Soups, Stocks & Bouillons

Choose soups, stock bases and bouillon ingredients for restaurants, hotels, canteens and catering kitchens. The range includes chicken, beef and fish bouillon pastes, powdered soup mixes and prepared soup formats suitable for ambient storage. Compare flavour, preparation method, pack quantity and stated yield when planning batch cooking, sauces or a soup menu.

How to Choose Soups, Stocks & Bouillons

Start with the finished dish. Bouillon pastes and concentrates can be used to prepare stock for sauces, stews and soups, while powdered soup mixes offer a measured starting point for batch preparation. Ready-to-use soup products have different preparation requirements. Check the specific product instructions rather than assuming that formats with similar names produce the same quantity.

Concentrates, powders and prepared soups

Compare the mixing ratio, water requirement and stated yield for each concentrate or powder. For prepared soup, check the pack volume and serving instructions. Chicken, beef, fish, tomato, mushroom and vegetable flavours suit different recipes; review ingredients before substituting one product for another.

Ingredients, Allergens & Storage

Check allergens, salt content and ingredient lists against your menu requirements. Follow the storage and resealing instructions on each pack, including any refrigeration requirement after opening. Only shelf-stable products belong in this ambient-food range; products requiring chilled or frozen storage before use are not included.

Related Catering Ingredients

Herbs and spices, savoury gravy mixes and ambient cooking sauces can complement soups and stock-based dishes. Compare the ingredient, pack format and recommended usage of each product to suit your kitchen's preparation routine.