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Dehydrated and flavoured preparation for Thickened Veal Stock
Maltodextrins, Potato starch, Salt, Wheat flour, Natural wine flavour, Vegetables: tomato - onion, Natural Flavour, Yeast extract, Flavour (egg), Chicken fat, Veal meat (0.9%), Rapeseed oil, Thickening agents: xanthan gum and guar gum, Colouring agent: E150c, Beef meat extract, Acidifying agent: E330, Acidity regulator: E363, Aromatic plants: laurel - thyme- rosemary, Garlic, Antioxidant : rosemary extract.
|Typical Values||Typical Values per 100g|
|of which saturates||0.9g|
|of which sugars||19g|
Storage or Usage Information
For a stock: 30g for 1 litre of water
For a sauce: 70 g for 1 litre of water
The thickened veal stock can perfectly be rehydrated in boiling water and holds well in bain-marie. Ideal for cold binding, it is
recommended as a base for sauces (Madeira, Peppercorn, Chasseur ...), when adding liquid to white or red meat or when braising