Culinary bases

There is a wide range of rice dishes designed in line with the best culinary practices of traditional Valencian cuisine, conceived bearing in mind taste, appearance, presentation and flavour for different consumer markets.

The manufacture of broths is based on using selected raw materials combined to achieve organoleptic characteristics and to enhance culinary flavour. Flavour nuances are what characterize the different types of broths.

Productos formulados con materias primas y extractos seleccionados, para la elaboración de diferentes tipos de caldos cuyo diseño responde a características organolépticas muy Products formulated with selected raw materials and extracts for the preparation of different kinds of stocks with very specific and diverse organoleptic characteristics. We have paid special attention to the colour, aroma, flavour and texture of each kind of stock in order to satisfy the domestic and traditional tastes of different consumer markets.

The formulations for the preparation of sauces are very varied and depend on their gastronomical application. Amongst them we find: stocks, fishes and tomato

A varied selection of thickeners for culinary use, bechamel-type sauces and batter preparations.