Toschi Syrup, Barista Sauce or Topping? Which One Goes In Which Drink

September 5, 2026

Toschi makes a caramel syrup, a caramel Barista Sauce and a caramel Topping. They are three different products with three different consistencies, three different sugar levels and, critically, three different answers to “does this contain dairy?”

Buy the wrong one and it will still taste of caramel. It will also refuse to blend, or split your latte, or run straight off the gelato. Here is how to tell them apart.

The short version

	Syrup	Barista Sauce	Topping
Consistency	Pours like water	Between syrup and topping	Thick — holds its shape
Formats	1L bottle	0.5kg squeeze bottle, 2kg with pump	200g, 900g, 1kg
Energy	345–359 kcal / 100ml	274–287 kcal / 100g	248–315 kcal / 100g
Sugars	63–88 g / 100ml	48–52 g / 100g	35–55 g / 100g
Dairy	None in the 1L range	In Caramel and White Chocolate	In Zabaione (also egg)
Toschi code	P##	—	L##
Belongs in	Espresso drinks, iced tea, sodas, granita	Lattes, mochas, milkshakes, drizzle	Gelato, desserts, thick drizzle

Syrups — for flavouring, not for body

Toschi's own use tags for the syrup line are special coffees, drinks, granitas and lollies. They are sugar-and-water solutions: the 1L professional bottles run 345–359 kcal per 100ml, clustering tightly at 348, with sugars from 63g to 88g per 100ml.

They pour thin and dissolve instantly, which is exactly what you want when the drink is already built and you need flavour without changing its texture. None of the 1L syrups we stock contain dairy.

The sugar spread is wider than people expect and it is worth knowing. Lime is 63g, Raspberry 63g and Lemon 66g per 100ml; Brown Cane Sugar is 88g and most of the classic café flavours sit at 87g. If you dose by volume across your whole menu, the citrus drinks are landing noticeably less sweet than the vanilla ones.

Browse the full Toschi 1L syrup range.

Barista Sauces — built for milk

Toschi describes these as having a consistency between syrup and topping, made for hot and cold coffee, milk and tea drinks served in a cup or a glass. That is the whole design brief: enough body to read as a sauce in a latte, thin enough to still move.

They come in a 0.5kg squeezable bottle and a 2kg format with a dedicated pump dispenser. Three flavours, and the dairy question splits them:

Caramel 2KG — contains cream and butter. Contains milk.
White Chocolate 2KG — contains sweetened condensed milk. Contains milk.
Chocolate 2KG — 12.4% cocoa powder, no dairy in the list, and it carries Toschi's Vegan badge.

If you are building a dairy-free menu, the Chocolate Barista Sauce is the one that works and the other two are not substitutes.

Toppings — for things you look at

Toppings are the thickest of the three. Toschi positions them for gelato, desserts and drinks, used neat or blended. They hold their shape, which is the entire point: a swirl on a gelato tub stays a swirl instead of sinking.

They are also, counter-intuitively, lower in sugar than the syrups — 35–55g per 100g against 63–88g — because much of the volume is fruit and glucose syrup rather than sucrose. The Blueberry Topping is 22% blueberries; the Mango is 15% mango purée; the Dark Chocolate is 24.4% chocolate powder.

Among the toppings we stock, Zabaione contains milk and egg and Tiramisu contains egg (25% sweetened egg yolk) — both also contain Moscato wine. The fruit toppings and the Dark Chocolate contain neither dairy nor egg.

The white chocolate problem

This is the clearest example of why the distinction matters. Toschi makes white chocolate in all three forms, and they are chemically unrelated:

White Chocolate Syrup 1L — sugar, water, flavourings. Three ingredients. No dairy at all.
White Chocolate Barista Sauce 2kg — 281 kcal/100g, built on glucose syrup and sweetened condensed milk. Contains milk.
White Chocolate Topping — a dairy coating on milk powder, whey and cocoa butter, emulsified with soya lecithin, and carrying a “may contain nuts” line.

Same two words on the label. One has no dairy, one has dairy, one has dairy and soya and a nut warning. Copying a description or an allergen line between them would be wrong, and in the third case dangerous.

Will a syrup split my milk?

Toschi publishes nothing on this, so treat what follows as our reading rather than manufacturer guidance.

Nearly every fruit syrup in the range lists citric acid as an acidifier. Acid plus milk is the standard recipe for a split drink, which is why fruit syrups generally belong in tea, soda and iced builds rather than in a flat white. The café flavours — vanilla, caramel, hazelnut, amaretto, cinnamon, Irish cream — are the ones formulated for milk, and Toschi tags them for exactly that.

Test any new combination on one drink before it goes on a menu. That is true of every brand.

A note on how these are named on our site

You will see products listed here as Sauce 1KG or Sauce 900g — Blueberry, Strawberry, Mango, Dark Chocolate, Tiramisu. Toschi's own name for those is Topping, and their product codes all begin with L. They are the thick dessert products described above, not Barista Sauces.

The genuine Barista Sauces in our range are the 2KG Caramel, Chocolate and White Chocolate. We are working through the catalogue to bring the naming in line with Toschi's. In the meantime, the size is the reliable signal: 2KG means Barista Sauce; 900g and 1KG mean Topping.

Reading a Toschi product code

Toschi puts a code on each product, and once you know the convention it tells you which line you are buying from:

P## — the 1L professional syrup range (Mixtime). P75 is Salted Caramel, P55 is Orange.
TR## — the smaller 0.56L retail bottle. Not the same recipe as the 1L in several flavours — the 1L Orange is 22% juice against 10% in the retail bottle.
L## — the Topping line. L96 is Mango, L111 is Blueberry, L118 is Tiramisu.

If you are matching a delivery against a purchase order, the code is more reliable than the flavour name.

Ingredients, nutrition and dietary information are published on each individual product page on this site, taken from the manufacturer's own data. Where Toschi has not published something — shelf life, storage and dosing are the main gaps — we say so rather than guess.