Kitchen Bouquet, 32 oz, case of 12

Large-scale operations build gravies and braises by the gallon, and a twelve-quart case belongs on the storeroom supply shelf. With three hundred eighty-four total ounces, kitchen teams keep active bottles near stock pots while reserve stock stays securely boxed. This bulk pack supplies steady volume through busy banquet seasons and daily cafeteria service.

Send it to the kitchen

• Twelve individual quart bottles deliver roughly one hundred seventy-five thousand drops across three hundred eighty-four total fluid ounces.
• Banquet kitchens and commercial cafeterias use this volume to season approximately twenty-nine thousand two-cup batches of pan gravy.
• Unopened bottles store securely on dry stockroom shelves away from heat, requiring no refrigeration before or after opening.
• Kitchen teams typically decant one working bottle into squeeze dispensers along the prep line while the rest of the case stays boxed.