Making bouillon
SIMMERING SLOWLY FOR HOURS
We take time over our tastes. Our kettles slowly simmer for hours. Three parts soya, one part corn – or any other combination. Clean water and a little acidity. Temperature just a little bit higher, then lower again. During this process, we keep an eye on ‘our pans’ and make adjustments whenever necessary.
Boiling down bouillon
SLOW COOKING
To create an intense, authentic taste, we slowly boil down our bouillon and add the ingredients, such as sugars, salt, amino acids and spices. The longer we allow the bouillon to reduce, the better the taste can develop, and the higher the intensity.
After about four hours, the stock will have been reduced to a smooth consistency. The roasting tins are now ready for the next phase.
Roasting in the oven
ROASTED À LA EXTER
Our tastes are famous throughout the world thanks to the way in which we roast them in the oven. We slide the filled roasting tins into the traditional ovens. We adjust the temperature and determine the moisture content. The result: an aromatic, golden brown ‘cake’.
It is this traditional method that creates the typical Exter roasted taste. The Maillard reaction which occurs at different temperatures produces the desired taste, colour and nutritional value.
Grinding & mixing
NICE AND SLOWLY
We leave the roasted cake to slowly cool down and develop its taste even more. Once it has cooled down, the result is an aromatic, crumbly cake which we crush into a fine powder. This powder can then be mixed in certain ratios. As a finishing touch, our “cooks” also sometimes add more ingredients during this phase.
The result? A beautiful blend of tastes entirely prepared in a traditional manner!
