Profile
Silky texture, antique–pink glow, and a long, toasted-kernel fade. As an amaretto syrup for pastry, it folds into crème diplomate, pâte à bombe, nougatine glazes, and frangipane soaks without curdling or grain. As an amaretto syrup for gelato, it perfumes pasteurized bases, keeps clarity through churning, and holds flavor in hardening and service. Clean, gluten-free formulation supports pristine cuts in entremets and semifreddo slices.

Features
Preservative-free; stable viscosity under cold and freeze–thaw; effortless scaling from test batch to banquet service. Compared with generic sweeteners, this amaretto syrup for pastry shows superior aromatic persistence, tighter emulsification with dairy and nut fats, and reduced ice crystallization when used as variegato—advantages mirrored when applied as amaretto syrup for gelato.

Specifications
Designed for fine dining, patisserie labs, bakeries, gelato shops, and commissaries. The amaretto syrup for pastry streamlines sponge imbibage, mousse flavoring, macaron ganache, and nut-based praline spreads; the amaretto syrup for gelato integrates cleanly into Fior di Latte, chocolate, and stone-fruit profiles. Consistent performance from R&D trials to plated service.

Relevance
Menus lean toward heritage flavors, clean-label builds, and cross-station efficiency. This amaretto syrup for pastry meets the brief with dependable output and signature depth. Three go-to recipes: Almond–Amaretto entremet with apricot insert; semifreddo al croccante with amaretto variegato; gelato stracciatella with roasted–almond ripple; plus a single beverage mention—Caffè Sorrento.

Markets
For hotel pastry teams, gelaterie, premium bakeries, commissaries, chain restaurants, and concept cafés. Suited to tasting-menu petits gâteaux, retail entremets, banquet gateaux, seasonal gelato rotations, and limited dessert runs requiring swift, repeatable infusion.

Sourced through TOP Creamery—consistent quality, process know-how, and program support for growth. Choose TOP for craftsmanship, innovation, and tailored solutions; request a chef sample to deploy this amaretto syrup for pastry alongside your amaretto syrup for gelato line.