for vegetarian products
With VeggieFox®, you can produce vegetarian or vegan patties, schnitzel, sausages, burgers, röstis, meatballs, nuggets or sliced "meat". The product range is modular in design and can be combined with many Fuchs products. Seasoning + binders + texturate + top spice or marinade or breadcrumb coating. All components are also available individually, allowing you to be flexible in your use.
Benefits at a glance:
* MAP = Modified Atmosphere Packaging
Simple to use, versatile applications, just-in-time production
Whether in tortellini and ravioli, in or on antipasti (e.g. chili, courgette, aubergine, sweet pepper), in filo pastry or other baked items - these highly varied dry vegan compounds can be used in many different ways. And naturally, not just in vegan food, but also in, e.g., fish bakes.
Your benefits at a glance:
Mix the dry compound in water in a ratio of 25% (water temperature ideally at 90°C, as this will allow complete swelling of the chickpea meal and give the best flavour development). For glossiness and an optimum mouthfeel, add 1-2% of vegetable oil.