How to make pea protein Burger Patty
- 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.
- Oil is poured into a thermomixer and start mixing. The dry binder system is sprinkled into the oil while stirring at Speed 2.
- Water <2°C is added to the thermomixer while stirring at speeds 6-10. It is important that the mass is mixed homogeneously.
- The binder system and hydrated texturized pea protein are mixed to a homogenous mass.
- The patty is shaped into a burger.
