[neilep (OP)]

Dear Stock Specialists,

This is a stock cube:

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Nice isn't it ?..Notice how cubey and non liquidy it s ?

How do they change this:
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 into this ?

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Remember !! Stocks can go up as well as down !!

[Karen W.]

It seems reasonable to notice they are not bone dry! when you unwrap them there is still a large amount of liquid in them. I believe the must be poured into cubed trays similar to ice cube or in sheet pans dehydrated where it shrinks because the moisture is removed, from the liquid leaving a condensed stronger flavor bit of the remaining solids.
Then open reading these to a water bath rehydrate the cubes. .

I believe the dehydrating condenses the stock making it stronger by shrinking its dilution and removing its water base . then gives nice strong flavor to just a small cube!

[neilep (OP)]

Thanks Karen for your answer but I have used stock cubes which are also completely bone dry !

What I'd like to know in addition to your wonderful answer is how they dehydrate them !....is is just boiling away the water or is there a quicker way ?

[Karen W.]

Thats a good question I should try dehydrating some in my dehydrator and boiling some down on the stove top and comparing and  recording the results!

I have seen jarred bouillon that is pretty dry but not perfectly dry... that is fascinating I wonder what the difference is.. Perhaps in the processing?

[JimBob]

Is this what the British Navy of Nelson's day called portable soup?

[neilep (OP)]

[Karen W.]

I have never seen Campbells soup like that is it a new product, Not Campbells, but soup at the ready!