Lotus KREM GŁADKI 3KG BISCOFF smooth spread 3 kg is a ready-to-use smooth speculoos paste produced by Lotus. Presented in a large 3 kg jar, it reproduces the distinctive caramelized, spiced cookie flavour of Lotus Biscoff in a spreadable texture designed for professional and home use. The product is formulated to be used as a filling, topping or ingredient in bakery, pastry, dessert and catering applications where a sweet, cinnamon-clove–like cookie note is required.
Advantages
The smooth texture ensures easy spreading, pumping or dosing for a range of culinary processes. Its concentrated speculoos flavour provides consistent taste across batches and reduces the need for additional flavouring. Supplied in a bulk-sized container, the product is economical for foodservice, bakeries and large-scale pastry production. The spread is ready to use without further preparation, which speeds up production and simplifies recipe workflows.
Suitable for (tasks / use cases)
- Filling for cakes, buns, and pastries
- Topping for ice cream, pancakes and waffles
- Mixing into creams, mousses and buttercreams
- Use in sandwiches and dessert bars
- Ingredient in confectionery and plated desserts
Key specifications
- Format: smooth, spreadable paste
- Net weight: 3 kg jar
- Flavour profile: caramelized speculoos cookie with warm spice notes
- Usage state: ready to use, no heating or reconstitution required for many applications
- Storage: keep in a cool, dry place; once opened, refrigerate according to supplier guidance
How to use
Use the Lotus Biscoff smooth spread directly from the jar for spreading on breads and pastries, piping into cake layers or dosing into dessert portions. For easier pumping in industrial equipment, warm the jar gently to reach an optimal viscosity—avoid overheating. Incorporate measured portions into creams or batters by folding or mixing until homogeneous. When used as a topping, apply with a spatula or spoon and finish decorations as required.
Usage recommendations
For consistent results in professional kitchens, store unopened jars in a cool, dry area and rotate stock by expiry date. When using in fillings or creams, test final sweetness and spice balance and adjust surrounding recipe components to maintain the desired flavour intensity. If using in automated filling lines, confirm viscosity and temperature settings with equipment specifications before full production runs.
