Powder Sauces for Restaurants: Preparation and Ratios

Why powder sauces?

• Long shelf life, no refrigeration before mixing.
• Less waste — prepare one shift at a time.
• Consistent taste and texture.

Cheddar sauce powder

For burgers, hot dogs, nachos, loaded fries and pasta. Blend 1 kg powder with 2.25 kg hot milk (about 65 °C) and 0.25 kg milk powder until smooth. Thin with more hot milk; if it sets in the fridge, whisk in a little hot milk.

Demi-glace sauce powder

100 g per litre of water, boiled for 10 minutes while stirring. Optionally add 40–50 g tomato paste and 10–15 g mustard. A base for steak, escalope and mushroom sauces.

BBQ sauce powder

75 g per kg of mayonnaise, whisked in a blender — instant BBQ mayo for wings, ribs, burgers and wraps.

Ranch sauce powder

A creamy herb dip for wings, salads and fries. Our team sets the dose for your recipe.

House mayo as a base

Make mayo with egg yolk powder (1 kg + 3–3.5 L water = 4–4.5 kg yolk) and flavour it with mayonnaise seasoning at 50–75 g per kg.

Storage

• Keep powder closed, cool and dry.
• Prepare per shift and chill the finished sauce.
• Always use a dry scoop.

Menu ideas

• Loaded fries: fries with Far East seasoning, cheddar sauce and jalapeños.
• Smoky burger: BBQ mayo with crispy onions.
• Mushroom steak: demi-glace with sautéed mushrooms and a little cream.
• Two-sauce wings: BBQ for tossing, ranch for dipping.
• Mac and cheese: cheddar sauce with short pasta and black pepper.

Powder sauces in cloud kitchens

Cloud kitchens run several brands in a small space. Powder sauces fit perfectly: less storage, quick preparation per order and one consistent taste for each brand.

Available in 1 kg packs and 15 or 25 kg bags, delivered across Egypt. Request a quote or sample on WhatsApp.