A bouillon cube (US) or stock cube (UK and Australia) is dehydrated broth (bouillon in French)
or stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables,
meat stock, a small portion of solid fat (such as hydrogenated oil), salt and seasonings and
shaping them into a small cube. Dehydrated broth is also available in granular form.
Broth made from rehydrated cubes is different in taste from fresh broth because of its higher
salt content and flavours changed by the boiling process. Bouillon cubes are convenient and
inexpensive. The cubes are widely used in English cooking to add flavour, particularly in soups,
stews and casseroles.
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