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Description
Allergens
Nutrition
White roux.
WHEAT flour, palm fat.
AS A WHITE ROUX BASE: Whisk KNORR White Roux granules into hot or boiling liquid (brown stock etc). Bring to the boil and
simmer for 1 minute, whisking continuously.
AS A THICKENER/FINISHER: Sprinkle the granules directly into the boiling mixture, simmer for 1 minute, stirring until the desired
consistency is achieved.
1kg of KNORR White Roux granules thicken approximately 10 litres (17 1/2 pints) of sauce 14 litres (24 1/2 pints) of soup.
Store in a cool dry place
Pallet Quantity - 27
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
- Gluten
Any information supplied by Lynas Foodservice in relation to food legislation or contents is intended to act as a guide. It is not a legal interpretation nor does it constitute legal or professional advice. It is the responsibility of individual food business operators to ensure full compliance with the law.
|
Per 100g |
| Energy (Kcal) | 580 Kcal |
| Energy (Kj) | 2400 Kj |
| Fat | 40 g |
| Saturated Fat | 30 g |
| Carbohydrates | 47 g |
| Sugars | 0.7 g |
| Protein | 6 g |
| Salt | 0 g |
| Fibre | 2.5 g |