Nutella 3 kg Bucket: the food service icon
Nutella in a professional 3 kg bucket is Ferrero's hazelnut and cocoa spread in the format dedicated to professional kitchens: about 200 servings of 15 g from a single container, the same iconic recipe with seven selected ingredients, HAZELNUTS at 13% and 539 kcal per 100 g. It is the benchmark spread for pastry shops, gelato makers, bars and restaurants that want a name their guests recognise instantly.
What Nutella is and where it comes from
Nutella is a sweet spread based on sugar, palm oil, hazelnuts and lean cocoa, with skimmed milk powder and a hint of vanillin. Its story begins in Alba, in the Piedmont hills famous for hazelnuts: in 1946 Pietro Ferrero created the solid Pasta Gianduja, born from the post-war scarcity of cocoa, which in 1951 became the spreadable Supercrema. In 1963 Michele Ferrero reworked the recipe for the whole European market and renamed it Nutella; the first jar left the Ferrero factory in Alba on 20 April 1964. Today it is the most famous spread in the world.
The producer: Ferrero, Alba
Nutella is produced by Ferrero, the Piedmontese group founded in Alba (Cuneo) and now active worldwide. The 3 kg bucket is the largest pack Ferrero offers and is reserved for the food service channel: same recipe as the retail jar, bulk format built for high consumption and precise portioning.
Taste and texture
Smooth, glossy and easy to spread at room temperature, Nutella has the unmistakable balance of toasted hazelnuts and cocoa with a sweet, enveloping finish. Its body holds well as a filling and as a topping, and it blends cleanly into creams and gelato bases.
Technical highlights
Format 3 kg bucket, roughly 200 portions of 15 g. Energy 2252 kJ / 539 kcal per 100 g, fat 30.9 g (saturated 10.6 g), carbohydrates 57.5 g (sugars 56.3 g), protein 6.3 g, salt 0.107 g. Contains hazelnuts, milk and soy. Store between 18 C and 24 C, away from heat, never in the fridge.
Uses in the professional kitchen
Fill brioche, croissants and maritozzi, or pipe it into bomboloni and Roman maritozzo. Spread it on crepes, pancakes and waffles, or use it as the base for tarts, mousses, semifreddi and a gianduia tiramisu. It works as a swirl in artisan gelato and as a topping for sundaes, milkshakes and hot chocolate. A standard portion is 15 g, so one 3 kg bucket covers around 200 servings, making cost-per-portion easy to plan.
Pairings and ideas
Pair it with butter brioche and fresh whipped cream, with bananas and strawberries for crepes, with chopped toasted hazelnuts for crunch, or with a pinch of flaky salt for a contemporary dessert. For service, warm a small batch gently to 28-30 C to make it more fluid for piping, never on direct heat.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Bern. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) shipping within 24-48 hours via certified couriers such as Swiss Post, Planzer and Galliker. As an ambient product it needs no cold chain, ships well on full pallets and is ideal stock for professional kitchens.
Who it is for
Designed for pastry shops, gelato shops, bakeries, bars and cafes, hotels, restaurants, pizzerias serving sweet pizzas, school and company canteens, Italian grocery stores and demanding home cooks. Over 1,500 professional kitchens in Switzerland rely on LAPA every morning.
