Veggie burger patties (for food industry)

Beanit® plant proteins

Amount of portions

Portion size g

INGREDIENTS

BASE MASS

0.375 kg	water <10°C (water-ice mix)
0.21 kg	Beanit® Textured fava protein mince TFP60M
0.006 kg	colour
0.011 kg	flavours

EMULSION

0.018 kg	methyl cellulose
0.06 kg	rapeseed oil <10°C
0.269 kg	water <10°C (water-ice mix)
0.022 kg	plant fibers (psyllium, oat, bambu)
0.014 kg	salt
0.015 kg	spices

Valmistusohje

Hydrate the textured mince (TFP60M) in water to which colour and flavours have been added. Hydration time up to 30 min.
Prepare the emulsion. Mix the dry ingredients together and put into a cutter. Then add oil while the cutter is on. Continue with adding cold water into the cutter on high-speed. Finally mix into white mass (maximum temperature 8–10 °C).
Add the hydrated TFP60M to the emulsion in the cutter and cut the mass shortly with the cutter. Let the mass stand for 1h in cold (maximum temperature 8–10°C).
Shape into 80 g burgers. Then fry burgers using deep-frying (at 180°C for 20s) or bake in the oven (air circulation on, at 180°C for 5min).