PUNTOITALY N°2 - July - December 2012

The search for new solutions to get round the seasonal- ity that is intrinsic to the sale of artisan gelato has per- suaded Babbi to extend its product range with specialities dedicated to patisserie in the gelato shop. It thus becomes quick and easy to create a display cabi- net that is rich in colourful confections in cups, artisti- cally decorated mono-portions, and cakes, to attract consumers looking for a tasty cold sweet snack in every period of the year. The company is offering two high performance products to make delicious semifreddo- based cakes: “Freddy” and “Montante per semifreddi”. Freddy is the natural alternative to producing Italian-style GOODNESS IN EVERY SEASON meringue. It comes as a dense syrup to use just with fresh cream in the planetary mixer, and the result is a semifreddo with a light, silky texture that melts in the mouth. The Montante per semifreddi offers versatility of use while guaranteeing a result that is always stable over time, solving the typical problems of fresh cream. The semifreddo is created by mixing Mon- tante in equal portions with milk and fresh cream. The semifreddo base that is obtained with each of these products can be flavou- red with all of Babbi’s special pastes, to produce a truly excellent result. 83 BABBI FOOD-AND-DRINK • PASTRY • GELATO