Ingredients for Hotel Kitchens, Catering and Contract Food Service

A hotel kitchen or catering company prepares hundreds, sometimes thousands, of meals a day, and the challenge is keeping the taste the same whoever is cooking while keeping costs under control. Al Laith supplies products built for volume: chicken bouillon powder ready in seconds, pre-salted rice mixes, powder sauces for the buffet and egg powder for breakfast and baking.

Packs come in 1 kg and 15 kg or 25 kg bags, with delivery to every governorate in Egypt, including resort cities.

Chicken bouillon powder and rice mixes

Chicken bouillon powder (code 120 and code 115) at 25–30 g per litre replaces bones and long boiling, and 1 kg of rice mix seasons 10 kg of rice, pre-salted, so every cook gets the same result.

Buffet sauces

Demi-glace powder at 100 g per litre, boiled for 10 minutes, for steaks, escalope and roast beef; cheddar sauce for pasta and hot dishes — prepared only in the quantity you need.

Egg powder for breakfast and baking

Whole egg powder frees fridge space and ends breakage and spoilage; 1 kg makes 4–4.5 kg of beaten egg for omelettes and baking.

Seasoning and tenderising in volume

White pepper extract for white sauces and soups, black pepper extract for grills at about half the quantity, and meat tenderizer to make lower-cost cuts suitable for service.