Mixybar Fabbri Caramel Zero Syrup, 1 L bottle, ideal for preparing aperitifs, cocktails and long drinks, as well as granitas, frappés, milkshakes and sorbets.

Caramel is the result of cooking sucrose until it melts, which occurs at temperatures above 160°C. Caramel is used to caramelize both sweet and savory preparations. The technique is applied through direct or indirect heat. Light caramel is reached at 160–170°C, while dark caramel is obtained at 165–177°C. Beyond these temperatures, sugar burns, becoming bitter and unusable.

The ZERO version of Fabbri Caramel replaces sucrose with Acesulfame K and Sucralose.

It features an intense and persistent aroma and is ideal for all ZERO SUGAR formulations (particularly Granitas and Coffee creations).