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Rapidojet for New Way of Producing Vegetarian Patties

Rapidojet for New Way of Producing Vegetarian Patties
31 Jan 2023  |
A textured soy protein product was hydrated at 240 % hydration (100 parts dry material + 240 parts water).

Directly after mixing the product was very liquid. Within 15 minutes the remaining water was absorbed. The liquid (and therefore pumpable status) right after mixing opens up interesting ways of processing. While the product is still liquid, it can be pumped to a depositor for filling individual molds. While resting in the molds, the product picks up the remaining water and forms into a defined solid shape.

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Bakery Concepts provides unique and revolutionary equipment solutions to commercial bakers, millers and food processors so that they can grow their businesses by supplying high quality products at lower production costs to their customers. With...

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