Vegan - recipes

Material
73.75 kg Water, cold
12.00 kg Vegan Compound SF 1.1, Item no. 254841*
10.00 kg Cooking oil
4.00 kg Vegan Cold Cut, Item no. 270025*
0.35 kg Lactalin Z, Item no. 235308*

Casings
Unbedruckt NK 90/50 WI-BAR®-B rot, Item no. 525005

Preparation
1. Add the cold water into the bowl chopper and mix with Vegan Compound SF 1.1 for 2 minutes under vacuum
2. Add the cooking oil and emulsify under high shear at full vacuum for 2 minutes
3. Add Vegan Cold Cut compound and Lactalin Z and emulsify for 2 minutes under full vacuum and high shear
4. Fill in WI-BAR® casings
5. Cook at 92 °C chamber temperature to 85 °C core temperature
6. Shower 5 minutes permanently, then 20 minutes intervall
7. Store over night in cool storage

Material Basic Mass
12.8 kg Peagan Basis G 1.2, Item no. 265490*
4.7 kg Peagan Griller Combi, Item no. 268053*
35.5 kg Water, cold

Material Emulsion
3.6 kg Optimiser MC without salt, Item no. 251393*
12.7 kg Water
11.0 kg Cooking oil
12.7 kg Ice

Further Ingredients
7.0 kg Coconut fat, frozen

Casings
Vegan casings or removable casings Kal. 24

Preparation
Basic Mass
1. Pour water over Peagan Basis G 1.2, Peagan Griller
Combi and additional seasoning and mix well;
temperature should be < 4 °C
2. Swell the mass over night in cool storage at 2 °C
3. Grind to 4-5 mm or cut in the bowl chopper

MC Emulsion
1. Add Optimiser MC without salt and cooking oil (max. 3 °C)
in the bowl chopper and mix with low speed
2. Add cold water and ice at high cutting speed
3. Disperse at 3000–4000 rpm until a white, fluffy,
elastic mass is formed (max. temperature 8–10 °C)
4. Leave to rest for 20 minutes in the cold storage

Preparation Sausages
1. Cut or grind the frozen fat to 4 mm in the bowl chopper
2. Mix the fat, the ground and soaked basic mass and
MC Emulsion (in ratio: 7 : 53 : 40)
3. Fill in casings (peelable) and freeze to -18 °C

Cooking Instruction
1. Peel sausages before cooking
2. For optimum peeling shower the sausages with hot
water for a short moment and peel off casing
3. Fry the sausages with oil at medium heat

Add separate seasonings for:
Thuringian Fried Sausage, Salsiccia or Chorizo

Material Basic Mass
20.0 kg Peagan Burger Basis G 1.2, Item no. 265490*
4.0 kg Peagan Burger Combi G 1.2, Item no. 265487*
30.0 kg Water, cold
16.0 kg Ice

Material Emulsion
2.1 kg Optimiser MC ohne Salz, Item no. 251393*
3.5 kg Cooking oil
8.4 kg Water, cold
3.5 kg Ice

Furter Ingredients
12.5 kg Coconut fat, frozen

Preparation
Basic mass
1. Pour over Peagan Basis G 1.2 and Peagan Burger
Combi G 1.2 with cold water and ice and mix thoroughly
2. Temperature should be below 4 °C (if needed reduce
the amount of water and increase the amount of ice
or pre-cool the Peagan Burger Basis G 1.2 in cold storage)
3. Swell the mass over night in cold storage at 2 °CP

MC Emulsion
1. Add Optimiser MC without salt and cooking oil (max. 3 °C)
in the bowl chopper and mix with low speed
2. Add cold water and ice at high cutting speed
3. Disperse at 3000-4000 rpm until a white,
fluffy, elastic mass is formed
(max. temperature 8–10 °C)
4. Leave to rest for 20 minutes in the
cold storage

Preparation Burger
1. Grind the basic mass to 4 mm
2. Chop frozen fat to 4 mm in bowl chopper
3. Add ground basic mass and MC Emulsion and mix in reverse gear
4. If necessary cool the mass to 2 °C and form burger patties
5. Shock freeze to -18 °C and pack

Cooking Instruction
1. Defrost burger in the fridge
2. Heat pan at medium temperature
3. Add a little bit of oil
4. Fry burger on each side for 3 minutes

TIP: The mass is also suitable for vegan meatballs
or cevapcici (add the required seasoning separately).

Material Basic Mass
21.8 kg VE Chicken Nuggets Basis TWP, Item no. 271571*
33.2 kg Water
10.0 kg Ice

Material Emulsion
3.2 kg Optimiser MC without salt, Item no. 251393*
9.6 kg Cooking oil
15.2 kg Water, cold
7.0 kg Ice

Further Ingredients
Predust allergen-free, Item no. 235884*
Breading for Vegan Nuggets, Item no. 265351*
1 breading : 3.5 water

Preparation
Basic Mass
1. Soak VE Chicken Nuggets Basis TWP with cold water/ice
2. Swell the mass in cold storage for 4 hours at 2 °C

MC Emulsion
1. Add Optimiser MC without salt and cooking oil (max. 3 °C) in
the bowl chopper and mix with low speed
2. Add cold water and ice at high cutting speed
3. Disperse at 3000-4000 rpm until a white, fluffy, elastic mass is formed (max. temperature 8–10 °C)
4. Leave to rest for 20 minutes in the cold storage

Preparation Nuggets
1. Add pre-soaked basic mass to the bowl chopper
2. Mix MC Emulsion into the basic mass until a homogeneous mass
is formed
3. Chill the mass to 0 °C and form nuggets
4. Predust the nuggets
5. Steam at 100 °C to 85 °C core temperature
6. Dip the nuggets in the batter and deep-fry at 170 °C for 1 minute using a deep fat fryer with a teflon belt inlet
7. Shock freeze and pack

TIP: The mass is also suitable for vegan burgers.

Material Basic Mass
27.0 kg VE Vish Basis TWP, Item no. 271203*
30.0 kg Water
10.0 kg Ice

Material Inlay
2.7 kg Optimiser MC without salt, Item no. 251393*
4.5 kg Cooking oil
8.0 kg Ice
17.8 kg Water

Further Ingredients
Breading for Nuggets, Item no. 210948
Liquid Batter, Item no. 256523*
Predust allergen-free, Item no. 235884*

Preparation
Basic Mass
1. Soak VE Vish Basis TWP in cold water
2. Swell the mass in cold storage at 2 °C

MC Emulsion
1. Add Optimiser MC without salt and cooking oil (max. 3 °C)
in the bowl chopper and mix with low speed
2. Add cold water and ice at high cutting speed
3. Disperse at 3000–4000 rpm until a white, fluffy, elastic mass is
formed (max. temperature 8–10 °C)
4. Leave to rest for 20 minutes in the cold storage

Preparation Vish Sticks
1. Add presoaked basic mass to the bowl chopper
2. Mix MC Emulsion into the basic mass until a homogeneous mass is formed
3. Cool the mass to 0 °C and form vish sticks
4. Predust the vish sticks
5. Steam at 100 °C and 100 % humidity to 85 °C core temperature
6. Dip the vish sticks in liquid batter and breading
7. Deep-fry at 170 °C for 1 minute using a deep fat fryer with
a teflon belt inlet
8. Shock freeze and pack