Biscoff Speculoos Gelato Kit

Biscoff Speculoos Gelato Kit: a caramelised biscuit gelato kit combining a smooth speculoos cream with crunchy speculoos crumble.

Biscoff Speculoos Gelato Kit

Capture the beloved flavour of Belgian caramelised biscuits in a creamy gelato. This Rubicone kit combines the signature Speculoos taste with crunchy biscuit pieces for a texture and flavour combination that customers adore.

Kit Components

• Cremino Speculoos (F630) — Smooth caramelised biscuit cream base
• Crumble Dry Speculoos (N295) — New formula crunchy biscuit pieces

Versatile Applications

This Rubicone product is perfect for:

• Traditional batch gelato
• Express gelato machines
• Frozen yoghurt creations
• Açaí bowl toppings
• Milkshakes and dessert toppings

Majors Group Support

When you purchase Rubicone products from Majors Group, you get more than just ingredients — you get a partner in your success. Our expert Gelato Chefs are available to help you perfect your recipes and provide hands-on training on all Rubicone products.

Contact us at 1800 625 677 to arrange a consultation or training session with our gelato specialists.

Related Rubicone Products

• F630 — CREMINO SPECULOOS
• F361 — VARIEGATO SPECULOOS
• F785 — READY SPECULOOS

Pair it with

Build a complete menu around Biscoff Speculoos Gelato Kit with these Rubicone ingredients, machines and consumables from Majors Group.

Flavours

Rubicone classic and fruit pastes to flavour any base.

• Salted Caramel
• Pistachio Pure Sicily
• Mango Alphonso Fruit Paste

Classic pastes → · Fruit pastes →

Ripple sauces

Rubicone variegati to ripple through gelato and fill pastries.

• Speculoos
• Butterscotch
• Wild Berries

Creamy variegati → · Fruit variegati →

Toppings

Sauces, crocks and crumbles to finish every serve.

• Chocolate sauce
• Pistachio Crock
• Strawberry sauce

All toppings →

Cremini & coatings

Cremino layers and coatings for gelato bars, sticks and cakes.

All cremini → · Coatings →

Batch freezers

Carpigiani Labo and Ready machines to make the gelato.

• Labo 20 30 XPL P
• Ready 8-12

All batch freezers →

Pasteurisers

Carpigiani Pastomaster and Pasto to pasteurise and age your mix.

• Pastomaster 60 HE
• Pastomaster 60 XPL P
• Pasto 30 XPL

All pasteurisers →

Use it in gelato, frozen yoghurt, ice cream and açaí

Gelato

The foundation for balanced, consistent artisan gelato.

Frozen yoghurt

Our chefs can adapt the recipe for frozen yoghurt.

Ice cream & soft serve

Use it for ice cream production and creamy soft serve recipes.

Açaí

Ask us how to build creamy açaí and fruit blends.

Our frozen dessert chefs will help you create it

Majors Group has an in-house team of creative frozen dessert chefs. They can help you develop recipes, new flavours and complete menus with Biscoff Speculoos Gelato Kit, then support you after launch, from first batch to a busy summer.

Behind them is Rubicone’s research and development team in Italy, crafting gelato ingredients since 1959, and Carpigiani’s head office in Bologna, home of Carpigiani Gelato University. Wherever your business is, you have global resources and expertise on your side.

Talk to our chefsCall 1800 625 677Gelato training