Knorr Bumbu Ekstrak Daging Ayam 500g
The flavor of real chicken stock.
- Contains 5 times more chicken meat
- Provide real and stronger chicken broth
- Healthier with iodized salts
- Can be used for large variety of dishes
- Article number: 69995545 •
An extraordinary chicken stock for variety of dishes, full of aroma and deliciousness.
Knorr Chicken Powder, made from real chicken meat, produces stock with a rich flavor in a practical manner.
The flavor of real chicken stock.
- Contains 5 times more chicken meat
- Provide real and stronger chicken broth
- Healthier with iodized salts
- Can be used for large variety of dishes
The flavor of real chicken stock.
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All product information
Nutrition and allergens
Ingredients
Iodized salt, maltodextrin, flavor enhancer (monosodium glutamate, disodium inosinate & guanylate), corn starch, chicken meat & fat (6.7%) (contains rosemary extract antioxidant, BHA and propyl gallate), sugar, hydrolysate plant protein (contains natural coloring of caramel III ammonia process, flavor enancer disodium 5’-ribonucleotides, soybean), chicken synthetic flavoring (contains egg), vegetable oil, onion powder, garlic powder, ground pepper, black pepper extract, turmeric powder.
Allergen Information
Produced with equipment which also processes gluten, egg, shrimp, soybean, milk, celery, fish, crab and sulfite.
Nutrition Information
Typical values | Per 100 g as sold | |
---|---|---|
ENERC_KJ | 41.84 | |
ENERC_KJ | 10.00 | |
CHOCDF | 1.00 | |
NA_MG | 540.00 |
Contains 5 times more chicken meat
Provide real and stronger chicken broth
Healthier with iodized salts
Key product information
Description
Knorr Chicken Powder, made from authentic chicken meat.
Packaging
Per Carton (12)
Container
Per Piece
Article Code
Article number | 69995545 |
Usage information
Preparation
For stock: Mix and dissolve 17 g of Knorr Chicken Powder into 1 liter of boiling water.
Yield
29 L Chicken stock
Benefits
Halal
Shelf Life
12 months
Storage
Store in a clean and dry place. Use a clean spoon and shut tight after using.
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