LeGoût® Cream Soup Base Pail
Only LeGoût® Cream Soup Base is endorsed by the Master Chefs’ Institute™ for superior heat performance.
PERFORMS BETTER UNDER HEAT AS TESTED BY THE MASTER CHEF´S INSTITUTE™
All product information
Nutrition Details & Allergens
MODIFIED CORN STARCH, HYDROGENATED COCONUT OIL, CORN SYRUP SOLIDS, SUGAR, MALTODEXTRIN, SODIUM CASEINATE (MILK), DIPOTASSIUM PHOSPHATE, SALT, COOKED CHICKEN POWDER, MONO AND DIGLYCERIDES, BUTTERMILK POWDER, SOYBEAN OIL, SODIUM SILICOALUMINATE (ANTICAKING AGENT), POTASSIUM CHLORIDE, ONION POWDER, AUTOLYZED YEAST EXTRACT, NATURAL FLAVOR (MILK), SODIUM STEAROYL LACTYLATE, DISODIUM GUANYLATE, DISODIUM INOSINATE, SOY LECITHIN, ANNATTO AND TURMERIC (FOR COLOR), YELLOW 5, ARTIFICIAL FLAVOR, YELLOW 6.
|Nutrients per serving|
|Calories .||170.0 .||- .|
|Cal||90.0 cal||- cal|
|Total Fat||10.0 g||- g|
|Saturated Fat||9.0 g||- g|
|Trans Fat||0.0 g||- g|
|Polyunsaturated Fat||0.0 g||- g|
|Monounsaturated Fat||0.0 g||- g|
|Cholesterol||0.0 mg||- mg|
|Sodium||600.0 mg||- mg|
|Total Carbohydrate||20.0 g||- g|
|Dietary Fiber||0.0 g||- g|
|Sugars||3.0 g||- g|
|Protein||1.0 g||- g|
*% of Reference Intake of an average adult (8400kj/2000kcal)
Rich dairy flavor with underlying savory notes with the consistency, mouth feel and performance of a white sauce (bechamel).
1 x 22.5 Lb
1. Gradually blend 25 oz of cream soup base to 1 gallon of tap water. Whisk until smooth. 2. Add other cooked ingredients as desired. 3. Heat to serving temperature (165°F) for 1 minute, stirring ocassionally. DO NOT OVERBOIL. To make entire amount, add 22.5 lbs of mix to 14 gallons and 36 fl oz of warm tap water. Minimum yield of products as packaged: Approximately 18 gallons.
288 ave. servings per case
Shelf stable, no added MSG, freeze-thaw stable, water add only, no artificial flavors.
Use to replace a bechamel and/or heavy cream in most savory recipes. Make soups, sauces, dips and entrees quickly and easily.