Veggie nuggets (for food industry)

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).