lotus caramelised cheesecake filled
Unglazed ring, filled with a Lotus Biscoff cheesecake filling, hand-dipped in a cream cheese choc dip, topped with Lotus Biscoff Krumble on the edges and finished off with a Lotus Biscoff Biscuit.
DOUGHNUT: Wheat Flour (Gluten), Water, Palm Oil, Yeast, Salt, Emulsifier: Mono and Diglycerides, Sorbitan Monostearate, Raising Agents: Mono Calcium Phosphate, Di Calcium Phosphate, Sugar, Dried Egg Yolk Powder, Skimmed Milk Powder, Preservative: Calcium Propionate, Stabiliser: Carboxy Methyl Cellulose, Firming Agent: Calcium Sulphate, Flavouring, Acidity Regulator: Ammonium Sulphate, Diammonium Phosphate, Flour Treatment Agent: Ascorbic Acid, Enzyme: Amylase, Anticaking Agent: Tri Calcium Phosphate.
Caramelised Cheesecake Filled
DOUGHNUT AS ABOVE. Cheesecake Choc Dip: Vegetable Oils (palm kernel, soybean), emulsifiers (soya), sugar, corn syrup solids, enzyme modified soya protein, thickener, stabiliser, sodium casseinate [milk], soy (lecithin) Flavouring, cream cheese, Icing Sugar. Lotus Cheesecake Filling: Cream Cheese: Pasteurized Milk and Cream, Cheese Culture, Salt, Carob Bean Gum, Water, High Fructose Corn Syrup, Food Starch, Modified Vegetable Shortening: Palm Oil, Soybean Oil, Mono and Diglycerides, Soy Lecithin, Lemon, Sugar, Sodium Citrate, Ascorbic Acid, Salt, Natural and Artificial Flavour (Milk, Soy) : Sugar, Water, Dried Glucose Syrup; Fat Reduced Cocoa Powder; Vegetable Oil: Rapeseed Oil, Shortening: Palm, Rapeseed Oil, Emulsifier: Mono and Diglycerides of Fatty Acids, Vegetable Fat: Palm, Cocoa Powder; Emulsifier: Soya Lecithin, Salt, Flavouring. Toppings Lotus Crumbs.
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