Professional Food Products for Home Cooking
$ 14.40 $ 16.95
| Prepared | |
| Weight or Serving Size | ¾ tsp. (6 g) – 1 cup |
| Calories | 15 |
| Calories from Fat | 5 |
| Total Fat | 0.5 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 580 mg |
| Potassium | 0 mg |
| Total Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
| -Contains no added MSG except for that which is naturally occurring. -RC Gluten Free Chicken Base is laboratory tested to be Gluten Free (less than 20 ppm gliadin). -Percent Daily Values (DV) are based on a 2,000 calorie diet. |
$ 7.60 $ 8.95
| Prepared | |
| Weight or Serving Size | ¾ tsp. (6 g) – 1 cup |
| Calories | 15 |
| Calories from Fat | 5 |
| Total Fat | 0.5 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 610 mg |
| Potassium | 0 mg |
| Total Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 1 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
| -Contains no added MSG except for that which is naturally occurring. -Redi-Base Gluten Free Beef Base is laboratory tested to be Gluten Free (less than 20 ppm gliadin). -Percent Daily Values (DV) are based on a 2,000 calorie diet. |
$ 7.20 $ 8.50
| Prepared | |
| Weight or Serving Size | 1 Tbsp. (4 g) – 4 fl. oz. |
| Calories | 15 |
| Calories from Fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 5 mg |
| Potassium | 0 mg |
| Total Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 0 g |
| Vitamin A | 0% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 0% |
| -Percent Daily Values (DV) are based on a 2,000 calorie diet. |
| Desired Consistency for 4 fl. oz. serving of liquid | Recommended Usage |
| Nectar / Syrup | 1 Tbsp. |
| Honey | 1½ Tbsp. |
| Pudding | 2 Tbsp. |
Cooking is an art. Baking is a science. Baking has rules. Cooking can “bend” a recipe to bring out your individuality. If there are things about this recipe that needs changing, then do it!
The only difference is the amount of stock used in the dish. Depending on ingredients, soups can take as little as 20 minutes to make while stews require less stock and its ingredients should “stew” for a longer period of time to meld its flavors.
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Redi-Base Cooking
3001 58th Avenue South
Suite 1009
Saint Petersburg, Florida US 33712
732-822-7854
Contact Us
© 2018 Redi-Base Cooking.
