profile:
Transparent gold in the bottle, shifting to straw-yellow when diluted, this syrup carries a focused nose of toasted Piedmont hazelnut with echoes of walnut and dried fruit. The palate is rounded, silky, and confidently balanced, finishing with a lingering roast that reads elegant rather than heavy. As a sugar-free hazelnut syrup for desserts and gelato, it brings nut intensity into cream bases, chocolate compositions, and dairy-rich builds while keeping the final profile crisp and precise.

features:
Gluten-free and preservative-free, this sugar-free hazelnut syrup for desserts and gelato supports better-for-you menu positioning without flattening flavor. The toasted notes stay persistent through chilling and freezing, making it reliable for gelato ripples, semifreddo inclusions, and pastry creams. Compared with standard sweet hazelnut syrups, it offers clearer roast definition and more controlled sweetness—useful for professional kitchens managing consistency across service.

specifications:
Built for fine dining dessert stations, patisserie production, bakery prep, and frozen dessert labs, this sugar-free hazelnut syrup for desserts and gelato blends smoothly into sauces, creams, glazes, and frozen bases. Use it to perfume panna cotta, enrich ganache, season praline-style fillings, create hazelnut-laced custards, and thread through gelato and soft-serve style formulations. It performs as a finishing drizzle, a component in soaking syrups, or a flavor layer in laminated pastry applications where subtle roast warmth is preferred.

relevance:
Menus continue to favor nut-forward profiles—hazelnut with chocolate, cream, and coffee-adjacent notes—especially when paired with lighter sweetness and clean labeling. This sugar-free hazelnut syrup for desserts and gelato aligns with that demand by delivering persistent toasted character while keeping the finish neat and modern. Common recipe directions include a sugar-free hazelnut gelato with dark chocolate stracciatella, a hazelnut-marbled semifreddo slice with cacao nib brittle, and a Zero Hazelnut Ice Mocha beverage as a signature pairing concept.

markets:
Designed for chefs, pastry teams, gelato makers, bakeries, hotels, commissaries, chain restaurants, and concept cafés that require dependable flavor control. Ideal for dessert bars, banquet production, central kitchens, and R&D settings where reduced-sugar recipes must still taste complete and premium.

TOP Creamery partners with professional kitchens through ingredients built for craftsmanship, innovation, and repeatable performance across scale. With Fabbri 1905, Italian confectionery heritage meets modern recipe needs—precision, clarity, and versatility in one format. Bring Fabbri 1905 Mixybar Zero Hazelnut Gluten-Free Syrup 1.3kg into the menu development cycle and craft nut-forward desserts and frozen creations that stay balanced from test batch to service.