Profile
Narcissus yellow, turning pale straw in dilution; nose of fresh ginger and mace. As ginger syrup for pastry, it sharpens curds, cuts through ganache, and perfumes nut-based sponges. As ginger syrup for gelato, it threads warmth into crema, sorbetto, semifreddo, and parfait inserts, keeping zing through freezing and holding.

Features
Gluten-free, high-strength fruit root content, balanced acidity, and controlled viscosity. Compared with generic sweets, ginger syrup for pastry delivers longer aromatic persistence, cleaner slice edges in entremets, and reduced weeping under glaze; ginger syrup for gelato preserves glossy variegature, tight body, and clear ribboning in display.

Specifications
Designed for fine dining passes, patisserie benches, bakery lines, and frozen dessert production. Ginger syrup for pastry integrates into pâte à bombe, Italian meringue, diplomat and mousseline creams, mirror glazes, macarons, financiers, and tart nappage. Ginger syrup for gelato folds into crema and fruit bases, ripples granita, enlivens molded pops, and scales from R&D to commissary batches with consistent ratios.

Relevance
Aligned with spice-forward menus, clean-label cues, and tropical-meets-cacao pairings. Three core recipes: Dark Chocolate–Ginger Entremet with almond croustillant; Lemon–Ginger Ripple Gelato; Coconut Panna Cotta with Ginger Gelée; plus one beverage crossover—sparkling ginger refresher for service synergy. Here, ginger syrup for pastry and ginger syrup for gelato shorten prep, standardize flavor, and ensure year-round seasonality.

Markets
For chefs, pastry teams, gelatieri, bakeries, hotels, commissaries, chain restaurants, and concept cafés—tasting menus, retail entremets, banquet platings, frozen novelties, and seasonal gelato rotations where ginger syrup for pastry and ginger syrup for gelato must perform without drift.

Distributed by TOP Creamery—precision ingredients shaped for consistency, innovation, and scale. Choose TOP for craftsmanship and tailored support; brief the team to trial ginger syrup for pastry alongside ginger syrup for gelato in the next development run.