Why is Stock in a Box equal to or better than what you are making or using today?

Quality: Our stocks are made using only the finest all-natural ingredients, employing time-honored traditional techniques honed in the best kitchens of the world. We start with the finest raw materials, roast them in precision-controlled ovens, and simmer in several small batches in order to balance the final flavors of our stocks. Stock in a Box contains the natural gelatin secreted by long hours of simmering real bones, enhanced with the robust flavors of vegetables, herbs and spices. The result is a pure, ready-to-use product, made without preservatives or added salt, and essentially fat free.

Convenience: Stock in a Box is ready-to-use on the shelf whenever you want. No need to thaw bones and roast them, simmer for hours, strain and de-fat. No frantic calls to purveyors for last minute orders: you can keep our shelf-stable stocks for months in dry storage, and NEVER run out! And, our stocks can be reduced to thicken and concentrate flavors without fear of rendering them inedibly salty. Once you've opened a box, our stock stays fresh and pure as the day it was made, although we do recommend you refrigerate after opening to preserve the flavor profile.

Purity: Our stock is manufactured to exacting standards in USDA and FDA certified facilities, under the most stringent sanitary conditions. Prepared according to the best recipes in a true culinary tradition, Stock in a Box is completely natural without preservatives, additives, MSG, or chemicals. In addition, our products are made with filtered water: many professional kitchens use city water, without treating it, yielding stocks that taste of chlorine and may have other unpleasant attributes.

Time Saving: Many chefs pride themselves on their ability to make a superior stock. But day after day, year after year, could the thousands of preparation hours be better spent elsewhere? You could be creating new dishes, spending time with your family, practicing your favorite sport or simply catching up on your reading or correspondence. If it's as good as making it yourself, why not leave it to us and go enjoy life?

Stability: Stock in a Box is packaged in hermetically sealed ultra-high barrier bags fitted with an easy-pour spout, each one individually packed in an easy to stack, compact, sturdy box that sits on a shelf or in dry storage. Unopened boxes require no refrigeration, and are never exposed to the air until dispensed, thereby eliminating spoilage and contamination problems inherent in the foodservice industry.

Safety: Our stocks are prepared in temperature-controlled stainless steel vats that can reach high temperatures very quickly. The product is cooked, strained, and pumped into secondary tanks that can be cooled very quickly. The product then undergoes a secondary flash-pasteurization or sterilization process before being filled into sterile poly bags. Once in these bags, the products are completely impervious to contamination, and indeed remain so once opened, as long as the bag is not punctured or otherwise damaged. The cardboard packaging surrounding the bag protects it from damage while also allowing for convenient carrying, stacking and storage.

Cost Efficiency: With the rising cost of commercial real estate, especially in major metropolitan areas, cooking facilities and storage areas are forcibly shrinking, as operators strive to maximize their retail space. This leads to fewer preparation areas, less space for cooking, and less refrigeration. Stock in a Box proposes to help alleviate the stress of limited space by eliminating a significant amount of basic preparation and waste disposal. Making a stock in a restaurant is not a particularly expensive proposition. But it is time-consuming, uses a lot of space and energy, and demands more than casual attention to be made right. With the rising cost of labor in the United States and in Europe, operators are on a constant lookout for ways to minimize their expenses without compromising quality. We offer a superlative product at a competitive price, cutting out the cost of labor and offering cheaper, un-refrigerated storage to the restaurateur.

Eco-Logic: There is a significant expense and difficulty associated with disposing of the bi-products of stock-making. Over the course of a year, chefs throw thousands of pounds of cooked bones into the garbage, thereby significantly increasing their waste removal costs. Dale¹s Kitchen is committed to treading more lightly on the environment by providing a fully usable product, with no waste except a fully recyclable cardboard box and plastic bag.