INGREDIENTS FOR GELATO BABBI - NEW PRODUCTS

The new Base Limone 50 allows gelato makers to completely customize the lemon sorbet, ensuring an excellent result in terms of structure and aroma.
The essential oil and dehydrated lemon juice are the secret of the freshness and fragrance of this product.
It does not contain any flavourings. A water temperature not exceeding 40°C is recommended to preserve the integrity of the aromatic compounds. 

Babbi Riso Natura line gains a new product: Riso Natura Base Stevia.
This new complete base allows the easy and fast production of gelato without added sugar (the product itself contains natural sugars) thanks to the use of the famous STEVIA.
The gelato obtained is creamy, stable and extremely clean on the palate. The absence of milk and dairy products also highlights all the characterizing pastes added to it. 

The Babbi Golosa line expands with the new Golosa Toffee Mou.
This product maintains the same characteristics of fluidity and performance on gelato of other Golose. The new caramel taste makes its use extremely versatile.
Following the philosophy of Babbi, the delicious taste of the product is obtained from the careful selection of raw materials such as butter, caramelized sugar and aromatic caramel, thus avoiding the use of dyes.

The Natural Pistachio Paste was born from the need to have the well-known Pistachio Pesto also in a colourless version.

The product maintains the same flavour and refining process characteristics.

The Pasta Mandorla Rustica (Rustic Almond Paste) replaces the Pasta Mandorla Dolce (Sweet Almond Paste) which has been discontinued from the catalogue.
This new paste is enriched with roasted almond granule that gives it a rough and crunchy texture.
The presence of the natural bitter almond aroma strengthens and rounds off the typical taste of roasted almonds.

A new Babbi concentrated paste with the typical taste of Speculoos biscuit.
The Speculoos are cinnamon and caramelized sugar biscuits hailing from northern Europe (Belgium and Netherlands), now popular worldwide.

Biscotto Speculoos Variegate is a natural combo to complement the traditional taste of Speculoos biscuit obtained using the paste by the same name.
The crispy granule of the original Lotus biscuit (the most famous among Speculoos biscuits) present in the product, gives this Babbi variegate an immediately recognizable and rewarding taste.
This Variegate can also be used successfully for the creation of new and delicious pairings.

The Babbi line of fruit variegates expands with a classic fruit flavour: Maracuja Variegate.
This variegate is prepared with a high percentage of passion fruit pulp and seeds. The brilliant colour and high content of seeds, makes the appearance of each gelato or pastry product on which it is used very attractive.

Pasta Azzurro changes flavouring becoming even more appetising to markets where blue gelato is indispensable in display cases.
The delicate notes of candyfloss surprise youngsters and allow adults to be children again.
A gelato to be re-discovered and re-invented, for a second childhood. The colouring used is safe and without restrictions of use.