod. 11522)··················· 1000g
Pasta Frutta Babbi a scelta········································ 250g Pasta Frutta Babbi a scelta········································ 260g
Base Frutta Babbi 100 SDL C/F Babbi (cod. 10336)······ 230g Totale······················································ 3660g
Totale······················································ 3600g

Base Limone 50 cod. 14823

Acqua·································································· 2500g
Zucchero································································ 875g
Destrosio·································································· 75g
BASE LIMONE 50 BABBI (cod. 14823)······················ 125g
Totale······················································ 3575g
 BABBI SRL
Via Caduti di Via Fani, 80
47032 - Bertinoro (FC) - Italy
Tel. +39 0543 448598 - Fax +39 0543 449010
www.babbi.it - info@babbi.it

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 UNI EN ISO 9001:2008 - CERTIFICATO CSQA N. 6.000

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