Roast Onion Stock Base

Want to try a new twist to an old theme? Try adding Major Roast Onion Stock Base to mashed potatoes in the creaming process. Or combining it with another stock paste in casseroles and stews.

In fact, the options for its use are only limited by your imagination. Soups, sauces, gravies, risottos, marinades, dough mixes and chutneys will all benefit enormously from its rich onion flavour.

Yield

1kg makes up to 50 litres of stock (once diluted)

Suitable for Coeliacs
Suitable for Vegetarians

  • No artificial additives, colours or preservatives
  • No added MSG
  • Freeze thaw stable
  • Mixes instantly
  • Saves on preparation time
  • Long shelf life
  • Low-salt

Great in dough mixes with tomato or cheese

typical values per 100mls base per 100ml of
prepared stock (2.5%)
energy kjoule 1185 30
energy kcal 281 7
protein 1.7g 0.04g
total carbohydrate
of which:
sugars
starch 		56.3g

27.5g
28.1g 		1.4g

0.7g
0.7g
total fat
of which:
saturates 		5.7g

1.8g 		0.1g

0.05g
fibre 0.7g 0.02g
sodium 5.7g 0.14g
Per 100ml of prepared stock: salt 0.35g

Partially reconstituted onion (27%), molasses, salt, maltodextrin, dried glucose syrup, sugar, roast onion extract (4%), vegetable oil, dried onion, yeast extract, onion extract.

Majors Stock Bases are made from the finest ingredients, one of the lowest-salt range of concentrated paste stocks in the foodservice market today. With outstanding results, chefs now season their dishes, adding salt just as they would to recipes using "own-made" stock.

Directions for Use

Simple to DILUTE. Dissolve 20-25g (1 level to 1 heaped dessertspoon) depending on taste, into 1 litre of boiling water and whisk. Each 1kg pot yields up to 50 litres. Or, alternatively, MIX-IN directly to sauces, dressings and fresh dips. The soft semi-liquid paste is so versatile and easy to use, it can be BRUSHED-ON directly to enhance the flavour of your dish.

Recommended Storage

Before opening, store in a cool dry place. Once opened use within 3 months or by the best before date and keep pot tightly closed and chilled (<5°C) between use.

Major Stock Bases are ideal for a kitchen like ours... says Steven Hodge, Head Chef at the University of Exeter, who has been a chef for 21 years.

We produce food in large quantities and need to use a product that we can rely on to deliver great tasting results.
Did you know?
Some professional chefs have even been known to add a spoonful of our Major Stock Bases to their own stock, to enrich the flavour!
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