Description
Endorsed by Coeliac Australia & NZ
GLUTEN FREE
Gluten free
From Professional to Professional
Good to Know
This quick and easy sauce mix is made with iodised salt and is gluten free, giving your menu greater versatility for those with specific dietary needs.
Baine-marie stable
Held covered for no more than 4 hours.
Freeze Thaw Stable
Thawed under 0-5°C chilled conditions.
Made with Iodised Salt
Cook Chill Stable
When prepared as per directions, chilled <5°C, then reheated on stove top. Consumed within 3 days of production.
Combine
Using the serving quantities table as a guide, combine the sauce mix with milk and stir until free from lumps.
Stir
Bring water to the boil, stir in the sauce slurry.
Simmer
Return to the boil, stir, simmer for 2 minutes, stirring occasionally.
SERVING QUANTITIES
Cold Water (L) | Milk (L) | Sauce Mix | Sauce (approx L) |
---|---|---|---|
0.5 | 0.5 | 100g | 1 |
1.0 | 1.0 | 200g | 2 |
2.5 | 2.5 | 500g | 5 |
5.0 | 5.0 | 1kg | 10 |
7.5 | 7.5 | 1.5kg | 15 |
10.0 | 10.0 | Full Tub | 20 |