Veggie burger patties (for food industry)

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Portion amount

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Portion size

80 g

Base mass

0.375kg

water <10°C (water-ice mix)

0.21kg

Beanit® Textured fava protein mince TFP60M

0.006kg

colour

0.011kg

flavours

Emulsion

0.018kg

methyl cellulose

0.06kg

rapeseed oil <10°C

0.269kg

water <10°C (water-ice mix)

0.022kg

plant fibers (psyllium, oat, bambu)

0.014kg

salt

0.015kg

spices

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Instructions

  1. Hydrate the textured mince (TFP60M) in water to which colour and flavours have been added. Hydration time up to 30 min.
  2. 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).
  3. 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).
  4. 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).

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