Veggie nuggets (for food industry)

Beanit® plant proteins

Amount of portions

Portion size g

INGREDIENTS

BASE MASS

0.37 kg	water <10°C (water-ice mix)
0.23 kg	Beanit Textured Oat-Plant Protein Mince TOP45M
0.012 kg	flavours

EMULSION

0.02 kg	methyl cellulose
0.06 kg	rapeseed oil <10°C
0.265 kg	water <10°C (water-ice mix)
0.02 kg	plant fibres (psyllium, oat)
0.012 kg	salt
0.011 kg	spices

Valmistusohje

1. Add the protein mince to water to which flavours have been added. Hydrate for 30 min.
2. Prepare the emulsion: Mix the dry ingredients together and add into a cutter. Then add oil while the cutter is on. Continue with adding cold water into the cutter on high-speed. Continue mixing until white emulsion mass is formed (maximum temperature 8¬–10°C).
3. Add the hydrated TOP45M to the emulsion in the cutter and mix briefly. Let the mass sit for 1h in cold (maximum temperature 8–10°C).
4. Shape into 15g nuggets and batter them. Deep fry the nuggets (180°C, 50s).

Veggie nuggets (for food industry)

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