Chef Premium Kalbsfond
640 gOnly 2 pieces in stock
Product details
Chef's premium clear veal stock is a high-quality ingredient that can be used in a variety of ways in the modern kitchen. This veal stock comes in a paste-like form, which makes it easy to dose and use. It is ideal as a base for sauces, soups and other dishes that require a rich and aromatic flavour. The careful production and selection of ingredients guarantee a full-bodied flavour that can significantly enhance the quality of your dishes. The stock is made in Denmark and offers a balanced nutritional composition that makes it a valuable addition to any kitchen. The practical packaging makes the stock easy to store and keeps it fresh as long as it is kept in the fridge. High-quality paste-like consistency for easy use. Versatile as a base for sauces and soups. Rich flavour thanks to careful production.
Flavour | Veal |
Origin | Denmark |
Weight | 640 g |
Item number | 37302841 |
Manufacturer | Chef |
Category | Cold sauces + Dips |
Manufacturer No. | 12051088 |
Release date | 28.7.2023 |
Sales rank in Category Cold sauces + Dips | 475 of 1056 |
Flavour | Veal |
Flavour | Veal |
Description | Veal stock - in paste form |
Energy in kcal | 255 kcal |
Energy in kJ | 1076 kJ |
Fat | 6.60 g |
thereof saturated fatty acids | 0.70 g |
Carbohydrates | 35.40 g |
thereof sugar | 5.50 g |
Fiber | 0.50 g |
Protein | 13.30 g |
Salt | 11.40 g |
Origin | Denmark |
CO₂ emissions | 0.4 kg |
Climate contribution | CHF 0.11 |
Storage | At no more than 6°C, Keep in the refrigerator after opening, Store in a dry and cool place |
Weight | 640 g |
Length | 9.40 cm |
Width | 9.10 cm |
Height | 13.50 cm |
Weight | 692 g |
Ingredients | Ingredients: veal demi glace 23% (water, veal bones, onions, carrots, leek, tomato puree, garlic, black pepper, bay leaf, rosemary, thyme), maltodextrin, potato starch, yeast extract, flavourings, salt, sunflower oil, sugar, CELERY, hydrolyzed vegetable protein (WHEAT), veal meat extract 2,8%, carrots, beef stock (beef extract, yeast extract, caramelised sugar, maltodextrin, lemon juice concentrate) onion puree, garlic puree, tomato concentrate. |
Instructions for use | Stir the stock into the hot or cold liquid. Bring to the boil briefly, then reduce the heat. |