Sauces

Two sauce families for drinks and dessert presentation

With their thick consistency, Saphori sauces do what syrups cannot: they give a drink body and hold their line on the glass and the plate. They come in two main families: bar sauces that go into the recipe, and decoration sauces that finish the presentation.

Which sauce for which job?

• Bar sauces (2.5 kg) — chocolate, white chocolate, caramel, salted caramel, hazelnut, vanilla, speculoos and pumpkin; the base for mochas, lattes, frappés and milkshakes
• Decoration sauces (750 g) — chocolate, white chocolate, caramel, strawberry, raspberry, banana and kiwi; for decorating glasses, cups and plates

Sauce or syrup?

A syrup is clear and fluid and blends into cold drinks instantly. A sauce is dense; it melts smoothly into hot drinks and stays as a pattern on the inside of the glass in cold drinks. Choose sauce for flavours that need body, such as chocolate and caramel, and syrup for clear flavours such as fruit and floral notes.

Production, certifications and storage

The whole range is produced under ISO 22000 and HACCP food-safety systems and is halal certified. Store in a cool place away from direct sunlight; once opened, we recommend using within 3 months.

Wholesale, private label and export for cafés, patisseries, hotels and distributors

Saphori is an Istanbul-based manufacturer supplying cafés, bars, hotels, restaurant chains, wholesalers and distributors worldwide. We offer wholesale pricing, private label production under your own brand, and export on EXW, FOB or CIF terms with full support on export documentation. For the current price list, catalogue and samples, send a request via our wholesale & export page.

Frequently asked questions

What is the difference between a bar sauce and a decoration sauce?

A bar sauce comes in a 2.5 kg pack and is the dense base that goes into the recipe. A decoration sauce comes in a 750 g fine-tip bottle, with a flow set for line and pattern work.

Can the sauces be used in hot drinks?

Yes. They melt smoothly into hot milk and espresso and are the base of mocha and hot chocolate recipes.