{"id":10289,"date":"2026-08-22T11:15:17","date_gmt":"2026-08-22T11:15:17","guid":{"rendered":"https:\/\/santralgida.com\/lotus-biscoff-professional-kitchen-guide-format-packaging-and-menu-usage\/"},"modified":"2026-08-22T11:16:32","modified_gmt":"2026-08-22T11:16:32","slug":"lotus-biscoff-professional-kitchen-guide-format-packaging-and-menu-usage","status":"publish","type":"post","link":"https:\/\/santralgida.com\/en\/lotus-biscoff-professional-kitchen-guide-format-packaging-and-menu-usage\/","title":{"rendered":"Lotus Biscoff Professional Kitchen Guide: Format, Packaging, and Menu Usage"},"content":{"rendered":"<p><strong>In short:<\/strong> Lotus Biscoff\u2019s four formats are all made from the same caramelized cookie, but <strong>they are not interchangeable<\/strong>. The cream (58% cookie) is incorporated into the recipe, the topping (52% cookie) is added on top at the time of serving to provide a crumbly texture, and the whole cookie remains on the plate. Below are the technical differences between the formats, a table of packaging and shelf life, Lotus\u2019s own recipe ratios, and <strong>brand usage guidelines<\/strong> that most businesses are unaware of.  <\/p>\n<ul>\n<li><strong>The cream<\/strong> contains <strong>58% and the topping 52% biscuit<\/strong> \u2014 the difference isn&#8217;t just in texture, but also in density.<\/li>\n<li><strong>Before using the 8-kg bucket, it should be heated to 40\u201350 \u00b0C and stirred.<\/strong>  It does not require a 1.6 kg jar.<\/li>\n<li><strong>The shelf life varies by format:<\/strong> crumb, 7 months; cream\/topping, 12 months; 1.6 kg jar, 13 months.<\/li>\n<li><strong>The entire product line is 100% vegan<\/strong> and contains no artificial colors, flavors, or preservatives; all products contain gluten.<\/li>\n<li><strong>There are rules for listing &#8220;Biscoff&#8221; on the menu<\/strong> \u2014Lotus defines them in writing, and most businesses violate them.<\/li>\n<\/ul>\n<h2>What is Biscoff, and where does its flavor come from?<\/h2>\n<p>Biscoff is a caramelized cookie first produced in 1932 by <strong>Jan Boone Sr.<\/strong> in the town of <strong>Lembeke<\/strong>, Belgium. The manufacturer notes that the cookie has been produced in the same town <strong>for over 90 years<\/strong>. The brand name says it all: According to Lotus\u2019s own explanation, <strong> the word \u201cBiscoff\u201d is a combination of the words \u201cbiscuit\u201d and \u201ccoffee.\u201d<\/strong>  <\/p>\n<p>From a professional culinary perspective, the key point is this: <strong>this flavor comes not from spices, but from the caramelization of sugar.<\/strong> Lotus states <em> that,<\/em> in its own words <em>, \u201cthe real magic in cooking lies in the skillfully managed caramelization process,\u201d<\/em> and notes that the recipe has remained unchanged since 1932 and that the product contains no artificial flavors or colorings. That\u2019s why it\u2019s misleading to think of Biscoff as a \u201ccinnamon cookie\u201d; its flavor profile leans toward caramel, which is why it pairs so well with roasted coffee. <\/p>\n<h2>Four formats, four distinct projects<\/h2>\n<p>The most common mistake is using cream and topping interchangeably. They are two different products, and <strong>even the proportions of cookies used in each are different.<\/strong> <\/p>\n<table>\n<thead>\n<tr>\n<th>Format<\/th>\n<th>Biscuit ratio<\/th>\n<th>Texture<\/th>\n<th>Serving time<\/th>\n<th>Misuse<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Cream (Spread)<\/strong><\/td>\n<td><strong>58%<\/strong><\/td>\n<td>Thick, spreadable<\/td>\n<td>Used <strong>in<\/strong>: fillings, layers, milkshake bases<\/td>\n<td>Drizzle as a sauce \u2014 does not run without heating<\/td>\n<\/tr>\n<tr>\n<td><strong>Topping sauce<\/strong><\/td>\n<td><strong>52%<\/strong><\/td>\n<td>Fluid, spreadable<\/td>\n<td><strong>Top on the drink<\/strong> at the time of service: latte, ice cream, waffle<\/td>\n<td>Filling between layers \u2014 spreads easily<\/td>\n<\/tr>\n<tr>\n<td><strong>Crumble<\/strong><\/td>\n<td>The cookie itself<\/td>\n<td>Crispy pieces<\/td>\n<td>Cheesecake crust, topping, layer<\/td>\n<td>Leaving it exposed in a humid environment \u2014 it will clump<\/td>\n<\/tr>\n<tr>\n<td><strong>All the cookies<\/strong><\/td>\n<td>\u2014<\/td>\n<td>Crispy, whole<\/td>\n<td>Perfect with coffee, for breakfast, or as a plate presentation<\/td>\n<td>\u2014<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>There\u2019s one detail the manufacturer emphasizes about the crumbs: the crumbs <em> \u201cretain their crisp texture because they\u2019re crushed after baking\u201d<\/em> and <em> \u201care ready to use\u2014you won\u2019t waste time grinding the cookies yourself.\u201d<\/em> When you grind your own cookies, the particle size varies from batch to batch; with ready-made crumbs, it remains consistent. <\/p>\n<h2>Which package should you choose?<\/h2>\n<p>Short answer: <strong>The largest package size isn\u2019t always the most economical.<\/strong> An 8-kg bucket lowers the unit cost but comes with two drawbacks\u2014the need to heat it before use and a shorter shelf life.<\/p>\n<table>\n<thead>\n<tr>\n<th>Product<\/th>\n<th>Packaging<\/th>\n<th>Shelf Life<\/th>\n<th>Before Use<\/th>\n<th>Who it\u2019s for<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Smooth Cream 8 kg<\/td>\n<td>Bucket<\/td>\n<td>12 months<\/td>\n<td><strong>Heat to 40\u201350 \u00b0C, stir<\/strong><\/td>\n<td>Bakeries, chain cafes, high-volume production<\/td>\n<\/tr>\n<tr>\n<td>Spread Original 1600 G<\/td>\n<td>PET jar<\/td>\n<td><strong>13 months<\/strong><\/td>\n<td>Mix<\/td>\n<td>Medium volume, point of service<\/td>\n<\/tr>\n<tr>\n<td>Spreadable Spread 720 g<\/td>\n<td>Glass jar<\/td>\n<td>\u2014<\/td>\n<td>Mix<\/td>\n<td>Boutique caf\u00e9, breakfast presentation<\/td>\n<\/tr>\n<tr>\n<td>Topping Sauce 1 KG<\/td>\n<td>Squeeze bottle<\/td>\n<td>12 months<\/td>\n<td><strong>Shake well<\/strong><\/td>\n<td>Barista counter, dessert service<\/td>\n<\/tr>\n<tr>\n<td>Crumble 7.5 kg<\/td>\n<td>Box<\/td>\n<td><strong>7 months<\/strong><\/td>\n<td>Ready to use<\/td>\n<td>Cheesecake crust, topping<\/td>\n<\/tr>\n<tr>\n<td>Biscuits 250 g<\/td>\n<td>Package<\/td>\n<td>\u2014<\/td>\n<td>\u2014<\/td>\n<td>To go with coffee, hotel breakfast<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>The 7-month shelf life of the crumbs is the shortest in the product line<\/strong> \u2014plan your use of the 7.5-kg box based on your consumption rate. All products should be stored in a dry place away from heat, at room temperature; refrigeration is not required. <\/p>\n<figure style=\"margin:2em 0;text-align:center;\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/2026\/08\/lotus-biscoff-krema-topping-ambalajlari.jpg\" alt=\"Lotus Biscoff cookie spread, 8 kg bucket; spreadable spread, 720 g jar; and topping sauce, 1 kg squeeze bottle\" width=\"1200\" height=\"420\" loading=\"lazy\" title=\"\"><figcaption><em>From left to right: Smooth Biscuit Cream 8 kg, Spreadable Spread 720 g, Topping Sauce 1 kg.<\/em><\/figcaption><\/figure>\n<h2>Why has the tradition of serving snacks with coffee become so deeply ingrained?<\/h2>\n<p>This isn\u2019t a marketing gimmick\u2014it\u2019s <strong>a 70-year-old tradition.<\/strong> According to Lotus\u2019s own history, the cookie was introduced to the food industry <strong>in 1956<\/strong> as a \u201ccookie to be served with coffee,\u201d and when it began to be individually wrapped in the 1950s, <em> it was \u201cimmediately embraced by cafes and restaurants.\u201d<\/em><\/p>\n<p>The manufacturer explains the rationale as follows: <em>&#8220;The flavor profiles of roasted coffee and our caramelized cookies complement each other; it has been scientifically proven that they enhance each other&#8217;s flavor.&#8221;<\/em> This statement comes from Lotus; the company does not disclose which study it is based on, so it is appropriate to consider this as <strong>the manufacturer\u2019s claim<\/strong>.<\/p>\n<p>From a business perspective, the practical value is this: individually wrapped cookies <strong>are a hygienic and visually appealing treat with a predictable cost<\/strong> per cup <strong>.<\/strong> Lotus describes this as <em>&#8220;an opportunity to show each of your customers personal attention<\/em>. <em>&#8220;<\/em> <\/p>\n<h2>How do I add it to the menu? Channel by channel <\/h2>\n<p>Lotus positions its professional product line according to four channels. The recommendations below are compiled from the manufacturer\u2019s own channel pages. <\/p>\n<table>\n<thead>\n<tr>\n<th>Business Type<\/th>\n<th>Lotus&#8217;s recommended use<\/th>\n<th>Primary product<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Caf\u00e9 &#038; Bistro<\/strong><\/td>\n<td>A cookie with every cup; adding cream to a latte; topping a frappe<\/td>\n<td>Cookie + cream + topping<\/td>\n<\/tr>\n<tr>\n<td><strong>Pastry Shop &#038; Bakery<\/strong><\/td>\n<td>Cupcakes, cheesecake crusts, pastry toppings<\/td>\n<td>Crumble + cream<\/td>\n<\/tr>\n<tr>\n<td><strong>Restaurant<\/strong><\/td>\n<td>Crumb-based cheesecake, cream-filled milkshake, pancakes with toppings and crumbs<\/td>\n<td>Crumble + whipped cream + toppings<\/td>\n<\/tr>\n<tr>\n<td><strong>Hotel &#038; Catering<\/strong><\/td>\n<td>Accompaniments for coffee\/tea; <strong>whipped cream at the breakfast buffet<\/strong>; toppings for ice cream and pancakes<\/td>\n<td>Cookies + 720 g jar<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>On the hotel\u2019s side, Lotus\u2019s own statement is noteworthy: this treat <em> is \u201ca pleasure for the guest, a token of appreciation for the employee, and a point of differentiation for your business.\u201d<\/em> <strong>Having the glass jar visible on the table<\/strong> at the buffet brings the brand directly in front of the guest\u2014this is why the 720 g size is preferred at buffets.<\/p>\n<h2>Lotus&#8217;s own recipe ratios<\/h2>\n<p>The manufacturer is publishing a recipe database for professionals. The following proportions are taken <strong>directly from Lotus\u2019s own recipes<\/strong> \u2014you can use them as a starting point when creating your own menu. <\/p>\n<table>\n<thead>\n<tr>\n<th>Recipe<\/th>\n<th>Serving<\/th>\n<th>Using Biscoff<\/th>\n<th>Technical Note<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><strong>Biscoff Latte<\/strong><\/td>\n<td>1<\/td>\n<td>1 tablespoon of cream + 1 tablespoon of topping<\/td>\n<td>Pour the cream <strong>into the bottom<\/strong> of the glass, top with 60 ml of espresso, then frothed milk (160 ml), and finish with the topping<\/td>\n<\/tr>\n<tr>\n<td><strong>Iced Latte<\/strong><\/td>\n<td>1<\/td>\n<td>65 g topping or whipped cream<\/td>\n<td><strong>Heat<\/strong> the cream <strong>with the milk over medium heat until melted<\/strong>, then pour it over ice and 60 ml of espresso<\/td>\n<\/tr>\n<tr>\n<td><strong>Milkshake<\/strong><\/td>\n<td>2\u20134<\/td>\n<td>125 g crumbs + 4 tbsp. cream (for the mixture); 50 g crumbs + 4 tbsp. cream (for garnish)<\/td>\n<td>750 ml ice cream + 300 ml whole milk. Dip the rim of the glass first in the cream, then in the cookie crumbs; <strong>chill the glass beforehand<\/strong><\/td>\n<\/tr>\n<tr>\n<td><strong>Cheesecake<\/strong><\/td>\n<td>12<\/td>\n<td>250 g cookies\/crumbs (crust) + 270 g heavy cream (filling)<\/td>\n<td>Crust: 250 g cookies + 85 g butter. Filling: 300 g cream cheese + 50 g powdered sugar + 300 g heavy cream (40% fat). <strong>Refrigerate overnight or for at least 8\u201310 hours<\/strong><\/td>\n<\/tr>\n<tr>\n<td><strong>Affogato<\/strong><\/td>\n<td>1<\/td>\n<td>1 tbsp. whipped cream + 1 tbsp. topping<\/td>\n<td>Order: cream at the bottom \u2192 ice cream \u2192 espresso \u2192 topping + crumbs + whole cookie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>There\u2019s a technique that\u2019s common to both latte and affogato recipes: <strong>the cream is placed at the bottom of the glass, and the sauce is drizzled on top.<\/strong> Swapping their positions ruins both the appearance and the distribution of flavors as you drink it.<\/p>\n<h2>Could you please include &#8220;Biscoff&#8221; on your menu?<\/h2>\n<p>This is a topic that is rarely discussed in Turkey but <strong>has written guidelines<\/strong>. Lotus publishes a brand usage guide for foodservice businesses. Key guidelines:  <\/p>\n<ul>\n<li><strong>The product must be made on-site, sold within 48 hours<\/strong>, and contain authentic Biscoff ingredients.<\/li>\n<li>The menu should say <strong>&#8220;Biscoff\u00ae&#8221; only\u2014not &#8220;Lotus&#8221; or &#8220;Lotus Biscoff<\/strong>. <strong>&#8220;<\/strong> <\/li>\n<li>The brand name may be used <strong>for reference purposes<\/strong>, such as <em>&#8220;made with Biscoff\u00ae,&#8221; &#8220;filled with Biscoff\u00ae,&#8221; or &#8220;decorated with Biscoff\u00ae.&#8221;<\/em> <\/li>\n<li><strong>The specific product must always be specified after the word &#8220;Biscoff\u00ae&#8221;<\/strong> (such as cookies, cream, or topping sauce).<\/li>\n<li>The brand name is written with a capital &#8220;B&#8221; and <strong>the \u00ae symbol<\/strong>.<\/li>\n<li><strong>&#8220;Biscoff&#8221; cannot be incorporated into your own product name,<\/strong> and you cannot create a pun using the brand name.<\/li>\n<li><strong>The Biscoff logo or brand imagery may not be used<\/strong> on the menu <strong>.<\/strong><\/li>\n<li>Jars and bottles may be displayed inside the store only in quantities that are actually used; <strong>they may not be used solely for decorative purposes.<\/strong><\/li>\n<\/ul>\n<p>Practical translation: You cannot list <em>&#8220;Biscoffly Latte&#8221;<\/em> on your menu; you can list <em>&#8220;Latte with Biscoff\u00ae cream<\/em>. <em>&#8220;<\/em> These rules are from the manufacturer&#8217;s own guidelines, and Lotus reserves the right to unilaterally revoke permission. <\/p>\n<h2>Vegan, allergen, and halal status<\/h2>\n<p>Manufacturer\u2019s statements for businesses that label their menus:<\/p>\n<ul>\n<li><strong>Vegan:<\/strong> All Biscoff products <strong> are 100% vegan.<\/strong><\/li>\n<li><strong>Ingredients:<\/strong> Contains no artificial colors, artificial flavors, or preservatives.<\/li>\n<li><strong>Gluten:<\/strong> All products contain wheat flour. According to the manufacturer <em>, &#8220;There are no gluten-free Biscoff products.&#8221;<\/em> <\/li>\n<li><strong>Soy:<\/strong> The cream and topping contain soy; the cookies and crumbs are labeled as containing trace amounts.<\/li>\n<li><strong>Does not contain:<\/strong> milk, eggs, or nuts.<\/li>\n<li><strong>Halal:<\/strong> Lotus states that Biscoff cookies and cream are halal-certified (except for the 6-grain product) and asks <strong>that this be verified on the packaging<\/strong>.<\/li>\n<\/ul>\n<p><strong>Important notice:<\/strong> Lotus clearly states that the allergen and nutritional information it publishes is prepared <strong>in accordance with EU regulations<\/strong> and must be verified on the local packaging. Please refer to the packaging of the batch you received prior to menu labeling. <\/p>\n<h2>Can it be used in the oven? The known and the unknown <\/h2>\n<p>These two questions need to be distinguished because the manufacturer answers only one of them.<\/p>\n<p><strong>Freeze\u2013thaw stability is claimed.<\/strong> Lotus uses the term <em> \u201chigh freeze-thaw stability\u201d<\/em> for its Biscoff cream. This means the cream\u2019s texture remains intact in pastries and desserts that are frozen for storage\u2014a direct advantage for bakeries that freeze and sell their products. <\/p>\n<p><strong>Oven stability is not specified.<\/strong>  Lotus does not publish official data on how the cream behaves in the oven\u2014such as whether it runs, sinks, or darkens\u2014nor does it provide dosage recommendations. For this reason, we recommend <strong>that you test it in small batches in your own oven<\/strong> for any baking applications. If you\u2019re looking for a filling that needs to remain stable in the oven, <a href=\"https:\/\/santralgida.com\/en\/urun\/deli-speculoos-ready-to-use-filling-6-kg-puratos\/\">our Puratos Deli Speculoos Ready-to-Use Filling 6 KG<\/a> \u2014developed specifically for this purpose\u2014is a great alternative.  <\/p>\n<p>Note: In Lotus\u2019s own waffle recipe, the cream <strong>is heated<\/strong> and drizzled over the waffle; in other words, the manufacturer positions the cream not as an ingredient in the cooking process, but as <strong>a finishing touch<\/strong>.<\/p>\n<h2>The Lotus Biscoff line at Santral G\u0131da<\/h2>\n<p>All six packages can be delivered on a single invoice and in a single shipment.<\/p>\n<table>\n<thead>\n<tr>\n<th>Product<\/th>\n<th>Packaging<\/th>\n<th>Primary Use<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td><a href=\"https:\/\/santralgida.com\/en\/urun\/lotus-biscoff-smooth-cookie-cream-8-kg\/\">Smooth Biscuit Cream 8 kg<\/a><\/td>\n<td>Bucket<\/td>\n<td>High-volume production, lowest unit cost<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/santralgida.com\/en\/urun\/lotus-spread-1600-g\/\">Spread Original 1600 G<\/a><\/td>\n<td>PET jar<\/td>\n<td>Point of sale, longest shelf life<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/santralgida.com\/en\/urun\/lotus-biscoff-spreadable-spread-720-g\/\">Spreadable Spread 720 G<\/a><\/td>\n<td>Glass jar<\/td>\n<td>Breakfast presentation, boutique caf\u00e9<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/santralgida.com\/en\/urun\/lotus-biscoff-topping-sauce-1-kg\/\">Topping Sauce 1 KG<\/a><\/td>\n<td>Squeeze Bottle<\/td>\n<td>Latte, milkshake, ice cream<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/santralgida.com\/en\/urun\/lotus-biscoff-crumble-750g-biskuvi-kiriklari\/\">Crumble 7.5 KG<\/a><\/td>\n<td>Box<\/td>\n<td>Cheesecake crust, topping<\/td>\n<\/tr>\n<tr>\n<td><a href=\"https:\/\/santralgida.com\/en\/urun\/lotus-biscoff-biscuits-250-g10\/\">Biscoff Cookies 250 g<\/a><\/td>\n<td>Package<\/td>\n<td>With coffee, hotel breakfast<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<figure style=\"margin:2em 0;text-align:center;\"><img decoding=\"async\" src=\"\/wp-content\/uploads\/2026\/08\/lotus-biscoff-biskuvi-kirinti-spread.jpg\" alt=\"Lotus Biscoff Caramelized Cookies 250 g, Crumble, and Spread Original 1.6 kg packages\" width=\"1200\" height=\"420\" loading=\"lazy\" title=\"\"><figcaption><em>From left to right: Biscoff Cookies 250 g, Crumble, Original Spread 1600 g.<\/em><\/figcaption><\/figure>\n<p>You can view the entire product line <a href=\"https:\/\/santralgida.com\/marka\/lotus\/\">on our Lotus brand page<\/a>, and similar products in the <a href=\"https:\/\/santralgida.com\/en\/urun-kategori\/biscuits-snacks\/\">Cookies &#038; Snacks<\/a> category.<\/p>\n<h2>Sources and Reliability Note<\/h2>\n<p>The packaging dimensions, shelf lives, cookie ratios (58% \/ 52%), heating instructions, allergen and vegan statements, recipe ratios, channel recommendations, and brand usage guidelines in this article <strong>are based on the manufacturer\u2019s own publications<\/strong> (lotusbiscoff.com \u201cFood Professionals\u201d section, lotusbakeries.com corporate pages). The statement that \u201cit has been scientifically proven that coffee and flavor profiles enhance each other\u201d is attributed to Lotus; the company has not published the study on which it is based. Since there is no manufacturer\u2019s statement regarding baking stability and dosage ratios, these details have not been included in this article.  <\/p>\n<p>Current product specifications may vary by batch and market; please refer to the packaging you received prior to menu labeling and allergen disclosure.<\/p>\n<p><a href=\"https:\/\/santralgida.com\/en\/contact-us\/\"><strong>Get a wholesale price quote for Lotus Biscoff \u2192<\/strong><\/a> Tell us your business type and approximate monthly consumption, and we\u2019ll prepare a price list with packaging options tailored to your needs. Phone: 0212 614 74 80 \u00b7 WhatsApp: 0533 788 55 76 \u00b7 sales@santralgida.com <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Technical differences between Lotus Biscoff cream, topping sauce, crumbs, and cookies; a comparison of packaging and shelf life; the manufacturer\u2019s recommended recipe ratios; and brand usage guidelines for menus.<\/p>\n","protected":false},"author":2,"featured_media":10290,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[82],"tags":[],"class_list":["post-10289","post","type-post","status-publish","format-standard","has-post-thumbnail","category-tips-suggestions"],"_links":{"self":[{"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/posts\/10289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/comments?post=10289"}],"version-history":[{"count":1,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/posts\/10289\/revisions"}],"predecessor-version":[{"id":10291,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/posts\/10289\/revisions\/10291"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/media\/10290"}],"wp:attachment":[{"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/media?parent=10289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/categories?post=10289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santralgida.com\/en\/wp-json\/wp\/v2\/tags?post=10289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}