This unique binder is free of palm oil, gluten and allergens. Thanks to its liquid structure, the roux is easy to use and soluble. You can therefore count on an optimal, instant binding in all circumstances. The liquid roux also does not lose its structure when freezing or vacuum-preparing at a temperature higher than 90°C.
Ingredient Statement
Vegetable oils (rapeseed oil, fully hydrogenated rapeseed oil), modified maize starch, thickening agent (guar gum), natural flavor.
Preparation Instructions
100 ml/l. Bring your sauce, soup or preparation to the boil, add the liquid roux and let it boil for 3 to 5 minutes.
100 ml/l. Bring your sauce, soup or preparation to the boil, add the liquid roux and let it boil for 3 to 5 minutes.
Consumer Storage Instructions
Storage: Store in a cool, dry place. Once open, keep refrigerated and use within 4 weeks.