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Chicken Base – Liquid

Chicken Base Liquid is a premium culinary foundation derived from the slow-simmering of high-quality chicken meat, bones, and select aromatics. Through advanced extraction and reduction processes, it is transformed into a potent, liquid-gold concentrate. Unlike powdered alternatives, the liquid format preserves the complex lipid profiles and volatile aroma compounds that define the authentic “umami” character of freshly roasted chicken.

Functions of Chicken Base – Liquid in Food & Beverages Industry

  • Ready-to-Eat (RTE) Meals: Serves as the primary flavor engine for frozen entrees, canned soups, and stews, ensuring consistent flavor profiles across millions of units.
  • Sauce & Gravy Production: Acts as a clean-label base for emulsified sauces, providing body, mouthfeel, and a rich savory backbone without the need for excessive artificial enhancers.
  • Processed Meats: Used as an injection or marinade component for deli meats and poultry products to enhance succulence and depth of flavor.inder: acts as an effective binding agent to improve strength, cohesion, and shape retention in industrial processes.
  • Consistency at Scale: For multi-unit restaurant chains, it eliminates the variance found in house-made stocks, ensuring that a signature dish tastes identical in every location.
  • Operational Efficiency: Drastically reduces labor costs and energy consumption by bypassing the 8–12 hour simmering process required for traditional bone broths.
  • Menu Versatility: A high-performing “mother base” that can be quickly customized into ramen tares, risottos, or signature braising liquids.
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