Comodo ed elegante dispenser per la farcita di coni wafer, brioche, muffin o altri prodotti di pasticceria

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°.

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°.

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°.

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°.

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°.

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°.

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°.

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°.

Le Golose Babbi sono preparati per gelato versatili che vi accompagneranno in ogni vostra lavorazione:

• Impiego tal quale: Versare 3Kg di Golosa Babbi nella vaschetta larga da gelateria, porre la vaschetta in abbattitore per circa 30 minuti a -40°C fino a completa opacizzazione della superficie (raggiungimento della consistenza desiderata). Collocarla quindi in vetrina.
• Golosa mantecata: miscelare la Golosa Babbi con latte ben caldo (circa 60°C) in rapporto 40:60 (esempio, 1,2kg di golosa e 1,8kg di latte). Mantecare la miscela. Estrarre il gelato così ottenuto e porlo in vetrina dopo un breve periodo in abbattitore.
• Variegato: le Golose Babbi sono a tutti gli effetti dei variegati, pertanto, possono essere utilizzate per arricchire e valorizzare il gelato.
• Glassatura torte: le Golose Babbi sono un’ottima glassa ideale per ricoprire torte di gelato o semifreddo. Stendere la Golosa direttamente sulla torta precedentemente indurita in abbattitore. E’ consigliabile un ulteriore breve passaggio in abbattitore.
• Scioglitrice / Fontana: le Golose Babbi sono idonee per l’utilizzo in scioglitrici/fontane di cioccolato. Versare la Golosa Babbi ad una temperatura di almeno 25°C nella vasca di alimentazione. Settare la temperatura della scioglitrice a circa 30°C. E’ consigliabile mantenere una temperatura inferiore a 40°C.

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°.