Bouillon and Stock

An authentic beef fat based bouillon paste made from real beef stock.

Beef bouillon powder made with real beef stock.

A flavoursome authentic chicken stock made using aromatic herbs and chicken.

Chef's Pass authentic chicken bouillon powder has been made with real chicken stock and aromatic herbs.

Chef's Pass authen vegetable bouillon paste has been made using real vegetables and aromatic herbs.

Vegetable bouillon powder made with real vegetables and aromatic herbs.

A composite paste, produced by the blending of food ingredients. A very dark brown coloured reasonably viscous paste, with a distinctive odour of beef. It has the characteristic appearance and flavour of Beef Glace when reconstituted with water as directed.

A composite paste, produced by the blending of food ingredients. A dark brown coloured reasonably viscous paste, with a distinctive odour of chicken. It has the characteristic appearance and flavour of Chicken Glace when reconstituted with water as directed.

A composite material produced by the dry blending of food ingredients. A fine, deep beige coloured free-flowing powder, with a distinctive odour of fish. It has the characteristic appearance and flavour of Fish Stock when reconstituted with water.

A composite paste, produced by the blending of food ingredients. A very dark brown coloured reasonably viscous paste, with a distinctive odour of game. It has the characteristic appearance and flavour of Game Glace when reconstituted with water as directed.

A composite paste, produced by the blending of food ingredients. A very dark reddish-brown coloured reasonably viscous paste, with a distinctive odour of lamb. It has the characteristic appearance and flavour of Lamb Glace when reconstituted with water as directed.

A composite paste, produced by the blending of food ingredients. A very dark orange-brown coloured reasonably viscous paste, with a distinctive odour of lobster. It has the characteristic appearance and flavour of Lobster Glace when reconstituted with water as directed.

A composite paste, produced by the blending of food ingredients. A dark brown coloured reasonably viscous paste, with a distinctive odour of veal. It has the characteristic appearance and flavour of Veal Glace when reconstituted with water as directed.

A composite material produced by the dry blending of food ingredients. A fine, light orange-brown coloured free-flowing speckled powder, with a distinctive odour of vegetables. It has the characteristic appearance and flavour of Vegetable Stock when reconstituted with water.

A composite paste, produced by the blending of food ingredients. A dark brown coloured reasonably viscous paste, with a distinctive odour of mushroom. It has the characteristic appearance and flavour of Mushroom Glace when reconstituted with water as directed.

Beef bouillon in a paste format. Bain marie stable. No MSG added. No artificial colours. No added artificial preservatives. Meets DH 2012 salt targets.

Chicken bouillon in a paste format. Bain marie stable. No MSG added. No artificial colours. No added artificial preservatives. Meets DH 2012 salt targets

Roast beef flavour bouillon paste.

Vegetable bouillon in a paste format. Bain marie stable. No MSG added. No artificial colours. No added artificial preservatives. Meets DH 2012 salt targets.

Knorr Professional Bouillon Powder. Yields 50 litres.

Powder bouillon.

Powder bouillon.

Powder bouillon.

Authentic flavour, mixes instantly & yields up to 50 litres per kg. Use in sauces, pies, soups & gravies. Gluten free.

Authentic flavour, mixes instantly & yields up to 50 litres per kg. Use in sauces, pies, soups & gravies. Gluten free.

Authentic flavour, mixes instantly & yields up to 50 litres per kg. Use in sauces, pies, soups & gravies. Gluten free & suitable for Vegetarians.

Approximately 60 stock cubes. To make stock, dissolve one 6.3g Oxo cube in 190ml boiling water. Can be used as a dry rub or seasoning, for meats and vegetables.

Approximately 60 stock cubes. To make stock, dissolve one 6.3g Oxo cube in 190ml boiling water. Can be used as a dry rub or seasoning, for meats and vegetables.

Approximately 60 vegetable stock cubes. To make stock, dissolve one 6.3g Oxo cube in 190ml boiling water. Can be used as a dry rub or seasoning, for meats and vegetables.