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Ketjaps on a plate

Ketjaps

Ketjaps are referred to as viscous soy sauces which originate from Indonesia. Ketjaps taste savoury and sweet at the same time.

Also available:

  • bio
  • vegan
Versatile in use
Savoury
Flavourful condiment

Assortment

  • Manis
  • Asin
  • A-Ketjap

Packaging

  • Polycan
  • Container
  • Road tanker
Do you have specific requirements?

We are happy to assist

Katrin Stendel

Katrin Stendel

Product Manager 

Phone: +49 421 5239-47219
Mail: katrin.stendel@lamotte-food.de


Within my product category I am your expert. My knowledge covers their manufacturing, their application plus the market events from all over the world. I am more than happy to fulfil your expectations beyond the market standard. Please contact me for tailormade advice.

Good to know


Varieties:
Ketjap Manis: Savoury, sweet 
Ketjap Asin:   Savoury, salty 
A-Ketjap:       Sweet, viscous

Ketjaps cutout

Utilisation

Ketjaps are very popular in Asian cuisine as a basic seasoning e.g. for Bami Goreng. Additional uses: Ready-made meals, convenience food sauces, seasoning blends.

Origin 

Netherlands

Harvest Period

All year around 

Ketjaps in a barrel

Manufacturing


All raw goods are well mixed for 2 hours and the product must subsequently settle for 24 hours before bottling.

Downloads

Product Range
Product Range

Assortment for the food industry

PDF
Organic Product Range
Organic Product Range

Organic product range for the food industry

PDF
Portfolio
Portfolio

Trade

PDF

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Quality

Creating customer-oriented quality

Your quality requirements are always in good hands at Henry Lamotte Food. Our quality management system creates supply security by utilising coordinated processes, combined with quality assurance for high product quality.

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