Infusing broths
New: the 1st pre-dosed infusion bouillon sachet
An Ariaké range
- Easy to use: infuse the sachet for a few minutes in simmering water for an exceptionally clear, intensely flavored broth.
- 6 recipes: designed for the restaurant trade
- Just like in the kitchen: the raw material is simmered, then slowly reduced and dried at low temperature until a granulated powder is obtained.
- 100% authentic: rich in noble raw materials (from 52% to 83% depending on the recipe), with no flavor enhancers (glutamate), no colorants, no preservatives and low salt content.
A sure-fire value created by a chef for chefs!
4 uses
- Cooking bases: poaching, wetting meat and fish, cooking vegetables and starches
- Sauce bases: fonds, fumets, thin sauces
- Soup bases: consommés, veloutés, soups
- Catering preparations: jellies
Practical info
- Two packaging options: Box of 5 sachets = 2 liters of broth / Box of 5 sachets, 1 sachet = 33cl of broth (individual sachet ideal for catering, room service, fast food).
- Dashi broth: Box of 4 sachets
- Shelf life: 12 months at room temperature > infusion sachet inside aluminium bags
6 recipes
- Dashi infusion broth : 33% royal kombu, shiitake mushroom, miso paste, soy sauce and bonito.
- Thaï infusion broth : 80% poultry, lemongrass, vegetables (ginger, onion, celery, carrot, garlic), curry paste, combats, galanga and a few leaves of kefir lime.
- Poultry infusion broth : 83% meat and poultry juice.
- Beef infusion broth : 71% beef extract and juice.
- Vegetable infusion broth : 80% vegetables (celery, mushroom, carrot, tomato, onion, leek).
- Shellfish infusion broth : 53% shellfish (langoustine extract, shrimp meat).