Crafted through a precise freezing process, our Frozen Yogurt delivers a perfect balance of tangy flavor and creamy texture. Made with premium cultured milk, it offers a lighter alternative to traditional ice cream while maintaining exceptional taste. Enjoy as a refreshing dessert or versatile...

FRUITTI DI BOSCO offers a refined blend of forest fruits, carefully selected to deliver a rich and authentic taste experience. Ideal for enhancing desserts, beverages, or culinary creations, this product brings natural sweetness and vibrant berry flavors. Its balanced composition ensures versatility and quality,...

GalliChoco is a professional-grade functional blend specially formulated for chocolate and cocoa-based preparations. Designed for use in pastry kitchens, chocolatiers' workshops, and industrial food production, it delivers consistent texture, stability, and structure in a wide range of chocolate applications. Its balanced formulation makes it...

Gélatine de Poisson 200 Bloom is a premium fish-derived collagen protein, extracted from the skin and scales of freshwater or marine fish. With a gelling strength of 200 Bloom, it is a direct, high-performance substitute for pork or bovine gelatin — making it the...

Gelso Nero is a premium mulberry paste crafted specifically for gelato and sorbetto applications. Its rich, natural flavor and smooth texture enhance frozen desserts with authentic mulberry notes, delivering a balanced sweetness and vibrant color. Ideal for artisanal producers seeking to elevate their creations...

Gianduia Amara is a refined chocolate blend that combines the rich bitterness of dark cocoa with the smooth creaminess of hazelnut paste. Expertly crafted, it offers a balanced flavor profile ideal for connoisseurs seeking depth and complexity in their chocolate experience. Perfect for gourmet...

Glucose Déshydraté D.E.40 is a dehydrated glucose syrup in powder form, with a dextrose equivalent (DE) of 40 — making it one of the most versatile sweetening and texturising agents used in professional pastry-making, ice cream production, and confectionery. The DE 40 index indicates...

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...

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...

Isomalt Gallia is a premium grade isomalt — a naturally derived sugar substitute produced from beet sugar (sucrose) — specially selected for professional sugar work, pulled and blown sugar art, and reduced-sugar confectionery. Isomalt has become the gold standard among pastry chefs and sugar...

RASPBERRY PASTE FOR GELATO/SORBETTO

Lécithine de Soja en Poudre is a natural phospholipid complex (E322) extracted from soybean oil, widely used in professional pastry-making, chocolate work, and molecular cuisine as a powerful natural emulsifier, aerating agent, and release facilitator. In powder form, soy lecithin is far more versatile...

Lécithine de Tournesol Fluide is a natural liquid phospholipid emulsifier (E322) extracted from sunflower oil. A premium, soy-free alternative to soy lecithin, it delivers the same powerful emulsifying and release properties — without any of the allergen concerns associated with soy-based products, making it...

`Cooling system with hermetic compressor for incorpo rated air-cooling condensing units`Electronic check panel with digital thermometer and thermostat`Automatic defrosting`With wheels and feet, easy to move and fix.

MANGO PASTE FOR GELATO/SORBETTO

To coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams. Country of Origin CH Certifications Halal, Kosher Dairy OU, Kosher Parve Declaration cacao kernel (53%) (Venezuela), sugar, cacao butter, vanilla* Madagascar cocoa: 65 % minimum* from organic farming Allergene May...

To coat pralines and specialities, fill hollow shells and create ganaches, mousses and creams. Country of Origin CH Certifications Halal, Kosher Dairy Declaration sugar, cacao kernel (31%) (Venezuela), cacao butter, cream powder, skimmed milk powder, emulsifier (E322: soya lecithin), vanilla* Madagascar cocoa: 49 % minimum* from organic farming Allergene May...

Babbi Powder Flavourings are long-lasting powders that simplify the Gelato making.This is why Babbi suggests its customers to combine it with the traditional creams and concentrated pastes. The most rigorous Gelato Makers choose Babbi Flavourings because they enable perfect preparations and high-quality results.

Masterchef is the first multifunction machine for gelato, pastry and gastronomy. It allows to prepare any kind of recipe, even the most delicate ones, very easily and with reduced time. The exclusive heating and cooling system can work with small and large quantities of product.

Easily purée, whip and emulsify anything with the 10" Waring® WSB40 Quik Stik Plus®. This medium-duty immersion blender has high and low speeds along with a rubberized comfort grip for safe and controlled operation.