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Veal base
10.7
Details
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.
More Information
| Price/kg | 69,5 |
|---|---|
| Allergen | Absence |
| Native country | Belgique |
| Ingredients | concentrated veal bouillon 22.4%, yeast extract, salt, onion, |
| maltodextrin, beef extract, veal fat 7%, boiled beef meat, modified | |
| corn starch, water, vegetable juice, sugar, laurel | |
| Nutritional Info | VN Energie pour 100 g (energy for 100g) : 819 kJ / 195 kcal VN Matière grasse (fat) : 7.5 g Dont acide gras saturés (of which saturated fat) : 2.7 g VN Glucides (carbohydrate) : 15 g Dont sucres (of which sugars) : 2.5 g VN Protéines (protein) : 17 g Vn Sel (salt) : 14 g |
| Contenance | 100g |
| TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |
