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BIO Vegetable Bouillon

Discover the BIO Vegetable Bouillon, which provides an intense flavor with high-quality ingredients such as sea salt, onions, and carrots.

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BIO Vegetable Bouillon

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  • BIO-Salt, uniodized (Atlantic Sea Salt)
    500 g
  • BIO-Whole Grain Rice Flour
    300 g
  • BIO-Onion Powder
    365 g
  • BIO-Carrot Powder
    220 g
  • BIO-Native Corn Starch
    200 g
  • BIO-Sunflower KERNEL OIL
    500 ml
  • BIO-Leek (=Porree)
    45 g
  • BIO-Parsley Leaf, fine
    50 g
  • BIO-Roasted Onion Powder
    35 g
  • BIO-Garlic Powder
    50 g
  • BIO-Lovage chopped Maggi herb
    25 g
  • BIO-Turmeric Powder (=BIO-Curcuma)
    20 g
  • BIO-Ground Nutmeg
    15 g
  • BIO-Spinach Powder
    15 g
  • BIO-Black Pepper ground coarse
    10 g

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Recipe Note

The BIO Vegetable Bouillon is a perfect blend of natural ingredients that provides an ideal basis for many dishes. Ideal for mass production.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

Personal Consultation without wait queues.

Preparation

This BIO vegetable bouillon is characterized by its natural composition and intense flavor, which is achieved through the careful selection of ingredients. The bouillon is ideal for industrial production and offers a long shelf life.

Preparation of BIO Vegetable Bouillon for 50 Portions

  1. Preparation: Weigh all ingredients and have them ready. Roughly chop the onions, carrots, and parsley.
  2. Roasting: Heat BIO-Sonnenblumen-KERNÖL in a large pot and roast the onions and carrots in it until they are golden brown.
  3. Adding Ingredients: Add BIO-Maisstärke nativ, BIO-Lauch (=Porree), BIO-Petersilie Blatt, fein, BIO-Röstzwiebelpulver, BIO-Knoblauchpulver, BIO-Liebstöckl gerebelt Maggikraut, BIO-Curcumapulver (=BIO-Kurkuma), BIO-Muskatnuss gemahlen, BIO-Spinatpulver, and BIO-Pfeffer schwarz gemahlen griffig. Stir well.
  4. Seasoning: Dust with BIO-Salz, unjodiert (Atlantik Meersalz) and BIO-Vollkornreismehl. Mix everything well.
  5. Cooking: Pour in 5 liters of water and bring to a boil. Reduce heat and simmer for 30 minutes.
  6. Bottling: Pour the bouillon into sterile jars or bottles, seal, and let cool.

Important: The bouillon can be stored in a cool and dark storage room for up to 6 months.

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