All product information
Nutrition Details & Allergens
MODIFIED CORN STARCH, CORN SYRUP SOLIDS, BEEF FAT, HYDROLYZED PROTEIN (SOY, WHEAT), WHEAT FLOUR, CORN & POTATO MALTODEXTRIN, POTATO STARCH, MONOSODIUM GLUTAMATE, YEAST EXTRACT, SALT, COLOUR, SPICE, CALCIUM SILICATE, GARLIC POWDER, DISODIUM GUANYLATE, DISODIUM INOSINATE, FLAVOUR, BEEF EXTRACT, WHEY POWDER.CONTAINS: WHEAT, SOY, BARLEY, OATS, MILK, SULPHITES
Milk, Soy, Wheat
|Nutrients per serving|
|Cal||- cal||- cal|
|Total Fat||- g||- g|
|Saturated Fat||0.5 g||- g|
|Trans Fat||0.1 g||- g|
|Polyunsaturated Fat||- g||- g|
|Monounsaturated Fat||- g||- g|
|Cholesterol||5.0 mg||- mg|
|Sodium||230.0 mg||- mg|
|Total Carbohydrate||4.0 g||- g|
|Dietary Fiber||0.0 g||- g|
|Sugars||0.0 g||- g|
|Proteine||0.5 g||- g|
*% of Reference Intake of an average adult (8400kj/2000kcal)
A full bodied blend made from selected herbs, spices and real beef lavours that will hold for up to four hours on a steam table without separating or developing a skin.
6 x 453 GR
Measure into suitable container 4.6 L (160 fl oz) warm water. Gradually add contents of bag, stirring continuously. Bring gravy to a boil with frequent stirring. Simmer a full 2 minutes. Yield: 4.6 L (160 fl oz) 80 x 2 fl oz
420 ave. servings per case
Stafford gravy and sauce mixes have been a foodservice tradition for over 30 years. The preferred choice to pour onto a hot sandwich, fries or to enhance a buffet.
Simply make as per recipe and serve over steak or pork.