Demi-Glace Gold

Classic French Demi-Glace made in the old world tradition of Escoffier from brown stock and Sauce Espagnole.Demi-Glace Gold is reduced four times from the classic and allows you to make elegant finished French Sauces quickly and easily. Our low heat cooking techniques and 30-hour reduction process give the product a beautiful shine, flavor and texture, which make finished sauces that are glossy to the eye and decided in taste.

Reconstitution Breakdown:
Demi-Glace Gold is a four time reduction (60% solids) of the classic demi-glace, thus it can be used full strength as a glace de viande substitute or can be diluted to a classic demi-glace or even further diluted to a classic veal stock.

1 lb. (16 oz.) Container: makes 2 - 2.5 quarts (64 - 80 ounces) of classic demi-glace makes veal stock up to 1 gallon (128 ounces) of classic use "as is" for glace de viande substitute

1-1/2 ounce puck: makes 6 -7 ounces of classic demi-glace makes up to 12 ounces of classic veal stock use "as is" for glace de viande substitute

Ingredients:

Veal Stock, Beef Stock, Roux (made of wheat flour and veal fat), Modified Food Starch, Mirepoix Stock (made of carrot, onion, and celery stock), Red Wine, Tomato Paste, Salt, Gelatin, Natural Flavors, Celery Stock, Spices, Lactose and Garlic Extract.

Professionals who use Demi-Glace Gold in their establishments cite the following benefits:

• Available at a moment's notice
• No more 20-hour stock pots to watch
• Only the finest natural ingredients are used
• Frees up time to spend on other projects
• Provides consistent quality in your stocks and sauces
• No separation of sauce during reconstitution or finishing
• No purchasing, storing, roasting veal bones
• Cost effective versus making your own
• No pots to clean and less garbage to dispose
• All natural ingredients
• Frees up your burners and ovens

More Than Gourmet, Inc., 929 Home Ave, Akron, OH 44310. Tel: 330-762-6652; Fax: 330-762-4832.