What it is
Bouillon is broth with the water removed, sold as powder or cubes; dissolve it in hot water for instant broth. Chicken bouillon powder code 115 gives steady chicken taste in every pot with no boiling, straining or storing liquid stock.
Stock, broth and bouillon
| Type | Made from | Result |
|---|---|---|
| Stock | Chicken bones simmered for hours | Richer, fuller body from gelatin |
| Broth | Chicken meat | Milder flavour |
| Bouillon powder | Broth with the water removed | Instant broth with hot water |
Broth and bouillon can usually be swapped in recipes. Bouillon keeps for months in a dry store; liquid broth must be used within days.
How to use it
- Heat the water.
- Dissolve 25–30 g per 1 L of water.
- Taste before adding salt, as bouillon is usually salted.
Code 115 or code 120?
Both use 25–30 g per litre. Code 115 is the practical, economical choice for daily high-volume cooking; Chicken bouillon powder code 120 is richer, for soups and creamy sauces. To boost chicken taste in a marinade, see Chicken taste enhancer.
Daily quantities
The fixed dose makes planning easy: 20 L of soup per shift needs 500–600 g of bouillon powder, and 50 L for a school or office catering order needs 1.25–1.5 kg. Small restaurants usually take the 1 kg or 5 kg pack; high-volume kitchens the 15 or 25 kg bag.
Common mistakes
- Salting first: add salt only after tasting, or the soup can turn out too salty.
- Cold water: bouillon dissolves faster and more evenly in hot water.
- Dosing by eye: every chef adds a different amount and the taste changes between shifts.
Who uses it
Catering companies feeding schools and offices, home-style and koshari restaurants, popular restaurants and cloud kitchens. Make stock in batches per shift and write the dose on the recipe card. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to every governorate.
Frequently asked questions
What is chicken bouillon powder?
Chicken broth with the water removed, sold as a powder that you dissolve in hot water for soups, rice and sauces.
How much bouillon per litre?
25–30 g per 1 L of water for chicken soup.
Is bouillon the same as stock?
No. Stock is made from bones simmered for hours; bouillon is broth with the water removed. They can usually be swapped in recipes.
More articles you may find useful
- Chicken Taste Fading on Delivery? Causes and Fixes
- Chicken Odor: Why It Happens and How to Fix It
- How to Remove Chicken & Fish Odor Before Marinating
- How to Keep the Same Taste Across Every Branch
Chicken bouillon powder · code 115 — see the product page and request a quote on WhatsApp.