Profile
Amber-hued with notes of Sri Lankan and Madagascan cinnamon, brown sugar, and light molasses. As cinnamon syrup for pastry, it perfumes mousseline, balances fruit tarts, and seals sponge layers without sog. As cinnamon syrup for gelato, it threads cleanly through Fior di Latte, semifreddo, and parfait inserts, holding flavor through hardening and service.

Features
Gluten-free, high-strength concentration with stable viscosity at chilled and frozen ranges. Compared with generic sweeteners, cinnamon syrup for pastry gives longer aromatic persistence and reduced weep in entremets; as cinnamon syrup for gelato, it resists crystallization and keeps a satin ripple in display. Consistent batch behavior supports rigorous prep schedules.

Specifications
Engineered for fine dining passes, patisserie lines, hotel pastry labs, bakeries, and commissaries. Cinnamon syrup for pastry integrates into pâte à bombe bases, diplomat creams, mirror glazes, spice pralinés, macaron ganache, and laminated-dough fillings. Cinnamon syrup for gelato folds into base mixes, variegati, granita ribbons, and frozen parfait bands. Scales from test batch to production with identical ratios.

Relevance
Aligns with trends favoring nostalgic spice, layered textures, and signature sauces. Three menu staples: spiced apple mille-feuille with cinnamon glacage; cinnamon ripple gelato with butter-shortbread crumb; warm brioche pudding with spiced anglaise; one drink cue—cinnamon iced latte for cross-service harmony. Within modern foodservice, cinnamon syrup for pastry and cinnamon syrup for gelato streamline SKUs while sustaining premium flavor.

Markets
Built for chefs, pastry teams, gelatieri, bakeries, hotels, chain restaurants, commissaries, and concept cafés—ideal for tasting-menu petits gâteaux, retail entremets, banquet stations, and seasonal gelato rotations.

Distributed by TOP Creamery, uniting dependable quality with chef-focused development and scalable supply. Choose TOP for craftsmanship, innovation, and tailored solutions—request a trial to deploy cinnamon syrup for pastry alongside cinnamon syrup for gelato in upcoming menu cycles.