KEY INGREDIENTS
Milk, Butter, Refined oil, Refined flour, Bay leaf, Onions, Garlic, Spices
White Pasta sauce
1 Kg /pack
20m Shelf Life
RE-HEATING GUIDELINES
– Thaw white pasta sauce under refrigeration
– Bring to boil in a pan and mix well.
– Add 100 ml water if the sauce is too thick.
– Use it making the white pasta as per the recipe.
– Finish by adding little cream and grated parmesan cheese.
CRITICAL CHECK POINTS
– Thawing should be done over night under refrigeration.
– Do not thaw in Microwave
– Urgent thawing can be done in room temp under running water
– The sauce can be simmered Frozen to Pan if required immediately.
– Do not keep on boiling the sauce
