Discover Pasticceria Zero

PASTICCERIA ZERO is the new line of sugar-free dessert mixes launched at the SIGEP 2024 trade fair and received with great interest by many visitors.

We have replaced sugar with Erythritol, a natural sweetener of plant origin, still not widely known, found in fruits and fermented foods. It has a crystalline appearance and a color very similar to common sugar used in pastry making. Click here to learn more about Erythritol.

The most important difference between the two is that Erythritol has an almost zero caloric value—about 0–20 Kcal per 100 grams—compared to 387 Kcal for sugar. Another key aspect is that Erythritol has a negligible glycemic index, meaning it does not cause immediate spikes in blood glucose or insulin levels, which are closely linked to diabetes and glucose tolerance.

Another difference is the sweetening power of Erythritol, which is about 60–70% that of sugar. So, it's slightly less sweet, but unlike other natural sweeteners, it has no aftertaste.

In PASTICCERIA ZERO, replacing sugar with Erythritol required us to rebalance our standard mixes—both in terms of formulation and recipe development. The result, however, is delicious desserts that closely resemble traditional ones.

We are confident that many people will enjoy this new “healthy” version of pastry without feeling guilty about indulging in something sweet!

Here are the mixes we have developed:

Code 2900 ERYTHRITOL POWDER
natural sweetener for dusting, doughs and decorations

Code 2901 CREMA ZERO
cold-process custard cream mix

Code 2902 SPONGE ZERO
sponge cake mix

Code 2903 CAKE ZERO
mix for baked cakes and plum cakes (with almond flour and yogurt)

Code 2904 PASTRY ZERO
mix for shortcrust, cookies, and whipped cookies

Code 2905 CROISSANT ZERO
mix for croissants, brioches, and leavened products in general

Code 2906 PUFF PASTRY ZERO
puff pastry mix, specially developed for the PASTICCERIA ZERO line