 Strong meat bouillon without monosodium glutamate and spices irritating digestive system. Form of paste, low dosage and minimum amount of salt are the advantages which will be appreciated not only in school canteens but also in restaurants during the top quality soups preparation.
- Preparation: In 1 litre of boiling water stir 10g of bouillon paste + 10 g of soil, simmer shortly and serve.
- Dosage: 1Og of paste for 1 litre of water
- Minimum durability: 12 months
- Packet: PVC bucket 1,5 kg (6 in the packet)
Portion yield
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