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Spices/soups/sauces 

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Spices/soups/sauces

> Spices/soups/sauces

Soups can roughly be divided into two big classes:

  • The clear soups

  • The bound mostly unclear soups

 

With the spicy sauces, the classification is already a bit more complicated. The big division is as follows:

  • Basic sauces (warm sauces and mayonnaise). 

    • White basic sauces made with a heated mixture of wheat flour and fat or with milk.

    • As a brown base sauce (sometimes called sauce demiglace) called dark basic sauces, which are prepared with brown ground. 

    • Warm whipped sauces (hollandaise sauce)

  • Self-contained warm sauces. This includes e.g. the tomato sauce or the paprika sauce

  • Cold sauces, which include, for example, salad dressings. Many of these sauces are offered by the food industry as ready-to-eat convenience products. Dips are thickened cold sauces such as barbecue sauces or guacamole dips for nachos.

  • Convenience product offered. Dips are thickened cold sauces such as barbecue sauces or guacamole dips for nachos. - Cold sauces to the e.g. Salad dressings belong. Many of these sauces are considered ready-to-eat by the food industry

Many soups and sauces are made with a base sauce and which will be refined later. Trinova offers a variety of basic sauces: ranging from meat, seafood and vegan. This also fits Trinova's cheese powder, yeast extracts, spice mixtures, E no. free starches or dietary fiber in the preparation of your soups and sauces

Fragen Sie uns jetzt für Ihre Suppens und Saucen an.

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