- 2kg bulk tub
- Long expiration dates
For meat dishes. Makes 28 litres. Bain marie stable. FSA 2017 salt target compliant.
Potato Starch,Palm Oil,Salt,Wheat Flour (contains Calcium Carbonate, Iron, Nicotinamide, Thiamin),Beef Fat,Colour (Ammonia Caramel),Flavouring (contains Soya),Emulsifier (Soya Lecithins),Flavour Enhancer (Disodium 5′-Ribonucleotides)
per 100g as sold
per 100ml serving, made up as per instructions
of which saturates
of which sugars
Prepare and Use
Preparation Guidelines Pour boiling water onto the Chef’s Larder Gravy Granules, stirring all the time using a whisk. The gravy can be kept in a bain marie, at 63°C or above, for up to 4 hours. To Make: 1 Litre, Gravy Granules: 70g (approx. 3 tbsp.), Boiling Water: 1 Litre, Suggested number of Servings (100ml): 10 To Make: 3 Litres, Gravy Granules: 210g (approx. 9 tbsp.), Boiling Water: 3 Litres, Suggested number of Servings (100ml): 30 To Make: 5 Litres, Gravy Granules: 350g (approx. 15 tbsp.), Boiling Water: 5 Litres, Suggested number of Servings (100ml): 50 For a thicker gravy add more gravy granules.
Chef’s Larder, NN8 1LT, UK.
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Nutritional and Guideline Daily Amounts (GDAs) information are based on the typical composition of the product. Guideline daily amounts are those for a typical adult (men and women).