Types of toppings and features of their use in HoReCa

Toppings are sweet dessert sauces with a rich taste, which are becoming increasingly popular every year both in HoReCa and among people who like to cook at home. These sauces are used to decorate desserts, ice cream, baked goods, and milk foam on coffee drinks. Topping is a complete ingredient in some desserts in catering establishments. Together with experts, we will tell you in more detail about the use of toppings for cocktails, ice cream, and baked goods, as well as the features of their selection and storage.

Toppings - what are they?

The word comes from the English top (“top”). Toppings are a product or group of products that are placed on top of a finished dish, dessert or drink. They do this primarily for a beautiful presentation, but there is also a secondary goal - giving new taste qualities.

So, in simple terms, toppings are everything that goes on top, be it ice cream syrup, garnish sauce, or even pizza toppings.

Strictly speaking, there are two main types of such special additives. The former are used for sweet dishes, desserts or drinks, while the latter are used for main courses and snacks.

Although in fairness it should be noted that the main meaning of this word “topping” relates purely to the world of sweets.

What syrup can you use in coffee?

It was not always the case that viscous sweet masses ended up in black espresso. Previously, this is the second half of the 20th century, they were used to decorate lattes, iced drinks, etc.

These additives are divided into groups according to taste:

1. Fruit, berry flavors (banana, strawberry, raspberry, apple)
2. Dessert (ginger cupcakes, tiramisu, chocolate)
3. Nuts (macadamia and almond)
4. Spicy (vanilla, cinnamon)

Hazelnut syrup for coffee

To prevent sweet cocktails from being cloying and to enhance the coffee notes, use nut syrups.

Natural espresso highlights the nutty aftertaste.

Nutty aromas are combined with coffee beans in blends or with pure Arabica. With an accent of fruity sours that are typical for this type of coffee.

The following drink is prepared:

1. With ice (pieces).
2. Espresso.
3. Syrup.

Ratio: 50 ml coffee: 1 tbsp. l syrup.

Convenient to cook in a shaker.

Or just mix everything up and drink it cold.

Caramel syrups

They are tender and creamy. Add to coffee with milk additives, cappuccino, espresso, and to coffee drinks with fruit juices.

• Brew espresso or oriental 50 ml.
• Add 2 tsp. caramel syrup, along with orange juice squeezed from 1 citrus.
• Hot croissants or muffins go well with the drink.

Vanilla syrup for coffee

This is for those with a sweet tooth. With a delicate, subtle bouquet and pronounced sweetness. The coffee ceases to be very bitter, but remains with the same coffee taste. These toppings are good for coffee with milk and ice cream.

• Brew Turkish coffee 160 ml.
• Fill tall glasses or cups with 4 tbsp. l. in 1 container, cold milk and syrup.
• Carefully pour in the coffee.
• Important! Drink with straws.

Chocolate syrup in coffee

The result is cocktails with a harmonious combination of chocolate and coffee. Typically, such syrups accompany coffee with strong alcoholic drinks.

• 100 ml of brewed coffee
• 50 ml of warmed milk.
• 4 tbsp. l. chocolate syrup.
• 2 tbsp. l. ice cream (ice cream).

Mix everything and place a ball of ice cream on top.

Confectionery toppings

Not long ago, a “toppings” item appeared on the menu of many establishments. Any waiter will explain what this word means.

Chocolate, whipped cream, creams, jams, syrups, condensed milk, berries, and fruits are used as topping products.

The purpose of these tasty additions is not only to present a dish beautifully. They also add a special flavor to cakes, ice cream or even coffee. Due to its thick sauce consistency, the topping usually does not completely saturate the dessert, but sits on top. It makes any cake look more appetizing.

Toppings are a complete component of many confectionery products. But their peculiarity is that for the same sweet dish, everyone can choose a topping to suit their taste, or, of course, refuse it.

Nowadays it’s easy to purchase professional syrups for desserts in a wide variety of flavors, or you can make some of them yourself.

Production

The products are manufactured at the workshops of NPO Eco Food in Moscow, equipped with the most modern equipment. The latest technologies, multi-stage quality control, laboratory testing - all this guarantees the unsurpassed quality of the products. Compliance with international standards is confirmed by the FSSC 22000 certificate.

We offer our clients a wide selection of products for HoReCa:

• unique additives for milkshakes, alcoholic cocktails, tea, coffee;
• dry mixes for milkshakes based on natural ingredients;
• mixes for soft ice cream with classic and exotic flavors;
• juices, syrups, bases for tea drinks Smoothie&Tea;
• bean coffee and tea blends;
• bases for hot and cold drinks LiHo;
• equipment for the production of drinks and desserts.

GFI RUS is quality and an individual approach to creating a drink and dessert menu for your establishment.

Confectionery topping recipes

• Blueberry topping. You need to take two glasses of berries, mix with 70 grams of sugar and 20 grams of butter, put this mixture on low heat and cook for 10 minutes. Then pour in the starch diluted in 4 tablespoons of water and stir until it thickens.
• Banana topping. Ingredients: 3 very ripe bananas, 1 glass of low-fat sour cream, 1 tablespoon of powdered sugar. Beat all ingredients in a blender and place in the refrigerator for 1 hour to cool.
• Cherry topping. Mix 1 cup sugar with 2 tablespoons cornstarch. Then gradually pour in 1 glass of warm water and put the whole mixture on low heat, stirring until thickened. At the end, add 200 grams of cherries for a couple of minutes, then turn off and cool.
• Chocolate topping. Pour a glass of sugar and 2 tablespoons of cocoa powder into a glass of milk. Mix everything carefully and cook over low heat until the cocoa is completely dissolved. Then increase the heat. The mixture must boil for 10 minutes. When cool, you can sprinkle this deliciousness with cinnamon.

The best combinations of coffee and syrup

When choosing an additive, it is necessary to take into account the flavor nuances of a particular variety, since even the same types of Arabica can differ greatly from each other in terms of growing conditions and degree of roasting.

Caramel syrup works best in combination with milk or cream, giving the drink a delicate creamy taste and muting the characteristic bitterness. Ideal for making lattes, cappuccinos and softening the strength of espresso.

Vanilla is a universal solution. Suitable for removing excess acidity in Arabica and smoothing out the bitterness of Robusta. Traditionally used for strong coffee, it is an excellent addition to macchiato and cappuccino.

Chocolate syrup adds richness to Arabica beans and is essential in making mocha. The combination of two products is used to obtain rich flavors and improve the structure of the drink.

The French manufacturer Giffard recommends choosing coffee syrup based on the preparation method and strength:

• strong (ristretto, double espresso) – caramel, Irish cream, chocolate;
• light (Americano, cappuccino, latte) - caramel, vanilla and any syrups from fruits and berries;
• espresso and oriental coffee - chocolate, almonds;
• with pronounced bitterness (robusta) - amaretto, almond, lime, lemon, cinnamon;
• pure Arabica - depending on the desired effect: amaretto or Irish liqueur will enhance the sourness, and hazelnut, vanilla and chocolate, on the contrary, will mute it.

Correct proportions

The concentration of aromatic substances in coffee is twice as high as in wine. Professional baristas do not recommend oversaturating the finished drink with ingredients, so as not to lose the original bouquet.

The optimal amount of syrup per cup of espresso is no more than 5 ml, which is included in one teaspoon. In drinks with milk, up to 15 ml per 250 ml is allowed. Volumes may vary depending on the consistency of the specific product.

Recommendations for types of drinks:

• espresso (50 ml) – 5 ml;
• Americano (100-180 ml) – 10 ml;
• cappuccino (200-250 ml) – 10-15 ml;
• latte (250-340 ml) – 20 ml;
• hot or cold coffee cocktails (over 350 ml) – 25-30 ml.

The sweetness provided by the syrup is usually sufficient, so the drink does not require added sugar.

Toppings for main courses

Toppings are a unifying concept for all kinds of gravies, dressings and sauces that are poured on top of meat, pasta, and hot dogs. They can be either sweet or savory. For example, carrot and mushroom sauce goes well with spaghetti, barbecue is well served with cherry jam sauce, and turkey is served with orange-mustard glaze. But most often you have to deal with the choice of topping in a pizzeria. The filling is offered in a wide variety: seafood, chicken, bacon, cheese, ketchup, sausage, olives, mushrooms, pineapples and much more. Everyone can order their own topping from selected products.

From cocoa

Components:

• 2 tbsp. l. cocoa powder;
• 75 g granulated sugar;
• 30 g butter;
• 5 tbsp. l. milk.

Recipe:

1. In a separate bowl, mix the bulk parts - this will help avoid the appearance of lumps during cooking.
2. In a saucepan, mix the milk and the bulk part, cook until all grains are eliminated.
3. Turn off the heat, add butter, stir.

This chocolate topping is suitable for filling cakes and croissants, and will also be a wonderful decoration for a soufflé or freshly baked cupcake.

Topping recipes for savory dishes

• Pineapple topping. Cut 200 grams of onions and 100 grams of green bell pepper into cubes and fry in butter until the vegetables are soft. Then add a can of canned pineapple (500 grams), 1 teaspoon of salt and a pinch of ground black pepper. Fry all this together for half an hour over low heat until the liquid evaporates. Then add lemon zest, 1 tablespoon of mustard beans, 1 clove of chopped garlic and 80 grams of apple cider vinegar. Do not remove from heat for another 20 minutes until the liquid has completely evaporated. Serve chilled. This sauce will add some originality to a regular hot dog.
• Pizza topping. Place 800 grams of tomatoes in their own juice in a deep bowl and mash them with a fork. In a thick-walled saucepan, fry 1 head of sweet onion in olive oil until translucent, then add 1 chopped head of garlic and cook until golden brown. Then add the tomatoes, quickly bring them to a boil over high heat, add oregano and basil to taste, reduce the heat and simmer for about 15 minutes. The sauce should be slightly cooled and then poured over the pizza.

Many housewives have long mastered the art of preparing toppings. What it is is not a secret to them at all, but a great way to diversify home cooking.

Is flavored coffee healthy?

If you're serious about your health or want to enjoy the sweet taste of coffee syrups without worrying about excess calories, you'll be glad to hear that coffee is healthy!

All your favorite coffee drinks can be created using sugar-free syrups. Most major manufacturers produce products that do not contain this component. Just look for the words “Sugar Free” on the label. These bottles often have a blue label or cap.

Such syrups are made using a non-nutritive sweetener. Each serving is equal to one packet of sweetener.

Syrups do not contain gluten, so they can be consumed by people with allergies to it. Just in case, check the product label: it should have a blue or green symbol (or the letters “GF” in a circle or cereal in a circle with a line through it).

Features of the right choice

Just a decade ago, choosing sweet sauces was extremely simple, because the assortment in Russian stores was not very diverse, and only imports were presented.
Now the situation has changed, as local manufacturers have appeared, as well as lesser-known foreign companies. Not all market newcomers offer high-quality products, so when choosing something to buy, pay attention to the following nuances: It is best to buy products from well-known manufacturers with an ideal reputation.

Our website presents:

Chocolate-caramel

Components:

• 2 tbsp. l. cocoa powder;
• 100 g granulated sugar;
• 300 ml heavy cream;
• 2 tbsp. l. liquid honey.

Cooking steps:

1. Pour sugar into a preheated frying pan and let it melt a little.
2. In a bowl, combine cocoa powder with honey and cream.
3. The resulting composition is poured through a sieve into the sugar and stirred until all the grains are dissolved.

The topping should be cooled slightly before use - it can be used to coat baked fruits, waffles or pancakes.

Spicy chocolate orange

Components:

• 50 g dark chocolate;
• 1 orange;
• a pinch of chili powder and cinnamon.

Cooking technology:

1. Peel the fruit, squeeze out the juice and pour it into the pan.
2. Add crushed tiles, cook until the ingredients dissolve.
3. Add zest, chili and cinnamon to the main mixture, cook for another 5-7 minutes.

Chocolate sauce will add a delicious taste to toast and pancakes.