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Coming soon
Delicate, crunchy wafers in the shape of a heart. These wafers have impossibly thin, crispy layers and are traditionally added to gelato cups in Italy. -
Since their inception, Babbi has been known for producing impossibly thin wafer cookies and decadent fillings. Taking those two characteristics, they have created Lemon Waferini, a tangy thick lemon sauce enveloping their iconic wafers. -
Since their inception, Babbi has been known for producing impossibly thin wafer cookies and decadent fillings. Taking those two characteristics, they have created Coconut Waferini, a delicious thick coconut sauce full of their iconic wafers. -
Containing whole raspberries and enveloped in a stunning red sauce, this variegate strikes the perfect balance of tart and sweet. -
Coming soon
This variegate is part of a 2-step process to create a delightfully boozy Rum & Raisin flavour. Step 1 is the Babbi - Classic Flavour Paste - Malaga. Once the gelato is being extracted, you would variegate it with this step 2, Babbi – Variegate – Raisins, jam-packed with juicy sultana raisins soaked in a rum-type syrup. -
Coming soon
Sweetened with maltitol, this peach variegate contains over 35% peach pieces and retains a great toothsome quality. It is perfect used with our KETO base flavoured with Leagel's Avola Almond Pesto. -
This visually stunning variegate is prepared with a high percentage of passion fruit pulp and seeds. The brilliant colour and high content of seeds provides a great sensory experience, adding a crunchy texture and sweet and tangy taste. -
This dark chocolate sauce is chock-full of crunchy chocolate cookie pieces, making it ideal for a cookies 'n crème gelato. -
Filled with loads of strawberry pieces, this sauce has the deep sweetness and red colours of perfectly ripe wild strawberries. -
Coming soon
Italy's famed sour cherries crushed and enveloped in an irrisistable cherry sauce, this product is sure to please.
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This product is made up of soluble fibre and complex polysaccharides and is created to improve smoothness and creaminess in gelato and sorbetto. This can also be used as a fat replacer in low-fat gelati. -
With 4 different stabilizers, this hot process blend combines traditional stabilizers like Guar and Locust Bean Gum with newer alginates to provide a great overall texture.
