GELATO BABBIIDEARIO

ITA

www.babbi.it#ilovebabbi

. PICCOLI PIACERI QUOTIDIANI .

L’Ideario Babbi è un regalo che Babbi vi offre per darvi nuove idee per la vostra Gelateria e Pasticceria Artigianale. Dai Variegati alle Golose, dalle Basi per Gelato alcolico a quelle per Gelato salato, dalle Specialità Gourmet per Pan di Spagna e

Crêpes alle proposte Vegan: Babbi vi accompagna in tutte le vostre sperimentazioni con la garanzia di qualità che contraddistingue la nostra azienda dal 1952.

Godetevi questo dolce regalo e condividete con noi le vostre golose creazioni.

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

I n d i c e

Variegati Classici BabbiIdee Gelato

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V a r i e g a t i C l a s s i c i B a b b i

I d e e G e l a t o c o n V a r i e g a t i B a b b i

VARIEGATO CIOCOKROK FONDENTE

ArachideCaramel

VARIEGATO DOLCE CARAMELLO

Panna CottaSweet Macadamia

VARIEGATO GIANDUIA CON CEREALI

ChiaroScuroGianduiotto Pralinato

VARIEGATO NEROKROK

NerokrokCrunchy Moka

VARIEGATO BIANCO CON RISO SOFFIATO

Crema SoffiataCioccoriso

VARIEGATO BISCOKROK

BiscokrokNocciola Biscottata

VARIEGATO BISCOTTO SPECULOOS

SpeculoosLemon Fruit

VARIEGATO CARAMEL ORO

Crema CatalanaCaramel Oro

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

C r e m a S o f f i a t a

C i o c c o r i s o

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Bianco con Riso Soffiato Babbi (cod. 12828).

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).

Base bianca ·················································· 3650gPasta Cremosa all’uovo Babbi (cod.12410) ········· 350gScorza di limone grattugiata ······························ Q.B.Totale ················································ 4000g

Latte intero ···················································· 2750gBase Cacao 200 C/F Babbi (cod. 11457) ··········· 550gSaccarosio ······················································ 700gTotale ················································ 4000g

Morbida salsa al gusto di cioccolato bianco arricchita con riso soffiato croccante

Variegato Bianco con Riso Soffiato(cod. 12828)

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B i s c o k r o k

N o c c i o l a B i s c o t t a t a

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

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

Base bianca ·················································· 3600gPasta Bis-Kò Babbi (cod. 12490) ······················· 300gPanna fresca 35% ············································ 200gTotale ················································ 4100g

Base bianca ·················································· 3550gPasta Nocciola Piemonte IGP Babbi (cod. 12413) 400gDestrosio ··························································· 50gTotale ················································ 4000g

Crema alla nocciola con granella di frollino al cacao

Variegato Biscokrok(cod. 12492)

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

S p e c u l o o s

W h i t e S p e c u l o o s

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Biscotto Speculoos Babbi (cod. 12381).

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Biscotto Speculoos Babbi (cod. 12381).

Base bianca ·················································· 3500gPasta Biscotto Speculoos Babbi (cod. 12382) ······· 300gPanna fresca 35% ············································ 200gTotale ················································ 4000g

Latte intero caldo 60° ····································· 2000gGolosa Nocciolatte Babbi (cod.12827) ············· 2000gTotale ················································ 4000g

Crema di Biscotto Speculoos con granella di biscotto

Variegato Biscotto Speculoos(cod. 12381)

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INGRED I ENT I

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C r e m a C a t a l a n a

C a r a m e l O r o

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Caramel Oro Babbi (cod. 13907) e Granella di Zucchero Scuro Babbi (cod. 13022).

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

Base bianca ·················································· 3450gPasta Crema Catalana Babbi (cod. 12341) ········· 350gLatte intero ······················································ 200gTotale ················································ 4000g

Base bianca ·················································· 3750gVariegato Caramel Oro Babbi (cod. 13907) ······· 250gTotale ················································ 4000g

Morbida salsa color oro a base di caramello

Variegato Caramel Oro(cod. 13907)

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

A r a c h i d e

C a r a m e l

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Ciocokrok Fondente Babbi (cod. 12493), Topping Mou Babbi (cod. 13228) e Pralinato Mix di Macadamia Babbi (cod. 13007).

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

Base bianca ·················································· 3600gPasta Arachide Suprema Babbi (cod. 12327) ······ 400gTotale ················································ 4000g

Base bianca ·················································· 3500gPasta Caramel Special Babbi (cod. 12431) ········· 320gPanna fresca 35% ············································ 180gTotale ················································ 4000g

Salsa croccante al cioccolato fondentearricchita con nocciole, mandorle e macadamia pralinati

Variegato Ciocokrok Fondente(cod. 12493)

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P a n n a C o t t a

S w e e t M a c a d a m i a

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Dolce Caramello (cod. 13229) e pinoli.

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Dolce Caramello (cod. 13229) e Pralinato Mix di Macadamia (cod. 13007).

Base bianca ·················································· 3400gPasta Panna Cotta Special Babbi (cod. 12401) ···· 300gPanna fresca 35% ············································ 300gTotale ················································ 4000g

Base bianca ·················································· 3600gPasta Macadamia Babbi (cod. 12476)················ 400gTotale ················································ 4000g

Salsa al gusto di caramello

Variegato Dolce Caramello(cod. 13229)

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

C h i a r o S c u r o

G i a n d u i o t t o P r a l i n a t o

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Gianduia con Cereali Babbi (cod. 12829).

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Gianduia con Cereali Babbi (cod. 12829).

Base bianca ·················································· 3200gLatte intero ······················································ 400gPasta Cioccolato Bianco Babbi (cod. 20233) ······· 400gTotale ················································ 4000g

Base bianca ·················································· 3600gPasta Gianduiotto Babbi (cod. 12434) ················ 400gTotale ················································ 4000g

Morbida salsa gianduiaarricchita con cereali soffiati e caramellati

Variegato Gianduia con Cereali (cod. 12829)

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INGRED I ENT I

INGRED I ENT I

N e r o k r o k

C r u n c h y M o k a

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

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

Base bianca ·················································· 3900gPasta Fior di Panna Babbi (cod. 12328) ············· 100gTotale ················································ 4000g

Latte intero ···················································· 2600gPanna fresca 35% ············································ 200gBase Cacao 200 C/F Babbi (cod. 11457) ··········· 450gPasta Caffè Special Babbi (cod. 12403) ············· 150gSaccarosio ······················································ 600gTotale ················································ 4000g

Crema al gusto cioccolato fondente con granella di frollino al cacao

Variegato Nerokrok(cod. 12345)

Variegati Wafer BabbiIdee Gelato

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V a r i e g a t i c o n W a f e r B a b b i

I d e e G e l a t o c o n V a r i e g a t i B a b b i

VARIEGATO CAFFEKROK

InsomniaTiramisù

VARIEGATO COCCOKROK

ArcangeloChoco Bounty

VARIEGATO GIANDUIAKROK

BuonissimoMascarpone Goloso

VARIEGATO LEMONKROK

Macaron al LimoneLemon Pie

VARIEGATO PISTACCHIOKROK

Brezza del SudTorroncino reale

VARIEGATO PRALINÉ

Dulce de LechePralinè

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

I n s o m n i a

T i r a m i s ù

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

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).

Base bianca ·················································· 3800gPasta Caffè Bianco Babbi (cod. 12480) ·············· 200gTotale ················································ 4000g

Base bianca ·················································· 3600gPasta Tiramisù Special Babbi (cod. 12438) ········· 300gMascarpone 40-50 Babbi (cod. 11369) ·············· 100gTotale ················································ 4000g

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

Variegato Caffekrok (cod. 12314)

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INGRED I ENT I

A r c a n g e l o

C h o c o B o u n t y

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).

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).

Base bianca ·················································· 3600gPasta Mandorla Rustica Babbi (cod.12383) ············ 280gPasta Cocco Babbi (cod. 12602) ························ 120gTotale ················································ 4000g

Latte intero (60°C) ·········································· 2600gBase Cacao 200 C/F Babbi (cod. 11457) ··········· 700gSaccarosio ······················································ 600gRum invecchiato ··············································· 100gTotale ················································ 4000g

Crema al cocco arricchita con Waferini Babbi e cocco rapè

Variegato Coccokrok(cod. 12334)

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

B u o n i s s i m o

M a s c a r p o n e G o l o s o

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).

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Gianduiakrok Babbi (cod. 13918). Decorare con polvere di cacao.

Base bianca ·················································· 3600gPasta Buonissimo Babbi (cod. 12343) ················· 400gTotale ················································ 4000g

Base bianca ·················································· 3600gPasta Crema di Mascarpone Babbi (cod. 12429) ·· 400gTotale ················································ 4000g

Morbida salsa al gusto di gianduia, generosamente ricca di Cialda Wafer Babbi

Variegato Gianduiakrok(cod. 13918)

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INGRED I ENT I

INGRED I ENT I

M a c a r o n a l L i m o n e

L e m o n P i e

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Lemonkrok Babbi (cod. 12370). Decorare con Macarons.

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Lemonkrok Babbi (cod. 12370).

Base bianca ·················································· 3600gPasta Meringata Babbi (cod. 20218) ·················· 280gPasta Mandorla Suprema Babbi (cod.12333) ··········120gTotale ················································ 4000g

Base bianca ·················································· 3750gPasta French Vanilla Babbi (cod. 12340) ············ 150gPasta Bis-Kò Babbi (cod. 12490) ······················· 100gTotale ················································ 4000g

Salsa croccante al limone arricchita conWaferini Babbi, granella di biscotto e scorza di limone

Variegato Lemonkrok(cod. 12370)

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

B r e z z a d e l S u d

T o r r o n c i n o r e a l e

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.

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).

Base bianca ·················································· 3550gPasta Mandorla Suprema Babbi (cod. 12333) ····· 400gDestrosio ··························································· 50gTotale ················································ 4000g

Base bianca ·················································· 3600gPasta Torroncino Babbi (cod. 20203)·················· 400gTotale ················································ 4000g

Salsa croccante al pistacchio arricchita conWaferini Babbi e granella di pistacchio pralinata

Variegato Pistacchiokrok(cod. 12315)

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INGRED I ENT I

INGRED I ENT I

D u l c e d e l e c h e

P r a l i n è

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).

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

Acqua, ························································· 1750gPanna fresca 35% ············································ 600gBase Top 100 S.A. Babbi (cod. 14682) ··············· 250gPasta Dolcezza di Latte Babbi (cod.12335) ······· 1400gTotale ················································ 4000g

Base bianca ·················································· 3600gPasta Pralinè Babbi (cod. 12472) ······················· 400gTotale ················································ 4000g

Salsa al cioccolato e nocciola arricchita conWaferini Babbi alla nocciola e nocciole tostate

Variegato Pralinè(cod. 12437)

Variegati Frutta BabbiIdee Gelato

. 22 . . 23 .

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V a r i e g a t i F r u t t a B a b b i

VARIEGATO LIME

Summer MemoryLime

VARIEGATO MANGO

TropicalMango Addicted

VARIEGATO MARACUJA

Passione FondenteLemon Fruit

VARIEGATO MELAGRANA

Cioccolato Bianco e MelagranaRed Chantilly

VARIEGATO PERA

Pera e CannellaIl Segreto del Contadino

VARIEGATO PESCA ARANCIO

LovelyCrema Estiva

I d e e G e l a t o c o n V a r i e g a t i B a b b i

VARIEGATO AMARENA

Amarena RealeAmaretto

VARIEGATO ARANCIA CON SCORZETTE

Estate MediterraneaScorzette Dark

VARIEGATO FICHI CARAMELLATI

Ricotta e FichiFichi e Noci

VARIEGATO FRAGOLINE

CheesecakeYogurt e Fragoline

VARIEGATO FRUTTI DI BOSCO

PavlovaCatalana di Bosco

VARIEGATO LAMPONE

Lampone BrillanteSelva Nera

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

A m a r e n a R e a l e

A m a r e t t o

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Amarena Babbi (cod. 12603), Copertura Roma Babbi (cod. 12344), Pralinato Mix di Macadamia Babbi (cod. 13007).

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

Base bianca ·················································· 3950gFiocco 10-12 Babbi (cod. 10304) ························ 50gTotale ················································ 4000g

Base bianca ·················································· 3600gPasta Amaretto Babbi (cod. 20223) ··················· 400gTotale ················································ 4000g

Il classico variegato all’Amarena, brillante e delizioso, realizzato esclusivamente con amarene selezionate e colori naturali

Variegato Amarena(cod. 12603)

. 24 . . 25 .

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INGRED I ENT I

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E s t a t e M e d i t e r r a n e a

S c o r z e t t e D a r k

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Arancia con Scorzette Babbi (cod. 12371) e Granella di Nocciola Pralinata Babbi (cod. 20603).

Preparare il gelato secondo ricetta, lasciare riposare 15 minuti, quindi mantecare. Variegare a strati con Variegato Arancia con Scorzette Babbi (cod. 12371).

Base bianca ·················································· 3550gPasta Mandorla Suprema Babbi (cod. 12333) ····· 400gDestrosio ··························································· 50gTotale ················································ 4000g

Acqua calda (60°C) ······································· 2200gSelezione Fondente Babbi (cod. 14812)············ 1800gTotale ················································ 4000g

Salsa di arancia arricchita con scorze candite di arancia

Variegato Arancia con Scorzette(cod. 12371)

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

R i c o t t a e F i c h i

F i c h i e N o c i

Preparare il gelato secondo ricetta, lasciare riposare 15 minuti, quindi mantecare. Variegare a strati con Variegato Fichi Caramellati Babbi (cod. 12626).

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Fichi Caramellati Babbi (cod. 12626). Decorare con noci intere.

Latte caldo (50°C) ·········································· 2500gRicotta Mix 400 Babbi (cod. 11460) ················ 1000gTotale ················································ 3500g

Base bianca ·················································· 3600gPasta Noce Suprema Babbi (cod. 12369) ··········· 400gTotale ················································ 4000g

Selezionati fichi interi caramellati lentamente, secondo ricetta tradizionale

Variegato Fichi Caramellati(cod. 12626)

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C h e e s e c a k e

Y o g u r t e F r a g o l i n e

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).

Preparare il gelato secondo ricetta, lasciare riposare 15 minuti, quindi mantecare. Variegare a strati con Variegato Fragoline Babbi (cod. 12627).

Latte caldo (50°C) ·········································· 2500gLatteLatte Cheesecake Babbi (cod. 14806) ········ 1000gTotale ················································ 3500g

Latte caldo (50°C) ·········································· 3000gLatteLatte Yogurt Babbi (cod. 11486) ················ 1250gTotale ················································ 4250g

Salsa di fragole con fragoline di bosco intere

Variegato Fragoline(cod. 12627)

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

P a v l o v a

C a t a l a n a d i B o s c o

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Frutti di Bosco Babbi (cod. 12605) e granella di Meringa.

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).

Base bianca ·················································· 3700gPasta Meringata Babbi (cod. 20218) ·················· 300gTotale ················································ 4000g

Base bianca ·················································· 3450gPasta Crema Catalana Babbi (cod. 12341) ········· 350gLatte intero ······················································ 200gTotale ················································ 4000g

Salsa di frutti rossi con frutti di bosco in pezzi

Variegato Frutti di Bosco(cod. 12605)

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INGRED I ENT I

INGRED I ENT I

L a m p o n e B r i l l a n t e

S e l v a N e r a

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Lampone Babbi (cod. 12630).

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.

Base bianca ·················································· 3400gPasta Zabaione Special Babbi (cod. 12404) ········ 400gPanna fresca 35% ············································ 200gTotale ················································ 4000g

Acqua calda (60°C) ······································· 2300gCioccolato Extra Dark Babbi (cod. 14316) ········ 1600gTotale ················································ 3900g

Salsa ai lamponi arricchita con lamponi interi

Variegato Lampone(cod. 12630)

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

S u m m e r M e m o r y

L i m e

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.

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Lime Babbi (cod. 12628).

Base bianca ·················································· 3800gPasta Menta Glaciale Bianca Babbi (cod. 12473) 120gPanna fresca 35% ·············································· 80gTotale ················································ 4000g

Base bianca ·················································· 2800gLatte intero ······················································ 400gVariegato Lime Babbi (cod. 12628) ···················· 800gTotale ················································ 4000g

Salsa al lime con scorze di cedro candite

Variegato Lime (cod. 12628)

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INGRED I ENT I

T r o p i c a l

M a n g o A d d i c t e d

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

Latte caldo (50°C) ·········································· 3000gLatteLatte Cocco Babbi (cod. 14339) ················ 1250gTotale ················································ 4250g

Latte intero ···················································· 2500gFruttaFrutta Mango Babbi (cod. 11549) ············ 1250gTotale ················································ 3750g

Salsa al mango realizzata con polpa e cubetti di Mango Alphonso

Variegato Mango(cod. 12635)

PROCED IMENTO

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

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

P a s s i o n e F o n d e n t e

L e m o n F r u i t

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

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

Selezione Fondente Babbi (cod. 14812)············ 1800gAcqua 60° ···················································· 2200gTotale ················································ 4000g

Lemon Mix 400 Babbi (cod. 10320) ················· 1250gAcqua ·························································· 2500gTotale ················································ 3750g

Salsa di Maracuja realizzata con polpa di maracuja ricca di croccanti semi

Variegato Maracuja(cod. 12664)

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C i o c c o l a t o B i a n c o e M e l a g r a n a

R e d C h a n t i l l y

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

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Melagrana Babbi (cod. 12634).

Latte caldo (60°C) ·········································· 2400gSelezione Bianco Babbi (cod. 14818) ··············· 1600gTotale ················································ 4000g

Base bianca ·················································· 3800gChantilly 60 Babbi (cod. 11311) ························ 200gTotale ················································ 4000g

Salsa di melagrana ricca di croccanti chicchi di melagrana

Variegato Melagrana(cod. 12634)

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

P e r a e C a n n e l l a

I l s e g r e t o d e l c o n t a d i n o

Preparare il gelato secondo ricetta, quindi mantecare. Variegare a strati con Variegato Pera Babbi (cod. 12633). Decorare con una spolverata di cannella.

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

Base bianca ·················································· 3990gCannella Pura in polvere Babbi (cod. 13012) ········ 10gTotale ················································ 4000g

Latte caldo (50°C) ·········································· 2500gRicotta Mix 400 Babbi (cod. 11460) ················ 1000gTotale ················································ 3500g

Salsa trasparente di frutta con pezzi di pera Williams

Variegato Pera(cod. 12633)

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L o v e l y

C r e m a E s t i v a

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

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).

Base bianca ·················································· 3880gYoghito 30 Babbi (cod. 10338)·························· 120gTotale ················································ 4000g

Base bianca ·················································· 3700gPasta Crema Antica Special Babbi (cod. 12427) ·· 300gTotale ················································ 4000g

Salsa di frutta con pezzi di pesca ed arancio, aromatizzata con vero succo di arancio

Variegato Pesca Arancio(cod. 12625)

Golose BabbiIdee Gelato

. 36 . . 37 .

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GOLOSA CIOCCOLATO BIANCO BABBI

Salted CaramelLampone

GOLOSA FONDENTE BABBI

Coco NoirMenta Liquirizia

GOLOSA GIANDUIA BABBI

CreminoScioglievolezza

GOLOSA NOCCIOLATTE BABBI

PralinaMango

GOLOSA PISTACCHIO BABBI

Mascarpone al PistacchioMacadamia

GOLOSA TOFFEE MOU BABBI

Bianco MouBlack Toffee

I d e e G e l a t o c o n G o l o s e B a b b i

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

S a l t e d C a r a m e l

L a m p o n e

Preparare il gelato secondo ricetta, quindi mantecare. Estrarre il gelato formando uno strato piano, raffreddare 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 desiderata.

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.

Latte intero (50°C) ·········································· 3000gLatteLatte Salted Caramel Babbi (cod. 14821) ··· 1250gTotale ················································ 3250g

Base bianca ·················································· 3700gPasta Lampone Babbi (cod. 12618) ···················· 300gTotale ················································ 4000g

Crema al gusto di cioccolato bianco

Golosa Cioccolato Bianco Babbi(cod. 12834)

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C r e m i n o

S c i o g l i e v o l e z z a

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.

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.

Base bianca ·················································· 3680gPasta Nocciola 100% De Luxe Babbi (cod. 12412) ·· 320gTotale ················································ 4000g

Latte intero (60°C) ·········································· 2000gGolosa Gianduia Babbi (cod. 12830) ·············· 2000gTotale ················································ 4000g

Crema al cioccolato Gianduia

Golosa Gianduia Babbi(cod. 12830)

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

C o c o N o i r

M e n t a L i q u i r i z i a

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.

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.

Base bianca ·················································· 3650gPasta Cocco Babbi (cod. 12602) ························ 350gTotale ················································ 4000g

Base bianca ·················································· 3450gLatte intero ······················································ 200gPasta Liquirizia Special Babbi (cod. 12435) ········ 270gPasta Menta Glaciale Bianca Babbi (cod.12473) ··· 80gTotale ················································ 4000g

Crema al gusto di cioccolato fondente

Golosa Fondente Babbi(cod. 12833)

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M a n g o

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.

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.

Base bianca ·················································· 3600gPasta Pralinè Babbi (cod. 12472) ······················· 400gTotale ················································ 4000g

Base bianca ·················································· 3700gPasta Mango Babbi (cod. 12614) ······················ 300gTotale ················································ 4000g

Morbida crema bianca al gusto di latte e nocciole

Golosa Nocciolatte Babbi(cod. 12827)

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M a s c a r p o n e a l P i s t a c c h i o

M a c a d a m i a

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.

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.

Base bianca ·················································· 3800gMascarpone 40/50 Babbi (cod. 11369) ············· 200gTotale ················································ 4000g

Base bianca ·················································· 3600gPasta Macadamia Babbi (cod. 12476)················ 400gTotale ················································ 4000g

Crema golosa al pistacchio

Golosa Pistacchio Babbi(cod. 12832)

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Gelato Vegan BabbiIdee Gelato

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B i a n c o M o u

B l a c k T o f f e e

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.

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.

Base bianca ·················································· 3860gBase Fior di Panna Babbi (cod. 12328) ·············· 100gFiocco 10/12 Babbi (cod. 10304) ······················· 40gTotale ················································ 4000g

Acqua calda 65° ··········································· 2200gSelezione Fondente Babbi (cod. 14812)············ 1800gTotale ················································ 4000g

Crema al gusto di caramello

Golosa Toffee Mou Babbi (cod. 1280101)

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V a n i g l i a C r o c c a n t e a l P i s t a c c h i o

P r a l i n a t o a l l , A m a r e n a

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).

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

Acqua tiepida ················································ 2500gRiso Natura Vaniglia Gialla Babbi (cod. 11721) 1250gTotale ················································ 3750g

Acqua tiepida ················································ 2000gRiso Natura Neutro Babbi (cod. 14822) ··········· 1000gPasta Pralinè Babbi (cod. 12472) ······················· 300gTotale ················································ 3300g

Basi Riso Natura Babbi

BASI RISO NATURA BABBI

Vaniglia Croccante al PistacchioPralinato all’Amarena

Pesto di Pistacchio LightZenzero e Cannella

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Gelato Caldo BabbiIdee Gelato

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P e s t o d i P i s t a c c h i o L i g h t

Z e n z e r o e C a n n e l l a

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).

Preparare il gelato secondo ricetta, lasciare riposare 15 minuti, quindi mantecare. Decorare con Cannella Pura in polvere Babbi (cod. 13012) e zenzero fresco.

Acqua tiepida ················································ 2500gBase Riso Natura Stevia Babbi (cod. 14824) ····· 1250gPasta Pesto di Pistacchio Babbi (cod. 13909)······· 375gTotale ················································ 4125g

Acqua tiepida ················································ 2000gRiso Natura Neutro Babbi (cod. 14822) ··········· 1000gEstratto di zenzero ············································· 30gCannella Pura in polvere Babbi (cod. 13012) ·········· 8gTotale ················································ 3038g

Basi Riso Natura Babbi

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

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.

Base bianca ···················································· 700gLatte intero ······················································ 700gBase per Gelato Caldo Babbi (cod. 14303) ········· 600gPasta Croccantino al Rhum Babbi (cod. 20204) ··· 200gTotale ················································ 2200g

Base bianca ···················································· 700gLatte intero ······················································ 700gBase per Gelato Caldo Babbi (cod. 14303) ········· 600gPasta Nocciola Roma Babbi (cod. 12337) ··········· 200gTotale ················································ 2200g

Base Gelato Caldo Babbicod. 14303

BASE GELATO CALDO BABBI

Croccantino e AmarenaNuvole di NocciolaZabaione GolosoSinfonia d’Agrumi

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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.

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.

Base bianca ···················································· 700gLatte intero ······················································ 700gBase per Gelato Caldo Babbi (cod. 14303) ········· 600gPasta Zabaione Roma Babbi (cod. 13919) ·········· 200gTotale ················································ 2200g

Base bianca ···················································· 700gLatte intero ······················································ 700gBase per Gelato Caldo Babbi (cod. 14303) ········· 600gPasta French Vanilla Babbi (cod. 12340) ············ 200gTotale ················································ 2200g

Base Gelato Caldo Babbicod. 14303

Gelato Alcolico BabbiIdee Gelato

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S o r b e t t o a l M o j i t o

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).

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).

Acqua ···························································· 315gProsecco ························································· 200gBabbi Happy Hour Mix Babbi (cod. 14803) ········ 150gAperol ···························································· 125gSucco di Arancio ············································· 120gSaccarosio ························································ 90gTotale ················································ 1000g

Acqua ···························································· 480gSucco di Lime ·················································· 160gBabbi Happy Hour Mix Babbi (cod. 14803) ········ 150gSaccarosio ······················································ 130gRum Chiaro o Ambrato ······································· 70gFoglie di Hierba Buena o Menta··························· 10gTotale ················································ 1000g

Base Happy Hour Mix Babbicod. 14803

BASE HAPPY HOUR MIX BABBI

Sorbetto allo SpritzSorbetto al Mojito

Sorbetto al Gin TonicSorbetto alla Birra

I d e e G e l a t o A l c o l i c o B a b b i

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S o r b e t t o a l l a B i r r a

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).

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.

Acqua Tonica ·················································· 690gBabbi Happy Hour Mix Babbi (cod. 14803) ········ 150gGin ·································································· 70gSucco di Lime/Limone ········································· 50gSaccarosio ························································ 40gTotale ················································ 1000g

Birra 6,5% vol. ················································ 500gAcqua ···························································· 255gBabbi Happy Hour Mix Babbi (cod. 14803) ········ 160gSaccarosio ························································ 85gTotale ················································ 1000g

Base Happy Hour Mix Babbicod. 14803

Gelato Gourmet BabbiIdee Gelato

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G e l a t o a l G r a n a P a d a n o

G e l a t o a l G o r g o n z o l a D O P

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.

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).

Acqua ···························································· 510gGrana Padano ················································· 180gBabbi Gourmet Mix Babbi (cod. 14802) ············· 310gTotale ················································ 1000g

Acqua ···························································· 490gGorgonzola DOP ············································· 180gBabbi Gourmet Mix Babbi (cod. 14802) ············· 330gTotale ················································ 1000g

Base Gourmet Mix Babbicod. 14802

BASE GOURMET MIX BABBI

Gelato al Grana PadanoGelato al Gorgonzola DOP

Gelato al SalmoneGelato all’Hummus

I d e e G e l a t o G o u r m e t B a b b i

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G e l a t o a l l , H u m m u s

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.

Bollire i ceci secondo ricetta oppure utilizzare ceci precotti in scatola. Unire tutti gli ingredienti avendo cura di utilizzare acqua ben calda (65°C). Miscelare, far riposare la miscela per 15 minuti, quindi mantecare.

Filetto di Salmone bollito ··································· 400gBabbi Gourmet Mix Babbi (cod. 14802) ············· 350gAcqua ···························································· 189gPanna fresca ····················································· 60gSale···································································· 1gTotale ················································ 1000g

Acqua ·························································· 1500gBabbi Gourmet Mix Babbi (cod. 14802) ··········· 1200gCeci ····························································· 1000gThain ······························································ 200gOlio EVO ·························································· 80gSucco di Limone ················································· 20gSale···································································· 4gTotale ················································ 4004g

Base Gourmet Mix Babbicod. 14802

Specialità Gourmet BabbiIdee con Gelato

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P a n d i S p a g n a C a c a o

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 spagnasi raffreddi, quindi sformare.

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

Mix per Pan di Spagna Babbi (cod. 14921) ········ 600gTuorlomio Babbi (cod. 12812) ··························· 300gAcqua ···························································· 200gTotale ················································ 1100g

Mix per Pan di Spagna Babbi (cod. 14921) ········ 600gTuorlomio Babbi (cod. 12812) ··························· 300gAcqua ···························································· 230gCacao Special 10% - 12% Babbi (cod. 20684) ······ 50gTotale ················································ 1180g

Mix per Pan di Spagna Babbicod. 14921

MIX PER PAN DI SPAGNA BABBI

Pan di Spagna ClassicoPan di Spagna Cacao

Pan sottile ClassicoPan sottile Cacao

MIX PER CRÊPES BABBI

Crêpe dolceCrêpe salata

Specialità Gourmet Babbi

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P a n s o t t i l e C l a s s i c o

P a n s o t t i l e C a c a o

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.

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.

Mix per Pan di Spagna Babbi (cod. 14921) ········ 450gTuorlomio Babbi (cod. 12812) ··························· 300gAcqua ···························································· 200gTotale ·················································· 950g

Mix per Pan di Spagna Babbi (cod. 14921) ········ 450gTuorlomio Babbi (cod. 12812) ··························· 300gAcqua ···························································· 200gCacao Special 10% - 12% Babbi (cod. 20684) ······ 50gTotale ················································ 1000g

Mix per Pan di Spagna Babbicod. 14921

PROCED IMENTO

PROCED IMENTO

INGRED I ENT I

INGRED I ENT I

C r ê p e d o l c e

C r ê p e s a l a t a

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.

Miscelare completamente il Mix per Crêpes Babbi (cod. 10329) 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.

Acqua ·························································· 1500gMix per Crêpes Babbi (cod. 10329) ················· 1000gSaccarosio ······················································ 100gTotale ················································ 2600g

Acqua ·························································· 1500gMix per Crêpes Babbi (cod. 10329) ················· 1000gTotale ················································ 2500g

Mix per Crêpes Babbicod. 10329

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Basi BabbiIdee Gelato

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Basi Latte

Base Tutto Latte 125Latte intero ······················································ 1000gZucchero ··························································· 230gBase Tutto Latte 125 Babbi (cod. 14820) ··············· 125gTotale ··················································1355g

cod. 14820

Base 150 ClaudioLatte intero ······················································ 1000gZucchero ··························································· 230gPanna fresca 35% ·············································· 100gBase 150 Claudio Babbi (cod. 14311) ·················· 150gTotale ··················································1480g

cod. 14311

Base Top 100 S.A.Latte intero ······················································ 1000gZucchero ··························································· 170gBase Top 100 S.A. Babbi (cod. 14682) ················· 100gPanna fresca 35% ·············································· 100gDestrosio ····························································· 50gTotale ··················································1420g

cod. 14682

Base Doppia Panna 100 C/F Latte intero ······················································ 1000gZucchero ··························································· 230gBase Doppia Panna 100 Babbi (cod. 11465) ········ 100gPanna fresca 35% ················································50gTotale ··················································1380g

cod. 11465

Base Babbi Mix 250 C/FLatte intero ······················································ 1000gZucchero ··························································· 250gBase Babbi Mix 250 C/F Babbi (cod. 14805) ········ 250gTotale ··················································1500g

cod. 14805

Base Completa Latte 330Latte intero ························································ 670gBase Completa Latte 330 Babbi (cod. 14815) ········ 330gTotale ··················································1000g

cod. 14815

Latte intero ······················································ 1000gZucchero ··························································· 220gPanna fresca 35% ·············································· 150gBase Panna 50 Babbi (cod. 10306) ························60gLatte scremato in polvere ·······································50gDestrosio ····························································· 50gTotale ··················································1530g

cod. 10306Base Panna 50

Latte intero ······················································ 1000gZucchero ··························································· 250gPanna fresca 35% ·············································· 150gLatte scremato in polvere ·······································60gBase Babbi 50 C/F (cod. 11340) ···························50gTotale ··················································1510g

cod. 11340Base Babbi 50 C/F

Basi Babbi

BASI LATTE

Base Panna Babbi 50Base Panna Babbi 50 C/F

Base Top 100 S.A.Base Doppia Panna 100 C/F

Base Tutto Latte 125Base 150 Claudio

Base Babbi Mix 250 C/FBase Completa Latte 330

BASI FRUTTA

Base Frutta Special 50Base Frutta Babbi 100 SDL C/F

Base Frutta NaturaFruttaFrutta Neutro

Base Limone 50

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Basi Frutta

Base Frutta Special 50Acqua ···························································· 2400gZucchero ··························································· 750gPasta Frutta Babbi a scelta ·································· 250gBase Frutta Special 50 Babbi (cod. 14813) ··········· 125gDestrosio ····························································· 55gTotale ··················································3580g

cod. 14813

Base Limone 50Acqua ···························································· 2500gZucchero ··························································· 875gDestrosio ····························································· 75gBASE LIMONE 50 BABBI (cod. 14823) ················· 125gTotale ··················································3575g

cod. 14823

Base Frutta NaturaAcqua ···························································· 1000gFrutta fresca ···················································· 1300gBase Frutta Natura Babbi (cod. 14338) ·············· 1000gTotale ··················································3300g

cod. 14338

Base Frutta Babbi 100 SDL C/F Acqua ···························································· 2400gZucchero ··························································· 720gPasta Frutta Babbi a scelta ·································· 250gBase Frutta Babbi 100 SDL C/F Babbi (cod. 10336) ····· 230gTotale ··················································3600g

cod. 10336 FruttaFrutta NeutroAcqua ···························································· 2400gFruttaFrutta Neutro Babbi (cod. 11522) ·············· 1000gPasta Frutta Babbi a scelta ·································· 260gTotale ··················································3660g

cod. 11522

Appunti

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Via Caduti di Via Fani, 8047032 - Bertinoro (FC) - Italy

Tel. +39 0543 448598 - Fax +39 0543 449010www.babbi.it - info@babbi.it

BABBI SRL

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