Clean Label Vegan Burger Recipe

NATRALEIN TEXTURED PEA PROTEIN & PROFI PRO

INGREDIENTS

Water, Textured pea protein, Plant protein, Canola oil, Stabilizer blend (starch, methyl cellulose, medium-chain triglyceride oil), Spice flavour preparation, Spice extract, Salt, Food colour blend, Caramel colour (contains sulphur dioxde)

Recipe made with Natralein, Profi, and Hydrosol ingredients. Exclusively distributed by Dealers Ingredients Inc. 

PREPARATION INSTRUCTIONS (for 500g batch)

  1. Hydrate Natralein Textured Pea Protein, Profi Pro (10g), and EMCEcolour Red-Brown NA 72 with water for approximately 60 minutes. For the hydration process, a tumbler is recommended.
  2. Cut the hydrated Natralein Textured Pea Protein to the desired size.
  3. Disperse HydroTOP Vegan Patty DI, Naturom Vegan Basic Meat, Profi Pro (46g), and Caramel COlour 1288 with the oil in a bowl-chopper.
  4. Then add ice and Naturom TopNAT under high speed (if possible, under vacuum) until an emulsion is formed and all the ice is dissolved. THe temperature should not exceed 4°C.
  5. Add the hydrated Natralein Textured Pea Protein to the emulsion and mix until a homogeneous mixture.
  6. Form and freeze as usual.

Nutritional Data for applications calculated with supplier provided data. Vitamin and mineral not provided for all ingredients. Vitamin and minerals can be increased using a vitamin and mineral blend, potassium chloride and magnesium chloride hexahydrate.

Recipe made with Natralein, Profi, and Hydrosol ingredients. Exclusively distributed by Dealers Ingredients Inc.

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