• Contact
  • Eng
  • Ned
SEARCH
Home Menu
  • Home
  • At Home with Exter
    • We believe in choice
    • Exter since 1926
    • Local teamwork, across the globe
  • Expertise
    • Product development
    • Raw materials
    • Global presence
    • Exter certification
  • Production process
    • Making bouillon
    • Boiling down bouillon
    • Roasting in the oven
    • Grinding and mixing
  • Savoury product portfolio
    • Anything is possible
    • Our taste portfolio
      • Bouillon
      • Chicken
      • Beef
      • Vegetable
      • White meat
      • Seafood
      • Umami
      • CulinairEx
      • Cheese Booster
      • Dark Roast
    • All applications
  • News
    • Food News
    • Exter News
    • Events
  • Career
    • Vacancies
    • Employee Testimonials
    • Privacy applicants
  • Home »
  • Production process »
  • 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.


Ready for grinding and mixing
Afbeelding
 
Home of Taste
  • Privacy