The raw material (meat, bones…) is grilled and roasted slowly with vegetables to obtain the juice. The juice is then deglazed with water and reduced down several times before being filtered to obtain a creamy, tasty, coloured paste. Dissolve in hot water. For your sauces, mix 3 tablespoons with 1 litre of hot water. For cooking (stocks for soups, stews) add 2 spoons to 1 litre of water.
|Shelf life||3 years|
|Ingredient||Veal 29.4% yeast extract salt beef extract roasted onion sugar, maltodextrin beef meet corn starch concentrated vegetable juice ...|