| Description | Origin | Brix | Dosage | Container | Storage | EXP | |
|---|---|---|---|---|---|---|---|
Beef extractCreatinine: 6.00-6.9% | Brazil | 80° | 1 g to 1 l | 25.4 kg bucket | Unopened, up to max. 25°C room temperature | 60 months |  |
Beef extractCreatinine: 5% | France | 60° | 50 g to 1 l | 15 kg bucket | Unopened, up to max. 25°C room temperature | 12 months |  |
Beef extractConsistency: slightly liquid | Belgium | 68° | 50 g to 1 l | 20 kg bucket | Unopened, up to max. 25°C room temperature | 12 months |  |
Veal extractConsistency: slightly liquid | Belgium | 56° | 50 g to 1 l | 20 kg bucket | Unopened, up to max. 25°C room temperature | 12 months |  |
Poultry extractConsistency: slightly liquid | France | 56° | 50 g to 1 l | 20 kg bucket | Unopened, up to max. 25°C room temperature | 12 months |  |
Poultry extractConsistency: smooth paste | France | 64° | 50 g to 1 l | 20 kg bucket | Unopened, up to max. 25°C room temperature | 12 months |  |
Gamey extractConsistency: liquid | Denmark | 45° | 50 g to 1 l | 12.5 kg canister | Unopened, up to max. 20°C room temperature | 12 months |  |
Duck extractConsistency: liquid | Denmark | 45° | 50 g to 1 l | 12.5 kg canister | Unopened, up to max. 20°C room temperature | 12 months |  |
Vegetable extractConsistency: slightly liquid | Belgium | 66° | 50 g to 1 l | 3 kg bag | Unopened, up to max. 25°C room temperature | 12 months |  |
Roast vegetable extractConsistency: slightly liquid | Belgium | 58° | 50 g to 1 l | 20 kg bucket | Unopened, up to max. 25°C room temperature | 12 months |  |
Fish extractConsistency: slightly liquid | Belgium | 56° | 50 g to 1 l | 20 kg bucket | Unopened, up to max. 25°C room temperature | 12 months |  |
Add to the finished product to achieve the Umami flavor.
“The Japanese term Umami describes a flavor beyond the usual four flavors: sweet, salty, sour and bitter. Umami is particularly common in protein-rich foods. The flavor quality is described as hearty-intensive and also meaty”.
