Traditional and elegant, modern and original, Babbi Glazes are the benchmarks for chefs, pastry and gelato makers.
Babbi line of glazes include fruit, chocolate and crunchy variations.

Traditional and elegant, modern and original, Babbi Glazes are the benchmarks for chefs, pastry and gelato makers.
Babbi line of glazes include fruit, chocolate and crunchy variations.

Traditional and elegant, modern and original, Babbi Glazes are the benchmarks for chefs, pastry and gelato makers.
Babbi line of glazes include fruit, chocolate and crunchy variations.

Traditional and elegant, modern and original, Babbi Glazes are the benchmarks for chefs, pastry and gelato makers.
Babbi line of glazes include fruit, chocolate and crunchy variations.

Traditional and elegant, modern and original, Babbi Glazes are the benchmarks for chefs, pastry and gelato makers.
Babbi line of glazes include fruit, chocolate and crunchy variations.

Traditional and elegant, modern and original, Babbi Glazes are the benchmarks for chefs, pastry and gelato makers.
Babbi line of glazes include fruit, chocolate and crunchy variations.

Traditional and elegant, modern and original, Babbi Glazes are the benchmarks for chefs, pastry and gelato makers.
Babbi line of glazes include fruit, chocolate and crunchy variations.

Golosa Babbi is a spreadable cream that can be used also without being frozen in the batch freezer.

A rapid, quick and high-quality product made in Babbi.

• Golosa: Pour 3kg of Golosa Babbi directly in the steel pan. Place the steel pan inside the shock-freezer for 30 minutes at -40C° until it reaches the desired texture.
• Whipped Golosa: Mix Golosa Babbi with warm milk (about 60C°) in a 40:60 ratio (e.g. Golosa 1,5kg and milk 1,5kg). Whip the mix. Extract the gelato and put it inside the cabinet after a short period in the shock-freezer.
• Golosa to Variegate: Golosa Babbi is a variegate, so it can be used to decorate and enrich the gelato.
• Golosa to Decorate: Golosa Babbi is a good option to use it as a glaze to decorate gelato and semifreddo cakes. We recommend to put decorated semifreddo cake inside the shock-freezer.
• Golosa with Chocolate Fountain: Golosa Babbi is suitable to be used with the Chocolate Fountain. Pour Golosa Babbi at a temperature of 25 C° inside the Chocolate Fountain. Set up the temperature of the fountain at 30C°. We recommend to keep the temperature lower than 40C°.

Traditional and elegant, modern and original, Babbi Coverings are the benchmarks for chefs, pastry and gelato makers.

They are ideal for the most traditional recipes, perfect as ripple sauces, gelato and mousses, single-portions and semifreddo.