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Looking for Chicken & Beef Bouillon Cube Recipe

post #1 of 10
Thread Starter 

Hi,

I want to know how to make a cubical shape seasoning like Maggi, Knorr, etc. Could anyone help me in the ingredient and the equipment/machinery needed ? Many thanks in advance !

post #2 of 10

You can't purchase the ingredients (chemical) to make these. The closest thing you can get to it is to make a reduction called Glace D Viand which in old school cookery was the original beef base.You do not even want to tackle this on a non pro application.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 10

Kesema, can I ask why you want to do that?

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 10
Thread Starter 

Hi KYHeirloomer,

 

A friend of mine would like to make a small business in making chicken & beef bouillon in cube shape. I can help in the powder form, but, have no knowledge in making it into cube form.

 

Tks 'n kind rgds,

Kesema

post #5 of 10

Well, start with:

 

http://en.wikipedia.org/wiki/Bouillon_cube

 

and here's the nutritional content for Knorrs Chicken bouillon cubes

 

http://www.amazon.com/Knorr-Chicken-Bouillon-Cubes-2-3-Ounce/dp/B000V762K4#nutrition-facts

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #6 of 10

That's what I suspected, Kesema.

 

You'll need to consult with a packaging engineer to be sure. But I don't think this is the sort of business you can do on a small scale, because you won't be able to justify the cost of the forming and wrapping equipment.

 

If you're friend's formulae are, indeed, different enough that there would be consumer appeal, I would talk him into going with powdered bases. Much easier to produce, from a manufacturing standpoint. And they can be marketed as a specialty item.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #7 of 10

The trend in supermarkets now . seems to be liquid (lo Salt)  boxed stocks. Some are not that bad.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #8 of 10

That's true, Ed. But the product differentiation seems to be based on two things only: the amount of sodium, and organic or otherwise.

 

That being the case, it will be a hard sell competing with the existing brands for shelf-space. Specialized powder bases, however, are a much easier sell, especially as they can concentrate on the upscale markets and mail order.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
Reply
post #9 of 10

I use a chicken boullion made by Knorr as an enhancer. Surprises me that it really taste like chicken. Its a powder and cost about $7.99 a large can. I also use a seafood base put out by Custom Foods(mail order) in Jersey.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #10 of 10

Interesting that here in the UK, MarcoPierre White is advertising Knorr stock cubes on TV  - says he has used them 'for years' (hmmmmm) - he mashes the cubes up, chicken for example and makes a paste for chicken breasts before pan frying. Ditto beef cube for sirloin steaks.

 

I've not tried either!

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