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A rich and creamy 100g base combining 3 different stabilizers and 3 different emulsifiers. This base is designed to be used in either hot or cold process. -
The Stera-Sheen Food Safe Machine Lube is NSF listed for incidental food contact and as a synthetic lubricant, it holds up better and lasts longer than petroleum-based lubricants. It has a temperature range of safe use from -40°C to 175°C. Specifically engineered for Food Processing Equipment, it is odourless, tasteless, and repels moisture. -
Stera-Sheen is one of the most widely used sanitizers in the frozen dessert industy, and for good reason. Not only is it FDA approved and NSF listed as a no-rinse sanitizer, it also delimes, and removes milkstone from your machine and parts. It is effective to use in areas with hard water, and will keep your machine looking like new given that is it noncorrosive and will not stain or damage metal, plastic, glass, or rubber. -
Recreate the nostalgic taste of cotton candy with this bright blue paste! It is made with all natural flavours and coloured a great shade of blue with spirulina extract. -
An incredibly smooth and rich chocolate-hazelnut sauce envelopes crunchy pieces of wafer and hazelnuts to create the perfect "Rocher" variegate. -
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. -
Coming soon
An extremely versatile product to add a rich, creamy, mascarpone taste to myriad desserts. This mascarpone powder can be added to Tiramisu Gelati and Semifreddi, or used on its own to create an exceptionally flavoured gelato which can be paired with many fruit variegates such as amarena or raspberry. -
Coming soon
A product specifically created to make sorbetti quickly and easily; just add fruit and water! The formulation will work with a variety of different fruits and will create a smooth sorbetto with a great mouthfeel. With a variety of ratios between water and fruit to choose from, you can create a sorbetto with the flavour profile and fruit amount that best suits your business.
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We know that pistachio paste can be very expensive and that it is not always feasible to buy the highest cost pistachio paste. So, we set out to find a great pistachio blend that would be as close in taste to a pure paste as possible. We think we found the best with the Babbi - Pistachio Blend. This pistachio blend is a great mixture of expertly roasted pistachios and pumpkin seeds to create a smooth paste that lets the pistachio flavour really shine through. -
Coming soon
This simple white paper cup, is perfect to add your company sticker to, or just as a blank canvas for your gelato. -
Coming soon
This simple white paper cup is perfect to add your company sticker to, or just as a blank canvas for your gelato. -
This simple white paper cup is perfect to add your company sticker to, or just as a blank canvas for your gelato. -
An innovative product borne out of the need to keep gelato softer at -18°C, this mixture contains a variety of emulsifiers and sugars that have a high freezing point depression value. This product is also perfect for restaurants or other food service establishments that do not have a display case to keep their gelato at -13°C. -
After having tasted many hazelnut pastes throughout the years, we found one that is our favourite thus far. Made with the highest quality Piedmont hazelnuts, of the Tonda Gentile variety, this semi-roasted paste offers a delightfully light toastiness that lingers on the palate, and accentuates the hazelnut's natural sweetness. This product contains only hazelnuts with no additional aromas or emulsifiers added. -
This thick, rich, and extremely creamy product is a complete mix for creating Vegan gelati. It is primarily rice based with some soy proteins for added structure. The Neutral Rice Natura uses a mixture of 4 different stabilizers and a variety of emulsifiers to create an extremely stable product in the display case that will also hold well in pint containers. The suggested recipe is 1 bag of product + 2000g water + 300g of a fat-based flavour, however, this will also work with a variety of plant-based milks for a different flavour profile and better mouthfeel. An interesting feature also is that this product does not contain any sucrose. This product is sweetened using fructose, which is a monosaccharide with a low absorption rate. It also does not container any hydrogenated vegetable fats.
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This mirror-polished lid will fit our 2.2L mini carapine, and will provide the perfect finishing touch to your display case. -
This sleek, stainless-steel mini carapine can be used in conjunction with our Mini Carapine Support Conversion Kit to allow you to convert a standard display case to a "pozzetti" style display case. Each mini carapine has a capacity of 2.2L. -
This beautiful, stainless-steel plate fits perfectly into a standard narrow pan's space in a display case. This plate is used to convert a display case from standard gelato pans to a carapine or "pozzetti" display case. The support will hold two mini carapines of 2.2L each. -
This white chalk marker can be used with our Flavour Marker Kit with Black Clips. Simply write the flavour name on the black flavour tag and then wipe off with a damp cloth and some soap when you need to change the flavour name. -
This set of 12 black flavour markers and 12 black clips will clip into the front of gelato pans easily. Use our White Chalk Marker to write the flavour name on the tag. The tag can be wiped clean with a damp cloth and some soap. -
Coming soon
A sleek and sturdy stainless steel carapine to be used in drop in counter tops. This one comes with anti-rotation side indents to stop the carapine from turning in the display case as you are scooping. -
This thick and sturdy dome lid fits over your wide gelato pan to protect them at night in the display case or storage freezer. -
The Insert for Eutectic Plate is used to hold the Eutectic Plate between the Isothermal Container and its lid. Eutectic Plate and Isothermal Container for Gelato Pans sold separately. -
This Eutectic Plate is used in conjunction with the Isothermal Container for Gelato Pans to maintain a cold temperature for foods that need to be held at negative temperatures. The Eutectic Plate is stored in your freezer until ready to use, at which point, it is placed in the Insert for Eutectic Pad, which is then placed on the Isothermal Container. It is then topped with the lid from the Isothermal Container. The Eutectic Plate holds temperature very well and may keep foods frozen for several hours. Isothermal Container and Insert for Eutectic Plate are sold separately.
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This light-weight, high insulating container is the perfect way to transport your gelato from one location to another. It holds 2 standard wide gelato pans or 3 standard narrow gelato pans. Pair this with the Eutectic Plate and Insert for Eutectic Plate to create a long lasting cold temperature that will perfectly hold your gelato for several hours. (Eutectic Plate and Insert for Eutectic Plate are sold separately) -
This beautiful and sturdy wide gelato pan takes up 1.5 standard narrow spaces in the display case. Perfect for decreasing the amount of flavours offered in the off-season, or if you would like to create elaborate decorations on the gelato pans. -
This beautiful and sturdy gelato pan will fit any standard narrow space in your display case. -
This beautiful and sturdy stainless steel pan in a convenient half size will fit the width of any standard narrow-sized space in a display case, but only half the length allowing you to double the amount of flavours offered. -
Bravo is the world-renowned producer of combi machines to gelato production. Expanding on their patented technology, the Executive EVO allows artisans to not only produce exceptionally dry, well-structured gelato and sorbetto, but also allows them to create a wide array of pastry applications. Some of the pastry applications that can be achieved with this machine are custards, fruit jellies, butter creams, meringues, and chocolate tempering. This machine includes the patented Ionic System® Control which detects the right percentage of frozen water in the mixture in order to obtain the proper gelato/sorbetto consistency and volume. Optional add-ons include a mixer attached to the top heat-treat tank, a kit for creating perfect pâte à choux, and a special whisking blade to whip products. -
For people who require a cold process machine only, Bravo has designed the Gelmatic M line of batch freezers. In place of the heat-treat system, the Gelmatic batch freezer has a large funnel at the top of the machine to facilitate the pouring of the liquid into the machine. Available in different capacities. -
Bravo is world-renowned for their combi machines for Gelato Production. The Trittico Mechanic line of batch freezers allows you to make hot process gelato by combining a heat-treat system and batch freezer in one machine. The upper tank has adjustable heat settings that can be changed based on the recipe. There is an internal connection pipe that connects the heat-treat system to the batch freezer. The batch freezer contains a stainless steel mixer with interchangeable scrapers. Bravo is known for their short freezing time and producing a very dry, beautifully structured gelato. The Bravo Trittico Mechanic comes in a variety of capacities, starting at 2.5L all the way up to 20L. -
A simple, white ring lid for the classic 550cc "pint" to go container, this lid is perfect to use with your own branded stickers for a customized look. Container sold separately. -
A simple white take out container in the classic "pint" shape, this will hold 550cc of gelato or ice cream. This is perfect to use with your own branded stickers to create a customized look. Lid is sold separately. -
New
This simple hygienic sleeve with a waffle cone pattern will fit both our Babbi Cacao Cones and our Babbi Wafer Cone - Large. -
Coming soon
Zuppa Inglese is a traditional Italian layered trifle. The dessert is composed of layers of Marsala-spiked egg custard, Alkermes-soaked ladyfingers or sponge cake, and chocolate custard. This paste takes the distinct flavour of Marsala and egg yolks, marrying it into the perfect paste to flavour your gelato base. Once the gelato is extracted, variegate it with Leagel - Variegate - Stracciatella, and rum- or Alkermes-soaked ladyfingers. For an extra decadent addition, top with Babbi - Variegate - Amarena.
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Coming soon
Zabaglione is an ancient Italian dessert of egg yolks that are whipped with sugar and Marsala wine over a double boiler. This paste perfectly marries the lusciousness of egg yolks with a hint of Marsala and a gelato made with this would be a perfect addition to any dessert menu served alongside some fresh fruit.
