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°.

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°.