Knorr Rostip All In One Pork Seasoning Powder - 10 x 800 g

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Unilever Food Solutions Thailand

Products detail information Knorr Rostip All In One Pork Seasoning Powder - 10 x 800 g

Properties The only seasoning powder designed by chef for operators, 85 out of 100 operators agree that Rostip delivers an attractive aroma that attracts customers to their restaurant! Made with real garlic chunks you can see smell and taste, just dose it into your professional wok and smell the that is released for flavourful dish diners can't resist.

Product Details Article Code Container Packaging Brand Subbrand Category Subcategory

21148691 Pouch 10 x 800 g Knorr Rostip Seasonings Thai

Preparation For Stir-fry dishes: Add while cooking to the desired taste. Add 4g per serve or 800g for 200 servings in a la carte. For Soup dishes: Add 1 tablespoon (15 g) in 1 litre of boiling water. Makes 53 litres. For Marinade and Deep fried dishes: Add 1 - 2 tablespoons (18 - 25g) for 1 kg of meat. Makes 32 - 44 kg.

Ingredients Monosodium glutamate (INS 621) 20%, Disodium 5' ribonucleotide (INS 635) 0.4% Iodized Salt, Sugar, Fried garlic, Garlic powder, Soy sauce powder, Tapioca starch, Hydrolysed vegetable protein, Pepper, Garlic fat, Dehydrated pork, Nature identical flavour

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© 2012 Unilever Food Solutions service.unileverfoodsolutions.com

28.09.2016

Unilever Food Solutions Thailand

Products detail information

Productiveness 200 servings (Stir-fry dishes)

Benefits Guaranteed deliciousness every time with a recipe developed by Thai professional chefs. Made with real garlic chunks you can see and smell for an attractive aroma!

Storage Close pack tightly and store in a cool and dry place

Shelflife 15 months

Nutrient values Portion size = 4g Name

Per 100g

Per serving

Energy kcal

kcal

5 kcal

Carbohydrate, by difference

g

1g

Sodium, Na

mg

800 mg

Fatty acids, total monounsaturated

0.36 g

0.01 g

% of reference intake of an average adult (8400 kJ / 2000 kcal)

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© 2012 Unilever Food Solutions service.unileverfoodsolutions.com

28.09.2016