Crispy Food
  1. NISCO TPI60C, water, spices and colour system are mixed at medium speed until thefibres are pulled apart. The hydration process takes approx. 20 30 minutes.
  2. Oil is poured into a thermomixer and starts mixing. The 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 nugget.

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