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 FROM WAFERS TO CREAM, AN EXPLOSION OF JOY. A fine rhomboidal grid, perfectly captures the cream, letting itself be pervaded by softness, which generously cuddles in these small cells. At the taste, the most delicious wafer alternates the proud crunchiness of the wafer with the softness that tickles the palate, giving away moments of incomparable pleasure. In this combination of softness and crunchiness, Babbi was able to find a perfect harmony. The secret of Babbi wafers is kept in the company’s plants, where all activities necessary for the best outcome of finished products are carried out. Among these, we have creation of the cream, pasteurising of the fragrant pastes and baking of wafers, following natural timings. Even the toasting of hazel nuts, pine nuts, almonds and pistachios is carried out internally, and through a special procedure, the nuts release their fragrant components, fundamental for the intensity and wholeness of the scent. Along with the production of wafers, Babbi introduced, in the years, other confectionery specialities, derived from the research of creams, chocolate, toasted nuts, like Cremino, Segreti and Brunella pralines, the wafer morsels Cannoli and Babette and the fine spreadable creams. Respecting the genuineness and richness of ingredients, Babbi produces and distributes confectionery products only during the winter season. During the summer time, Babbi dedicates the over 12,000 square metres of its plants to the production of cones, wafers, gaufrettes, ingredients and semi-finished products for artisan ice-cream makers.
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