Burger Patty

Crispy Food
  1. NISCO TPI68C, water, spices and color system is mixed at medium speed until the fibers are pulled apart. The hydration process takes approx. 20 30 minutes.
  2. Oil is poured into a thermomixer and start mixing. The dry binder system is sprinkled into the oil while stirring at Speed 2.
  3. Water <2°C is added to the thermomixer while stirring at speeds 6-10. It is important that the mass is mixed homogeneously.
  4. The binder system and hydrated texturized pea protein are mixed to a homogenous mass.
  5. The patty is shaped into a burger.

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