Frequently asked questions
Do you deliver to all governorates?
Yes, we deliver across Egypt on a fixed schedule.
Which packs are available?
Every product comes in a 1 kg pack and 15 kg and 25 kg bags.
How do I request a quote?
Use the contact page or WhatsApp 01271788665 and list the products and quantities.
Do the seasonings contain salt?
Most Al Laith seasonings are pre-salted and balanced; the printed dosage already accounts for it, so no extra salt is needed.
How much seasoning per kilo of chicken?
It depends on the product — for example broasted seasoning: a 1.447 kg pack with 5 L water for 50 kg chicken. Each product page gives the full dosage.
Can I try before ordering a large quantity?
Yes. Send us your menu on WhatsApp; the team suggests the right seasonings and arranges a sample.
How do I prepare cheddar sauce powder?
Per 1 kg powder: 2.25 kg hot liquid milk (about 65 °C) + 0.25 kg milk powder; blend until smooth.
Does powder sauce need refrigeration?
The powder stores in a cool, dry place without a fridge; once prepared, keep the sauce like any other sauce.
What is the BBQ powder to mayonnaise ratio?
75 g of powder per 1 kg of mayonnaise, whisked well in a blender.
How is an extract different from ground spice?
It is more concentrated, so you use 40–50% less for the same taste, with no specks or grit in the food.
Are the extracts liquid or powder?
All Al Laith extracts are fine powders that mix and store easily.
How do I find the right dose?
Each extract page gives the ratio; where it doesn't, the Al Laith team sets the dose for your recipe.
How is the off-flavor neutralizer used?
1 kg with 10–12 L water for 50 kg chicken or meat; soak 1 hour, stir twice, rinse with clean water, then marinate. Boneless chicken: 10 minutes only.
What is the shawarma binder ratio?
Per 1 kg meat: 5 g water + 40 g binder. At 30% fat use 50 g binder with no water.
Enhancer or stabilizer — what is the difference?
An enhancer lifts the taste, spreads the seasoning and keeps juices in; a stabilizer keeps the marinade's taste steady during cooking and holding and tenderises.
Is egg powder real egg?
Yes. It is chicken egg that has only had its water removed; you bring it back to liquid with water at the ratios given on each product.
How do I reconstitute egg powder?
Whole egg and yolk: 1 kg powder + 3–3.5 L water. Egg white: 1 kg powder + 7 L water gives 8 kg of egg white.
Whole egg, white or yolk powder — which one do I need?
Whole egg for batters, breading, dough and omelettes; yolk for mayonnaise, sauces and custard; egg white (albumen) for meringue, binding and coating.
Want a consistent marinade and a known plate cost?
Send us your menu on WhatsApp — the Al Laith team suggests products and dosages and sends a quote and a sample. Delivery across all of Egypt.