IDEARIO GELATO BABBIbabbi.it/media/files/424_BABBI_IDEARIO_2018.pdf · Variegati Classici Babbi...
Transcript of IDEARIO GELATO BABBIbabbi.it/media/files/424_BABBI_IDEARIO_2018.pdf · Variegati Classici Babbi...
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. 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)
. 6 . . 7 .
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INGRED I ENT I
INGRED I ENT I
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
INGRED I ENT I
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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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
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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PROCED IMENTO
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)
. 20 . . 21 .
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PROCED IMENTO
PROCED IMENTO
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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PROCED IMENTO
PROCED IMENTO
INGRED I ENT I
INGRED I ENT I
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)
. 26 . . 27 .
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GO
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MET
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PROCED IMENTO
INGRED I ENT I
INGRED I ENT I
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)
. 28 . . 29 .
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PROCED IMENTO
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)
. 30 . . 31 .
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GO
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INGRED I ENT I
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)
. 32 . . 33 .
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PROCED IMENTO
INGRED I ENT I
INGRED I ENT I
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)
. 34 . . 35 .
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PROCED IMENTO
INGRED I ENT I
INGRED I ENT I
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)
. 39 .. 38 .
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AS
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PROCED IMENTO
PROCED IMENTO
INGRED I ENT I
INGRED I ENT I
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)
. 40 . . 41 .
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INGRED I ENT I
P r a l i n a
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)
PROCED IMENTO
PROCED IMENTO
INGRED I ENT I
INGRED I ENT I
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)
. 42 . . 43 .
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Gelato Vegan BabbiIdee Gelato
PROCED IMENTO
PROCED IMENTO
INGRED I ENT I
INGRED I ENT I
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)
. 44 . . 45 .
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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
I d e e G e l a t o V e g a n B a b b i
. 47 .. 46 .
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Gelato Caldo BabbiIdee Gelato
PROCED IMENTO
PROCED IMENTO
INGRED I ENT I
INGRED I ENT I
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
. 48 . . 49 .
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C r o c c a n t i n o e A m a r e n a
N u v o l e d i N o c c i o l a
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
I d e e G e l a t o C a l d o B a b b i
. 51 .. 50 .
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Z a b a i o n e G o l o s o
S i n f o n i a d , A g r u m i
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
. 52 . . 53 .
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S o r b e t t o a l l o S p r i t z
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
. 55 .. 54 .
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S o r b e t t o a l G i n T o n i c
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
. 56 . . 57 .
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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
. 59 .. 58 .
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G e l a t o a l S a l m o n e
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
. 60 . . 61 .
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P a n d i S p a g n a C l a s s i c o
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
. 62 . . 63 .
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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
. 64 . . 65 .
SP
ECIA
LITÀ
GO
UR
MET
BA
SI
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
. 68 . . 69 .
BA
SI
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
. 70 .
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BABBI SRL
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