Profile
Pastel orange, bright, and pulpy; aroma of ripe maracuja with citrus lift. As passion fruit syrup for pastry, it sharpens curds, balances white chocolate, and perfumes nut dacquoise. As passion fruit syrup for gelato, it threads tang through crema, sorbetto, parfait inserts, and semifreddo ripples without dulling in the cabinet.

Features
Gluten-free, high-strength fruit load, natural colorants, and tuned viscosity for precise scaling. Compared to generic sweeteners, passion fruit syrup for pastry delivers longer aromatic persistence, cleaner slice edges in entremets, and reduced water migration under mirror glaze; passion fruit syrup for gelato sustains ribboning, stabilizes sheen, and keeps flavor bright through hardening.

Specifications
Designed for fine dining passes, patisserie benches, bakery lines, and frozen dessert production. Passion fruit syrup for pastry integrates into pâte à bombe, Italian meringue, crémeux, mousseline, cheesecake batters, tart nappage, and macaron ganache. Passion fruit syrup for gelato folds into dairy and fruit bases, variegates granita, enlivens molded pops, and scales from lab tests to commissary batches with steady ratios.

Relevance
Aligned with tropical-acid profiles, clean-label cues, and fruit-forward plating. Three menu staples: Passion Fruit–Coconut Entremet with almond croustillant; Passion Fruit Ripple Gelato; Citrus Panna Cotta with Passion Fruit Gelée; plus one beverage crossover—sparkling passion fruit refresher for service synergy. Here, passion fruit syrup for pastry and passion fruit syrup for gelato speed R&D, standardize flavor, and protect seasonality.

Markets
For chefs, pastry teams, gelatieri, bakeries, hotels, commissaries, chain restaurants, and concept cafés—tasting menus, retail cakes, banquet desserts, frozen novelties, and seasonal gelato rotations where passion fruit syrup for pastry and passion fruit 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 passion fruit syrup for pastry alongside passion fruit syrup for gelato in the next development run.