1. Provide a memorable dish to your customers with bold flavors from our bases, gravies, and Broths

2. Barley flour is used in baked goods and as a thickener for soups, stews and gravies

3. For gravies and sauces, add Arrowroot starch to a small amount of cool liquid first, then whisk into hot liquids.

4. Bone Broth, sometimes called stock, is liquid made from boiling animal bones and connective tissue. Chefs use stock as a base for soups, sauces, and gravies

5. Much like a sweater, gravy makes everything it enrobes feel a little warmer and Cozier, and both sweaters and gravies are better when they’re on the thick side

6. Be it sauces, gravies or soups, the Bain marie pot enables your chef to gently warm up the liquid which can then taken directly in the pot to the serving line

7. A great flavoring agent for dry soup mixes, spice blends, meat rubs and gravies Made from the same high-quality dried Champignon mushrooms as our other dried Champignon products Does not need to be rehydrated …

8. This powdered Bouillon makes rich broth on its own, or use it pinch-by-pinch in place of salt to add savory chicken flavor to chicken pot pies, gravies, or slow-cooker braises

9. Broth, also known as Bouillon, is a savory liquid made of water in which bones, meat, or vegetables have been simmered. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces