Fabbri 1905 Mixybar Caramel Syrup 1.3kg
₱900.00
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More than a century of authentic Italian gelato, pastries, and desserts craftsmanship
Fabbri 1905 Mixybar Caramel Syrup 1.3kg brings deep amber notes of brûléed sugar to plated desserts and frozen confections. Designed as caramel syrup for pastry and caramel syrup for gelato, it delivers precise sweetness, toasted complexity, and reliable set for refined, chef-led creations.
| Net Weight | 1.3kg |
| Sold Per Unit | 6 units per box |
| Shelf Life | best before 48 months |
| Storage Condition | room temperature |
| • Allergen Declaration: Manufactured in a facility where milk and products with wheat, soy, and peanut are present | |
preparation guides:
Dose as required
Profile
Honeyed-gold clarity with aromas of caramelized sugar, dulce de leche, and molasses. As caramel syrup for pastry, it brushes genoise without sog, sharpens tart nappage, and anchors crèmeux layers. In frozen formats, caramel syrup for gelato threads cleanly through Fior di Latte, semifreddo ripples, and parfait cores, holding flavor through hardening and display.
Features
Gluten-free, high-strength build; stable viscosity for soaking, glazing, injection, and swirl-setting at low temperatures. Compared with generic sweeteners, this caramel syrup for pastry shows superior aromatic persistence and reduced syneresis in chilled entremets, while the caramel syrup for gelato application resists flavor fade and maintains a satin finish in the cabinet.
Specifications
Engineered for fine dining passes, patisserie lines, hotel pastry labs, bakeries, and commissaries. The caramel syrup for pastry integrates into pâte à bombe mousses, buttercreams, ganache, macaron fillings, and mirror glazes. The caramel syrup for gelato folds into pre-pasteurized bases, variegati, granita ripples, and frozen parfait bands. Scales cleanly from R&D to large-batch production.
Relevance
Menus prioritize signature sauces, layered textures, and clear-label flavor. This caramel syrup for pastry meets trend demands for nostalgic tones with modern precision. Three go-to builds: Caramelia entremet with almond dacquoise; salted-caramel gelato ripple over Fior di Latte; warm banana tarte fine with caramel nappage; one beverage cue—iced caramel latte for service synergy.
Markets
For chefs, pastry teams, gelatieri, boutique bakeries, hotels, chain restaurants, commissaries, and concept cafés. Suited to tasting-menu petits gâteaux, retail entremets, banquet platings, and seasonal gelato rotations.
Distributed by TOP Creamery, pairing dependable quality with development support and scalable supply. Choose TOP for craftsmanship, innovation, and tailored solutions—request a chef trial to deploy caramel syrup for pastry alongside caramel syrup for gelato on the next menu cycle.
Ingredients
sugar, water, caramelised sugars (1%), flavourings
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ABOUT THE BRAND RANGE
Fabbri 1905 Mixybar Natural Plus Syrups emphasize natural flavor, color, and consistency—controlled viscosity, clean formulation, and production-ready stability that professionals need for repeatable outcomes and efficient mise en place.
Applications span culinary glazes, pastry soaks, mousse and bavarois flavoring, laminated-dough fillings, tart toppings, gelato variegature, sorbet finishes, semifreddo ribbons, and parfait layers; a single crossover moment can support a signature house drink when required.
The range differentiates through century-deep technique, tight sourcing, and interoperability with Fabbri Delipastes, Mixyfruit Purées, and TOP Gourmet Sauces—allowing coherent flavor systems and streamlined procurement compared with fragmented ingredient sets.
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